Kicking off the week of our favorites’ favorites is The Fauxmartha, a new to us read. Melissa is a graphic designer by day, but she bakes (and bakes and bakes!) by night. Her photography is simply stunning, but it’s her amazing from-scratch-with-love recipes that reeled us in. Pin, pin, pin.
One short month ago I met Kim and Scott through the world wide web after seeing their living room featured over here. I was smitten in 0.6731 seconds flat. Pops of color. Clean lines. Sophisticated simplicity. Style that makes you drool. You know what I’m talking about. After shamelessly pouring over pages of the Yellow Brick Home, I commented on a post. A couple email exchanges later and the rest is history. I was beyond honored when they asked me to share my favorite recipe with you.
And with that, I guess I should introduce myself. I’m Melissa over at The Fauxmartha. I’m a graphic designer by day and a self proclaimed baker by night. I love food. To a fault. As a child, my mom told me—eat to live don’t live to eat. In one ear and out the other. Sorry mom! I tend to hover close to the classics as seen here, here, and here. Adventure is not my middle name. Parris is. However, this year I tip-toed out of the box with Basil Ice Cream. My new favorite flave! Don’t knock it till you try it.
When I stop to think about my favorite recipe from 2011, which is a true task to actually stop, it’s a no brainer for these taste buds. Chicken Pot Pie takes the gold.
A classic, yes. Made completely from scratch with a list of ingredients longer than my untamed pony tale. Filled with colors like orange, green, and purple, it must be good for you. The end result is out of this world. Although it requires a little extra tender love and care, it’s well worth the effort. It’s like a beautiful painting. Or a well decorated Yellow Brick Home room. Something you step back from and let out an audible sigh. You know what I’m talking about.
Chicken Pot Pie
makes four 5” individual pies
1 3/4 c. + 2 tbsp. all-purpose unbleached flour
1 1/2 tbsp. sugar
3/4 tsp. sea salt
1 1/2 sticks unsalted butter, very cold
3/4 c. water with ice
1 sweet onion, diced
2 cloves garlic, minced
3 carrots, sliced
2 celery stalks, sliced
1 tbsp. olive oil
1 tbsp. butter
3/4 c. potatoes, diced (purple, fingerling, red)
1 c. chicken stock
2 sprigs sage
1/2 c. white wine
1/2 c. low-fat milk
2 tbsp. half and half
2 1/2 tbsp. flour
1/2 tsp. parsley
1/4 tsp. thyme
1/8 tsp. nutmeg
1/2 c. peas, frozen
1 1/2 c. rotisserie chicken, pulled
salt and pepper to taste
1 large egg, whisked
1. MAKE CRUST. (Click here for a how-to video.) Place flour, sugar, and salt in bowl. Whisk together.
2. Dice butter and place into flour mixture. Using a pastry knife, cut butter into flour until it resembles coarse meal.
3. Using a pastry fork add 1/4 cup of the ice cold water into mixture and combine. Continue adding water 1 tablespoon at a time until dough just comes together. You may not need the full amount of water.
4. Gather dough together. Place in fridge covered for 30-40 minutes to chill.
5. MAKE FILLING. Saute onion, garlic, carrots, and celery in olive oil for about 5 minutes. Add salt and pepper to taste. Remove from pan and set aside.
6. In the same pan, melt butter and add potatoes, chicken stock, and sage. Cover and cook for about 15 minutes or until potatoes have softened. Season again with salt and pepper.
7. Add white wine, milk, half and half, flour, parsley, thyme, and nutmeg to the mixture. Whisk to combine and allow to thicken for 5 minutes.
8. Remove from heat and add peas and chicken into the mixture. Discard the sprigs of sage. Give it a taste and add any additional salt or pepper.
9. Preheat oven to 400°. Roll out dough on a well floured surface (about 1/8” thick). Using a 5” biscuit cutter, cut 8 circles out of the dough. Place the dough in the individual pie pans. Fill with pot pie filling. Cover with remaining dough round, and seal edges with a crimp.
10. Place the pies on a baking sheet and brush crust with the egg wash. Bake for 20 minutes or until golden. Serve warm.
Happy New Year! And cheers to more audible sighs this coming year! [clink]
Thank you, Melissa!