Chicken Pot Pie

For some unknown reasons, my little princess asked me to make her chicken pie. I looked at her and wonder what kind of pies had she eaten to make her ask for more chicken pie. I racked my brains and the possible pies that she had eaten doesn't sound like something worthy of my effort to replicate.

So I hit my books and came up with this: chicken pot pie. I highly doubt that she has eaten this from stores, but I am willing to bet my last penny that she would love it. For one simple reason: it is creamy. She loves creamy foods. Pasta Alfredo, Pasta Cabonara, Cream of [fill in the blank] soup, etc. I've made chicken pot pie before, but I doubt I fed any to her. The previous recipe calls for whole chicken whilst this recipe calls for parts. Since I'm not in the frame of mind to handle a whole chicken, parts seems a perfect alternative.

It was no surprise when I was making the roux, she came running into the kitchen.

She: "Mommy, what's that smell?"

Me: "Smells nice or terrible?"

She: "Smells nice. .... Is it butter?"

Me: "Yes! How did you know?" *I was quite surprise she knew.*

She: "Cos I can smell it. Can I try some butter?" *she meant the roux*

After tasting some, She: "Nice! Please put some on my rice."

So there you have it, she wants that creamy sauce on her rice. Not with some fanciful puff pastry that I was working out in my mind how to roll.

Here's a few pic of her digging into her lunch.

The recipe comes from Cover & Bake by Cook's Illustrated, which almost guarantee success. And it was. I have pre-cut the vegetables the day before and since I don't have to roll the puff pastry. Everything was a breeze. The sauce was so thick and creamy and beautiful that I almost cried when I gave it a final stir. Crazy isn't it? (By the way, I just found out that I made a boo-boo - I doubled the amount of butter called for. But the sauce was still to die for!)

Here's my chicken pot pie filling ready to go.