Double Batch Chicken Pot Pie

One for dinner and one for the freezer

I often write these newsletters in the dark before my kids or husband wake up. The early mornings are ME time and you would not believe how much I can get done in a short amount of time. The only difference these days is, as I type, I’m accompanied by the rhythmic hum of a breast pump - I swear becoming a mom takes your already inherent female multi-tasking skills and supercharges them. In the spirit of making the most of your time, I have a double feature of sorts for you today…

Double Batch Chicken Pot Pie

I love chicken pot pie and according to my DMs, a lot of you do too. But I also hear that most of the recipes out there are a little lacking in their flavor. It’s tough when the homemade ones are judged next to the frozen store bought ones of our childhood, that have a ton of additives to make it more “chicken-y”. I too love a cheap frozen pot pie, don’t get me wrong. The filling in mine is bolstered by a RICH chicken stock -more on that below. It also has already roasted chicken in it which helps with “chicken-y” flavor and plenty of SALT. A homemade crust also will give you that YUM factor. This is not some after soccer practice on a Tuesday night quickie dinner. So it has to have some “multitasking” quality to show up here in this newsletter. They FREEZE beautifully. And this recipe is for a double batch using 1 rotisserie chicken. I also make the 4 crusts (2 per pie) ahead of time, when I have a few minutes. Even the filling can be made a day ahead of time. It’s all about finding pockets of time for me, so that the whole task doesn't feel so overwhelming. After you assemble and bake both pies, one gets wrapped up and popped into the freezer as a nice surprise in a few weeks when it’s a rainy night and  you really need homemade comfort without the schlep. Check out my reel on instagram from earlier this week of me making these - it always helps to have a visual. 

This recipe is at the bottom of this email. It’s a subscriber only recipe, which means if you’re a paid subscriber you can view it. If you aren’t a paid subscriber - you can become one by hitting “Subscribe Now”! The small amount of money I get from subscriptions helps me cover the costs for groceries and the time it takes to bring you quality recipes, so as always THANK YOU to my paid subscribers! 

Chicken Stock

I’m sorry but the box won’t cut it here. The box is fine for a lot of things, but it will leave your filling with much to be desired. If you’ve been here with me for a while you know I’m a hard core homemade chicken stock advocate. It’s one of those things that I make out of scraps and I find those pockets of time, while I’m cooking other things, to let it simmer away on the stove. Finally I freeze it so that it’s accessible when I need it. This is what makes a dish go from good to GREAT. If you’ve got a really good butcher in your area, ask if they make their own stock. I bet that is nice and rich and would work well here.

Here are the options:

1. Use homemade stock you already have in your freezer.

2. Find a butcher who makes their own.

3. 1-2 days ahead: shred up the rotisserie chicken. Pack that meat away. Cover the bones with plenty of water, an onion, a few cloves of garlic (have veggie scraps? Add them in. No salt). Simmer this, covered, for at least 4 hours and up to 12 hours. On and off is fine, leave it on the stove, covered, and fire it up when you can. This is how I manage to pull off stock. 

What I’m Loving This Week:

1. Cotswolds Cheddar Cheese: This is a smooth, mild cheddar that’s blended with chives. It’s delightful. Trader Joe’s has a great one, but you can find it in a well stocked cheese dept. I give Dean little chunks of it and I think it’s a hit because it kind of melts in your mouth. 

2. Knife Flight: This company gave me the chance to try out their awesome service. Get this: So, they send you a package with loaner knives, knife sleeves and a return label. You pack up your knives and send them off and they get returned right to your door razor sharp. You all know how passionate I am about how sharp knives make for faster cooking. If you want your knives sharp but don’t have the time for multiple trips to the kitchen store, try this! The people who own the business are super sweet too. Use code “McCool” for 10% off. 

3. Thermapen Instant Meat Thermometer: Yeah, I’m in love with my thermometer. I’ve been using it a-lot this week because we FINALLY got a grill at the new house. This thing is THE one to buy if you're in the market for a meat thermometer. I just love it. It has a great design, easy to read, fast, etc. It makes an awesome gift for the cook in your life.