Photo by Jessica Kantak Bailey on Unsplash
One of the ultimate comfort foods, this cannabis-infused pot pie will hit all the taste and feels buttons. If you don’t eat chicken you can substitute tofu, jackfruit, or even a vegetable like cauliflower or eggplant. Just cook the vegetables first, and change the broth to a vegetable stock. Remember that cannabis can take time to kick in, so don’t eat more, too much cannabis is an unpleasant experience. Just the right amount of cannabis? Delightful.
I infused this recipe with one of my favorite strains, Sirius Black. This beautiful, deep-purple, indica-dominant cannabis is a tiny bit tart and also has grape-like sweetness. I find that I am quite loquacious after imbibing in this strain. I like to freeze the butter in ice cube trays for later use.
Laurie Wolf is the author of such cannabis cookbooks as Marijuana Edibles, HERB, The
Medical Marijuana Dispensary, and Cooking with Cannabis. Her recipes have been featured
in High Times, Dope Magazine, Culture, and more. She is also the founder of Laurie +
MaryJane, an edible company offering everything from almond truffle bites to vegan chocolate
cookies. And remember, #Don’tFeartheEdible!
What You’ll Need:
2 tablespoons butter
4 teaspoons canna-butter or canna-oil, at 5mgTHC per teaspoon
1 stalk celery, thinly sliced
1 carrot, peeled and sliced
1 teaspoon fresh thyme leaves, chopped
1/3 cup a.p. flour
2 cups chicken broth
1/3 cup half and half
1 cup frozen peas
3 cups cooked chicken, shredded or chopped
Salt and pepper
Flour (for rolling out the pastry)
1 box frozen puff pastry or two pie-crusts
1 large egg, beaten
1. In a large sauté pan, over low heat, melt the butters. Sauté the celery, carrot and thyme for 10 minutes.
2. Add the flour to the mixture and cook for 2 minutes, stirring frequently. Add the broth, half and half, and mix well until the vegetables are coated and the mixture starts to thicken. Stir in the chicken. Season with salt and pepper to taste. Allow to cool slightly, about 20 minutes.
3. Heat oven to 340.
4. On a floured surface, roll out the pastry and cut to fit the tops of 4 -8 ounce ramekins.
5. Divide the chicken mixture among the 4 ramekins and top with the pastry. Brush the pastry with the beaten egg and make slits to allow the steam to escape while baking.
6. Bake for 25-30 minutes, until the crust is golden brown and the filling is bubbling.