Table Talk
Chicken Pot Pie
The convenience of the rotisserie chicken is unmatched. It alone is a standard item on my Costco grocery list. I rarely use it as is--though many people do-- but love to pick all of the chicken off and turn it in to a quick dinner or lunch: chicken salad, chicken sandwiches, chicken enchiladas, chili blanco are some of my favorite go-to meals when I have roasted chicken on hand. The latest addition to that list is chicken pot pie. What could be simpler than sauteing onion and celery in butter, mixing in flour to form a roux, adding chicken stock and some half and half, blanched carrots and potatoes, frozen peas and some seasonings? Last night, I rummaged around the refrigerator, and opted to use red bell peppers, some mushrooms and seasoned it with fennel for a less traditional take on pot pie. Having chosen an oven-proof skillet, once the filling was bubbly and properly seasoned, I put the pie crust right on top and popped the skillet in the oven. A one-dish meal perfect for a snowy night.
