Chili, ramped up with ancho and cocoa powder, smolders beneath spicy-sweet cornmeal crust.
'Pot Pie' on Serious Eats
There's nothing wrong with a classic, but once in a while a few simple changes of ingredients can liven up a tried and true dish. A few tablespoons of curry powder and a package of puff pastry is all it takes to breathe new life into pot pie.
The stewy filling of Carmellini's Chicken Pot Pie is vegetable-rich with carrots, celery, onions, mushrooms, peas, cremini mushrooms, and new potatoes with chunks of braised chicken legs and a subtle touch of smoke and heat from chipotle Tabasco sauce. When you're finished simmering it, you might be tempted to break out a spoon and call it a day. But it's the crust here that really makes the dish.
Since we are talking casseroles this week on Cook the Book, we had to include one of our favorite wintertime casseroles—the pot pie, as warm and savory and crusty as you could imagine. This Lemony Chicken Pot Pie with Parsley Biscuit Crust from Faith Durand's Not Your Mother's Casseroles is a gorgeous reinvention of the classic meat-meets-pastry classic.