Garlicky Gingery Chicken Pot Pie for the Soul

Plus a Perfect Fall Playlist and how to utilize what's in your freezer to survive the recent listeria outbreak.

Welcome to the ~ second edition ~ of Turntables, a place where music and food co-exist.

If it’s your first time here, welcome! And if you’re a returning subscriber, thanks for sticking around. Let’s dive into this month's newsletter, where I’ve crafted an expertly curated Fall playlist, discuss the latest in music + food-related musings from various corners of the internet, and share two (!) new (!!) recipes: Garlicky Gingery Chicken Pot Pie and Rhubarb Cherry Sumac Sorbet. 

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As of late, I’ve been looking to my freezer for meal inspiration for…reasons! (*the seemingly never-ending listeria outbreak). This means I’ve found myself digging out frozen chicken thighs hanging out behind the pint(s) of ice cream, grabbing frozen vegetables stuffed in the freezer door, locating puff pastry tucked under ice trays, and finally having a reason to thaw homemade stock. Eager to cook meals that evoke the best parts of Fall, I’ve been milling on making a chicken pot pie for a few weeks now, though the weather hasn’t turned quite cold enough here in NYC. 

Illustration by Cece Bell for Slate

It was unfortunately not that long ago (it was last week) that I consciously realized Chicken Soup for the Soul was, in fact, not a cookbook, but rather a collection of feel-good stories. 1. How embarrassing, but 2. It had me thinking about how much I looove anything soupy, garlic-y, and chicken-y towards the bookends of the year and wanted a cookbook or recipe to reach for to make it happen. But I didn’t have one on hand, so I made one up! This recipe is gingery, takes full advantage of whichever frozen veggies you have laying around, and makes enough for two or a few meals. Enjoy ~

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