An April Menu

Ft. spring chicken pot pie with fennel & frizzled leeks

Hello and happy April! I’m taking this week off work and flying to San Francisco tonight to meet up with my mom and spend time with loved ones in the Bay Area. I’m looking forward to seeing the redwoods, visiting the Ruth Asawa exhibit, finally swapping charm necklaces with Eliza, and soaking up some quality time with my mama and Californian friends.

Before I head out, I wanted to share this April menu from my Brooklyn kitchen. The main event is Spring Chicken Pot Pie with Leeks and Peas — brighter and lighter than most pot pies, with fennel, peas, spinach, and lots of frizzled leeks. To go with the pot pie: Roasted Asparagus with Parmesan and Lemon, and a Green Salad with Soft Herbs and Cheese. For dessert? A salty-sweet suggestion.

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An April Menu

Spring Chicken Pot Pie with Fennel & Frizzled Leeks

I love making old-school chicken pot pies with carrot, onion, and celery in the winter. It feels like the epitome of home cooking — rustic, filling, and unfussy, yet still requiring some care and attention. This recipe offers a brighter, fresher take on that classic, while keeping the same comforting feel of the original.