Easter Highlight #10: Cheesy potatoes, carrot cake, and chocolate bunnies. Cheesy potatoes, carrot cake, and chocolate bunnies. Chees…
Easter Highlight #9: Wearing my sunglasses minus one sun glass and not being the first to realize it.
Easter Highlight #8: “Daddy Took the Bunny” – an original vocal composition by Bjork sung from behind the wheel of a Honda Accord. This is seriously my life.
Easter Highlight #7: Cheesy potatoes take two.
Easter Highlight #6: Asparagus, leeks and garlic chicken in a buttery sauce topped with a flaky crust. Hey-o.
Easter Highlight #5: Knowing that the aforementioned scenario is waiting for me in the fridge. Hey-o-o-o!
Easter Highlight #4: Finding out that Mom accidentally used twice the butter on this years cheesy potatoes. She’s my hero.
Easter Highlight #3: Different churches, different families… same outfit.
Easter Highlight #2: Repurposing the salted double chocolate muffins as a midnight snack. Why must I do these things?
Eater Highlight #1: Canceling my Easter run and writing an Easter highlight blog instead. With chocolate on my face.
- 8 tablespoons salted butter, divided
- 1 leek, white and light green parts, sliced and rinsed in a bowl of water
- 2 cups sliced carrots
- 2 cups chopped asparagus
- 12 ounces frozen peas
- 1 garlic rotisserie chicken (or about 2 cups shredded chicken seasoned with garlic)
- 2-3 cloves garlic
- ¾ cup flour
- 2 cups chicken stock
- salt and pepper to taste
- 1 sheet pie crust, 1 sheet puff pastry, or 1 croissant dough sheet
- Make the filling: Melt 1 tbs. butter in a large pot over medium high heat. Add leeks and carrots and saute for 5 minutes. Add asparagus and cook another 5 minutes, or until vegetables are just tender crisp. Remove from heat, stir in frozen peas, and set aside. Shred chicken and add to the pot.
- Make the sauce: Melt 6 tbs. butter in a large saucepan. Add garlic and gently saute over medium heat for about 1 minute. Add flour and stir until a thick paste forms. Add the stock, 1 cup at a time, whisking after each addition. Season generously with salt and pepper. Sauce should be thick! Add to chicken and vegetables and mix to combine.
- Top it: Pour mixture into a greased pie pan or 9×13 baking dish. Top with crust of your choice, stretching or rolling dough so that it just barely hangs over the edge of your dish (see notes). Bake at 375 for 20-30 minutes, or until the crust is golden brown. Brush the warm crust with 1 tbs. melted butter. Let stand 5-10 minutes before serving. This is best served the same day that it’s baked.
I don’t mean to undermine myself here, but I can’t stop thinking about that salted double chocolate muffin I just ate. Check back on Wednesday as if your life depended on it.
In the meantime, this should keep you busy. Seriously. YUM. Leeks, asparagus, and garlic chicken, oh my!
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I love a good pot pie – especially one with tons of veggies like this to help round out the amazing crust!
Ooh, the veggies (especially asparagus) were the best part! Tied with the crust.
This loosk delish. DELISH!
Oh my gosh Lindsay, that crust on the pie! Ahhh, it’s torturing me through the screen. In the best way possible of course
Hope you had a great Easter!
A layer of melted butter will do that to a person! Happy (late) Easter to you too!
Love the use of rotisserie chicken – a perfect post-holiday meal. I love this, Lindsay!
Thanks Cassie! I’m a big fan of the rotiss.
Sounds like a lovely Easter! I mean, chocolate and cheese–two of the best things you can put in your mouth. =)
Croissant dough? Genius. Seriously, genius. Also, I wouldn’t pass up a serving or four of cheesy potatoes right about now.
Amen to that.
A croissant dough sheet? I don’t think I’ve seen those around but I am determined to find them. They sound incredible.
And gorgeous pot pie. I’ve been having a huge craving for pot pie these last couple of weeks but I just couldn’t get myself to buy it from Boston Market. I’ll have to whip these up over the weekend!
It was incredible! So easy.
I have been looking for a chicken pot pie recipe. This looks great. Thanks
Thanks Whitney!
Holy cow…I will be putting this on my ‘to make’ list. Love!
Lindsay, this looks AMAZING. i love ton of veggies in my pot pie. and i love the shortcut using premade pie crust. genius! and i obviously LOVE the photos.
and from your book, i learned about your use of thirds… i’m working on that!
Am I going to be the first one to comment on “Eater Highlight # 1″? Because I think my neighbors were wondering what the sudden outburst of laughing was.
Oh my gosh. Totally unintentional! which makes it all the more funny.
SOOO much more funny now…. Freudian slip for sure!
Wow, looks great! I love chicken pie, for some reason haven’t made it in quite some time. I like the addition of garlic here, will have to try.
I love pot pie and yours looks delicious! Love the picture of your escaping pie crust
It was so awkward because it was a rectangular dough sheet over a pie pan, but I was a little too lazy to trim it… I guess it made for some nice snacking croissant triangles!
Easter highlight #9 is so, so great. #reallife
Way too real life for me. Way too real life.
I just nominated you for a Versatile Blogger Award! http://cravingsgoneclean.wordpress.com/2012/04/11/versatile-blogger-and-liebster-awards/ Thanks for inspiring me
Ok, so… asparagus in pot pie? Genius! Don’t know why I never thought of that, but it was delicious. I, conveniently, had a package of puff pastry left over from our Easter dinner and was quite happy to put it to use!
Isn’t it yummy? I love asparagus. Glad you liked it.