Pickin’ On Pot Pie

This Recipe was created and cooked by the Lovely Karensa Newman of FancyFunk so make sure to give her some love.

About the music: Chicken Pot Pie is a comfort dish, no question about it. In an attempt to branch our genre roots a little further out into the world we thought that some nice bluegrass would go well with this dish. Bluegrass is the kind of music that makes you want to be dancing around a campfire with your friends. Its the kind of music that makes you wish you had a piece of straw to chew on while buttoning up your overalls. Its the kind of music that makes you want to cook chicken pot pie. We have included some classics and some songs you probably have never heard of. There are bands that reside in Colorado (yonder Mountain String Band) and some all the way out in New Jersey (Railroad Earth). But the thing about bluegrass is where you come from doesn’t matter as long as you can play a mean banjo. Enjoy.


Serves: 8
Prep Time:

Ingredients for Buttermilk Biscuits:
1 ½ cups all purpose flour
1 ½ cups whole wheat pastry flour
3 tsp baking powder
¾ tsp baking soda
1 ½ tsp sugar
¾ tsp salt
6 tbsp unsalted butter, cut into ¼ inch cubes
1 ¼ cup buttermilk (can add more if dough is dry—add a tbsp at a time)

Directions for Biscuits:
Combine flour, baking powder, baking soda, salt and sugar in a large bowl. With two eating knives cut the butter into the dry ingredients. You will be left with some larger butter clumps but try and cut these with the knife.

Pour buttermilk into dry mixture and mix with a fork or your hands. Here is where you add more buttermilk (1 T at a time) if the dough is too dry—don’t worry you will know

Clean a space on your counter and make sure it is clean! Flour the newly cleaned surface and roll the dough together into a ball with floured hands. Roll the dough out to a ¾ inch thickness and cut out shapes with a variety of Christmas cookie cutters.

Transfer biscuits to a parchment-lines baking sheet and chill for as long as you can.


Ingredients for Chicken Pot Pie Filling:
3 tbsp vegetable oil
2 large onion, chopped
6 medium carrots, peeled and diced
4 celery stalks, diced
Salt and pepper
8 tbsp butter
1 cup flour
3 cups milk (I used 2%)
4 ¾ cups low-sodium chicken broth
1 tsp fresh thyme
6 tbsp dry sherry
6-7 cups chicken, cooked and shredded
1 ½ cups peas (I used frozen peas)
6 tbsp minced fresh parsley

Directions for filling:
Preheat oven to 400 degrees F.

Heat a large pot over medium/high heat and then add oil. Sauté onions, carrots and celery until tender. Season with salt and pepper to taste. Transfer cooked vegetables to a bowl with the cooked and shredded chicken; set aside

Reduce heat to medium and add butter. When melted, add flour, stirring constantly for 1 minute. Whisk milk, chicken broth, and thyme. Allow sauce to come to a simmer and let it thicken for 2 minutes. Add Sherry and season with salt and pepper.

Turn off heat and transfer vegetables/chicken mixture to pot, stirring until ingredients are combined. Add peas and parsley. If filling is too thick (you’ll know), stir in extra chicken broth, about 1/4 cup at a time.

Poor filling into a 12×16 inch baking dish and bake for 20 minutes. Top fillings with uncooked homemade biscuits. Bake for an additional 12 minutes or until biscuits are golden brown and filling is bubbling. Cool for 5 minutes before serving.

Baked Deep House Ziti

About the music: When we were making this dish a few days ago, we realized that we haven’t recorded a special mix for one of our recipes recently. Since the dish came together so well, despite our lack of foresight when it came to making sure we had all the right tools to cook it, we thought we would commemorate it with an hour of the pure goods. It’s hard to put your finger on the genre of this mix to be honest. At Sandwich funk we’ve really been vibing a rework of a song by Ornette, called crazy. It has a smooth yet slightly dark tone to it and we thought it would be a good jumping off point for the mix. We scanned through our music libraries and came away with 16 tracks that we thought would take you for a ride. There are a few of the classics, Ratatat, Todd Terje, Aeroplane & Four Tet, along with some artists we really think you should check out, Ben Gomori, Grovesnor, Bakermat & Cameo Culture. We’re pretty damn excited with how it turned out and we hope you dance to it as much as we did…cuz it was a lot.

Download the mix here!

