Pot Pies

This recipe is inspired by the Emotional dimension of wellness.

Emotional wellness is about feeling and being in touch with your emotions. It is also about managing your emotions so that your life doesn’t fall apart each time something doesn’t go your way. It involves controlling your reactions when disaster strikes and learning that your response is a choice you make but one that takes time to develop.

“Chicken Pot Pie: my 3 favorite things." - Pablo Francisco

Cooking comfort foods can evoke many emotions. For me, it’s therapeutic. When I say comfort food, that’s exactly what I mean. Science explains it as a release of dopamine and serotonin in your brain that makes you feel good when eating certain foods.

While I was preparing the ingredients for these delectable pies, I began to reflect on my life. As I was chopping the carrots, I realized why I chose to make this particular dish for dinner on this particular night. I had a day (and we all have them) where I was feeling off, so I wanted to make my kind of comfort food - pot pies!

“For many people, food is a source of comfort, connection, and control.” - Tony Robbins

Did you know, comfort foods generally increase pleasant feelings and reduce tension? Highly palatable foods activate the same brain regions of reward and pleasure. So, often times, we tend to gravitate towards making a specific recipe based on our emotions. For example, I know I gravitate to certain foods when I’m feeling lonely or grieving someone. Also, we associate certain foods with members of our family, social gatherings, and people taking care of us, such as Thanksgiving holidays with family.

Likewise, the smell of foods can evoke special memories from your past. What dish is that for you? Next time you make a comfort food, while you’re preparing the ingredients, try to reflect on a memory that brings you comfort and joy.

“In our relationships, food is love, acceptance, bonding and comfort. Food is emotional.”

Recipe of the Day: Pot Pies

INGREDIENTS

For the Stew:

• 3 whole (6 split) chicken breasts, bone in, skin on

• 3 tablespoons olive oil

• Kosher salt and freshly ground black pepper

• 5 cups chicken stock, preferably homemade

• 2 chicken bouillon cubes

• 12 tablespoons (1-1/2 sticks) unsalted butter

• 2 cups chopped yellow onions (2 onions)

• 3/4 cup all-purpose flour

• 1/4 cup heavy cream

• 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes

• 1 10-ounce package frozen peas (2 cups)

• 1 1/2 cups frozen small whole onions

• 1/2 cup minced fresh parsley

For the Biscuits:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon kosher salt

• 1 teaspoon sugar

• 1/4 pound (1 stick) cold unsalted butter, diced

• 3/4 cup half-and-half

• 1/2 cup chopped fresh parsley

• 1 egg mixed with 1 tablespoon water, for egg wash

INSTRUCTIONS

1. Preheat the oven to 375 degrees. Note: you can make individual pot pies in ramekins. 

2. Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

3. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent.

4. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well.

5. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.

6. Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley.

7. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8 inch thick. Cut out twelve circles with a 2-1/2 inch round cutter.

8. Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.