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Old 08-07-2005, 12:56 AM   #21
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well, it took me two weeks but I finally made it. Thought I'd share some pictures. I'm not a big fan of peas, so I put in fresh corn instead and added extra parm on the crust. yum. In my opinion, pot pie is one of those dishes that tastes better the second day.
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Old 08-07-2005, 05:17 PM   #22
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Idea for a pot-pie top crust; make the filling and bottom pastry crust as you always do. But for the top, coarsely grate some peeled spuds and generously sprinkle over the top. Season with S&P or seaoning salt, or whatever you like. Bake until done and then spread a bit of butter over the top. Broil to crisp and brown the potatoes. You could even sprinkle fresh grated Parmesan or Asiago cheese over the top just before serving.

I've eaten too many spuds lately (mashed potatoes with fried chicken for supper last night) and have to watch my carbs again, or I'd try this tonight.
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Old 08-07-2005, 05:53 PM   #23
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I printed this out to make also. I've never put potatoes in my pot pies, but this would be a heartier dish. I also use only a top crust. The only kind we like are homemade.
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Old 08-07-2005, 10:47 PM   #24
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Quote:
Originally Posted by corazon90
well, it took me two weeks but I finally made it. Thought I'd share some pictures. I'm not a big fan of peas, so I put in fresh corn instead and added extra parm on the crust. yum. In my opinion, pot pie is one of those dishes that tastes better the second day.
Looks yummy, I like the idea of corn for a change from peas...Thanks for posting the pictures they are great looking.
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Old 08-07-2005, 11:13 PM   #25
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I always add potatoes and corn along with peas, carrots, celery, mushrooms, onions and garlic to my pot pies. I do this for all, chicken, beef, turkey, pork, or fish pot pies. They freeze really well too.
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Old 08-08-2005, 12:04 AM   #26
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I've been hunting for a CPP recipe! My DH adores them and this looks wonderful! Thank you so much!
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