Chicken pot pie just got a spring makeover.
Join The Conversation“My late wife's idea of being loved was me making a chicken pot pie for her. The recipe I used was a mash up of 3 or 4 recipes, it was tedious to make, it always seemed insipidly bland, she insisted she could not eat pie crust so I had to do a potato-y topper instead so by the time I put the thing together and got it to the table, the last thing I wanted to do was eat any of it. I have not made or eaten a pot pie since 2008 but lately, I've been craving one.
Even more, we chatted with our prop stylist Amanda Widis about the right pan for the job—and she picked out a gorgeous eight-inch cast-iron skillet. I thought: Great. I can make the filling, top it with pastry, and bake it all in one pan. I can even eat out of the same vessel, which means fewer dishes.My version of chicken pot pie takes advantage of spring radishes and peas . I love the way the two colors bounce off each other, the bright green and electric pink, like Kermit and Miss Piggy.
Mostly, this chicken pot pie recipe is a reminder that comfort food doesn't have to mean heavy. Bright vegetables and a light Thai curry and coconut chicken filling takes the winter favorite and makes it fit for these warm and rainy days of spring. In the same way that I adore Better Than Bouillon chicken concentrate, store-bought red curry paste is a great shortcut for lazy weekends in, when you're looking for maximal flavor but with minimal effort.
Speaking of minimal effort, the pie crust is homemade, with the idea in mind that making one single portion of dough feels somehow more manageable than a large one. Relaxing even, at least for me. $106
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