Mini Chicken Pot Pies with Rosemary Crust
A chill in the air. The scent of dried leaves and burning firewood. Early sunsets and cozy sweaters. Is it just me or do the season’s most charming attributes have a way of creating the perfect backdrop for belly-warming comfort food? (It might just be me because I happen to almost always be thinking about food, but I’ll assume that since you’re a Kendall-Jackson fan we’re of a similar mindset.)
Today, I want to talk about what I believe to be the ultimate comfort food. No, it’s not macaroni and cheese or a rich beef stew. It’s the humble yet mind-blowingly delicious mini chicken pot pies with rosemary crust.
Chances are, you’re skeptical. You may be familiar with the frozen variety. I, too, ate my fair share of “TV dinner” pot pies as a kid. You know the ones -- cardboard-like pastry, ho-hum, greyish tinted filling. These are not those pot pies.
In fact, I’m willing to bet that these mini chicken pot pies with rosemary crust won’t just change your mind about pot pies, they may be the best thing you eat all winter. They’re that good. And as it turns out, they’re pretty uncomplicated to make homemade as well.
These miniature versions doesn’t stray far from the classic. The filling is made from basic, high-quality ingredients -- onion, garlic, carrots, and celery are sauteed and slowly softened, melting together to develop a hearty, slow-cooked flavor. Herbs, peas and mushrooms are added for flavor and texture and then the whole mixture is slowly simmered with chicken broth and milk until thick and delicious, and then divided between ramekins so each person at the dinner table receives their own perfectly portioned pie.
What really sets this recipe apart is the crust. If you’ve never had buttermilk pie crust, prepare to fall in love. Buttermilk adds a rich flakiness and golden brown exterior to a baked pie crust that water versions can’t compete with. In this case, I’ve steeped rosemary in the buttermilk overnight in order to infuse its woodsy, earthy flavor right into the crust, elevating these pot pies just enough to make them special without feeling overly fussy. The result is magic and I truly hope you’ll give homemade buttermilk pie crust a try, but if you’re not up for making your own you could simply use a round of store-bought pie dough instead.
One thing you can’t shortcut? The wine. Cozy food is best served alongside an equally delicious and comforting glass of wine and while I’ve got you covered on the food side of things, Kendall-Jackson’s bringing the wine. In this case, earthy rosemary and flakey, golden crust pair beautifully with Kendall-Jackson Grand Reserve Cabernet Sauvignon. Rich and berry-forward with hints of mocha and spice, it’s a balanced wine that pairs perfectly with cold-weather comfort food. Enjoy!