logo
Classic chicken pot pie! Full recipe below from My Perfect Pantry cookbook! Recipe: 3 tablespoons unsalted butter small leeks (white and light green parts, chopped about ( cup) 2 medium carrots, chopped about 2 cups) 4 ounces button mushrooms, sliced 1 tablespoon chopped fresh thyme I tablespoon chopped fresh tarragon 3 tablespoons all-purpose flour 3 cups chicken Stock 2½ cups cubed or shredded cooked boneless skinless chicken ½ cup heavy cream, plus more for brushing I cup frozen peas, thawed Juice of 1/2 lemon, to taste To make the filling: In a large skilet over medium heat, melt the butter. When melted, add the leeks, carrots, and mushrooms and cook until wilted, about 7 min.. Stir in the thyme and tarragon and then sprinkle the four all over. Stir to coat the vegetables with the flour and cook until the flour smells toasted but is not browned. 2 to 3 minutes. Pour in the stock and bring to a simmer. Cook until the vegetables are tender, about 10 minutes. Stir in the chicken, cream, and peas and simmer until the peas are just heated through, about 3 minutes. Stir in lemon juice (you don’t want the filling to taste lemony; the lemon juice just serves to brighten the other flavors in the sauce. Pour the filling into the skillet and gently fit 1 biscuits on top. Brush lightly with cream. Bake until the filling is bubbly and the biscuits are deep golden brown, about 18 min. Let cool 5 minutes before serving. | Geoffrey Zakarian

Classic chicken pot pie! Full recipe below from My Perfect Pantry cookbook! Recipe: 3 tablespoons unsalted butter small leeks (white and light green parts, chopped about ( cup) 2 medium carrots, chopped about 2 cups) 4 ounces button mushrooms, sliced 1 tablespoon chopped fresh thyme I tablespoon chopped fresh tarragon 3 tablespoons all-purpose flour 3 cups chicken Stock 2½ cups cubed or shredded cooked boneless skinless chicken ½ cup heavy cream, plus more for brushing I cup frozen peas, thawed Juice of 1/2 lemon, to taste To make the filling: In a large skilet over medium heat, melt the butter. When melted, add the leeks, carrots, and mushrooms and cook until wilted, about 7 min.. Stir in the thyme and tarragon and then sprinkle the four all over. Stir to coat the vegetables with the flour and cook until the flour smells toasted but is not browned. 2 to 3 minutes. Pour in the stock and bring to a simmer. Cook until the vegetables are tender, about 10 minutes. Stir in the chicken, cream, and peas and simmer until the peas are just heated through, about 3 minutes. Stir in lemon juice (you don’t want the filling to taste lemony; the lemon juice just serves to brighten the other flavors in the sauce. Pour the filling into the skillet and gently fit 1 biscuits on top. Brush lightly with cream. Bake until the filling is bubbly and the biscuits are deep golden brown, about 18 min. Let cool 5 minutes before serving. | Geoffrey Zakarian

Classic chicken pot pie! Full recipe below from My Perfect Pantry cookbook! Recipe: 3 tablespoons unsalted butter small leeks (white and light green...