This week’s recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen was perfect for Canadian Thanksgiving which fell early this year, catching a few of us by surprise, especially given the very hot September we had. Fortunately the weather cooperated to give us a typical Thanksgiving weekend with chilly temperatures just perfect for the type of comfort food one likes to enjoy at this time of year (two days later it climbed to “feels like 32˚C” which was just weird…).
Typically we share our Thanksgiving meal with friends/ neighbours and quite often we do a couple of roast chickens but this year I wanted something a bit more hands off (i.e. that I could prepare earlier in the day) and David’s cross between a chicken pot pie and a hachis parmentier (shepherd’s pie) fit the bill perfectly.
Basically it’s chicken pot pie that you top with mashed potatoes (or biscuits for a shortcut version). David recommends you use a potato ricer to “mash” the potatoes but I successfully used a metal sieve which does the job just as well (not as fast, for sure but it gets the job done). I followed his advice to pipe the potatoes onto the top of the dish with a star tip which I must remember for the future – it really does make for a pretty presentation!
Bonus? Though it’s a bit of work to assemble the dish itself, it’s cooking away, filling your house with wonderful smells as you enjoy your apéritif..
Extra bonus? It makes GREAT leftovers. What a genius dish!
Get the recipe for David Lebovitz’s Chicken Pot Parmentier on page 166 of My Paris Kitchen.
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Yep – a repeater, this. Easy no-fuss basking away, and great lunch leftovers following week. 🙂
I’ve always been a fan of chicken pot pie, so this somewhat heartier version hit the spot beautifully.
Paired with a 2010 Pinot Blanc from the Alsace.
It looks so pretty! I’ll have to try piping the potatoes some time, though the solid lid really made for a luscious filling.
This is a definitely a recipe to repeat, so delicious. I love the way you piped out the potatoes, so decorative and pretty.
What a lovely piping of flower on the parmentier? I tried to do something different and quickly realized there was not enough to go around.
Ga. I wrote a long comment which my computer ate.
Looks pretty with the piping and I agree this is a keeper!
I’ll be making this again this fall/winter, especially when holiday leftovers come along. Piping the potatoes adds such an elegant touch!