foodie fridays: deconstructed chicken pot pie

“Embark on a culinary journey with our deconstructed chicken pot pie—a reinvented classic that unfolds layers of flaky delight, succulent chicken, and vibrant vegetables, promising a symphony of flavors.”

My sense of smell; is one of the five senses I use most often, or so I thought.

After thinking about what I do daily, I generally use my sense of sight and hearing more than the others. This is because I stare at a computer screen all day and listen to people talk on the phone about their finances. I guess a sense of touch should be up there, too. I have to type on a keyboard – A LOT.

As a kid, however, I remember spending the majority of my day using my sense of smell. I distinctly remember the way our kitchen would smell of maple syrup and butter when my Dad would make pancakes for dinner. I remember the smell of the dusty old dance studio where I learned tap and jazz numbers. I remember the smell of our cul-de-sac after a night of fireworks on the Fourth of July. I even remember the smell of my elementary cafeteria when chicken pot pie was the featured lunch dish.

I went to a small Catholic school up until the 4th grade. You’d think I would have rejoiced the second I attended public school, but that couldn’t be farther from the truth. I found comfort in wearing uniforms, attending mass, and eating in the cafeteria. You see, the “cafeteria ladies” were the heart of our religious school. They took great pride in serving home-cooked meals on those pastel-colored plastic trays. As an elementary school student, I wasn’t too worried about plating because I had no problem gobbling up chicken pot pie on a pink plastic tray. Aaaah…those were the days.

From childhood to adulthood we not only change physically but we also change how we engage with the world. So, this got me thinking. Recipe thinking that is. I knew there had to be a way to blend the past and the present. I wanted to select a recipe that would not only pay homage to the past but brighten up the present. Well, my friends, I think I may have hit the jackpot.

I took that famous Catholic school chicken pot pie and gave it a present-day makeover. Instead of the standard pie crust, I put the filling inside an egg roll wrapper and baked it like a burrito. Instead of plain ol’ boring peas, I went the wasabi mushy pea route. Instead of the usual boring sautéed onions, I pickled some. Instead of cooked carrots, I thought shavings would be more dramatic. Past meets present in a fun and flavorful way.

I promise this dish will ignite all five of your senses all while leaving you with a bit of nostalgic feeling and room for an ice cream sundae. Amen.

“Savor the modern twist of our deconstructed chicken pot pie, a culinary masterpiece that elevates traditional flavors. Redefine comfort with every bite, as innovation meets timeless satisfaction.”