A bubbly warm chicken pot pie is a perfect dish for a frosty December lunch.  It is also a perfect use for the hindquarters of a older farm chicken, which are pretty firm (not to say tough) and require long cooking.  I poached the legs and thighs in chicken stock with aromatics, then used that broth to make a savory gravy enriched with heavy cream and rosemary. For veggies, December offers a range of root vegetables, squashes, alliums and mushrooms that go very well with chicken. I used champignons de Paris, whole baby shallots and roasted red kuri squash, all poached int he same chicken broth before making the gravy, each adding its distinct flavor.

For pastry, I used the same dough recipe that is used at Le Pichet for its famous quiche, buttery and flakey.  Yum

Covid has changed a lot of things, one of which was that we at Le Pichet stopped making breakfast pastries because our limited hours did not include breakfast time.

But now that we are open at 10am, we have heard from a lot of you that you miss the croissants, pain au chocolats and brioche we used to make. As a first step in that directions, we are now, once again, making our fresh brioche each morning! We are only making a few each day right now but will increase as demand increases!

Is there anything better than warm brioche and butter?

Just added to the menu by Café Presse pastry chef Allyson Lanter: Canelés de Bordeaux. Made with fresh eggs, butter, sugar and a touch of vanilla and rum, these little treats are known for their crispy, caramelized exterior and creamy, eggy interior. Perfect with your morning espresso or latte. Baked fresh daily and available while they last!