The last time I was in New York, it was frigid. We spent our Sunday afternoon in Brooklyn — I spent more money than necessary on handmade jewelry at Artists and Fleas (quite possibly my favorite place on the earth), and after wandering to the waterfront for pretty photos of Manhattan and strolling around Brooklyn in the Nordic-temperature shade, we stumbled into a little cash-only joint named Juniper.
It smelled delicious, and had a space heater at the door. And right as we walked in, we eyed a giant bowl of mac and cheese that had just arrived at a nearby table. We salivated. So, we stayed.
For being a restaurant with maaaaybe 6 tables, it took an unnecessarily long time to get our diet cokes and later, the check, but the comfort food was pretty amazing. I had the chicken pot pie, which I instagrammed and later dreamed of. After a few bites, I looked up at Shaeda and said, “We have to make this.”
It seemed to be no coincidence that both Bon Appetit and Martha Stewart Living featured chicken pot pie recipes. It’s like their editors knew that we’d all be facing a brutal winter this year. In the past two months, I’ve seen more snow than I’ve seen in the three years it’s been since Snowmageddon. It’s lovely, but I do find myself checking flight prices to Miami every other day.
So today, I was determined to make this. I found the adorable mini saucepans at the TJ Maxx downtown (score! Similar ones here) and came up with a simple, but comforting recipe for chicken pot pie. Most recipes called for potatoes, and some for cream, but y’all know about my attempts to stay on track with some form of a healthy diet. I was surprised to realize that chicken pot pies don’t actually need much, other than chicken, vegetables, butter and puff pastry. It’s high in flavor, low in guilt. I’m okay with that.
Chicken Pot Pie
- 2 tablespoons unsalted butter
- 1 small shallot, finely diced
- 1/2 of a medium onion, diced
- 1/3 cup carrots, sliced into coins
- 1 stalk celery, diced
- About 3/4 lbs. chicken, diced
- 2 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 2 or 3 cups fresh spinach
- Salt & pepper to taste
- Frozen puff pastry, thawed
- Fresh flat leaf parsley, chopped for garnish
- Preheat your oven to 425 degrees Fahrenheit.
- In a skillet, melt the butter and saute the shallot and onions. Once the onions start to brown (maybe after 3-4 minutes), add the carrots, celery, and chicken. When the chicken starts to brown and burnt bits start to collect at the bottom of the pan, stir in the 2 tablespoons of flour.
- Add the chicken broth, and a pinch or two each of salt and pepper. Also add the spinach and stir, letting the stew simmer and thicken.
- Transfer your stew to two oven-safe bowls, dividing evenly. When I made this, I placed my puff pastry directly on top of the bowls. The puff pastry didn’t rise as high as it normally would, which I believe had something to do with the dough touching the stew directly — so on my next batch, I cooked the puff pastry on a baking sheet separately, and then placed the cooked puff pastry on the stew afterwards.
- Bake at 425 degrees for 25 minutes, until the puff pastry has risen and turns a golden brown. Garnish with fresh parsley.
Preparation time: 20 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 2