Nothing speaks to me quite like home cooking. That’s why when I learned about the lovely ladies known as the Casserole Queens, I was smitten! Not only does the Austin-based food delivery service cook up home-cooked classics like Corn Dog Casserole and Lunch Lady Doris’ Spicy Mac and Cheese, the Queens hand deliver each mouth-watering meal dressed in iconic retro garb!
The Casserole Queens were generous enough to share their famous Chicken Pot Pie recipe with us, so, as thanks, we named a dress after them!
- 2 tablespoons unsalted butter
- 1 roasted chicken, deboned and shredded
- ¼ cup chopped red bell pepper
- 2 medium shallots, thinly sliced
- 3 tablespoons all-purpose flour
- 2 teaspoons salt
- 1 teaspoon dried tarragon, crushed
- 1 teaspoon freshly ground black pepper
- 2 cups whole milk
- 1 cup heavy cream
- ⅓ cup dry white wine
- 1 ½ cups fresh peas, blanched*
- 1 ½ cups carrots, diced and blanched*
- 2 potatoes, diced and cooked
- 1 sheet frozen puff pastry, thawed
- Egg wash (lightly whisk together 1 whole egg and 1 teaspoon water)
- Preheat the oven to 425˚F.
- In a large skillet set over medium-high heat, melt the butter. Add the chicken, bell pepper, and shallots, and cook for 5 minutes, stirring constantly. Stir in the flour, salt, tarragon, and black pepper. Add the milk and cream, and cook, stirring frequently until the mixture is thick and bubbly. Add the wine, peas, carrots, and potatoes, and stir until heated thoroughly.
- Transfer the hot chicken mixture to a 9 x 13-inch casserole dish. Place the puff pastry over the top of the casserole dish. Brush the puff pastry with the egg wash, then cut slits in the pastry to allow steam to escape. Bake for 30 to 45 minutes or until golden brown.
*To get the most flavor out of your veggies, make sure to blanch them in hot SALTED water. If you skip this step, you might need to add additional salt to the recipe.
Add a little spice to your kitchen by wearing this dress while fixing dinner! What’s your favorite meal to cook?