All-From-Scratch Chicken Pot Pie

A “He Cooks” post from my friend Mike, who goes a little more traditional after sharing his Fried Beer-Battered Pickles and Five Spice Squash Soup recipes.

This is one of my absolute favorite winter meals. The hot chicken and root-vegetable filling is hearty and warming on a snowy day. There are two ways to make this pot pie:  from scratch, or with store bought stock, pie crust, and a rotisserie chicken. The latter is certainly faster and easier, but the former tastes better, and leaves you with a few quarts of homemade chicken stock for the freezer.

I made this one from scratch, and it has been a hit every time I’ve served it.  Everyone is always amazed that there aren’t any herbs or spices besides the salt and pepper. I think that’s the homemade stock, chicken fat, and rich root vegetables coming through.

If you want to make this from scratch I would recommend either starting early in the day or preparing the filling a day or two ahead and keeping it in the fridge until ready to bake.
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Goan-Style Roast Chicken and Gingered Split Peas

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Cilantro, lime, garlic, ginger, jalapenos, cinnamon and cloves…

If that ingredient list doesn't get you excited, then I don't know what you're doing here. Now, imagine all those cooking together on a chicken. Smelling that in the oven for an hour and 20 minutes was the best and worst thing ever — tortuously incredible. It was worth the wait though. This Goan-style chicken came from a recipe from chef Floyd Cardoz of Tabla in New York. I had to make it when I read that ingredient list.

Normally I would resent spending $1.50 on 40 grams of cilantro, but a 5-pound chicken only cost US$3, so I can't possibly complain. I recently calculated that I have spent $200 on two months' worth of groceries in Buenos Aires. That includes several items that will last me the rest of my time here. When I don't cook at home, I mostly get street food, which will fill me up for $3 or $4. I love it here.

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But back to the chicken, it was incredibly tasty. I ate it with gingered split peas and chapati, an Indian flatbread. A very satisfying dinner with plenty of leftovers.

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