The classic potpie takes us back to our childhoods, to simpler times when Grandma would say something like, “Go get yourself a soda pop out of the ice box & share with your brothers!” Oh how we love comfort foods, this recipe is in my top five all time favorites! Featuring a heavenly herb infused puff pastry & rich, roasted root vegetables. Its perfect for a cozy weeknight meal.

serves 8 generously

• 1/4 cup olive oil

• 2 carrots, peeled & sliced on the bias

• 1 large parsnip, peeled & sliced on the bias (when you get towards the fatter end cut those in half so your pieces are uniform in size)

• 1 medium fennel bulb, thinly sliced

• 1 cup butternut squash, small dice

• 4 small purple potato, cut large dice (or red potato)

• 6 Crimini mushrooms, quartered

• 1/4 cup butter

• 2 shallots, minced

• 3 plump cloves of garlic, minced

• 1/4 cup flour

• 3 cups of chicken stock

• 1 cup of heavy cream

• 1/4 cup of dry white wine

• 4 cups of cooked left over chicken or turkey, cubed (no left overs? Use a rotisserie)

• 1Tbsp. fresh sage, chiffonade

• 2 tsp. thyme, finely minced (I use lemon thyme, it’s what grows in my herb garden)

• salt & white pepper to taste (the level of salt will depend largely on your stock, so taste then adjust. Pepper will range between 1/4-1/2 tsp.

• 1 sheet of puff pastry, thawed (this can be done at room temperature)

• 1 egg, beaten

• 1 Tbsp. lemon thyme leaves (or herb of choice)

• 10 sage leaves

1.) If you haven’t done so already, thaw out puff pastry sheet by placing it on the counter in a zip lock bag. Preheat oven to 375f. Spray a sheet pan with non-stick spray (or cover it with tin foil for easy clean up). Place your vegetables on the prepared sheet pan (carrots through mushrooms) drizzle with olive oil sprinkle with a pinch of salt, roast for about 20 minutes or until vegetables begin to caramelize & soften slightly (you want some life left in them).

2.) Meanwhile, make your supreme sauce. Melt butter in a large sauce pot & lightly saute shallots & garlic then whisk in flour, this forms a roux. Cook the roux for a minute or two stirring constantly, you want a blonde roux, so your just cooking off the raw flour taste but not letting it brown. Now slowly whisk in your chicken stock (roux with chicken stock is a Veloute, 1 of 5 mother sauces). Continue whisking until smooth & it begins to thicken, turn down heat & whisk in cream & wine, season to taste with salt & pepper.

3.) Add first listing of fresh herbs & cubed cooked chicken or turkey, heat through. Add roasted root vegetables, toss gently then pour mixture into a greased 9x13” baking dish. Lightly dust a clean work surface with flour & scatter second listing of herbs with the whole sage leaves on the floured surface. Top with puff pastry then roll out to the size of the baking dish, this should imprint the herbs on to the surface of the pastry. Invert the pastry so the herb side is faceup & cut out some areas for vents (I used a small heart shaped cutter) or simply make a few slits in the crust using a sharp knife.

4.) Place the crust on top of the potpie & brush with beaten egg. If any sage leaves did not adhere the first time simply use the egg wash to position & stick them down. Bake at 375f. until the crust is golden & the sauce begins to bubble up through the vents, about 20-30 minutes. Allow to cool for 15 minutes before serving.

Serve pipping hot with a beaming smile! And maybe a green salad.