trying to get home for xmas. New traffic extension for Google Chrome: https://t.co/MXy7N9dU
| 09 March 2010
| Article Index |
|---|
| Deep Dish Comfort |
| Turkey-Apple Pot Pie |
| Spinach and Mushroom Pot Pie |
| All Pages |
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Imagine that a bowl is placed in front of you. The puffed pastry covering the top of the bowl is golden and mouthwatering. Push your fork through the crisp pastry to reveal the steaming, thick stew underneath.
Rich and comforting pot pies have never gone out of style. You'll find them on restaurant menus at practically every price point. But, you don't have to head out into the unpredictable March weather to find one. Pot pies are super quick and easy to make. The first step is to decide on a savoury base. Whip up a classic chicken or beef stew. Or, start with a roux and pour a few cans of prepared soup into the pot. I even encourage you to go a little wild. Make up a batch of chili as the base or go completely vegetarian.
The cap is just as easy. If you're so inclined, feel free to make your own puff pastry. If not, most grocery stores carry frozen, prepared pastry. Thaw. Roll. Bake. Not in the mood for pastry? No problem. Pot pies with a biscuit crust are just as yummy. One tip, though: if you don't like soggy bottoms, bake the biscuits separately and lay them over the stew just before serving.
Give these a try.