This take on the pot pie � a comfort-food favorite � comes together quickly enough to become a weeknight family favorite. Topped with crispy puff pastry, each single-serve ramekin is filled with a satisfying mix of shredded chicken, herbs, carrots, peas and one special ingredient: prosciutto.
Join Feast publisher Cat Neville for Spring Greens: Chicken Pot Pie with Peas and Prosciutto!
The addition of prosciutto, an air-cured ham, adds a salty, porky depth of flavor to this familiar dish. Charcuterie is currently having a moment � check out Instagram and there are cured meat platters filling food-forward feeds. But charcuterie � essentially cured-meat products � should be considered when you’re cooking as well. A little goes a long way, and here, I chop thinly-sliced prosciutto and stir it into the filling at the last minute. The delicate flavor of the pork marries with the sauce and enhances the other ingredients, making the peas and carrots sweeter and the chicken more savory.
Mixing in Volpi prosciutto adds a wonderful, salty, porky depth of flavor.
Norton is Missouri's state grape, which is why Feast headed to the heart of Augusta to explore (and taste) Norton wine. Learn with us as we taste the characteristics that make up a Norton. Read moreExploring Norton with Missouri Wines at Augusta Winery
