While friends and family are back home enjoying temperatures in the teens, I'm in Florida enjoying the early Spring '70's. I really can't complain about the weather but it does make it hard to cook sometimes. It feels like I should be eating roasts, root vegetables, and potatoes in January and February. I'm not quite ready for lighter, summer-y foods. So I offer this potpie recipe by Martha Stewart. I think it is the best potpie EVER! Plus it's low-fat and simple. Hopefully it warms you up.
adapted from Martha Stewart
a scant 2 cups of cooked chicken (use a rotisserie to save time)
2 tblsp butter
4 carrots, peeled and sliced
1 C frozen peas
1 onion, chopped fine
2.5 C milk of any fat content
1/4 C flour
4 sprigs of fresh thyme (dried works too)
the juice from half a lemon
1 sheet of frozen puff pastry, thawed overnight
On the stove top, melt butter and cook onions and carrots until tender. If you're using dried thyme, add that here. If you're using fresh thyme, add it with the milk so it doesn't burn. Add the flour and stir constantly for 1 to 2 minutes. Slowly add the milk and stir well to combine. Make sure you don't have any lumps! Bring to a boil until the mixture thickens. Add the frozen peas and the lemon juice. Season with salt and pepper. Carefully pour the chicken in then add the entire mixture to a large dish such as a 9x9. Set the puff pastry sheet on top and trim the edges. You can even make pretty little flowers or leaves with the pastry scraps like I did. Cook at 400 until golden brown and bubbly, about 20 minutes.