In case you haven't noticed, we love pot pies around here. I mean what's not to like? All that pastry along with meat or poultry of some kind in gravy with vegetables? It's really a perfect one dish meal. Just ask Marie Callender because I've eaten a ton of hers during the past 3 months and have the extra pounds to prove it.
But you know, I'm here to say you don't have to depend on Marie, Banquet or Stouffers for a pot pie because you can make one yourself out of darn near anything. Remember the braised chicken with bacon and beer we had the other night?
The leftovers went into last night's dinner and with a whole new and different twist on flavors too thanks to a visit to Wednesday's Waldport farmer's market and a lovely lady selling fresh and beautiful chanterelle mushrooms she'd picked herself. Sauteed along with finely chopped onion, finished with a splash of cognac and a touch of cream, they hit the pastry lined pan (extra deep with removable bottom and I love the thing) along with a few extra veggies and came out looking like this.
Oh and should you be thinking J'Bug's Kitchen is just a one note wonder, here's a few other examples.
Incidentally, instead of using prepared pastry from our local market's refrigerator section, I bit the dust and tried making my own using a different recipe and we've Ina Garten and the Food Network to thank for stellar results. Hit the link for her pastry recipe and see for yourself. Any idea how many times I'll have to make it before I can claim it as my own?
A year ago - Whole Stuffed Cabbage