What’s your go-to Comfort food?

Chicken Pot Pie packed with flavor and topped with a classic flaky crust.

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If you’re craving comfort food this January then look no further. As part of our Be Kind To Yourself mantra this month, this is a serious contender for brightening up your week as part of a varied menu. There are plenty of veggies and lean chicken fillet, all bathing in a herby sauce.

By adding a new practice instead of restricting yourself to a relentless new regime allows you to grow and creates space away from any habits you may wish to lose. Free your time up to enjoy one of our gentle, fun practices that Jane discovered in 2021.

Zen Pie Methodology

• Choose your favorite pie filling
• Cook your chosen filling in the Instant Pot or Slow cooker 
• Use the filling immediately,  refrigerate or freeze for a pie another day 
• Top your pie either ready rolled flaky pastry or bake individually cut rounds in the oven while the pie filling is cooking.

Alternative Fillings:

• chicken and leek – add 1 cup of trimmed, chopped leeks to the onions
• chicken, mushroom and kale – add 8 oz sliced Cremini mushrooms, 2 cups chopped kale, 1 tbsp wholegrain mustard
• chicken and ham – substitute 2 cups chopped chicken for 2 cups chopped ham
• The chicken and vegetables bubble away beneath a blanket of pastry which turns a golden brown to reveal a creamy, satisfying filling.

For a meat-free pie, try our Savory Curried Vegetable Pot Pie.

Chicken Pot Pie

Comfort food classic. Chicken in a creamy, rich sauce topped with puff pastry.

Ingredients

• 2 oz / 4 tbsp butter or olive oil
• 1 1/2 cups 1 large onion, diced
• 2 cups 4 medium carrots, diced
• 1/4 cup flour
• 1 Coq au Vin blend (substitute for 1 1/2 tbsp of your favorite French herb blend)
• 1 tsp salt
• 2 cups chicken broth
• 1 1/2 lbs chicken fillet 3/4” dice
• 2 cups frozen green peas
• 1/4 cup cream
• 1/2 cup fresh parsley minced
• 1 sheet ready rolled puff pastry
• 1 egg for eggwash

Instructions

Slow Cook

• 1) Heat the butter or oil in a medium saucepan; sauté onion & carrot for 3 minutes to soften 2) Stir in the flour , Coq au Vin blend, salt and cook out for a minute 3) Stir in the broth; add the chicken pieces, & green peas 4) Transfer mixture to slow cooker 4) Stir, cover & cook on LOW: 6 hours or HIGH: 2 1/2 hours. 5) Remove lid; stir in cream & parsley. 6) Preheat oven to 375 degrees. 7) Pour cooked mixture into a medium sized baking dish 10 x 13 x 2. 8) Roll pastry over the top of the pie & cut 3 x 1″ slits in the top middle of the pastry 9) Brush pastry with egg wash & bake for 30-40 minutes in the oven

Pressure Cook

• 1) Heat the oil on sauté function; sauté onion & carrot for 3 minutes to soften 2) Stir in the flour , Coq au Vin blend, salt and cook out for a minute 3) Stir in the broth; add the chicken pieces, & green peas. 4) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 8 minutes. 6) Vent with Quick Pressure Release 7) Remove lid; stir in cream & parsley. 6) Preheat oven to 375 degrees. 8) Pour cooked mixture into a medium sized baking dish 10 x 13 x 2. 9) Roll pastry over the top of the pie & cut 3 x 1″ slits in the top middle of the pastry 10) Brush pastry with egg wash & bake for 30-40 minutes in the oven

Notes

– If you prefer a mixture of meat then use half chicken thigh meat and half chicken breast – Use 5-6 cups cooked, chopped, rotisserie chicken instead of raw and reduce cook time slow cooker: LOW 5 hours or HIGH 2 hours OR pressure cooker reduce to 6 minutes Sides – Baked potatoes or mash to mop up the delicious sauces- Roasted broccoli or a fresh green salad with a tart lemon dressing

Zen Moment

“Comfort food is the food that makes us feel good – satisfied, calm, cared for and carefree. It’s food that fills us up emotionally and physically” Ellie Krieger