I’m sitting at the coffee shop having an afternoon tea watching it absolutely downpour outside. I’m typing this recipe about a month later than I had planned but the truth is everything that I am able to do creatively is wrapped up at the farmhouse right now. Half of my cooking utensils are boxed up in storage and to make this pot pie I had to ad lib alot. In fact, I didn’t have a rolling pan so I put a piece of plastic wrap over my puff pastry and smashed it with the flat side of a jelly roll pan until it was the size I needed it to be.
This season of life is good but strange. I miss my home, I miss my space and my kitchen. I miss the warm humid air of my greenhouse. I just miss everything about the farm. I think that being removed from it during the renovation has really made me appreciate how much I truly do love living in Allegan.
Anyway, back to cookbook club. I’m working on our next book selection but i’m so proud of us for finishing the three recipes from the book. It truly was such a fun experience and I hope you all enjoyed supper simple as much as I did. In fact, I think this pot pie might be my most favorite pot pie I’ve ever made. There is something about rotisserie chicken that just melts in your mouth. Paired with the browned butter and fresh sage. It was heaven.
I would love to hear your feedback in the comment section of this post!
- What was your overall impression of the recipe? Hands down this was the best pot pie I’ve ever made/had. I’m a midwestern girl and I grew up on casseroles and pot pies. This was not only one of the simplest i’ve ever made, it was also packed with good earthy sage flavor. The brown butter didn’t hurt the recipe either. The recipe was meant for 6 but Joe and I finished the dish in two nights. The left overs were almost as good as fresh from the oven.
- What did you change/edit/add to the recipe? I lacked a few utensils, like a skillet and a rolling pin. Rather than cook the pot pie in the skillet, I transfered the ingredients to a 9×13 serving dish. I didn’t have the rolling pin I needed for the puff pastry so as I said above, I flattened it with a jelly roll pan. Ingredient-wise I stuck to the original plan and followed the recipe accordingly.
- What was the most exciting thing about this recipe? This recipe made little to no mess. I think by not having to cook the chicken it saved so much time. Joe was tasked with removing the meat from the chicken so it gave us an opportunity to cook together. You also can’t go wrong with the buttery puff pastry.
- What is your overall impression of the book this far? Are you interested in more or was this recipe/book not your flavor. As we conclude this book for cookbook club, I could have kept going. Each recipe from this book has it’s own flair and flavor. I would highly recommend this book and I can’t wait until her new book arrives in the mail.