I love making a pot pie and I have several in my rotation. Even though I typically cook for two, I like having leftovers and they freeze well. I also like making individual pot pies for dinner parties. Any of these recipes can be made into one large 9-inch pie or divided into small oven-proof bowls and topped for baking individually. Get cooking!
Guinness Pot Pie: This is a bit of an investment in time, but worth every. single. minute. The crust on this is part biscuit/part pie dough. I can’t say enough about this one (pictured below). Thank you, NY Times Cooking.
Sweet Potato Pot Pie : This recipe comes together in minutes – like, 20 minutes. It calls for a puff pastry topping. I consider this fair game for weeknights. Thank you, Heidi Swanson.
Barbecue Pot Pie with Cheese Grits Crust : This is a gluten-free version because of the cheese-y grits crust (just substitute arrowroot or corn starch for the flour to thicken the sauce). I buy brisket at my local BBQ place and go from there. It is outrageously delicious. I repeat. Outrageously delicious. Thank you, Bob’s Red Mill.
Chicken Pot Pie : This was a customer favorite at Flagstone Pantry. We made minis by the dozen and topped them with puff pastry. If the chicken meat is cooked and shredded, this comes together quickly. Thank you, Ina Garten.
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