I know you’re used to a Meal Plan on Mondays, but today is special.  I want to tell you about a girl named Jessica.  Jessica Reed is my cousin and one of my best friends.  We’re four months apart (I am older) and our moms are sisters.  Jessica was my first friend.  We grew up together and through the years, our friendship went through different phases, some good, some bad.  As we got older, we got even closer.  We worked together, hung out all the time – she was the best wing gal.  Jessica loved sparkles.  She loved musicals.  She loved telling people what she thought and usually that they should do what she thought – I loved that about her except for when I was the person she was telling what to do.  Jessica loved sewing, makeup, reading, but mostly, comfort foods.  And let me tell you, the girl could eat.  Honestly, for a tiny girl barely touching 100lbs, she could eat more than anyone I know!

Me and Jessica | 2010

Every season when a local farmers market, The Flying Feather, brought out their chicken pot pies, you would know it bc Jessica was all about them.  Very sadly, we lost Jessica to Cystic Fibrosis seven years ago.  Since that time, I’ve tried to find many ways to honor her memory and our friendship as it felt like I lost a piece of myself when we lost her.

So this year, in honor of the day she would be 39, I decided to use my cooking skills to create a recipe for Jessica’s Chicken Pot Pie.  See, what she loved most about the Flying Feather’s Chicken Pot Pie is that the top crust was made of stuffing.  (I told you, the girl loved food!). While she’s no longer here to enjoy it, I want my family to be reminded of the awesome person Jessica was and to let her love of good food live on.  So if you make this at any point, I hope you are reminded of Jessica, she would have loved to know that you were all enjoying one of her favorite things.

Jessica’s Chicken Pot Pie

Makes 2 chicken pot pies which serve 8-10 people 

2tbs olive oil
2tbs butter
salt & pepper
2 chicken breasts, cubed
6 cloves garlic, minced
1/2 cup onion, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
3 medium potatoes, peeled and cubed
2-3 sprigs thyme
handful of parsley, chopped
2 cups chicken broth
1/2 cup heavy cream
1/3 cup flour
1 cup frozen peas
2 pre-made pie crusts (I haven’t mastered pie crusts yet)
1 box chicken stuffing (I use Stove Top)

Preheat oven to 375.

Prepare stuffing according to package directions and set aside.

Heat 1tbs olive oil and 1tbs butter over medium-high heat.  Add chicken and season well with salt and pepper.  Saute until cooked through, drain any liquid and set aside.

In another saute pan, heat 1tbs olive oil and 1tbs butter over medium-high heat.  Add garlic, onion, carrots, celery and potatoes and season well with salt and pepper.  Cook for 5-6 minutes, until vegetables start to soften.

Add chicken broth, heavy cream, flour, thyme and parsley.  Stir to combine.  Once thickened (should be quick), stir in chicken and peas.  Simmer on low for about 5 minutes.

Pour filling into pie crusts and spoon stuffing on top to create the top crust.

Bake for about an hour – stuffing should be lightly browned.

If you make this, please be sure to tag me on Instagram @jillianrosado or you can PIN this recipe to make it later!

If you feel so inclined, you can support the Cystic Fibrosis Foundation HERE

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