Page 177 - A Literary Holiday Cookbook

Makes 1 (9-inch) potpie

“Cottleston, Cottleston, Cottleston Pie, A fly can’t bird, but a bird can fly. Ask me a riddle
and I reply Cottleston, Cottleston, Cottleston Pie!”
—Winnie-the-Pooh

Pot pie may not be the first thing you think of when you imagine a Thanksgiving meal, but
it’s a wonderful way to feed a crowd without having to spend an entire afternoon roasting a
turkey. It’s also a clever way to use up Thanksgiving leftovers—just swap the chicken for
shredded turkey!

INGREDIENTS

1 lb. chicken breast tenderloin strips
Olive oil, for brushing

1½ teaspoons salt, divided

¼ teaspoon pepper, divided
4 large carrots, peeled and cut into ½ -inch pieces

3 medium red potatoes, cut into ½ -inch cubes

2 celery stalks, chopped
1 yellow onion, peeled and diced

1 cup frozen peas
2 cloves garlic, minced

1 teaspoon dried thyme

1 can cream of chicken soup
1 sheet frozen puff pastry, thawed

1 egg
1 tablespoon water

Special Tools

Autumn-themed cookie cutters (acorn, leaf, etc.)

INSTRUCTIONS