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Chicken Pot Pie

My love affair with chicken pot pie began decades ago when my childhood riding coach would take me out to dinner at KFC at the end of a freezing cold day at the barn or we would stop there on the way home from a numbingly cold indoor horse show. Flaky crust, creamy potatoes, it would warm my bones.

I haven't had one from KFC in a really long time and I am not sure it would be as good as my memory is telling me it was. I don't want to spoil it so now I make my own. I have been evolving this recipe over the years and tonight I added a bit of dijon mustard and it was a game changer. The dijon added the tang to balance out the richness and it's just perfect.

What you need:

2 tbsp butter

2 tbsp olive oil

salt and pepper

1/2 of a rotisserie chicken, chopped and deboned

1 large russet potato

1 small yellow onion

1 large carrot

1 stalk of celery

1/4 tsp each dried rosemary, parsley, thyme

3 tbsp flour

1/4 cup wine

1 cup chicken broth

1 cup milk or 1/2 and 1/2

2 tsp dijon

1 cup frozen peas

puff pastry or pie crust

First look at the package of crust if using a store bought one, bring it out to thaw if need be. (For this recipe I used Pepperidge Farm Puff Pastry which needs to thaw for 30 minutes, if I'm being honest I much prefer Dufour but this is what I could find). Preheat the oven to the temperature for the crust. 400 is a safe bet.

Next prep your chicken and chop your vegetables. Chop the potato into small pieces and place in a pot with the chicken broth. Parboil the potatoes in the broth so they will finish cooking later in the pie. Meanwhile, add onion, carrot, and celery to a separate pan with olive oil, butter, salt, and pepper. Cook stirring occasionally for about 5 minutes. Add in the dried herbs and another pinch of salt and pepper and cook for another two minutes. Add 3 tbsp flour and stir to coat all the vegetables and soak up the butter and olive oil. Stir frequently for about 5 minutes. It's important to cook off the raw flour. Allowing it to brown will deepen the flavors. Next pour in the chicken broth, potatoes, and wine and stir quickly into a smooth sauce. Allow to simmer and cook off the alcohol. Stir in the milk and dijon, allow it to bubble gently for a few minutes. The sauce should thicken up nicely. Now stir in the chicken and peas. Transfer the mixture to a casserole or pie dish and cover with the puff pastry or crust. Bake at 400 for about 20 minutes. Enjoy!

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