A favorite fall and winter dish especially for company luncheons is chicken pot pie. Mostly, we do it in one big pie pan (with both top and bottom crust) but sometimes we make them in the Apilco lion heads bowls for very hearty individual servings.
Alas, this version has no bottom crust but the crunchy top crust hangs way over so that there still is a goodly amount of crust -- husband Jim thinks that's the best part!
I've started to do what the Barefoot Contessa does by sprinkling both salt and pepper over the top of the pies. With a brush of egg wash, it makes for a pretty presentation.Pot pies are simple (and you can make any version you want -- we seem to prefer chicken) and a great after Thanksgiving day meal with the leftover turkey.
I seem to be channeling Ina Garten as of late -- her pot pie recipe is very good. Her crust remains my favorite. She was the one that took me from pastry challenged to a pastry pro.
It's really cool on the prairie today and will be even colder tonight . . . with bringing all of the pot plants in today, a pot pie will make a grand dinner.
5 comments:
Your crust looks delishious, Martha! And Ina has never steered me wrong!
xoxo
Jane
I started mixing about a teaspoon of celery seeds into my chicken pot pie crust ingredients many years ago... think I read it in the Better Homes and Gardens Cookbook (red checkered). Anyway, everyone who's ever tasted it just loves it. You should give it a try (1 tsp for a double crust recipe).
Lovely photos!!
ButterYum
:)
Your chicken pot pies look lovely. It is amazing how the change of season inspires us to change the way we cook. It is as it should be. I will miss the summer tomatoes, but love the hearty dishes of Fall.
Thanks for popping over ... so when am I coming over for dinner :)
chicken pot pit are indeeed really delicious. I have not had one for a long time though :(. And I love your crust: I am a crust fan! :)
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