365 Degrees…Burning Down the House

I had Bawstin and InspectorG over for dinner the other night. Now, I love these boys, these poor patient souls who have stuck by me through every meltdown, crises and heartbreak. With them, I feel fully myself, uncensored, sometimes a tad vulnerable, but always true to the 18-year-old girl I was when I met them. As we sat around and caught up, totally at ease with each other, I found myself marveling at the extraordinary men they have become; smart, thoughtful, hysterical and just the perfect amount of naughty.

They may be kind and understanding, but they are certainly not above giving me a serious ribbing. I felt no need to clean for them–and I don’t think they expected as much from me–but this did not stop InspectorG from mocking the mess I call my bedroom. The bottle of wine I knocked over? It was noted. Oh, and then I did this:

As a slew of explitives emerged from my mouth, a shimmery cascade of sparks flew in the air. Now, it has been pointed out to me several times I might possibly have too many things plugged in to this, but if the power strip cannot handle that many chords, why does it posses that many outlets? It goes without saying that usually I envision a different kind of spark flying when I have a boy over for dinner, but these were not those kind of boys. Luckily, not too much damage was done, though a spark did hit me in the face. Ouch!

At least the dinner was not a disaster, because it seemed everything around us was falling apart. (Well, the cake had some issues, but we will get to that another day…) I decided to kick it old school and make a chicken pot pie; a dish from the past to eat with two of the most important men from my past. This lightened up version was spectacular; creamy, flavorful and robust without all the fat from the typical pot pie. Skim milk and flour make a thick filling, making heavy cream unnecessary, and the phyllo used to make the top crust has a great crackle that makes the more traditional pie crust seem inferior.

This was nearly worth killing my dearest of friends.

Lighter Chicken Pot Pie
Adapted from Every Day Food

Serves 4

2 boneless, skinless chicken breasts
Coarse salt and ground pepper
1 T herbs de Provence (or thyme)
3 tablespoons olive oil
5 carrots, sliced 1/4 inch thick (I used a 2 handfuls of baby carrots)
2 large or 3 medium shallots, finely chopped
1/4 teaspoon dried thyme leaves
1/4 cup all-purpose flour
2 1/2 cups skim milk
1 package (10 ounces) frozen peas, thawed
2 tablespoons fresh lemon juice
6 phyllo sheets (each 12 by 17 inches), thawed

1. Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt, pepper and herbs de Provence (or thyme). Roast until an instant-read thermometer inserted into thickest part of breast registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.

2. While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, shallots, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.

3. Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate or heat prrof round casserole.

4. Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.

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