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Andrew Miner
2016-12-10 14:32:06 -08:00
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doctype html
html
head
link(href="/style.css" rel="stylesheet" type="text/css")
body.recipe
h1 Chicken Pot Pie
section.ingredients
.image
img(src="final.png")
.list
table
tr
td 4 tbsp
td butter
tr
td 1
td onion (chopped fine)
tr
td 2
td carrots (sliced thin)
tr
td 1
td celery stalk (diced)
tr
td 1 tsp
td tomato paste
tr
td 1 tsp
td thyme (fresh, diced)
tr
td ⅓ cup
td flour
tr
td 2 cup
td chicken broth
tr
td 1½ lbs
td chicken thighs (skinless, diced)
tr
td ½ cup
td peas (frozen)
tr
td ¼ cup
td heavy cream
tr
td 3 tbsp
td parsley (fresh, minced)
tr
td 1 tbsp
td sherry (dry)
section.directions
table
tr
td 1
td Melt the butter in a large cast-iron pan.
td 2 min
tr
td 2
td Add onions, carrots, celery, salt, and pepper; cook until soft.
td 8 min
tr
td 3
td Stir in the tomato paste and thyme; cook until browned.
td 2 min
tr
td 4
td Stir in the flour and cook until golden.
td 1 min
tr
td 5
td Slowly whisk in the chicken broth until smooth.
td 2 min
tr
td 6
td Add the chicken and cover; simmer until the chicken is cooked all the way through.
td 10 min
tr
td 7
td Stir in the peas, heavy cream, and sherry.
td 1 min
tr
td 8
td (optional) Serve by pouring over biscuits or in a pie crust.
td