There is just something about winter that says hot, steaming, delicious pot pies.  I often serve them as a midweek meal in our home because I have created a recipe that takes almost no preparation time.  The crust is store bought, turning this meal into an assembly project, rather than a full blown cooking affair.  

Round out your pot pie with a salad and a hot, bubbly apple crumble and you have yourself a hearty winter feast.  It is even special enough to serve at a dinner party.  Just add a few hors d’oeuvres and you have a wonderful evening for entertaining friends.

Menu

Serves 4

Warming Chicken Pot Pie

Salad with Extra Virgin 

Olive Oil Vinaigrette

Apple Crumble

Warming Chicken Pot Pie

This recipe is very forgiving. You may substitute cooked beef for chicken and change up the vegetables.

3 tblsps. unsalted butter

1 small onion, minced

1 stalk celery, thinly sliced

2 carrots, diced medium

5 tblsps. Wondra

2 cups chicken broth

1/4 lb. frozen peas, thawed

2 cups diced cooked chicken 

(I use rotisserie chicken)

Salt and pepper

1 sheet, thawed puff pastry

(available at supermarkets or 

CULINARY ARCHITECT 

CATERING)

1 beaten egg

1.  In a large saucepan, melt butter over medium-high heat.  Add onion, celery, and carrots and cook until onion is translucent, about 5 minutes.  Add Wondra and cook, stirring, 1 minute.  Gradually add broth, stirring constantly, then bring to a boil.  Reduce heat and simmer 5 minutes.  Add chicken and season with salt and pepper.

2.  Divide filling among four 8-ounce ramekins.  Roll out 1 sheet puff pastry and cut 4 squares to fit ramekins.  Instead of cutting an “X” in the top of each for venting, I cut out the initials of the diner.  Brush with beaten egg.  Bake at 375 degrees until filling is bubbling and crust is golden, 30 to 40 minutes.

Salad with Extra Virgin Olive Oil

SALAD

16 oz. greens of your choice, 

cleaned, dried and ready to 

dress (I like Baby Red 

Romaine, Green Leaf and 

Boston.)

DRESSING

2 tblsps. red wine vinegar

2 tblsps. balsamic vinegar

Salt

Fresh ground pepper

1 tsp. sugar

2 tblsps. Dijon mustard

1/2 cup extra virgin olive oil

1.  Make dressing by placing all ingredients, except the oil, in a food processor.  Turn on food processor.

2.  Slowly, Pour in oil, while motor is running until dressing is emulsified.

3.  To serve salad:  Take a large bowl and pour 1/4 of dressing in the bowl.  Add greens and toss.  Add more dressing, if needed.  Plate and serve.

Apple Crumble Topping

1 1/4 cups old-fashioned oats

1 1/4 cups (packed) golden 

brown sugar

1/2 cup all-purpose flour

1/2 cup (1 stick) chilled and 

unsalted butter, cut into 

1/2-inch cubes

Nonstick vegetable oil spray

Filling

2  lbs. large Granny Smith 

apples, peeled, halved, cored, 

each half cut into 6 slices

2 tblsps. fresh lemon juice

1 tsp. ground cinnamon

1.  Mix oats, 1/2 cup sugar, and flour in bowl.  Add butter, rub in with fingertips until topping comes together in moist clumps.  (Can be made 1 day ahead.  Cover, chill.)

2.  Preheat oven to 375 degrees.  Spray 13X9X2-inch porcelain baking dish with non-stick spray.  Mix apples, lemon juice, cinnamon and 1/4 cup brown sugar in bowl.  Transfer to dish.  Sprinkle topping over.

3.  Bake crumble until apples are tender and topping is brown and crisp, about 1 hour.  Cool slightly.  Serve.

Alexandra Troy is owner of Culinary Architect Catering, a 32-year old Greenvale-based company, specializing in private, corporate and promotional parties.  For more photos and presentation ideas, follow Culinary Architect Catering on Facebook.