Now, I have featured another Irish pot pie on this blog before, so it should come as no surprise that the denizen of the Emerald Isle love their meat pies. They are versatile and delicious, after all. What’s not to love?

What really set this pot pie apart for me was it’s distinct lightness of flavor. It isn’t heavy but is still warm and comforting. It is perfect for these drizzly Spring days where you want something to warm you up without weighing you down.

Tools you’ll need:

• 3 qt (8 in square) baker
• Vegetable knife
• Peeler
• Rolling pin
• Large Heavy bottomed pan

Ingredients:

• 2-3 waxy potatoes (like russets), peeled and cubed
• 4 Tbsp lightly salted butter
• 1-2 chicken breasts, cubed
• 1 leek (discard the loose greens and slice the whites and tight green portions)
• 2 c sliced cremini mushrooms
• 2 ½ Tbsp all-purpose flour
• 1 ¼ c milk
• 1 Tbsp Dijon or stone-ground brown mustard
• 2 Tbsp chopped, fresh sage
• Salt and pepper to taste
• A roll of store-bought puff pastry (Yes, you can make this instead, but I don’t do that)
• 1 egg, whsked

Instructions:

1. Preheat oven to 350°F
2. Cook the potatoes in boiling water for 5-10 minutes, then drain and set aside.
3. Melt the butter in a heavy sauce pan and cook your chicken until just beginning to brown- about 5 minutes. Add the leek and mushroom and allow those to cook down for another 7 minutes, to wilt them down. (I cook this portion covered just to make sure the ingredients really cook through.)
4. Stir in the flour and cook this down for one minute but don’t let it brown so stir continuously. Gradually add the milk, still stirring, and bring it to a simmer. Add the mustard, sage, potatoes and salt and pepper to taste, and let this simmer for 5 to 10 minutes or until thick.
5. Pour this whole mixture into your baking dish.

*At this point, if you want to freeze these innards for later, just click that top on your Lock n Lock and throw it in the freezer until you are ready for this to be dinner. Just pull it out an hour ahead of cooking to thaw and pick up on the next step*

1. Roll out your puff pastry to 1/8 in thick and cut a piece to fit in the dish on top of your casserole fully. (I just trace the outside of my backing dish with my knife). Cut strips of the remaining puff pastry and, using a drip of water on your fingertips, adhere the strips to the edge of the pan and the base sheet of pastry to create an airtight seal around the edge. Slash the top 3 times so the pie can vent.
2. Bake for 45 minutes or until golden brown and crisp and serve it hot.

Enjoy!