Could there be a more comforting food for winter evenings than a potpie simmering with vegetables and chicken? For some, it may bring back memories of dinner at Grandma’s. My grandmother didn’t cook much, at least in my childhood, so my potpie memories are of the little Swanson frozen kind that, for some reason or another, tasted good at the time. However, at this time in my life, I cannot figure out how or why.
Nonetheless, I still love potpies – good, homemade ones, that is. There’s something about the creamy filling paired with a crispy crust that gets my mouth to watering.
Plain flour crusts are the simplest foundation for potpies. But you can really wow the crowd and dress them up with crusts made of pecans or embedded with fresh herbs.
As for fillings, potpies are quite forgiving. Use leftover veggies, or add crisp bacon along with the chicken and envelop the filling ingredients in a creamy cheese sauce.
There are so many ways to stir the pot. Use your imagination – you’ll never go to the freezer section again. But there are a few tips you can follow from mensjournal.com to ensure the perfect potpie.