Chicken Pot Pie

chicken-pot-pie

IT’S COLD!!!  Thus it’s really hard to find motivation to cook, much less cook locally. The one motivation is: Comfort.  Warm, fattening, comfort food (and their leftovers!)

So tonight I made Chicken Pot Pie from Simply Recipes (originally from the Marshall Field’s Cookbook) and it hit the spot!  It did take 3 hours to make (using a whole chicken)

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but almost every ingredient (minus the flour) were local!  I got the Griggstown chicken from Almanac Market along with the celery, and the carrots and onions I got from the last CSA pick up.  Most importantly, I have leftovers to last me a couple days!  Which means I don’t have to think about cooking again for a couple days, ahhhh.  I followed the recipe completely and only substituted white wine for the sherry.  It was delicious! The crust was so delicate and buttery, it was perfect!

And here is the leftover quart of chicken stock I have left!  YAY for homemade stock!

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Whole Chicken on Foodista

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4 Responses to Chicken Pot Pie

  1. Peter says:

    It’s cold here too but this chicken pot pie would surely warm me up.

  2. Nicole says:

    Holy Cow..er Chicken!
    That looks amazing CK!

  3. Pingback: Italian Sausage, Lacinato Kale & Cannellini Beans « farm to table

  4. liz says:

    that looks so gourmet! amazing! yummy!!!

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