by Heather Schmitt-Gonzalez / Wednesday, March 11, 2015
Chicken Pot Pie
I came back several times to dig for potatoes on Lora's blog, changing my mind about what I was going to make every time. At first I thought I'd make her Purple Cauliflower and Potato Gratin, but apparently this isn't the time for purple cauliflower in my markets, because there was none to be found. Sure, I could have made it with white cauliflower, but that wouldn't have been as fun.
Next, I had my heart set on making something that I haven't made in a few years—homemade gnocchi. But not just regular gnocchi, potato and butternut squash gnocchi! There was a butternut squash sitting on my table, potatoes in the potato bin (and by potato bin, I mean a makeshift box that I keep in a dark spot in the kitchen). I even dusted off my gnocchi paddle. And then I just didn't.
I do that...get bouts of laziness. Push tasks back. I once mentioned that it only took me 10 years to make my husband a loaf of chocolate bread. It's that kind of thing.
Easy Turkey Pot Pie recipe that I'd been wanting to make since she first posted it. It didn't have potatoes in it. Here's the thing, pot pie was one of my all-time favorite foods growing up...and the ones I ate did have potatoes in them. I remember, because aside from the flaky crust and the chunks of chicken or turkey, the potatoes were my favorite part. So, I figured that Lora wouldn't mind if I added some potatoes to it.
As I was grabbing the carrots and celery from the crisper, I noticed about half a bunch of kale hanging out. That went in the pot pie, too...along with a little garlic. Other than that, I didn't mess with a good thing.
- 4 tablespoons butter
- 1 medium onion, chopped
- 2 small carrots, chopped
- 2 stalks celery, chopped
- large handful kale leaves, chopped
- 2 cloves garlic, minced
- 3 cups cooked, diced chicken
- 1 med-large Yukon Gold potato, cooked until almost tender & cubed
- 1/4 cup all-purpose flour
- 1 heaping tablespoon fresh thyme
- sea salt
- ground white pepper
- 1/4 cup white wine
- 3 cups chicken broth or stock
- 1/4 cup heavy cream
- 1 unbaked pie crust, homemade or refrigerated
- 1 large egg beaten with 2 tablespoons water (egg wash)
I'm a lifelong mystery-lover, my favorite board game is CLUE, and I'm a believer than there's no better way to get to know somebody than through food—is there any doubt that I enjoy this event!?
Today is reveal day, and this month's theme is: POTATOES. Join me in reading about the food hunted down this month in the #bloggerCLUE member's kitchens!
- Bacon Wrapped Potatoes w/ Sriracha Sauce by Debra from Eliot's Eats
- Bacon-wrapped Smashed Redskin Puffs by Stacy from Food Lust People Love
- Balsamic Roasted Fingerling Potatoes by Wendy from A Day in the Life on the Farm
- Basil Lime Gin Gimlet by Christy from Confessions of a Culinary Diva
- Cheddar Scallion Potato Buns by Lora from Cake Duchess
- Chicken Pot Pie by Heather from girlichef
- Chipotle Sweet Potato Soup by Kim from Liv Life
- Chocolate, Coconut, Butterscotch and Oatmeal Cake Cookies by Lisa from Authentic Suburban Gourmet
- Daisy's Noisette Potatoes by Janet from Cupcakes to Caviar
- Honey Dijon Roasted Potato Salad by Ramona from Curry and Comfort
- Irish Brown Bread by Kathy from Bakeaway with Me
- Irish Old Fashioned Cocktail by Christy from Confessions of a Culinary Diva
- Okie Peasant Potato Soup by Christiane from Taking on Magazines
- Potato and Celery Root Puree by Lea Ann from Cooking on the Ranch
- Potato and White Bean Soup with Sage by Kathy from A Spoonful of Thyme
- Potato Rolls by Kelli from Kelli's Kitchen
- Potatoes O'Brien by Azmina from Lawyer Loves Lunch
- Slow Cooker Beef and Guinness Pie by Anna from annaDishes
- Smoked Salmon Chowder by Jean from Lemons and Anchovies
- Tchertma (Zucchini and Eggs) by Kate from Kate's Kitchen
- Thin Crispy French Fries by Liz from That Skinny Chick Can Bake
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.