We made a version of this for dinner last night, and it was AMAZING.
Differences: we did not use peas; bunchberry used her usual pie crust recipe instead of this one; we used 1/2 tsp dried tarragon (which seemed like too much when I made the sauce, but was just about right in the finished pie). We also don't have a deep-dish pie plate, but the square glass baking dish worked just fine. Oh, also, since we didn't have any leftover chicken right now, we used a chicken breast we bought for this purpose, cut up into small pieces and simmered for half an hour first. It's nice and tender.
If you don't like tarragon, you could just as easily use different herbs.
We used single cream, a carrot and a half, two stalks of celery, and one chicken breast.
This recipe, which is adapted from “Julia and Jacques at Home” by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken, makes delicious use of leftovers (it would be excellent with the Thanksgiving turkey remainders as well). It is rich, but packed with vegetables. You can substitute dried tarragon for fresh, but use less than a tablespoon, and season to taste.
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