Your little corner of paradise ‒ and comfort food

What could be more comforting in cold drab November than a nice chicken pot pie?

Some of us have a hard time with the darker months ‒ you know, when the sun goes down earlier, rises later. The leaves are just about gone and it’s November; the snow isn’t quite here yet and everything is just, well, blah.

This is the time when your beautiful renovated Lagois kitchen can be your sanctuary, your little corner of paradise, in a cold dark world.

The lighting is perfect, the counters gleam, and every drawer opens exactly right. There’s a place for everything; you have all the space you need; and you feel like making some cozy comfort food.

How about a simple yet elegant dinner pie that fills your home with delectable aromas, can be prepared ahead of time and is ready to bake at a moment's notice?

Our team suggests this wonderful old-fashioned recipe.

Creamy Chicken, Mushroom and Leek Pot Pie

Serves 4–6

Ingredients

2 Tbsp butter

1 Tbsp olive oil

2 leeks, white and light green parts only, sliced thin

3 cloves garlic, minced

500 g (about 1 lb) cremini or mixed mushrooms, sliced

1 tsp fresh thyme leaves (or ½ tsp dried)

¼ cup dry white wine (optional)

3 Tbsp flour

1 ½ cups chicken broth

½ cup heavy cream (or 10% cream for lighter version)

1 tsp Dijon mustard

3 cups cooked chicken, cubed or shredded (about 2–3 boneless breasts)

½ cup frozen peas (optional, for colour and sweetness)

Salt and freshly ground black pepper, to taste

1 sheet butter puff pastry, thawed

1 egg, beaten (for brushing)

Instructions

1.      In a large skillet, melt the butter with olive oil over medium heat. Add leeks and cook gently until soft and fragrant, about 5 minutes. Stir in the garlic and cook one minute more.

2.      Add mushrooms and thyme. Increase heat to medium-high. Cook until mushrooms start to brown, 6–8 minutes. Deglaze with wine, scraping up any browned bits, and let it reduce for about 2 minutes.

3.      Make the sauce. Sprinkle in the flour and stir to coat the vegetables. Gradually whisk in the broth until smooth, then add cream and mustard. Reduce heat and simmer until the mixture thickens, about 5 minutes.

4.      Stir in cooked chicken and peas. Season with salt and pepper to taste.

5.      Assemble the pies. Spoon the filling into individual ovenproof dishes or one large pie dish. Lay puff pastry over top, trimming excess and pressing edges to seal. Cut a few small slits to let steam escape. Brush with beaten egg.

6.      Bake. Place on a parchment-lined baking sheet and bake at 400°F (200°C) for 25–30 minutes, until pastry is puffed and golden.

7.      Serve and enjoy. Let rest 5 minutes before serving. Then bring it straight to the table!

Serve with a fresh tossed salad… and perhaps a glass of your favourite white wine.

You won’t care how cold or dark it’s getting outside.

Great kitchens, after all, are made for moments like this.