REINVENTING THE POT PIE
A New Look at Winter’s Ultimate Comfort Food
Few meals warm the colder months quite like a piping hot, stick-to-your-ribs pot pie. Its rich, hearty flavors are the perfect way to rekindle the spirit and the senses. Renowned food critic Craig Claiborne once said, "there is nothing better on a cold, wintry day like a properly made pot pie." It’s no wonder that pot pies are the ultimate winter comfort food.
Making a homemade pot pie may sound challenging, but it doesn’t have to be. By taking some simple short cuts, most can be prepared in less than an hour -- about the same time it takes to heat a frozen pot pie. What’s more, the flavor possibilities are endless. With a few changes of ingredients, it’s easy to take this slice of Americana to a whole new level.
Pot pie fillings are not limited to chicken, peas and carrots. Beef, seafood, pasta, cheese, portobello mushrooms, and butternut squash are delicious mix-ins as well. Paired with sauces that combine flavor favorites – shrimp with a creamy white wine and dill sauce; Italian sausage with basil, oregano and pasta sauce; chicken with mild curry and Golden Delicious apples; corn and black beans with cumin and chili powder – pot pies have never been more exciting.
Another great tip: think outside the pie plate! Pot pies don’t have to be round. Change the shape by using rectangular, square or oval dishes. Get creative with toppings. Use puff pastry, pie crust, corn bread, biscuits, and mashed potatoes.
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