One year ago at this time, we were in the very first days of complete and utter lockdown here in Italy, which seems both like yesterday and also ages ago, strangely (anyone else feel that way?) The 6pm round of applause for medical workers was the highlight of my day, a chance to glimpse the neighbors I’d otherwise never paid much attention to but with whom I suddenly had something in common, even if it was just our shared confinement at home. I was quickly finding that activities considered previously banal — going to the supermarket, for example — suddenly seemed perilous in light of this new virus no one knew much about, and I was wondering how I’d ever taken something as simple as a cappuccino a the bar for granted. Handshakes and hugs became unthinkable, and words like “social distancing” and “Zoom call,” entered in to my vocabulary, not to mention focolaio (virus hotspot) and disinfettante (hand sanitizer). Drinks with friends on Skype was still novel, as was being able to work from my couch. The surgical masks we were all instructed to wear were nonetheless impossible to find — as were flour and yeast — and I was incredibly grateful to have a terrace.

While it’s true we’ve made a lot of progress — easy access to testing! vaccines! — the Lazio region is, exactly a year later, in zona rossa, or rather the red zone, the most alarming shade in the covid coloring box. Schools have reverted to online learning again, restaurants and bars are open only for take-away, and visits to friends, relatives, and significant others are prohibited, among other things. Like last year, Easter will be an at-home affair, and Pasquetta — the day after Easter, a holiday spent picnicking with friends — is (clearly) out of the question.

Bottom line: while I’m grateful to be employed, and for my health, and I know that things could always be a lot worse, I have to say that I’m feeling, well, tired lately. I’m exhausted after a year in which nothing has been like it was supposed to be and everything — from taking the metro to eating lunch at a restaurant — has been different. I miss things as big as traveling or hugging my parents and as small as not having to leave the house without a mask (that constantly and consistently clouds my glasses. Mannaggia).

Though they may be in short supply at this point, I’d guess that patience and optimism are key here, as well as continuing to lean into the little sources of comfort we’ve relied on this year; you know — long walks, our dogs, and of course, our kitchens. From my side, I sincerely hope that Pancakes & Biscotti has offered up a bit of comfort and distraction in the form of recipes (I certainly tried here, here, and here!)

So! After this weeks’' return to red-zone-restrictions, I’ve been craving comfort food from my home country — which I haven’t visited in over a year, for the record — and decided to whip up a chicken pot pie, a nostalgic dinner-staple in my house when growing up. I did a bit of researching and playing around before coming up with this version, which is chock full of juicy chicken, springy green peas and sweet carrots dressed up with a little cream for richness (you deserve it) plus parsley, thyme, and garlic to keep things extra tasty. This super luxe filling is then tucked under a flaky, buttery, pastry lid, and baked until golden and bubbling (see here for yourself!)

Well: it’s not a lower Rt, or a vaccine appointment booked online stress free, or that ever sought after thing called peace-of-mind that we haven’t seen in a while, but if there’s anything that can (momentarily) put your woes on hold, it’s a slice (or two) of chicken pot pie. Hang in there, everyone.

A couple of notes: If you aren’t up for making your own pastry, feel free to use a pre-made pie crust. Feel free to experiment with a mix of whole wheat flour or white flour for the crust; as I’m obsessed with farro flour lately, I used a little farro flour in my crust. You can use leftover roast chicken here if you’d like — just stir it in to the vegetables once they’re cooked. I also have roasted chicken thighs just for this recipe which makes for a spectacular pie as well (but realize that the idea of roasting chicken separately and making pastry from scratch may seem like a bit too much). Finally, if you want a double crust pie, feel free to double the pastry recipe (I kind of like the chicken stew with just the lid).

Looking for more recipes for savory pies like this one? Click here.

CHICKEN POT PIE

Serves 4-6.

Ingredients for the pastry:
1 cup (130 grams) all- purpose flour (or a mix of whole wheat and white, if you’d like)
1/4 teaspoon (2 grams) salt
6.5 tablespoons (91 grams) cold unsalted butter, diced
3 tablespoons (45 grams) plain full-fat yogurt
1 1/2 teaspoons (7.5 ml) white wine vinegar, lemon juice, or apple cider vinegar
3 tablespoons (42ml) cold water
1 egg, beaten (for egg wash)

Ingredients for the filling:
Olive oil
1 1/2 pounds (560 grams) boneless, skinless chicken breast, cut into bite size pieces (or see notes below)
1 large carrot, peeled and sliced
3 stalks celery, chopped
1 yellow onion, chopped
1 1/4 teaspoons (7.5 grams) salt
2 cloves garlic
1/2 teaspoon dried thyme leaves
2 bay leaves
Black pepper
1/4 cup (32 grams) all-purpose flour
1/2 cup (120 ml) heavy cream
1 cup (240ml) chicken broth
1/2 cup (70 grams) frozen peas
2 tablespoons minced fresh flat-leaf parsley

Make the pastry: In a large, bowl, combine the flour and salt. Add the butter and, using a pastry blender or your fingertips, cut them up and into the flour mixture until it resembles little pebbles. Keep breaking up the bits of butter until it begins to take on a pebble-y, sandy texture and appearance. In a small dish, whisk together the yogurt, vinegar or lemon juice, and water, and combine it with the butter-flour mixture. Using a wooden spoon, stir the wet and the dry together until a craggy dough forms. If needed, get your hands into the bowl to knead it a few times into one big ball. Pat it into a disc, wrap it in plastic wrap, and chill it in the fridge for 1 hour or up to 2 days.

Make the filling: Heat some olive oil to a large pan over medium heat and add your chicken. Sauté the chicken until cooked through (season with a little salt and pepper), about 8-10 minutes. Set aside.

In large saucepan over medium heat, heat some more olive oil and add your carrots, onion, and celery, thyme, salt, pepper, garlic, and bay leaves. Cook until the vegetables are softened and the garlic and thyme are fragrant, then add your chicken back into the pan and give everything a good stir.

Add the flour to the vegetable and chicken mix and stir well, until no dry flour remains. Stir in the cream and chicken broth and cook until bubbling and thick, about 4-5 minutes. Stir in the peas and parsley, and set aside to cool.

Preheat oven to 425 degrees F. Take your chilled pastry out of the fridge and on a clean, lightly floured work surface, roll it out in to a circle (with regards to thickness, use your judgement — I wouldn’t be able to tell you how many inches or centimeters it needs to be). Place your pie dish on top of the pastry and using a knife, cut out a circle to match the size of the pie.

Spoon the cooled filling into a buttered 9-inch pie dish. Top with the cut, rolled out pie crust and brush with beaten egg. Cut a few slits in the top crust to allow steam to escape. Bake the pie for 30 minutes or until the crust is golden brown and the filling is bubbling.

Cool for 15-30 minutes before slicing and serving.