When my friend Katie emailed yesterday that she was making chicken pot pie for dinner, I had to SWF her. She was using a recent recipe from the LA Times for Classic Chicken, Leek and Fennel Pot Pie, which offered two different savory pie crust options. We both opted for Savory Pie Dough #2 (I am, after all, the Jennifer Jason Leigh to her Bridget Fonda), which involved cream cheese in the dough. And by “we” opted, I mean my sister made the crust. I did, however, make the filling with my haul from farmer’s market yesterday.
I’m not going to lie. There was a fair amount of drama making the filling, namely, I burned the bejesus out of my arm with scalding water when draining the chicken. Then I realized too late I didn’t have any bacon, so used pancetta instead. Also, if you are using Mary’s organic chicken from Whole Foods, the breast pieces tend to be larger and by no means will be cooked through after 10 minutes of simmering. So adjust as necessary. But look at how yummy this looks as the flavors meld in the pot:
The pie crust was inspired. Not the easiest dough to work with (I’m told) but worth the effort:
Finally, upon comparing notes later, both Katie and I found the final filling mixture a little bland. I upped the acid with more lemon juice and a splash of sherry, while Katie dialed up the heat with red pepper flakes. We were both pleased with the differing results. So pleased, that I ate mine again for breakfast. Next time I think I’ll use Madeira instead of sherry and serve it with a glass of the stuff to really knock this out of the park.
Here are the pies coming out their respective ovens:
And for a look inside it becomes immediately obvious that I should have used more dark meat like Katie did….