Lucia's chicken pot pie: 50 Favorite Dishes, No. 8

LuciasChickenGianna.jpg
Gianna Luci
Lucia's uses Callister Farms rotisserie chickens in their pot pie

"As American as apple pie" is the simile we're all familiar with, but when I think of quintessential American comfort food, I think of chicken pot pie. Roasted bird, humble vegetables, and creamy gravy encased in buttery pastry crust - it's all so very homey and soul-soothing. As simple as the dish seems, it's notoriously tricky to execute. Classic diner pot pie is usually heavy, chock full of overcooked, flavorless, stringy breast meat. The take-and-bake ones in the aluminum tins always suffer from the dreaded soggy bottom effect. Some (that shall remain nameless) seem to be seasoned solely with salt, and way too much of it at that. So it's a rarity when you get a pot pie, like the one at Lucia's in Uptown, heretofore known as the pot pie against which all other pot pies should be measured. 

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It may not the most representative dish of the whole of Lucia's sophisticated farm-to-table fare, but when it's available I never pass it up. Whether served at brunch with a pile of lightly dressed field greens, or sold at Lucia's To-Go counterpart, the pie starts as most delicious things do, with with butter, mirepoix (a mix of diced carrot, celery, and onion), and garlic. Lucia's chef says depending on the season and what's available, they add spring turnips and sweet peas to the mix and thicken with flour and chicken stock. Finally, in goes the succulent rotisserie chicken from Callister Farms (pictured) and a good sprinkling of parsley and thyme. It's topped with house made puff pastry, brushed with butter, and baked until golden brown.

Breaking through the the cap of puff pastry to reveal the creamy herb gravy and chunks of perfectly cooked chicken below is like breaking into a creme brûlée - maybe even a little more satisfying and definitely more filling.

50 Favorite Dishes

No. 50: Somos Peru's crema volteada
No. 49: Northbound Smokehouse & Brewpub's waffle battered chicken sandwich

No. 48: Namaste Cafe's bison mamacha
No. 47: MidNord's Argentinian empanadas
No. 46: Krungthep's Thai sausage
No. 45: Eat Shop's shrimp salad
No. 44: Icehouse's savory eclair
No. 43: Cajun 2 Geaux's beignets
No. 42: A Cupcake Social's dulce de leche cupcake
No. 41: French Hen's Creole biscuits and gravy
No. 40: The Gray House's cabbage and cava salad
No. 39: Foxy Falafel's curry falafel
No. 38: Republic's ricotta fritters
No. 37: Meritage's matzo ball soup
No. 36: Butcher & the Boar's lobster grilled cheese
No. 35: Sushi Fix's tuna poke
No. 34: George & the Dragon's Asian hangover
No. 33: AZ Canteen's Cabrito burger
No. 32: Nightingale's scallops with almond gazpacho
No. 31: Cafe Racer's pork plate
No. 30: World Street Kitchen's soft serve
No. 29: The Lynn on Bryant's baba rhum
No. 28: Fika's pork belly and poached egg
No. 27: The Kenwood's pancakes with black walnut butter
No. 26: Blackbird's spicy peanut noodles
No. 25: Sonora's shrimp caramelo
No. 24: Mona's marrow on toast
No. 23: Smack Shack's lobster guacamole
No. 22: No. 21: Neato's Burgers duck fat French fries
No. 20: Birdhouse's sweet pea pate
No. 19: Mojo Monkey's cake doughnut
No. 18: Parka's ham & pickle tots
No. 17: Blue Door Longfellow's baked and loaded blucy
No. 16: Ipotle's spicy dosa
No. 15: Grand Szechuan's Chengdu Dumpling
No. 14: Birchwood Cafe's key lime pie
No. 13: Dandelion Kitchen's braised beef sandwich
No. 12: The Left-Handed Cook's 21-Spice Fried Chicken
No. 11: Mike Phillips's Three Sons Meats charcuterie
No. 10: Union's Duck with Whole Grains
No. 9: Borough's champagne potato soup

Location Info

Venue

Map

Lucia's Restaurant and Wine Bar

1432 W. 31st St., Minneapolis, MN

Category: Restaurant

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