Smith Family Weblog

I made Martha Stewart’s Chicken Pot Pie recipe for friends last week. It’s one of my absolute favorite fall dishes, mostly because it’s rich, time-intensive and includes crust, all good things this time of year.

The night before I served it, I made the filling. The process starts by boiling chicken with onions, peppercorns and bay leaves. The recipe calls for thyme in both the base and the crust, but our grocery store didn’t have any in stock. I used rosemary instead.

In another pot, I sauteed potatoes and pearl onions in butter before adding mushrooms, leeks and carrots. The first time I made this recipe, I spent about 2 hour peeling little pearl onions. I later found them pre-peeled in freezer section—completely worth the $3 price tag.

Toss in chopped parsley and lemon zest…

And stir in flour, stock and milk to make it thick and creamy.

I refrigerated this overnight, then mixed up the amazing (and relatively easy) crust the day I served it. I forgot to snap a photo of the finished product, so here’s Martha’s gorgeous shot. Just trust that mine looked almost like this.