I’ve had The New Basics by Julee Rosso and Sheila Lukins since I graduated from college. It has lots of great recipes but my favorite (or at least the one I use most) is the Chicken Pot Pie Nouveau. I admit that I have never used the recipe for puff pastry associated with the pot pies, despite the fact someone amazing named Adrienne apparently came up with it. I cheat and use pre-made pie dough. I don’t even bother re-rolling the pie dough. I just cut it into quarters and slap it on. I also cheat and use canned chicken broth. What can I say...I am a cheater.
If you don’t have this recipe, I’ll give you a hint. The best part about it is the rosemary. First, you boil chicken stock and add rosemary and carrots. The liquid from this is used later in the sauce (with butter, flour and additional chicken stock) for the pot pies. The only vegetables in this recipe are carrots, sugar snap peas, and pearl onions. I skip the pearl onions in favor of a little chopped yellow onion and usually add broccoli (give it a quick steam in the microwave) and frozen peas.
Once your sauce is made and your pies are stuffed, you add a piece of rosemary to the top of the pie prior to covering it with crust.
There is a bit of refrigerating involved in this recipe, so start it early. This recipe doubles nicely (assuming you have enough pie plates or ramekins). Perfect for a cold night. Perfect for getting your kids to eat their veggies.