Phish has announced the details for episode 30 of the band’s Dinner and a Movie archival webcast/cooking series, which will take fans back to the band’s July 25th, 2003 performance at Charlotte, NC’s Verizon Wireless Amphitheatre. The stream will return to its customary time slot this coming Tuesday, January 26th at 8:30 p.m. ET. Tune in and follow along with our complete 7/25/03 Stream Companion here.
This marks the first new installment of Dinner and a Movie of the 2021 calendar year and follows the Dinner and a Rematch stream and virtual audience chess grudge match from New Year’s Eve 2020. Of note, Episode 30 also marks the first time Dinner and a Movie will feature a show from the “Phish 2.0” era, a term which typically describes the roughly two-year period between the end of the band’s first hiatus in 2003 and the beginning of its “breakup” in 2004.
As Phish notes in the announcement of Dinner and a Movie Episode 30, “We’re keeping things easy (and hearty) on the dinner front with Betty Frost’s recipe for Chicken Pot Pies (with veggie option). Full recipe can be found below. Don’t forget to tag your dinner photos #phishdinnerandamovie.”
This edition of Dinner and a Movie will benefit Meals on Wheels. You can donate via WaterWheel at any time here. Vulnerable seniors are at the greatest risk amid COVID-19. Local Meals on Wheels programs are on the front lines every day, focused on keeping older Americans safe and nourished in communities across the country. For more information about Meals On Wheels, click here.
See below for the full Episode 30 recipes and stay tuned for our full 7/25/03 Stream Companion.
Phish Dinner and a Movie Ep. 30 Recipes
Chicken Pot Pies (with Veggie options)
Makes 4-6 servings
3 whole (6 split) boneless) chicken breasts (or 1 lb. mushrooms – ideally shitake or portobello, quartered)
5 cups chicken stock (or veggie stock)
Medium yellow onions, chopped (approx. 2 cups)
2 cups carrots chopped in small cubes
1 ½ cups cubed potatoes (yukon gold, with skin on, or russet, peeled)
1 package frozen peas (10 oz or approx. 2 cups)
3-4 Tbsp olive oil
2 chicken (or veggie) bouillon cubes (or 2 tsp Better Than Bullion)
12 Tbsp (1 1/2 sticks) unsalted butter
3/4 cup flour
1/4 cup cream
1/2 cup parsley, finely chopped
Kosher salt to taste
Freshly ground black pepper
1 package frozen puff pastry (or go ahead, try to make your own, British Baking geeks)
Preheat the oven to 350 degrees F.
Rub chicken breasts with olive oil, sprinkle generously with salt and pepper and roast for 40 minutes or until just cooked through. Remove from the oven and let cool slightly (and remove skins if needed), and cut the chicken into bite sized cubes. Increase oven to 375 for the next baking.
In a small saucepan, warm the stock and bouillon until it dissolves.
In a large pot, melt the butter and saute the onions over low/medium heat until translucent (about 10 min). Add potatoes and carrots (and mushrooms if using) and cook for another 5 minutes. Sprinkle the flour over the vegetables and cook over low heat for 2 minutes, stirring continually. Add the hot stock and simmer over low heat, stirring for another minute, until thick. Add 2 teaspoons salt, a bunch of ground pepper and the cream. Mix in the cubed chicken, peas and parsley.
Pour filling into a deep dish pie pan, or an 8”x8” square pan, or divide among 4 single serving ovenproof bowls. Roll the dough to cut to cover the top of the dish, with enough to hang ½” over the edge. Place the dough on top. Crimp the dough around the edges. Beat egg in a small bowl, and brush the dough with egg wash. Make 3 slits in the top or poke with a fork to allow steam to vent. Sprinkle the top with sea salt and cracked pepper. Place your dish on a baking sheet to catch drips as it bubbles, and bake for 60 minutes or until the top is golden brown and the filling is bubbling.