Last Saturday night's gathering of four on a chilly January day, where at the house the temps never got above 29°F, seemed ideally suited to a double-crust chicken pot pie. Because I'd made no grocery run, I pulled vacuum-sealed rosemary-lemon seasoned chicken breasts from their freezer safe haven and cooked 'em up with the sous vide. Then I prepped the rest of the filling ingredients and added the diced chicken to it before putting it altogether and brushing egg wash on top. Less than two hours later, we were feasting on what proved to be the perfect simple menu.
For the third weekend in a row, we got winter precipitation. This time, it was a light accumulation of snow but there was also some icing. The driveway was particularly treacherous when Sumner and I first went out around 7 am that morning. It helped that it was a day of full sunshine, for melting and evaporating what was on the pavement, and in spite of the blustery breezes and sub-freezing readings, I still managed a 4.25-mile walk that afternoon.
Adapted from "Double-Crust Chicken Pot Pie," from Sally McKenney of Sally's Baking Addiction. [Published 12 November 2014]
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