Of course I decide to get all fall with my cooking and then the summer weather decides to make a comeback (or is it a first appearance?). Not that I’m complaining, I’m just saying… At any rate, there’s still a chill in the air once the sun sets so heartier dinners are definitely starting to be top of mind as I grocery shop. That’s why I chose Tana Ramsay’s Chicken Pot Pie recipe from her latest cookbook Home Made for my test this week.
Chicken Pot Pie is one of my favourite pub staples so I figured who better to learn to make this from than a Brit? Plus I imagine her and Gordon at home in the kitchen perfecting recipes together, so I figure anything that makes it to print from either of them must be delicious. As it turns out, I was right. (As if there was ever a doubt.)
Since I was feeling all cozy I decided to invite T. into the kitchen so we could make dinner together. While I handled the prep work (chopping red onions and mushrooms, cleaning tarragon and measuring white wine and cream), T. manned the stove browning the chicken.
Then T. started making the sauce. It smelled absolutely incredible. I can’t say we’ve cooked much with tarragon before but it’s officially our new herb of choice. I’ve already got plans to try it in soups and stews all winter long. Mmm. I feel hungry just thinking about it.
While T. got saucy, I started rolling out the pastry dough and preparing my ramekins (we decided to make mini pies). This was my weekly whoops. Do not start messing with your dough until you are absolutely ready to use it. I rolled the dough too early and by the time our pie filling was ready to go our dough was a gooey mess. I did manage to make my crusts but decorative shapes were pretty much out of the question (though you can sort of make out the "T" and "S" T. attempted).
Once in the oven our wee pie crusts did not do so well. They fell in the middle and separated from the edges. Not exactly sure what happened here – too much crust or perhaps not enough? (Advice or suggestions anyone?) Luckily despite their amateur presentation the pies tasted amazing. I served mine with roasted beets. Pure autumn eating bliss. T. and I were thinking we’d make this again but as a stew with potatoes and maybe green beans. Perhaps we’ll try to make our own bread (for sopping up the flavourful sauce) as our next test. I like this working together stuff.
Have a recipe you want me to test for you? Or maybe some advice for how I can improve my skills (I really want to). Leave me a comment below. I always appreciate the feedback.
Thought that was sweet? You'll enjoy:
