This is my 271st recipe post on the HMK. And….sigh…my last. Words can’t express how much I have loved keeping a food blog. John and I have grown more as home cooks in the past 3 years than I ever could have imagined. We can wordlessly dance around each other in the kitchen, preparing two, maybe three dishes simultaneously, all while grooving to our favorite music (me) and sipping our favorite scotch (him). Since our first post 1,180 days ago, we’ve created some phenomenal, unforgettable meals. Sometimes for ourselves, sometimes for guests, and always to the great delight of our sous chef puppies. We’ve also burned risotto, spilled chicken brine all over our kitchen and secretly purchased 5 pounds of cooked brisket from our favorite BBQ joint mid-party when ours was a disaster. When the HMK wasn’t a delicious place, it was at least a comical one – and really, what more can you ask for?
So what gives? There’s no one answer, really. Initially I intended to shift my blogging efforts to a professional site, with the hope of a private practice in the not-so-distant future. But as I began slacking on the HMK under the rouse of a new site, I started to realize what a joy it is to cook without writing down every last change, and to eat food while it’s hot instead of stopping to photograph it. I don’t think I fully respected and admired full fledged food bloggers until I stopped trying to be one myself. It’s a real pain!
But beyond that, it just felt like time. This site tells a story that’s close to my heart. It’s a classic, really: boy meets girl, girl becomes a dietitian, boy and girl convert their entire kitchen from a white rice and Velveeta cheese mecca into a real food haven (funded largely by endless disgruntled Whole Foods and farmer’s market purchases by boy). Timeless.
Honestly, though, our cooking looks pretty different than it once did. I have a unique job that I can’t help but bring home, and it’s no more evident than in the timeline of HMK recipes. That doesn’t mean the food’s any less delicious, though. I wanted our last recipe to be something special in the realm of “real food,” something that John and I both get excited about – the kind of meal you G-chat about in excitement all day (or at lease we do). And nothing fits that bill for us better than chicken pot, chicken pot, chicken pot piiiiiiiie. In real food world this means a whole wheat crust, but also full fat dairy, leading to a luscious result that sticks to your ribs and makes your forget it’s 19 degrees in November.
So, one last time from the Honeymoon Kitchen, happy holidays and happy eating. Thanks for stopping by 🙂
- 1 cup whole wheat pastry flour (3.4 ounces)
- 1/2 tsp salt
- 6 Tbsp unsalted butter, cold from the fridge
- 3-5 Tbsp ice cold water
- 1 cup potatoes, diced
- 3/4 cups carrots, diced
- 1/2 cup (1 stick) butter
- 1/3 cup onion, diced
- 1/2 cup whole wheat pastry flour (1.7 ounces)
- 3/4 tsp salt
- 1/2 tsp dried thyme
- 1/4 tsp pepper
- 1.5 cups chicken stock
- 3/4 cup whole milk
- 2 cups cooked chicken, shredded or diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 egg white
- Preheat the oven to 425 degrees.
- For the crust, whisk flour and salt together in a bowl. Cut the butter into pieces and toss in bowl. Using a pastry blender, a fork, 2 knives, your fingers, or a combination, break the butter into tiny flour-coated pebbles. Most of it should pretty small, but some will still be pea-sized pieces – that’s fine. I like to go at it with the pastry blender, then finish the job with my fingers. Next, add the water, 1 tablespoon at a time, while gently kneading the mixture in the bowl until a dough forms. You have enough water once you can form the dough into a ball. Flatten the ball into a disk and wrap in plastic wrap or waxed paper. Store in the fridge for 30 minutes while you make your filling.
- Place the potatoes and carrots in a medium pot and cover with water. Bring to a boil, then reduce to a simmer and cook, covered, 7-9 minutes or until vegetables are easily pierced with a fork. Drain and set aside.
- Melt butter in a large skillet over medium-high heat. Add onions and saute until tender, about 4-5 minutes.
- Sprinkle flour, salt, thyme and pepper over butter. Stir until well combined. Combine the milk and stock in a bowl or measuring cup with a spout. Slowly add the liquids to the roux (flour and butter mixture), stirring constantly. The mixture will become globby and clumpy for a while, but it will smooth out as more liquid is added. Once all of the milk and broth are added, keep cooking and stirring until the sauce comes to a boil. Cook two more minutes, then remove from heat and stir in the chicken, peas, corn and reserved potatoes and carrots. Pour the filling into a pie plate.
- Remove your chilled dough from the refrigerator and place it on a well floured surface. Flour your rolling pin and then roll the dough into a circle that’s slightly bigger than your pie plate. Drape the dough over the filling, and crimp the edges. If you have lots hanging over, you can trim it. If you roll out the trimmings you can use cookie cutters to make fun shapes to place on top of the pie.
- Make about 6 small slits in the crust to vent the pie. Then brush egg whites over the top.
- Bake 35-40 minutes, until crust is lightly browned. Let stand 15 minutes before cutting.