Yesterday was a wet, cloudy day -- a great day for cooking! Chicken pot pie is a perfect dish for such a day, and lucky for me, I had the time to spend hunched over the stovetop.
Modifications:
I used a whole chicken so as to include the beloved dark meat. I substituted Swiss chard for the turnip greens, and used lard in lieu of shortening and pastry flour (2 3/4 cups) for the herb crust. Everything else, I followed to the tee. (Sea salt for seasoning, of course.)
The Verdict:
There was substantial prep required in this recipe, but had I been motivated on Tuesday, I could have prepared in stages as I had intended. Nevertheless, I liked each component of the result. I was surprised by the call for turnip over the iconic potato, but in the end, the turnip was my favourite part. The crust was a good match for the pot pie, though it required a feat of gymnastic proportions to get it into place. I did find it to be a little heavy; Fok suggested handling it less prior to refrigeration. (I don't have a food processor either, so relied on the two knives trick and my hands.) All in all, a great success with a good amount of leftovers to enjoy on this cloudy and wet day! I give this recipe 4.1 Michelinas out of 5.
Photos - wow!
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