Comfort food for Valentine’s Day
by Dr. Susanna Hoffman Dr. Susanna Hoffman returns to Telluride Inside... and Out, with her Chicken Pot Pie in Filo Crust with Onions, Nutmeg, and Saffron ("The Olive and the Caper," Workman Press)
There hardly exists a nation where the mere mention of chicken pie fails to evoke homage and hunger. Greece is no exception, especially in the chill days of winter. The chicken pie of Greece, though, doesn’t arrive sunk in a deep pot and crusted on top (France) or crusted both under and over (America), both entailing the troublesome necessity of making, chilling, and rolling pie dough. Rather its dense stuffing lies between sheets of easy to use, pre-made, and available in the frozen food section: golden, crunchy filo. Inside the stewed chicken is infused with saffron and mixed with a wealth of amber-hued sauteed onions. On top of that, a dash of nutmeg combines with dill and lemon to open up all the flavors.