I never liked chicken pot pie growing up. It’s never been the go-to comfort dish for me. Even to this day friends rave about Marie Callender’s chicken pot pie. Really? In the dish’s defense my first taste of it was probably a frozen version. Perhaps Marie Callender’s.
Unfortunately many food preference hang on that initial encounter. Oh how many edibles have been passed over after a sub par bite. When I was seven I tried mustard for the first time at Disneyland, the kind that comes in a little plastic pouch. The kind that is almost practically glowing yellow. I didn’t eat mustard for a very long time after that. Of course now I am bonkers about mustard. I digress though.
Chicken Pot Pie.
Recently after gobbling down Good Girl Dinette’s delicious curried chicken pot pie I felt motivated to try out my own version at home. I had the last bit of Le Sanctuaire’s vadouvan hangin out lonely style in the freezer. It was calling me.
The vegetables needed a tune up though. Frozen peas? Sure they are great, packed at the greenest and freshest. But with the abundance of seasonal vegetables available I took a more autumnal route. Parsnips, butternut squash, carrots and pearl onions (I cheated and used frozen ones). The pie was missing the pretty green but it wasn’t missed much with the golden warmth of the squash and curry.
The pastry was a basic pie crust with crushed chicken chicharron. Why not? It’s the holidays after all.