Packed with herbs and sautéed greens and perked up with Dijon mustard and lemon, this lighter chicken potpie is just the dish for cool nights in June.
I recently had an epiphany about, of all things, chicken potpie. A few weeks ago, my partner and I set out for a walk into Griffith Park from our apartment. In the mood for adventuring, we started taking every turn we hadn’t before and soon enough we found ourselves on the back of a hill, practically holding onto the vertical edge like rock climbers.
I looked up and saw the very top of the “D” in the Hollywood sign and suggested that we walk to the sign since we were already “so close.” By the time we reached it, we had trekked six miles, were starving and were very annoyed. To make matters worse, our only way out was a four-mile hike down the hill.We found a restaurant on Franklin Boulevard and decided to stop to eat for the first time all day.
I’ve thought about an “abundant” chicken potpie ever since, and although it might not be a dish you think about this time of year, it can be comforting when morning and night temps still hover below 70 degrees and the skies of early June are gloomy and gray.One of the ways to keep the potpie from feeling too heavy and rich is by packing in more fresh green vegetables than in classic recipes, which, let’s be honest, haven’t changed much in decades.
Herbs are an easy first step. Parsley is a mainstay of the classic, but I like to add more than usual recipes and also throw in dill and chives for their greenness and freshness. Swiss chard and sautéed cabbage, while both may not scream “summer,” provide extra greens that toe the line between light and bulking — perfect for a filling such as this.
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