The kitchen is where the best memories are made… and the best food
I may not remember the first time I ever made this dish, but I will always remember this specific moment. That was the time my son helped me make it. He seemed interested in the whole process, and I couldn’t have been prouder.
At 3 years old, he’s interested in being in the kitchen — whether it be helping crack eggs, making his own pancakes (admittedly the “just add water” kind), or sprinkling salt where necessary. This time, though, he helped throughout. He helped me peel the veggies, chop the carrots (or at least watched with intent), and helped add all the other ingredients. Then the fun began: we made homemade biscuits together. He got to play with flour, get his hands dirty, and for once, did not get in trouble for making a mess. He even got to make random shapes with some of the biscuits. Placing the biscuits on top of the pies was fun for him as well, a game of hide-and-seek with his food. And when served, it created a presentation piece that everyone was excited to dive into.
It was a sight any parent would be proud of, and having my son interested in food — real food — and from a young age is something that will hopefully carry through till he becomes a parent.
I think that teaching kids where their food comes from, what real food looks and smells like, and how it should taste is truly important. Showing them that food is not always processed, that there are seasonal vegetables and fruit will hopefully make them more conscious of what they eat, and ultimately healthier as they grow up.
chicken pot pie
2 tbsp oil
2 large carrots, diced
2 onions, diced
2 celery stalks
2 garlic cloves, minced
2 cups chicken stock
1 lb chicken thighs, each cut into 4 pieces
Salt and pepper, to taste
1 1/2 tbsp corn starch
1 can sweet peas, drained and rinsed
1 frozen puff pastry, thawed and cut slightly larger than bowl
1 tbsp thyme
Pre-heat medium-sized pot over medium heat. Add oil, carrots, onions, celery and garlic. Sauté for 3 minutes.
Add chicken stock and bring to a boil. Add chicken. Turn down to medium heat when stock comes to a boil. Cook for 1 hour.
Add salt and pepper to taste (approximately 1 tbsp each).
Mix corn starch with equal amount of cold water for slurry. Add slurry to pot and stir to thicken. Add peas. Cook for another 5 minutes.
Preheat oven as specified in puff pastry directions.
Divide chicken mixture into oven-proof bowls and fill to within 1/2 inch of top.
Cover each bowl with puff pastry and press gently around rim. Pierce the puff pastry in the middle to allow steam to escape. Place in oven and bake as directed or until golden brown. (Caution: mixture will be very hot.)
Match: Something light is in order. A slightly oaked Chardonnay or a Sancerre is ideal.