Chicken Pot Pie

I bet they’d love my chicken pot pie.
— Tim Burgess

With all this fame comes commitment.  Talk shows, speaking engagements, cooking demos, frog gigging contest judging, it gets exhausting.   Not to mention the travel.  With so much on my hands right now, I leave booking arrangements to my agent, with the instructions to book only the best.

So as I stared at my boarding pass (which airline I am not at liberty to say.  Just think Arizona, New Mexico, Indian Casinos and Saguaro Cactus ) I notice a large C next to the number 188.  I figured C stood for Courtesy and the number some sort of hierarchy  for me, the celebrity chef.  I imagined my over sized seat, heaps of leg room and my large flute filled with bubbly by a sultry stewardess with a short skirt and tall updo.  

Needless to say I was surprised as I walked down the jet bridge, peered over my shoulder to see.... nothing.  I was the last passenger to board this full flight on (John McCain, Los Lobos, Coyotes, and Breaking Bad)  airline when it donned on me.  I was going to get the worst seat on the plane.  

I went to call my agent when this grumpy, old stewardess of (Wiley Coyote, Navajo, Grand Canyon, Horny Toads) airline snatched my turquoise IPhone 5S, shut it down, then demanded I sit immediately. See if you catch me flying (Pueblo, Diamond Backs, UFO sightings) airlines again.  As I arrived to aisle 6 I saw my seat, or I should say, half of my seat as the other two quarters were covered by ass.  Two different ones belonging to two very large people.

Forget about the arm rest's.  I suppose they were there, but I sure as hell didn't see them. I did learn how to read a third of a book with my forearms pressed together. 

They were a couple. I knew this because she randomly back handed him ( her elbow mere centimeters from my nose) to get his attention ( I am not making this up).  

I bet they’d love my chicken pot pie. You will, too.  It's a long process, but there is no dinner more satisfying.  Poll my kids ( and I have enough to form a poll or two), and they would agree.  Plus, once you put the pie in the oven, clean up, set the table, the kitchen becomes eerily calm, full of anticipation. 

Picking up from the last blog, we have our dough. 

  1. Throw a whole chicken, some carrots, two onions cut in half, couple tablespoons of garlic, celery, black peppercorns, fresh thyme and a tablespoon of salt all covered with water.  Bring to a simmer and cook for 45 minutes to an hour. 
  2. Check the inside thigh of the chicken.  If it wiggles loosely and you see no pink juices, the bird is cooked.  
  3. Chop some potatoes and add to the pot. 
  4. Cook another 10 minutes or until the potatoes are done.  Now ( for god's sake don't throw out the broth here), drain the broth and set aside the chicken and vegetables.  Let this cool some.
  5. In the meantime, brown some mushrooms in olive oil, then set aside.
  6. Now for the roux.  I make mine from olive oil ( it's a cholesterol thing).  Heat 3/4 olive oil and about 2 cups flour together.
  7. No need to cook the roux very long, just get it to a smooth state.  Slowly add the broth until you get a gravy consistency.  
  8. Add mushrooms, inner parts of the onion, carrots,celery pieces, frozen peas and of course, the chicken pieces 
  9. Season with salt and pepper, and oh yeah, this guy. White truffle oil.
  10. Stay with me!  Almost home.  Grab your dough and roll to larger than the dish you are using. 
  11. Lay this in your baking dish.  (Hint, use glass baking dish for crusty bottom)
  12. Add the filling.  Roll a second circle like before. This time fold in half, then place on top of pie
  13. Unfold and crimp the ends together
  14. Make a couple of slits in the top and bake for 45 minutes to 1 hour at 375
Caroline Ostenfeld