Pot Pie Recipe
Covered with store bought piecrust or puff pastry, this is an easy way to enjoy an infused comfort food classic. Just breaking through the top crust is enough to give me goosebumps. If you have only had a frozen version of this dish, you are in for a treat.
3 tablespoons butter
4 teaspoons canna-butter
1 stalk celery, sliced
1 carrot, peeled and sliced
1 teaspoon thyme
1/3 cup flour
2 cups chicken stock
1/3 cup light cream or half and half
1 cup peas
3 cups chicken, cooked and cut in pieces
Puff pastry or pie crust
1 egg, beaten (optional)
- In a large sauté pan over low heat, melt the butters. Sauté the celery, carrot, and thyme for 10 minutes.
- Add the flour to the mixture and cook for two minutes, stirring occasionally. Add the stock, cream, and peas and mix well until vegetables are coated and the mixture starts to thicken. Stir in the chicken. Season with salt and pepper to taste.
- Heat oven to 340° F.
- Cut the puff pastry or piecrust to fit the tops of the 4 ramekins.
- Divide the mixture between the four ramekins and top with the pastry. If desired brush the pastry with the beaten egg for a shiny, crisp crust. Make slits in the pastry with a sharp knife to let the steam escape.
- Bake for 25-30 minutes or until the crust is golden brown and the mixture is bubbling.
There are many versions of savory pot pie. Once, for a New Years Eve dinner I made a lobster pot pie, which was extraordinary. And extraordinarily expensive. Chicken is the classic for a reason, and it is the way forward.
Recipe provided by the amazing Laurie Wolf
Please take notice that canna-butter and canna-oil are infused with cannabis and may be illegal in the state or country of your residence. If so, please substitute a high quality, non-infused butter or olive oil. If you are interested in purchasing Laurie’s products to make your own canna-butter or canna-oil, visit her website store here.