I'm watching an episode of Rachael Ray's "Week in a Day," and she's making pot pies. That caused me to look up other recipes online, and I've come to the conclusion that no one makes them the way I do.
The fillings are basically the same, but I don't use a big dish with just a single crust. I always pie crust in the bottom of a big muffin pan (the muffins are big, not the pan), par-bake them until browning and crispy, then fill and top with another layer of crust. After baking, it's nice because you can (if you're lucky and greased it well) just pop out individual pies that are completely encased in tasty crust.
However, I can find no recipes online that do anything like this. It just seems like a far better idea than floating a crust on a sea of stew.
Saturday, May 7, 2011
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