Join Zenecist Chronicles Host Tom Lanen as he ruminates about his changing life living in an Airstream in Myrtle Beach SC with his new pup Thich. He talks about how it feels being recently divorced after 42 years married; and how he's found living, coping, and happiness tools in the zen practices of Thich Nhat Hanh.

Then, he narrates an easy, step-by-step recipe for his friend Chef Michael’s mouth-watering Chicken Pot Pie. Utilizing simple ingredients and store-bought crusts, this recipe ensures a delicious homemade meal without the fuss. You can adapt the recipe for turkey or beef as well. Tom also offers tips for making your own flavorful chicken stock, safely cutting vegetables, and creating a smooth roux. Finish off your pot pie with a golden crust and enjoy!

Introduction

- Tom’s back story: the zen of divorce and being a dad

- Qigong Tai Chi Course: if you are interested in this beginner’s course, please attend Rick’s Thursday afternoon session at 3 PM ET on Zoom (Free, donations accepted) SPACE IS LIMITED: https://us02web.zoom.us/j/86912932262?pwd=N0xSRjlNMC9BU21qempvOFRpMWk5QT09

Chef Michael's Chicken Pot Pie

EQUIPMENT

- Large soup pan

- Large cooking spoon

- Strainer or colander to drain stock

- Chef's knife

- Cutting board

- Carrot/vegetable peeler

- 2-9" pie plates

- Liquid measuring cup

- Teaspoon measure

INGREDIENTS

- 4 crusts (2 tops, 2 bottoms)

- Deli broiler chicken (already cooked in-store)

- Fresh thyme

- Bag of carrots

- 4-6 potatoes

- Celery

- Salt, pepper

- 1-3 onions

- Better Than Bouillon—Chicken-Flavored

- 1/2 cup flour

- 1 cup cold water

- 2 tablespoons oil

- Rough cut half of the vegetables a& throw into the stew pot leaving the skins on and using the tops of the celery

- Take the big pieces of chicken off your roaster and put aside

- Put skins, bones and non-edible parts of the chicken into the same pan with your rough cut vegetables

- Cover with good water and let simmer an hour or so until vegetables are all mushy

- Use a colander or strainer and strain all the veggies and chicken bones and - Put the chicken vegetable stock aside

- Take the skins off your remaining potatoes, carrots, cut into small pieces and throw into your stew pan with the remainder of your vegetables including your favorites such as peas or corn (and I use fine cut onions and garlic cloves).

- Add a couple tablespoons of oil, turn up heat and let simmer for about 5 minutes, stirring constantly

- Add your strained homemade chicken vegetable stock to the vegetables and let simmer about 10 minutes

- Season with salt and pepper and add 2 to 3 teaspoons of chicken flavored Better Than Bouillon, tasting your mixture as you add it; it is VERY salty, but it also adds delicious flavors

- Once your vegetables are done to your satisfaction, you add a flour and water mixture called a Roux. To make the roux you add flour to very cold water and stir thoroughly. Once you have a nice smooth mixture, slowly drizzle into your stew pan and observe how it thickens

- You want to make a texture that is a little thicker than gravy

- Add and combine the chicken pieces making sure all bones have been removed to avoid a choking hazard

- Prepare your pie crusts and fill to the top

- Cover with top crust and crimp edges to seal both crusts together

- Brush the top of the pie with milk, so it browns nicely

- Bake at 350°F for 1 hour or until top crust is golden brown

- Serve and leftover pie filling on toast points: "Chicken a la King"

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