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February cookbook club recipe three

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March 30, 2022

I’m sitting at the coffee shop having an afternoon tea watching it absolutely downpour outside. I’m typing this recipe about a month later than I had planned but the truth is everything that I am able to do creatively is wrapped up at the farmhouse right now. Half of my cooking utensils are boxed up in storage and to make this pot pie I had to ad lib alot. In fact, I didn’t have a rolling pan so I put a piece of plastic wrap over my puff pastry and smashed it with the flat side of a jelly roll pan until it was the size I needed it to be.

This season of life is good but strange. I miss my home, I miss my space and my kitchen. I miss the warm humid air of my greenhouse. I just miss everything about the farm. I think that being removed from it during the renovation has really made me appreciate how much I truly do love living in Allegan.

Anyway, back to cookbook club. I’m working on our next book selection but i’m so proud of us for finishing the three recipes from the book. It truly was such a fun experience and I hope you all enjoyed supper simple as much as I did. In fact, I think this pot pie might be my most favorite pot pie I’ve ever made. There is something about rotisserie chicken that just melts in your mouth. Paired with the browned butter and fresh sage. It was heaven.

If you would like to join cook book club feel free to sign up here.

Recipe 2 discussion

Recipe 1 discussion

Cookbook Club Recipe Three Browned Sage Butter Chicken Pot Pie

I would love to hear your feedback in the comment section of this post!

  1. What was your overall impression of the recipe? Hands down this was the best pot pie I’ve ever made/had. I’m a midwestern girl and I grew up on casseroles and pot pies. This was not only one of the simplest i’ve ever made, it was also packed with good earthy sage flavor. The brown butter didn’t hurt the recipe either. The recipe was meant for 6 but Joe and I finished the dish in two nights. The left overs were almost as good as fresh from the oven.
  2. What did you change/edit/add to the recipe? I lacked a few utensils, like a skillet and a rolling pin. Rather than cook the pot pie in the skillet, I transfered the ingredients to a 9×13 serving dish. I didn’t have the rolling pin I needed for the puff pastry so as I said above, I flattened it with a jelly roll pan. Ingredient-wise I stuck to the original plan and followed the recipe accordingly.
  3. What was the most exciting thing about this recipe? This recipe made little to no mess. I think by not having to cook the chicken it saved so much time. Joe was tasked with removing the meat from the chicken so it gave us an opportunity to cook together. You also can’t go wrong with the buttery puff pastry.
  4. What is your overall impression of the book this far? Are you interested in more or was this recipe/book not your flavor. As we conclude this book for cookbook club, I could have kept going. Each recipe from this book has it’s own flair and flavor. I would highly recommend this book and I can’t wait until her new book arrives in the mail.

Cookbook Review Half Baked Harvest Cookbook Club

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  1. Kelli says:

    I owned this cookbook prior to cookbook club but had not made this recipe…in fact I probably wouldn’t have made it if it wasn’t for cookbook club. Neither my husband nor I are pot pie fans (or pot pie in the traditional sense) so I didn’t flag this one as a “must try”. However, this recipe was amazing. So amazing that I made it twice now. I stuck to the recipe as is but probably added a little extra carrots/broccoli. I loved how easy it was and how I could just lay the puff pastry on top of the cast iron skillet and throw it in the oven. My husband said it was the use of the puff pastry dough that sold him on it. This will definitely be a staple in our dinner rotation for the future!

    • Isn’t that so funny?!? In our house we make a ton of pot pie, shepherd’s pie and meat loafs so normally I wouldn’t flag this one either because I have so many other pot pie recipes. This by far might be the only one I ever make again. I have to agree with your husband that the puff pastry top sealed the deal.

  2. Shelley says:

    My husband and I agree that this is the best pot pie we have ever had. We also liked the veggies in this recipe (seems like most pot pies have peas in them and we are not fans). The newest HBH book just came to my house yesterday and I’m excited to put it to use!

    • Mine is waiting on my porch! I can’t wait to comb through it. I’ve been racking my brain about what other vegetables or ad ins could go with this recipe. Maybe some mushrooms next time?

  3. Blair Brindley says:

    Loved this one pan recipe! Any excuse to use my cast iron also. This was delicious and didn’t feel too heavy. Great pick!

  4. Lori S. says:

    Being born in the midwest, from midwest parents, I’m familiar with pot pies and have a recipe that I love. But after this recipe, I now have two! It was different without losing the creamy, chicken-y things I love about pot pie. I made no changes and it came together easily!

    These were great recipes. I gave the book to my daughter and daughter in law a couple Christmases ago. I’m thinking I need a coopy of my own, along with her new one!

    Lookong forward to the next book.

Abigail Albers       Author

Abby is a wife and mother, antique shopper, entrepreneur, gardener, sheep lady, sequin enthusiast and your Midwest Martha Stewart Wannabe.. Follow her on instagram @adventuresinabbyland.

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