foodie fridays: deconstructed chicken pot pie

My sense of smell; one of the five senses I use most often, or so I thought.

After thinking about what I do on a daily basis, I generally use my sense of sight and hearing more than the others. This is due to the fact that I stare at a computer screen all day and listen to people talk on the phone about their finances. I guess sense of touch should be up there, too. I have to type on a keyboard – A LOT.

As a kid, however, I remember spending the majority of my day using my sense of smell. I distinctly remember the way our kitchen would smell of maple syrup and butter when my Dad would make pancakes for dinner. I remember the smell of the dusty old dance studio where I learned tap and jazz numbers. I remember the smell of our cul-de-sac after a night of fireworks on the Fourth of July. I even remember the smell of my elementary cafeteria when chicken pot pie was the featured lunch dish.

I went to a small Catholic school up until the 4th grade. You’d think I would have rejoiced the second I attended public school, but that couldn’t be farther from the truth. I found comfort in wearing uniforms, attending mass, and eating in the cafeteria. You see, the “cafeteria ladies” were the heart of our religious school. They took great pride in serving home-cooked meals on those pastel colored plastic trays. As an elementary school student, I wasn’t too worried about plating because I had no problem gobbling up chicken pot pie on a pink plastic tray. Aaaah…those were the days.

From childhood to adulthood we not only change physically but we also change how we engage with the world. So, this got me really thinking. Recipe thinking that is. I knew there had to be a way to blend the past and the present. I wanted to select a recipe that would not only pay homage to the past, but brighten up the present. Well, my friends, I think I may have hit the jackpot.

I took that famous Catholic school chicken pot pie and gave it a present day makeover. Instead of the standard pie crust, I put the filling inside an egg roll wrapper and baked it like a burrito. Instead of plain ol’ boring peas, I went the wasabi mushy pea route. Instead of the usual boring sautéed onions, I pickled some. Instead of cooked carrots, I thought shavings would be more dramatic. Past meets present in a fun and flavorful way.

I promise this dish will ignite all five of your senses all while leaving you with a bit of nostalgic feeling and room for an ice cream sundae. Amen.

Deconstructed Chicken Pot Pie

A twist on a childhood favorite.


Ingredients:

for the chicken pot pie:

2 chicken breasts, sautéed, diced

4 tablespoons unsalted butter

4 tablespoons all-purpose flour

1 1/2 cups whole milk

1/2 cup grated Parmesan

12 egg roll wrappers

2 teaspoons kosher salt

1 teaspoon ground pepper

for the wasabi peas:

2 cups frozen

1 teaspoon wasabai paste

2 teaspoons honey

1 teaspoon rice wine vinegar

1 tablespoon unsalted butter

2 tablespoons whipping cream

salt and pepper

for the pickled onions:

1 medium red onion, sliced

1/2 apple cider vinegar

1/2 teaspoon salt

for the carrots:

3 medium carrots, shaved


Directions:

for the chicken pot pie filling:

Preheat oven to 400 degrees. In a medium sauce pan, melt butter over medium-low heat. Add flour, whisking until smooth. Add milk, whisking constantly so the sauce doesn't get lumpy - probably 3 to 4 minutes. Once the sauce has thickened, add Parmesan, salt and pepper. Stir to combine. Add cooked chicken to the sauce and gently combine. Lay an egg roll wrapper on the counter and spoon about 1 to 2 tablespoons of the filling on top of the wrapper. Roll it like a burrito and place it on a baking sheet topped with a wire rack. Continue process until batter is gone. Bake pot pie wraps for about 15 minutes or until golden brown.


for the wasabi peas:

In a microwave safe bowl, reheat frozen peas according to package instructions. In a food processor, place peas and remaining ingredients. Pulse, until combined leaving a few texture peas.


for the pickled onions:

In a small saucepan, bring water to a boil and add red onion slices. Boil for about a 1 minute. Drain red onions in a colander and then place red onions in a cold ice bath to keep it from cooking for about a 1 minute. In the same saucepan, add apple cider vinegar, salt and red onions. Stir, cover the onions with just enough cold water. Bring to boil for another minute. Remove from heat and carefully ladle red onions into a glass jar. Chill until onions become desired pickle taste!


for the carrots:

Wash and clean 3 medium carrots. Remove first layer with peeler. Then use peeler to create enough carrot shavings for toppings.


To serve:

Place a small amount of pot pie filling in the middle of the plate. Place a few carrot shavings on top. Slice pot pie wrapper in half and lay on top of filling and carrot shavings. Place a about two tablespoons of the wasabi peas on the right. Place about 2 tablespoons of the pickled onions on the left. EAT IT UP!


wasabi peas - recipe from Tes @ Home

pickled onions - recipe from Epicurious