Sunday a week ago, following a couple of sort-of-wet-and-rainy days, a depressing cold front moved through, turned the skies an all-day grey, and depressed my mood and the temperatures, which barely got above 60 until quite late in the day. The bright spot was having Kristen and Mookie over for dinner, though, and the day's weather called for something comforting and warm.
After cooking split chicken breasts via sous vide to a tender juicy perfection, I incorporated them into a grand casserole of cheddar crust pot pie, all savory and earthy with its mushrooms and sauce.
To make the evening complete, with some rounds of pool upstairs between the meal and dessert, we finished out with fresh-made strawberry pie.
"Chicken Potpie with Cheddar Crust," from Food Network Magazine, Vol. 4, No. 8 (October 2011), p. 132-133.
Chicken was prepped and cooked based on "The Food Lab's Complete Guide to Sous Vide Chicken Breast," by J. Kenji López-Alt, former culinary director of SeriousEats.com. [Updated 28 May 2020]
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