Deconstructed Pot Pie from Soby’s New South Cuisine

Chicken pot pie is one of the classic comfort foods. What’s not to love? Chicken and vegetables wrapped in a warm blanket of chicken veloute with a layer of biscuit or pastry baked on the top. Chef Haydn Shaak of Soby’s New South Cuisine in Greenville, South Carolina is turning the traditional chicken pot pie on its head with his unorthodox pot pie recipe. In the recipe he creates layers of flavors by using hearty root vegetables like parsnips and rutabagas that he roasts with creamy Yukon gold potatoes to bring out their earthy flavors. He also reduces homemade stock to make a rich broth that he uses to make the flavor packed chicken veloute. Also in his version, the chicken is roasted and served as whole pieces making for a generous portion for a cold night. With such robust flavors captured in Chef Shaak’s deconstructed pot pie, you may never go back to the original.

Recommendations for You

Culinary Boot Camp with Chicken Pot Pie An Insider's Look at Chicken and Dumplin's Hanukkah in New Orleans Shacking Up