Date Completed: 10/31/2024, 2/9/2025, 6/7/2025, 10/31/2025, 1/19/2026 (so far)

Book: My Vermont Table by Gesine Bullock-Prado

Chapter: Stick Season

Overall Score: 13/12 (admittedly, I gave it a few bonus points)

Recommended? Technically (shh), this recipe is titled Spooky Pot Pie, but I just had to give it a more apt name for this post: Special Pot Pie. And special it is indeed. If you don’t mind a project, make this pot pie! Yes, you make the pie crust, filling, and even the thyme/lemon/cheddar cream sauce binder from scratch, but wow. I’ve actually made this pot pie five times. Every minute of time and ounce of heart I’ve put into making this pot pie has been so worth the effort when I’ve gotten to feast on it with people I love!

What makes this recipe even more extra-special to me is that G and I met Gesine herself this past summer when we took a baking class at her home studio in Vermont. We were so excited that we got to tell her some fun stories about the times we’ve made it! She also personally showed me how to use a tapered rolling pin to shape dough as you roll it out. If you imagine the star-struck emoji, that was me in that moment!

Process Report:

Process Score: 2 - Quite Involved

I always start by cooking chicken breasts in our slow cooker. I typically start making the pie dough once the chicken is nearly finished cooking. It’s made in the food processor with a combination of butter and cream cheese. I always remind myself that it will still look very crumbly, so I don’t accidentally go overboard adding water. I bring it together into a ball by hand and divide it into two disks to chill.

The vegetables for the filling are, in my opinion, quite different than a traditional chicken pot pie. There are no carrots or celery in this recipe. The medley here is comprised of onion, potato, green beans, and red bell pepper. I dice them all into 1/4 to 1/2-inch pieces. As you sauté them all together, the kitchen starts to smell heavenly!

The thyme/lemon/cheddar cream sauce starts with a roux. Then milk, cream, chicken broth, and white wine vinegar (my substitute for dry vermouth) are whisked in and cooked on the stovetop until thickened. Off heat, you add a small amount of cheddar, thyme, and lemon zest. Season to taste! I love the subtle earthiness the thyme adds and the way the lemon adds just a touch of brightness.

Once everything is prepped, the veggies, shredded chicken, and cream sauce are combined in a big bowl. Then comes the fun part: the crust rolling and designing.

I have historically struggled to roll dough into a specific shape, especially circles. I purchased a tapered rolling pin to help me in this effort, but still couldn’t get it right. When we took Gesine’s class over the summer, one thing we needed to do was roll biscuit dough into a rectangle. Gesine noticed me struggling and helped by demonstrating how to hold the rolling pin in the open palm of one hand while using the other hand to roll. That uneven weight distribution really helps! I used that trick and was able to get a much better circle for this crust!

In the original recipe, you cut out a spooky jack-o-lantern face from the top crust. I’ve done that before with very cute results! No surprise, I always lean towards a cutesy jack-o-lantern instead of a scary one. But I’ve also used heart and flower-shaped cookie cutters at other times of the year to get a fun cut-out design instead of a face. It all works, making this flexible for any occasion!

Then all you need to do is load up the pie, attach the top crust to the bottom, crimp, and egg wash! It’s in the oven for about 45-50 minutes. Just enough time to get the dishes done and the kitchen cleaned!

Taste Report:

Taste Score: 3 - Special (+ 3 bonus points)

Every time I make this recipe, the taste reinforces why the process is so worth it! I’m always finding myself exclaiming “oh wow” or “that’s what’s up” after taking the first bite.

The best way I can describe how special this pot pie tastes is by telling you that when I served it to G’s parents, my father-in-law went back for seconds! That was one of the moments we proudly recounted to Gesine.

I first made this pot pie for Halloween, but I’ve served it for lunches like that one multiple times. I think it works so well for lunch, cozy but not too heavy. I usually pair it with Gesine’s cheddar soup for a knockout combination. It would also be great with a side salad!

The crust is so tasty! The filling is divine! All those veggies and the thyme-y, lemon-y sauce combined. Absolutely showstopping!

It’s not often that I come across a recipe this involved that I find worthy of remaking more than five times. It’s just that delicious! Hence, my three bonus points in this category!

Mess Report:

Mess Score: 1 - Major (+ 1 bonus point)

There’s no way around it. This pot pie sends a special-mess tornado through the kitchen: floury countertops, remnants of chopped veggies, an array of cutting boards and pans. Oh my!

If you can convince yourself to do the dishes while it bakes, though, then you’ll have a clean kitchen by the time it’s ready to eat. For that, I’m adding back one bonus point. I make the rules, so I say that makes sense!

Leftover Report:

Leftover Score: 3 - Feast

The leftovers are so good! The flavor still shines on the reheat. We usually keep it in the refrigerator and eat it for lunch until it’s gone, but it would freeze well. If I had the time (or patience… ha!) to reheat it in the oven instead of the microwave, I’m sure the crust would re-crisp, too!

If you’re ready for a cozy and subtly magical meal, this special pot pie is for you. Truly. Just let me know when you want to come by for lunch!

Love, Paula KS

P.S. One last gallery of some earlier pot pies! Some spooky; all cute!

“Special” Pot Pie