Somewhere along the way, society agreed that the beginning of the year is the perfect time to launch endless self-improvement projects and hustle hard to meet newfound goals. Don’t get me wrong – there is inspiration to be found in a fresh start. The beginning of any project tends to be the most exciting part, even for me. But by following the calendar instead of the seasons, we seem to have forgotten that January is still the dead of winter, traditionally a time of slowness and rest, while spring brings the energy of new beginnings.

We live in a world that rushes constantly, and we seem to be losing the patience required to slow down, reflect, plan and then gather energy before starting a big project. As a result, many New Year’s resolutions are unsustainable, quickly leading to burnout and resignation. Following nature’s lead might be a better approach.

While the weather is still freezing and the days remain mostly dark, I’m leaning into comfort, slowness and ease. If you are, too, I have the perfect winter recipe for you this week – a sesame chicken pot pie that is simple, deeply flavorful and encourages you to slow down and savor each bite.

I found this recipe on Carolina Gelen’s Substack, SCRAPS (carolinagelen.substack.com). Carolina, an immigrant from Romania, is one of my favorite recipe developers. Her cookbook, Pass the Plate, focuses on easy, highly flavorful, and sharable recipes. Her dishes often incorporate unexpected ingredients that elevate the flavors with minimal effort.

I took a few liberties with this dish and encourage you to do the same. Carolina’s original version calls for homemade bone broth, but I simplified it by using store-bought chicken broth. The filling combines tahini and white miso paste, which add depth and complexity without much effort. If you’ve never used either ingredient, you’re in for a treat. Tahini is typically found near peanut butter, and white miso paste is in the Asian foods aisle next to soy sauce.

I also adjusted the vegetables. I didn’t have as many carrots as the recipe called for, so I added mushrooms and frozen peas, two of my favorite pot pie ingredients. Feel free to add whatever vegetables you like.

The dish took about an hour and 20 minutes from start to finish, mostly hands-off while it baked, making it an easy recipe. I made it on a cold, rainy evening, and it delivered all the comfort and warmth I hoped for. It was so good my husband and I couldn’t resist second helpings.

This winter, take cues from nature. Embrace slowness and rest. Enjoy calm, comfortable quiet – it will make your resolutions and goals more sustainable for the year ahead.

SESAME CHICKEN POT PIE

Ingredients:
4 tablespoons white miso paste (plus more as needed)
4 tablespoons tahini
1/2 cup whole milk
3 tablespoons cornstarch
2 small shallots, finely diced
4 cloves garlic, thinly sliced
2 medium carrots, diced (about 1/2 cup)
8 ounces Baby Bella mushrooms, diced
1/2 cup frozen peas
Rotisserie chicken, shredded (about 4 cups)
3 tablespoons sesame oil
1 teaspoon chili flakes
1 teaspoon cumin
Kosher salt, to taste
Black pepper, to taste
2 cups chicken broth
1 puff pastry sheet, thawed
All-purpose flour, for dusting
1 egg
4-5 tablespoons white sesame seeds
Flaky salt, for garnish

Instructions:
■ Pull and shred the rotisserie chicken; set aside.
■ In a medium bowl, whisk together miso paste, tahini, milk and cornstarch until smooth; set aside.
■ Prepare vegetables: dice shallots, garlic, carrots and mushrooms.
■ Heat sesame oil in a Dutch oven or 12-inch cast-iron skillet over medium heat. Add shallots, carrots and mushrooms; cook 5–7 minutes, stirring occasionally, until softened. Add garlic, chili flakes and cumin; cook 2 more minutes until fragrant.
■ Add shredded chicken and toss to combine. Pour in chicken broth and the tahini-miso mixture; stir. Bring to a boil, then simmer 4–5 minutes until thickened like gravy. Stir in frozen peas and season with salt, pepper or additional miso to taste. Remove from heat.
■ Preheat oven to 400 F.
■ Prepare egg wash: whisk egg with 2 tablespoons water.
■ Lightly dust a work surface with flour. Roll puff pastry gently to smooth creases. Brush egg wash over the surface and sprinkle sesame seeds; press lightly to adhere. Poke holes with a fork.
■ Fold pastry over the pot pie filling, allowing edges to stick up slightly – they will crisp in the oven.
■ Bake 30–45 minutes until pastry is golden and puffed. Serve immediately.

Kristin is a Columbus local and a graduate of MUW’s Culinary Arts Program. She lives downtown with her husband, Jon, her naughty cat Sokka and her retired sled dog, Megan. In her free time she enjoys baking, making stained glass art and hanging out with her friends. If you see her in town, say hi!