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!
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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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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