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I have this fantasy that takes place in the English countryside, maybe near some water. I’m wearing a fluffy sweater and so are all of my friends and we’re riding cute bikes with cute baskets and when we get to where we’re going, we sit on the ground and eat cute pies -- pies that are comforting and hearty and have magically stayed warm throughout our long and hilly bike ride.
These little pot pies are a good contender for my fantasy, I think. They’re small, they retain heat well, and they’re deceptively filling. They’re everything you want in a chicken pot pie and nothing you don’t. (No mushrooms, for example. But that’s just my personal preference -- add them if you want!) In the fantasy, I’ve taken the time to personalize each of the pies with intricate pie crust details and designs, but okay, I’m getting ahead of myself.
These pies will totally work with your leftover turkey from Thanksgiving -- simply sub it for the chicken and sub the chicken broth concentrate for vegetable broth concentrate. If you absolutely cannot stand to look at another pie after Thanksgiving, wrap these guys tightly in plastic wrap, freeze them, and reheat in the microwave as desired.
Makes 10 to 12
2 tablespoons unsalted butter
1 small onion, finely chopped
1/4 cup flour
2 cups whole milk
Enough chicken soup concentrate for 2 cups of liquid (see headnote)
2 carrots, peeled and chopped
1 pound boneless skinless chicken thighs, chopped into bite-size pieces
1/2 cup frozen peas
1/4 teaspoon dried thyme
Black pepper, to taste
2 pounds pie dough
Photos by Molly Yeh
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now