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(© Sid Hoeltzell – Wynwood 2021)

Add a light green salad and chilled glass of pinot grigio for a summertime meal you’ll savor.

Fresh Old-School Chicken ‘Pot’ Pie

Chef Sid’s surprisingly summer-centric savory


1 h 45 min

1 h

45 min

4 ×

2 lbs. deboned skinless chicken thighs, cut into bite-sized pieces

1 lbs. pound skinless chicken breast, cut into bite-sized pieces

Salt and pepper to taste

4 oz. grapeseed oil/cooking oil, divided

16 oz. chicken stock

8 oz. carrots (I bought precut wrinkle-cut slices – fancy schmancy!)

4 oz. fresh corn kernels (one ear’s worth)

4 oz. baby corn, each chopped into three pieces

8 oz. fresh green peas, shelled

2/3 stick butter

2 sprigs fresh thyme, finely chopped

1/2 cup of flour

1/4 cup of milk

2 packages flaky pie crust

4 oz. cocktail onions, about 12 per pie (I like Penna vermouth onions; find them at GreatOlives.com.

1 egg yolk, beaten with a dram of water

Lunch, Dinner

Intermediate, Beginner