#MAKEITHAPPEN

Katie Lee Beigel, TV Host & Author

11/19/2021

Ask Katie Lee Beigel what got her started and she will tell you, as she told us, “My grandma was the greatest cook in the world.” As a cookbook author and TV personality, Beigel has a culinary career that has taken her jet-setting across the globe, but today, she would much rather keep life, and her recipes, simple. Perhaps it’s an ode to her grandmother and tight-knit family upbringing, or perhaps it’s because she is now a mother herself, but either way, she’s living by one principle: Things don’t need to be complicated to be good. And that’s exactly what you’ll find in her latest book, aptly titled, It’s Not Complicated: Simple Recipes for Every Day,, which includes everything from the perfect pasta to an easy iron skillet soufflé. Here, The Kitchen co-host reveals how she makes it all happen (there’s lots of coffee involved) and shares a recipe just in time for Thanksgiving.

Katie Lee Biegal in the Melnar dress

My Hustle

My hustle…
Learning the balance of taking care of my daughter, working, and taking care of myself.

What got me started…
My grandma was the greatest cook in the world.

What clears my head…
I love to watch TV and veg out.

When in doubt, I…
Just go for it.

Greatest challenge—and how I overcame it…
Getting pregnant. We did multiple rounds of IVF and, eventually, it worked.

how i make it happen

3 morning musts…
Coffee, coffee, oh, did I mention coffee? I need plenty of morning snuggles from my baby and a power walk with her in the stroller.

3 life hacks…
I have a giant refillable water bottle that I always have with me, Obé Fitness, and a blow dryer-brush combo.

3 secret work weapons...
I am old school and keep a big calendar on the kitchen table to reference. I’m on my feet cooking all day, so I need really comfortable shoes for support and I am currently obsessed with my new On sneakers. Since I have to recipe test so much, grocery delivery is my best friend.

Personal talisman…
My Iris necklace.

Best advice received…
You’re not special.

my recharge

What I'm reading/listening to/binging…
Reading The Guest List, listening to Sesame Street on Pandora, and binging Ted Lasso.

Beauty/self-care must-haves…
I use Biossance face oils and I color my own hair with Revlon Colorsilk.

Favorite thing to do…
Anything and everything with my baby.

Favorite thing to make…
Pasta

One mover and shaker I admire…
Ina Garten. She is the queen.

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Recipe: Thanksgiving Pot Pie

Servies 8 to 10

Ingredients

5 tablespoons all-purpose flour, plus additional for dusting
1 sheet frozen puff pastry, thawed
Nonstick cooking spray, for the baking dish
5 tablespoons unsalted butter
2 celery stalks, thinly sliced
1 medium yellow onion, diced
1 rotisserie turkey breast, shredded (about 4 cups)
4 cups low-sodium chicken or turkey broth
1 cup half-and-half
1 cup shredded Brussels sprouts
1 cup stuffing mix
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup whole cranberry sauce
1 large egg, whisked

Directions

Line a baking sheet with parchment paper. On a lightly floured surface, roll out the puff pastry with a floured rolling pin to 9 by 13 inches. Transfer to the lined baking sheet, cover with plastic wrap and refrigerate while preparing the pie filling.

Preheat the oven to 375 degrees F. Coat a 9-by-13-inch baking dish with nonstick cooking spray.

Melt the butter in a large skillet over medium heat. Add the celery and onions and cook, stirring occasionally, for about 5 minutes. Stir in the flour and cook 2 minutes more. Add the turkey, broth, half-and-half, Brussels sprouts, stuffing mix, salt and pepper and stir to combine. Cook until the sauce begins to thicken, 5 to 7 minutes. Remove from the heat.

Transfer the mixture to the prepared baking dish. Use a tablespoon to drop the cranberry sauce randomly over the mixture. Top with the puff pastry dough. Use a pastry brush to evenly coat the puff pastry with the egg. Using a paring knife, cut a few small vents in the center of the pie.

Bake until the puff pastry is golden brown, about 45 minutes. Let stand 5 minutes before cutting.