I know – not very summery. But tasty and comforting just the same. And, while it may not seem particularly French, the humble pot pie is based on some very classic French techniques. First, the sauce. It’s a traditional velouté, made by thinning blond roux with stock. Stir, simmer, season, strain if you’re fussy.
Next, you’ve got your mirepoix: Sauté in a little butter, season with salt and pepper, toss with fresh parsley (or thyme or sage).
Then, of course, you have the leftover roast chicken, which I think may be the actual national dish of France. And last but not least, the crust: a classic pâte brisée. (The very same one I use for quiche, in fact. Since I planned ahead, I made a double batch and used it one night for the zucchini quiche and another for the pot pie.)
All elements of classic French cooking, combined to make one All-American meal. To top it off, we paired the chicken pot pie with a green salad and blue cheese dressing (handmade by Nick using bleu d’Auvergne).
Originally published on Croque-Camille.