Chicken Pot Pie

I watched an interesting video about Chicken Pot Pie, or as our intrepid host refers to it: Chicky P P. Or not.

This recipe was an adventure because the pie plates took so long to arrive. The Grocery Fairy brought me leeks and chicken stock. The freezer yielded up peas and eight thighs. Some in-the-cupboard-way-too-long chicken rub worked great, in excessive quantity, to roast the chicken.

Meanwhile, the pie plates (they come in sets of two; I really only wanted one) were trapped in Amazon’s cloud. Two chicken thighs with peas became dinner. Two more became sandwiches. Then two more for dinner. There are still two of those left. I’ll probably throw them out because we don’t have a good history with leftover poultry.

Then, what to my wondering eyes should appear, but a box from Amazon with my pie plates! They went into the dishwasher while I made pie crust. Then life happened. Then it was Saturday. There shall be chicken pot pie! The freezer disgorged four more thighs and it was off to the races.

It will be hard to believe, but I kind-of winged it. I forgot the Parmesan. I have no parsley. The peas from last week’s dinner were the last of those. I deglazed the veggie/flour mixture with the last of some Sherry. I forgot the filling was supposed to cool before becoming filling.

It’s chowder, but delicious! A bit too much thyme. Not quite enough chicken. My original plan for eight thighs was much better than the four left in freezer.

I love the slightly overdone pastry crust! It works so well with a savory filling. The sides and bottom were flakey, despite not being par/blind baked.

I can hardly wait for the first crochet group pie from those plates! I love the look of the free-standing pie. And it’s so thick. I think 1.5 the regular filling amount. This crust was twice the 2/3 recipe I’ve started using for regular 9″ pies with 2/3s in the pan and 1/3 on the top. That was just barely enough.

And a new category with this post: YouTube under Cooking. Speaking of which, I expect Mark & Max III on Wednesday. I’m not becoming a YouTube, or even blogging, chef. It’s far too much work…