Now that I’m finally moved into JiT’s condo (our condo still sounds wierd), I’ve invited 4 of my good friends over for dinner this Sunday. I figure its about time that I “test the nest” and see how my betrothed feels about 5 women and a baby invading his peaceful Sunday evening. Of course, the promise of a home cooked dinner and plenty of baked goods should put him at ease.
I’ve been on a bit of a light/springy menu kick with the recent nice weather, but mother nature appears to be going through menopause this week, bringing a sudden onset of dreary, chilly showers and a return for my wintry comfort food loving ways. My solution: incorporate the best of both worlds with Spring Vegetable & Chicken Pot Pie.
As a base recipe, I usually reference Ina Garten’s Chicken Pot Pie , adding in additional vegetables that strike my fancy (asparagus, new potatoes, lima beans, I could go on…). Its really a perfect Sunday recipe, since you can roast your chicken breasts in the morning and let them cool, assemble your filling in the afternoon, and throw everything into your pie crusts an hour before dinner. And I have to make a confession — I usually use Pilsbury frozen pastry crust. I know it sounds like cheating…but honestly, theirs is so consistent and flaky I just don’t see the point in making my own unless the Queen of England is visiting.
Regardless, this meal is such a fabulous rainy-day dinner and great for company because everyone gets their own cute little pie. I think we’ll round out the menu as follows:
– Fruit & Cheese Platter
– Spring Vegetable & Chicken Pot Pies
– Devils Food Cupcakes with Vanilla Bean Buttercream frosting (I’ll post on this one soon)
