biev
Senior Cook
I've always had chicken pot pie prepared in the same way : chicken, a can of mixed vegetables, bechamel sauce. It gets old. How do you tweak yours?
IC! That sounds fantastic! That would be good, too, with duck confit. But I've never put confit into pot pie before. Cannot wait to try that!ironchef said:I did a tweaked out version once as a demi-entree. It was with chicken confit, truffles, foie gras, morel mushrooms, parsnips, and English spring peas with a leek sauce served in a puff pastry.