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| Sauteeing the kale and onions |
Kale and I have an interesting relationship. No matter how many ways I try to cook it, it still tastes like...kale. Hiding it in a pot pie is a brilliant solution. On Wednesday, I made
this recipe, following it exactly. It was delicious! Only problem was I didn't thaw the puff pastry correctly, so the looked a bit funky and bumpy instead of smooth. Definitely not worthy of the front cover of Bon Appetit, but yummy nonetheless.
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| The broth comes very close the edge, of the pan so be careful! |
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| Finished product with an "artsy" crust |
Since the recipe only calls for half a rotisserie chicken and one puff pastry crust, I decided to make a second pot pie on Thursday, using slightly different ingredients. Following the same recipe as before, I used spinach instead of Kale, a smaller amount of pearl onions, and an entire bag of mixed frozen vegetables. I can't decide which one was better - the first one or the second variation.
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