Rosemary Chicken Pot Pie

Screw Passover.

Well, no. Don't do that. But I'm forgetting about getting those recipes posted (maybe next year, right?) and moving on. To a holiday that happened before. What?

Pi Day.

In the past, my friends and I have gotten together to celebrate March 14th, 3/14. Its been going on since high school, and although we weren't able to get it together this year (we tried TWICE!) we still found ways to celebrate. Or at least I did. Because an excuse to make and eat pie should never be passed up.

I went a different route this year, with a savory pie. D and I were home the evening of the 14th, undecided on dinner and absolutely not motivated to leave the house. Thanks to a pretty well-stocked freezer and to luck, we had all the ingredients on hand for chicken pot pie.

The pot pie was perfect. It is comfort food at its finest - warm, heavy, and delicious. We will definitely be making this again.


Rosemary Chicken Pot Pie
Adapted from The Dean & DeLuca Cookbook

Pie dough, rolled into a round disk

2 1/2 lbs diced chicken - we used leftovers from a chicken we had roasted earlier in the week
salt and pepper to taste
3 tbsp olive oil
2 tsp minced garlic
3 celery ribs, diced
2 large carrots, diced
1 cup chopped onion
5 tbsp butter
1/2 cup flour
3 cups boiling chicken stock
1 cup milk
1/3 cup cream
2 1/2 tbsp rosemary (recipe calls for fresh, we had dried - it worked)

Preheat the oven to 375.

Season the chicken with salt and pepper.

Heat 2 tablespoons olive oil in a large saute pan over medium heat. Cook the garlic, celery, onions, and carrots until tender, about 6 minutes.

Melt the butter in a saucepan over medium heat. Add the flour and mix quickly with a whisk for 1 minute. Add the stock, milk, and cream. Bring to a boil, whisking constantly, then reduce to moderate low heat and simmer for 5 minutes. Season with salt, pepper, and rosemary.

Mix chicken, vegetables, and cream mixture. Place in a large baking dish. Place the rolled-out crust over the mixture and prick the top with a fork.

Make an egg wash by whisking 1 egg with 2 tbsp water. Lightly brush the dough. Bake pot pie in oven for 45 minutes. Let rest for 5 minutes before cutting and serving.