I lost a very dear friend a couple weeks ago. She was way too young, full of life, and her death was sudden and inexplicable. It sent me reeling. I spent two days just grieving, unable to function. I was angry one minute, curled in a ball and crying the next, then laughing about a memory with her that I suddenly remembered. And after 48 hours, it wasn’t getting much better. Except for one thing. I started to cook. In times of great crisis, despair, turmoil or even happiness, I turn to the kitchen. My love language is definitely FOOD. Cooking clears my head and makes everything better. And it has the added bonus that, at the end of the process, you have a lovely dish ready to be eaten or given away to someone in need. And of course, at times like these, it’s got to be comfort food!
Chicken Pot Pie is right up there in my book…Top 5 comfort foods on the planet! This recipe is one of my favorites. I’ve adapted it from Ina Garten, The Barefoot Contessa, whom I revere as a master chef. She’s never failed me with a recipe yet! Technically, it’s not really a pie. More of a chicken stew topped with flaky biscuits. But to my family, it’s Chicken Pot Pie. Put together and ready to cook in less than an hour, it’s a great dish to whip up in the morning, refrigerate all day and then stick in the oven to heat just before dinner time.
I’m grateful for memories. And for friends. Lynne didn’t love to cook, but she sure loved to take care of her family and friends. I can’t imagine this world without her in it. So, Lynne, to honor your amazing life, I will love and serve and comfort. I will be a better friend, mom and wife. And I will never stop cooking for the people I love.
- 2 large deli-roasted chickens
- 4 Tbsp. unsalted butter
- 1 Tbsp. olive oil
- 2 large yellow onions
- 4 stalks celery
- 3/4 cup flour
- 6 cups chicken stock
- 5 carrots
- 2 cups frozen or fresh peas
- 1 1/2 cups frozen pearl onions
- 1/2 cup fresh parsley
- 1/3 cup half-and-half
- Salt and pepper to taste
- 2 cups flour
- 1 Tbsp. baking powder
- 1 tsp. sugar
- 1 tsp. kosher salt
- 1 stick cold, unsalted butter
- 3/4 cup half-and-half
- 1/2 cup fresh parsley
- Preheat oven to 375 degrees.
- Take chicken meat off bones and cut into bite-size pieces. Set aside.
- Melt butter and oil in large sauté pan.
- Chop onions and celery, add to pan and sauté until soft.
- Turn heat to low, sprinkle flour over veggies, and stir for about one minute.
- Add a little bit of chicken stock to pan and stir to incorporate. Slowly add the rest of the stock, stirring to incorporate flour. Bring to simmer.
- Peel and chop carrots, and add to simmering pan.
- Cook on low for about 5 minutes to thicken sauce.
- Add chicken, peas, onions and chopped parsley.
- Add half-and-half and season with salt and pepper to taste.
- Put mixture in 9 x13 pan (or larger). Bake about 15 minutes.
- While chicken is cooking, combine dry ingredients in mixer.
- Chop cold butter into small pieces and add to mixer. Mix on low until butter is about the size of peas.
- Add half-and-half and parsley. Mix on low just until dough forms.
- On a floured surface, roll out dough with rolling pin until just less than 1/2 inch thick.
- Cut dough into circles. I use the top of a 3" drinking glass.
- Take stew out of oven, and place biscuits tightly on top. Brush with an egg wash, if desired, and place in oven. Cook for another 20-25 minutes, until biscuits are golden brown.
*If you make this ahead, place stew in the 9x13 pan, cover and refrigerate. Make biscuits, cut them out and cover. Refrigerate separately. Bake stew for about 25 minutes before placing biscuits on top. Then cook about 20 minutes, until biscuits are golden and stew is bubbly.