Chicken Pot Pie

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Dear Sally,

I feel like I have finally found a groove. Carter gave me seven hours of sleep last night and I feel like a new woman. After countless months of avoiding my kitchen I am learning to love cooking again.

Monday’s meal this week was chicken pot pie. This recipe is nice and basic and I tend to add a little something here and there as usual. I was thinking of you and your new beautiful Charles as I was working away in the kitchen. It wasn’t that long ago that Carter was merk new and I was reminded of the amazing support of friends and family, especially the amazing meals you made us. I plan to return the favour and this will be one of the items in your freezer soon.

Chicken Pot Pie
Recipe adapted from lovelylittlekitchen.com

Serves: 4-6
Ingredients:
4 tablespoons butter
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1 cup potato, chopped
1/4 teaspoon salt
2 tablespoons flour
2 cups milk
1/2 cup heavy cream
1 teaspoon “Better Than Bullion” chicken base
2 cups chicken, cooked and chopped
1 teaspoon fresh thyme, rosemary and chives plus more for garnish if desired
1 recipe pie crust (enough for top and bottom of pie)
1 egg, beaten slightly with a fork
Directions:
 
Prepare your favourite pastry recipe as directed and set aside for assembly.
In a large pot, melt butter over medium high heat.
Add onion, celery, carrot, potato and salt and sauté until onions are translucent and vegetables start to get tender.
Sprinkle flour over vegetables and cook for 1-2 minutes.
Gradually whisk in milk, heavy cream and and Better Than Bullion, and bring to a slow boil.
Simmer gently over medium heat until sauce begins to thicken (5 minutes).
Turn heat to low, and add chicken, rosemary, chives and sage.
Preheat panggangan to 400 degrees.
Pour chicken mixture into a 9 in piecrust.
Using a pastry brush, brush egg onto the top of the puff pastry.
Bake for 30-35 minutes. The pastry will be a deep golden brown colour.

Cool for 5 minutes before serving.
Love you,
Jessica

Highlands Bar & Grill in Birmingham was named America’s most Outstanding Restaurant at the James Beard Foundation Awards in Chicago on Monday night. Highlands pastry chef Dolester Miles was also named best in the country, making the restaurant the runaway winner at the awards. A panel of chefs, restaurateurs, and food journalists gave chef and owner Frank Stitt’s modern Southern restaurant the honors. The other big winner of the night was Seattle’s Edouardo Jordan, whose JuneBaby was named best new restaurant in America; he was also named Best Chef Northwest for his restaurant, Salare. “People always talk about Portland [Oregon] as the Pacific Northwest restaurant city,” said Jordan. “But they’re like the cool kid with a new name every season. Seattle is showing we are an ongoing force.” He doesn’t credit the rise of Amazon.com Inc. for his restaurants’s successes, although owner Jeff Bezos has dined at Salare. “Seattle has always had big companies—Boeing, Microsoft. They come in and eat, but it’s the people in the city who are making it happen. They’re more engaged than anyone gives them credit for.” The James Beard Foundation Awards recognize restaurants, wine programs, chefs, designers, restaurateurs, cookbook authors, and journalists from around the country. The awards, established in 1990, have recognized industry leaders such as Union Square Hospitality Group’s Danny Meyer and Daniel Humm and Will Guidara of Eleven Madison Park. While it may not have been a good year for such famed restaurant cities as New York and San Francisco (which won only two chef and beverage awards, including Best Service at Zuni, and the Best Chef West winner Dominique Crenn), it was a very good year for women. Gabrielle Hamilton of Prune in New York was named Outstanding Chef in the U.S, and Missy Robbins of Lilia in Brooklyn was named Best Chef New York. Forty percent of this year’s nominees were female. Women won many of the major awards, including Caroline Styne, who was named Outstanding Restaurateur for Lucques Group in Los Angeles. Forty percent of the winners of the regional chef awards were women; last year, that number was 30 percent. For the first time, voters were encouraged to consider qualities beyond food, wine, and ambiance, including respect and integrity. This follows accusations of sexual harassment against such past Beard winners as Mario Batali and John Besh.

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