When I originally set eyes on this fabulous shoot I let out an audible gasp. Beautifully captured by Jen Huang and styled by Poppies and Posies, this gorgeous winter feast has quickly become my new favourite idea. The thought of setting up camp on a mildly-crisp winters day, decked to the nines in cozy sweaters and fur trimmed hats with friends, family and pipping hot food is immediately appealing and will undoubtedly need to occur within my lifetime. Don’t forget to check out the rest of the gallery – there’s far too much pretty and you mustn’t miss it.
From Jen Huang… We are so lucky to have very mild winters in Maryland and when the weather is not too nippy it’s a treat to bundle up in our Barbours and boots and enjoy a luncheon in the field. It’s a fun tradition, reminiscent of traditional hunting weekends, to savor with guests who come to the country for the weekend or just a nice way to catch up with the family. A great thing to serve, that stays nice and hot even as you serve it in the great outdoors, are individual pot pies. If you’d like more traditional English ‘hunt’ weekend fare try your hand at adapting this recipe to include pheasant, mushrooms, and savory sage.
Individual Pot Pies served in Petite Cast Iron Pans
6 Chicken Breasts
Salt & Pepper, to taste
5 cups Chicken Stock
2 Chicken Bouillon Cubes
1 1/2 Sticks Unsalted Butter
2 Yellow Onions, chopped
3/4 cup Flour
1/4 cup Heavy Cream
2 Carrots, chopped
1 Package Frozen Peas
Flat Leaf Parsley
Frozen Puff Pastry
Egg, for wash
1. Preheat the oven to 375 f.
2. Rub the chicken with olive oil, sprikle with salt & pepper, and roast in the oven for 35-40 minutes. Once cool, cut the chicken into bite size pieces.
3. In the meantime, heat the chicken stock in a small pan and dissolve the boullion cubes into it.
4. In a large pot (I prefer a dutch oven if you have one) melt the butter and cook the onions for 10 to 15 minutes, until soft. Slowly add the flour to the onions and cook over low heat.
5. Stir the mixture constantly for two minutes and then slowly add the chicken stock to the mixture. Allow it to thicken, while stirring, over low heat for another minute or so.
6. Add salt and pepper to taste and then add the cream. Stir in the chicken, carrots, peas, and parsley (add any other vegetables you’d like) and mix until well-combined.
7. Spoon the filling into you petite cast iron pans and cover with the frozen puff pastry.
8. Cut a slit in the center of each ‘pie’ and cover in an egg wash.
9. Place in the oven until pastry browns and is bubbling hot. Serve on heat resistant trivets and enjoy!