I believe I have written here, on many occasions, how much my husband loves chicken pot pie. He loves it so much he ordered it on the day of the hottest record temperatures in Chicago’s history. Maybe that’s been broken since, as this was in 1995, but the anecdote still holds: it was very, very, very hot that day and yet, he still ordered pie. It’s a telling detail, isn’t it?
I was quite happy to see this very simple pie that I could throw together pretty quickly, and on a weeknight. Look above! I even had time to cut out decorative stars in the puff pastry! If that’s not love, I don’t know what is.
The method for this is solid and results in something tasty, though perhaps not *quite* as good as a traditional chicken pot pie with a few more steps. However, I need to pass along one important caveat: be sure to use full-fat creme fraiche. This is very important. I used the only type that was available at our local shop– low fat– but that made the sauce very, very watery and a little bit grainy, which probably was the result of the creme fraiche roasting. So learn something from me: don’t do that.
Otherwise, this is another highly recommended recipe.