Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Recipe
Chef Chris Lynch’s Chicken Pot Pie
Market Umbrella and BIA (Broadmoor Improvement Association) have joined together with local chefs to create a four-part cooking series, How Do You Cook Dat?*. This series highlights seasonal produce that can be found not only at the Crescent City Farmers Market, but also at BIA’s food pantry and community garden. Whether you are new to cooking or a culinary aficionado, these videos are simple and easy to follow along.
Chris Lynch, Executive Chef of Atchafalaya continues the series with a robust, easy to assemble dish that is comforting. Check out this sneak peek of Chef Chris's veggie-filled, seasonal Chicken Pot Pie.
Ingredients
- 1 store bought tube of biscuits
- 1 package of chicken thighs, boneless
- 2 carrots, diced**
- 2 celery stalks, diced
- 1 turnip, diced**
- 1 large white potato, diced**
- ½ cup edamame beans, no shells
- 2 tbsp. fresh thyme and rosemary**
- 4 cups chicken stock
- 2 tbsp. hot sauce of choice
- 1 tbsp. Worcestershire sauce
- Salt and pepper to taste
- ½ cup flour
- ½ cup butter or oil of choice
** Ingredients found at the Crescent City Farmers Market during the Spring – March to June
Directions
Heat a medium to large size cast iron or stock pot over medium heat. Once hot, add in fat (butter or oil).
Gradually add in flour. Stir constantly to avoid lumps.
Add in chicken stock. Bring up the heat to a simmer.
Cook flour mixture for 2-3 minutes then add carrots, celery, onions, potatoes, and turnips. Cook until vegetables are tender.
While the roux and vegetables are cooking, place the biscuits into the oven. Follow instructions on the package.
Season chicken with salt and pepper to taste, then add chicken to the pot. Gently simmer for 10-15 minutes, or until chicken is cooked all the way through.
If using fresh thyme and rosemary, destem and cut thoroughly. Or substitute with dried thyme and rosemary. Add herbs to the pot.
Add hot sauce of choice and Worcestershire sauce. Then season to taste.
Add edamame beans.
About Us
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.