Chicken Pot Pie
It’s been a while. Frank and I are both part time graduate students with full time jobs, and life has been feeling a bit…squeezed. As a perfectionist who is not wholly excited or adept at managing big changes, the first two months of the semester were harder than I was anticipating. Getting my mind back into conceptual this and that, losing a lot of free time and juggling schedules was all a bit overwhelming at first. But I love school and my program, and am getting the hang of it. Having this girl as my study buddy doesn’t hurt.
While most of our meals are cooked at home (though we have eaten more delivery pizza in the last 3 months than all of last year), cooking feels so much more perfunctory than before. It’s about making a dinner that will taste good and can be thrown in the oven to reheat the next night. But this Chicken Pot Pie recipe from Dinner, A Love Story has been an easy dinner to add to the rotation that feels somewhat special every time.
It’s fairly simple to make without a lot of ingredients, and reheats beautifully. I followed the recipe from their new(ish) cookbook, which is to assemble the whole thing in a pie dish, versus individual ramekins. Frank and I have taken to eating half on the first night, and reheating it at 375 degrees (with foil on) the next night for 25 minutes or so. Remove foil for the last 5 minutes and let the top crisp up. For the chicken, I have been boiling chicken, which is still the greatest trick learned this year.