Serves: 4 (or 4 meatastic sessions for 1)
Prep/cook time: 1 hour

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1lb lean ground beef
2 cups tomato sauce, any kind you damn well please
1/2 cup half ‘n half, say that ten times fast
1/2 cup grated parmesan, or more if you have the balls
1 tsp paprika
2 cloves minced garlic
1 cup water
1 packet brown gravy mix (CURVE BALL)
2 tsp italian seasoning
1 bag penne pasta, cooked, drained, rinsed of starch
mozzarella and parmesan for baking
pinch red pepper flakes

First you need to mentally prepare yourself for this mix. It is like an emotional and spiritual journey through baked ziti. You will literally emerge on the other side unable to see baked ziti the same way again. Just know that going into this.
Let’s get this beefy started in here. Preheat the oven to about treefiddy.

The plan is to brown the beef, so turn that burner to eleven (sorta mid/high) and with pan in-hand let the beef simmer, let it simmer with the occasional stir. Once it’s good and brown we need to add the zests and tastes. So flavor it up by adding two cups of tomato sauce, half a cup of half n’ half, two hand fulls(half cup) of grated parm, only one teaspoon of paprika–don’t get too testy now, drop in two teaspoons of crushed garlic and shuffle in a heaping spoonful (two teaspoons) of dried italian seasoning without sneezing.

Try to not be totally overtaken by the moving beats. Take that packet of gravy by the wrapper and if you need to, shake it out, shake it all out. We say – do it. ‘Cause sh!ts about to get real.

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If you contain your dance moves for just one second, pour that packet into one cup of H2O, mix the mix and add it to the meat sauce. Let that mixture of goodness simmer for a hot ten minutes with the occasional stir.

Somewhere around you is a neglected pound of penne pasta. Give it the needed attention by cooking it according to label. **Remember to rinse the pasta with hot water after you drain it — this gets rid of the starch!

Place the mosh-pit of penne’s into a baking dish, most of them will lay down naturally- this is normal. Cover them in the savory beef sauce with the intention to stir the whole thing up.

After the penne and sauce are good and stirred, you need to basically coat everything with shredded cheese. The music should basically be killing it right now. So rock the f out and spread the cheese!!!

Once you’ve gotten a grip on yourself put that beautiful cheesy baking dish in the oven and let it sit for about twenty minutes or till it starts bubblin’. Grab it with oven mitts and let the thing cool off for a bit, it’s going to be hot as the dickens!

Once served add extra cheese, red pepper flakes and salt and pepper to taste! Enjoy the ziti n’ deep house!

Brussel Sprout Brie Bruschetta

About the music: It’s Monday and you probably have a job, which we hope you successfully neglected this weekend. Alas, the time has come to buckle down at that nine to five and work, work, work. Here at sfunk we know the cure to a melancholy week is in the details. So trust us when we say this delicious brussel sprout dish doesn’t miss a beat. Brussel sprouts are kinda like roller coasters, you have to be a certain age to enjoy the ride. In an attempt to stay in key with our tune (tasty treats, funky beats), we made this dish so delicious that even rugrats would want a bite. Let it be known, we do suggest that this meal be accompanied with whisky, friends and wiggle room for optional clothing. Just because we can we paired an extra long playlist for this happy hour orderve recipe. On the mix, we’ve got Ms. Sharon Jones, former prison guard turned into funk soul goddess, then our favorite horny hipsters from Brooklyn The Menehan Street Band. Complemented by a sh!tload of groovy tunes from jazz master Grant Green, Aaron Neville, the Meters and other funk soul brothers that’ll bring a smile to your face. Ladys and gents take this week by the brucshetta and may the brussels be with you.

Serves: 8-10
Prep Time: 35 minutes
Total groove time: 1 hour


1 1/2 lbs brussel sprouts trimmed, peeled and quartered
1 clove garlic, chopped
1/2 onion chopped
1+ baguette
balsamic vinegar
olive oil
salt ‘n peppa
delicious brie

Chop up all things that are good; onions, brussels garlic, baguette. Stop and appreciate the smooth horns whispering funky nothings in your eardrums.

Heat some olive oil in a heavy skillet and toss the brussels in, spreading around so that all of them are touching the hot surface. Cook for about 5-7 minutes like that adding salt and pepper to taste. Then add the onion and cook for another 5 minutes. Last, add the garlic and cook for another 1-2 minutes. The brussels should be browning on the sides.

While that is happening slice the baguette and arrange on a baking sheet. Broil the bread until it starts to toast and take out. Spread the brie on each piece of bread and put back in the broiler for about 30 more seconds until the cheese melts. At this point Aaron Neville should be prepping any romantic company you have for the storm ahead.

Top the cheesy bread with the brussel mix and arrange on a swanky looking serving tray. Top it with some salt and pepper and a little balsamic vinegar, and impress your friends with your knowledge of obscure jazz funk.