Sometimes what’s left in the sink can showcase the story more beautifully than the final dish.
CHICKEN POT PIE
Buy a rotisserie chicken and peel off the breasts. Dice them into one inch squares. They don’t need to be perfect. Meanwhile put one carton of chicken stock and one cube of chicken buillion (optional) in a saucepan and bring heat up gently. In a large frying pan, fry 2 finely diced white onions in a big knob (2 tablespoons of butter) on medium/low heat until the onions are translucent. Add a third cup of flour and mix it in. Pour in the carton of chicken stock (and one cube of chicken buillion) to the flour/onion mix and stir slowly through. Add a handful of whole peeled pearl onions and 2 carrots- sliced thin (that you have blanched quickly in boiling water, just to take the edge off) one handful of peas and one teaspoon of salt. Stir until the entire mixture becomes think. Fold in the diced chicken breasts and divide entire mixture in a 2 small overproof bowls. Cover with store bought frozen puff pastry (or your own homemade pastry) and secure the edges. Cut slits in the top and brush with egg wash (one beaten egg and one tablespoon of water) and put in the oven for 45 minutes at 375 degrees. Check it as it’s cooking. Once the pastry is glowy brown, it’s really ready to be brought out. Serves 2
Pics by the wonderful Squire Fox. (Concept and Art Direction: Dimity Jones)