Pot pies make a great warming winter dinner. I serve them at the restaurant typically during the fall and winter, but using a variety of ingredients you can make a stellar pie anytime of the year. The standard is chicken, but all vegetable pies, beef short ribs, even fish can add a pleasant twist on an "American" classic.
This dish is one of those foods that you remember eating as a kid ... Mom's pies were good (not all of them though.....hope she isn't reading) and she usually made some extra, freezing them for a few weeks and baking them until hot and bubbling.
There are two ways that you can serve a pot pie. The first being without a top, exposed and shameless you know what your getting in each bite. The second, and my preferred pot pie experience, is conservatively covered with delicate pastry. Breaking through and scooping out what's underneath gives you that fun opportunity of getting stuck with all peas!
Whether you have good old chicken pot pie with a buttery crust, or a delicate salmon pie with an herbed scone top your next dinner is bound to be a good one!
Peter A Milano
Eat, Drink, and Explore from chef Peter's blog about his food experiences, recipes, and travel.