This past week has been full of runny noses, croupy coughs, and mild fevers in my house. The change in weather from hot to cold has caught up to us here in Central Ontario, and I think everyone we know is sick! When sleep deprivation reigns supreme in my house, I turn to the classics – those dishes that are warm, cozy, and are guaranteed to be a hit with even the sick little troopers. For my family, that dish is Chicken Pot Pie (or any Pot Pie for that matter.)
Pot Pie has to be one of the most versatile dishes around. You can pretty much add anything to it, and all you really need to be able to master is the roux-based gravy. Roux is simply a flour/fat mixture used to thicken. I used coconut oil for this recipe, but you could use butter, olive oil, or your other favorite oil.
From here you can select which kind of stock you will use (vegetable, chicken, beef), veggies you will add (carrots, peas, turnips, sweet potatoes), crust you will use (pie, puff pastry, phyllo dough, homemade), and anything additional your family may enjoy (thyme, parsley).
Today I wanted to share two secret ingredients, and a tip! The first ingredient was introduced to me by my spice-loving chef sister-in-law: cinnamon! I know it sounds bizarre, but trust me, this is the best thing I have ever done to my Pot Pie. Start with a pinch, see how you like it, and work up from there. (If you’re hesitant on the cinnamon, add some to a separate bowl first and see how you like it!) My other secret ingredient is cheese, I like to add a cup or so right at the end, it compliments the flavors so well.
For the tip, I wanted to share one step that I take that ensures the most flavorful dish possible – ROAST the veggies before adding them! Makes a huge difference in flavor!