When I started thinking about this weekend's big batch cook, I knew that this pot pie was going to be happening. It was non-negotiable. This is a pot pie I have looked forward to making in every cold weather season since I discovered it two and a half years ago. It will be such a treat during the hectic days of production. It is my gift to my future self.

Planning!

This is the recipe that I start with, from Bon Appetit. It includes a pastry recipe, and the directions are to make a classic pot pie form: divide the filling into eight ramekins, then top with pastry, and bake it up to serve in the ramekins. Well, that doesn't work when you're eating out of tupperware, does it? So, I have always made this modification which allows me to enjoy the crazy tasty filling in a form that works for me: I make the biscuit pastry from Smitten Kitchen's Tomato and Corn Pie recipe and bake the nommy chicken filling in that double crust, and sing all the way home.

Perfect solution.

Here's the nutritional breakdown from Fitbit...

Groceries I had on hand...

• flour
• butter
• milk
• baking powder
• salt
• chicken broth
• carrots
• lemon juice (leftover from NYE!)
• fennel seeds

Groceries I had to buy...

• fennel ($1.99 each*) *the recipe calls for two small heads, but the grocery store was charging per head, so I bought one giant head instead
• chicken breast (1.75lb @ $6.29/lb = $11.01
• ham ($7.49/package)

Total monies spent for the entire recipe: $20.49

Total monies spent for each of these 6 portions....

$3.41 per portion.

Cooking!

A few thoughts to share with the group...

Firstly, the pastry recipe doesn't have a chilling step, but I hate to skip that step. There's an easy solution: I prep the pastry, then let it chill in the fridge while I make the filling, which also has to cool down before going into the crust. That's plenty of chilling time!

And with the pastry: believe it when it says to roll out between plastic wrap or parchment paper! You don't want to be adding extra flour to this pastry, or it won't be soft and flakey like you want it to be!

Also, when the recipe suggests that you save the broth for another use, take it seriously! It is NOT enormously fennel heavy, even though it has a heavenly fennel-y aroma. I used this broth for carrot soup the next day, and it was perfection.

Finally, don't skip the lemon! It really is the perfect flavor note that brings the whole recipe together.

Yes, the heart on top was a cheesy touch, and the whole pie is just for me, but I had a little scrap of pastry left... so can you blame me? I love this pie!