chicken pot pie

What do you do after a warm week in the Caribbean, when you arrive home to snow shoveling and realize winter is still sticking around? Make pot pie.

I haven’t cooked for a week, and didn’t feel much like starting just yet. But then I remembered I had frozen some roast chicken and a little ball of pastry. And a few root vegetables that didn’t have time to go bad while I was away. Here’s how it went.

I sautéed onions, carrots, potato and sweet potato in a little butter for a few minutes.


Added in some flour, then chicken stock. Simmered for a few minutes until it thickened. Flavoured with a little white wine, cream, salt, pepper and dried thyme. Dropped the shredded chicken in.


Rolled out the pastry. And baked in 375 F oven for 40 minutes. It was the perfect post-vacation dinner on a snowy, cold night.


I roughly followed this easy chicken pot pie recipe.



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