Fall Faves … Elegant Chicken Pot Pie
… Oh My!
Dear Friends,
There’s something about fall that makes us want to gather people around our table, isn’t there? The cooler air, the changing leaves, the holidays on the horizon… it all whispers, “bring people together.”
But here’s what I’m hearing from so many of you …
“Everyone else makes entertaining look so easy. Why does it feel so hard for me?”
If this is you, you’re not alone. And more importantly, I can give you the solution.
Here’s what I’ve learned after decades of opening our home …
The women who enjoy entertaining most aren’t the ones with the biggest houses, fanciest dishes, or culinary school training. They’re the ones who have simple systems, go-to menus, and the confidence to be themselves.
That’s exactly what I teach in my 30 Days to Effortless Entertaining workshop.
The October 15th workshop begins right when you need it most — giving you time to implement what you learn for fall gatherings and taking you right through Thanksgiving and Christmas.
Over the next week, I’m going to share what’s possible when you have the right guidance and practical tools. Tomorrow, I’ll tell you about Susan’s transformation — and it might sound familiar to you.
Watch now!
Registration for October 15th closes soon.
Chicken Pot Pie
SERVES 6 Inspired by Ina Garten, Make It Ahead
Ingredients
2 whole chicken breasts or roasted chicken
Salt and Pepper
6 tbsp butter
4 cups sliced leeks, white and light green
2 cups diagonally sliced carrots
4 cloves garlic, minced
8 oz mushrooms, any type,
stems removed and sliced
1/2 cup flat-leaf parsley, chopped
1/4 cup fresh thyme leaves
⅓ cup flour
1½ cups chicken broth
6 tbsp cream sherry or white wine
½ cup heavy cream
1 10-oz pkg frozen peas
3 sheets frozen puff pastry, thawed
1 egg beaten with 1 tbsp water
Coarsely ground salt
Directions
If using chicken breasts, rub the chicken with olive oil and sprinkle with salt and pepper. Roast at 425° for 30 min until fully cooked. When cool enough to handle, discard skin and pull chicken from the bone. If using a roasted chicken, pull meat for 4 – 5 cups of chicken.
Melt butter in large Dutch oven or Le Creuset. Add the leeks and carrots. Sauté over med-high approx 10 min. Add the mushrooms. Cook for 5 min. Add garlic, parsley, and thyme and cook 1 min. Add flour and cook for 30 sec, stirring constantly. Add chicken broth and sherry. Bring to boil, then lower heat and simmer for 2 min, until the mixture thickens. Add the cream, 2 tsp salt, and 1 tsp pepper. Continue to simmer for 5 min. Add frozen peas and chicken.
Transfer chicken mixture to your ovenproof serving bowls.
Place the puff pastry on a lightly floured countertop. Cut 2 circles from each sheet. Cover each bowl with a circle. Brush the pastry with the egg wash adhering each circle to the bowls. Make three to four 1-inch slits in each pastry.
Place pot pies in the refrigerator for 30 min. Place on pot pies parchment lined baking sheet. Bake for 30 min until golden brown.
DeeDee’s Notes
- You may prepare in advance. Cover each pot pie and refrigerate for up to 2 days or freeze. Defrost before baking.
- For the leaks, rinse and chop off the dark green ends. Slice and immerse in water, separating the rings. This is the best way to remove all the grit.
- For the carrots, just scrub, no need to peel. You may also use prepackaged julienned carrots.
- You can add additional seasonings to this pot pie. Ina’s recipe calls for ¼ cup fresh tarragon. You could add Fines Herbs, McCormick Mediterranean Spiced Sea Salt, or any other combination of seasonings.
Sources & Resources
available here
Did you know …
In Week 3 of the “30 Days to Effortless Entertaining” workshop, we cover Menus and Recipes to ensure you’re enjoying the party with your guests and not, scrambling in the kitchen.
To learn more and register for the workshop, click here.
Just a reminder! The Guide, 2nd Edition is included in the workshop 😍!
CINDY
We want to hear from you!
