Cold and dreary weather calls for the comfort food king — homemade chicken pot pie! Nancy insists the secret to a great pot pie is an all-butter crust, but what sets this savory sensation apart is store-bought rotisserie chicken. In class, you'll learn to make a flaky pie crust and homemade chicken stock as you prepare a big, beautiful chicken pot pie for the whole family — or individual pies, perfect for a party of one.
With poultry, dairy, eggs and gluten.
About the instructor:
Nancy is an award-winning food writer and radio personality who learned much of what she knows about food during her first career — waiting tables. Seattle readers know her as the mouth that scored — for the better part of two decades — as restaurant critic and food columnist for the Seattle Times. When she’s not in her kitchen conjuring recipes and rejoinders shared weekly as “Food for Thought” on Seattle NPR-member station KNKX, you’ll find her prowling the aisles of PCC gathering inspiration for dinner.
This is a demonstration class offered live via the Zoom app. Class details and recipes will be sent before class; after class we’ll share a recorded version. One spot in class is good for one kitchen or device. Online classes are nonrefundable.
Thursday, January 21, 12:00 - 1:00 pmRegister for class