‘Great Sauces Transform Good Food into Gourmet’
Not your traditional pot pie
In my kid days I remember eating a few chicken pot pies. Frozen in individual pie tins encased in commercial pie dough, the 1/2-inch chicken and carrot cubes with peas were suspended in a thickened glazed gravy. Back then before I was hooked on scratch pastry, it seemed pretty tasty.how much does viagra cost- difference cialis and viagra- cheapdiscount-pharmacynorx.com- viagra watermelon- http://cialisfordailyuse-dosage.com/
Lately boutique pot pies are all the rage. You can do one person pies or layer in a baking dish to feed four to six. Steering away from traditional Chicken Pot pie, I chose three recipes off the beaten path; that goes for the fillings and the crusts.
Sunday, February 16, 2014 – The first is a Veggie Pot Pie for mushroom lovers. Sweet potatoes are switched in for the traditional carrots and edamame for peas. The rustic pie crust has yellow cornmeal, texture and taste fitting for this pie.
Monday, February 17, 2014 – Crispy phyllo dough crust bakes to a golden top on this spicy Green Curry Chicken Pot Pie. No need to make a pastry crust which speeds the prep. It’s loaded with chicken and zucchini chunks.
Tuesday, February 18, 2014 – Gifts from the sea fill this pot pie with a puff pastry crown. Shrimp with tender potato pieces and lean turkey sausage are suspended in sauce made with savory seafood stock.
Cook with Sauces
‘Pot Pie Lollapalooza’ Series
Written by Helen Horton
Photographs and Styling by Helen Horton
Updated: February 6, 2014