Now THIS is a chicken pot pie
So last night I made chicken pot pie from scratch. Went like this:
Chicken stock (okay, that part was pre-made) in a pan with black peppercorns, bay leaves, fresh sage, thyme, oregano.
In goes the chicken breast, which poaches for about 20 minutes.
The breasts come out, and in go diced carrots and celery, plus white boiling onions, for five-ish minutes. And then they come out too.
And the chicken is shredded.
And then a roux sauce, which I love because it begins with melted butter.
The stock is strained and used to make the roux.
And then the chook and the veggies go into the sauce, along with fresh rosemary and frozen peas.
Full disclosure: I had completely intended to use the Good Wives puff pastry I'd picked up the week before. But while rootling around in the back of the freezer, I found something labeled "Be-Ro ruff puff, 12-21-08." Which left me with two questions:
1) Is year-old frozen pastry still good?
2) Why do I have absolutely no recollection of making pastry a year ago??
Obviously I'd used the time-honored recipe from North-East England's premiere flour distributor; I just had no memory of doing so.
Anyway, it defrosted well and was perfectly pliable. And so there was pie. Into a 350-degree C oven for 25 minutes.
See, Harrow's, when I say "chicken pot pie," this is what I mean: