"A few nights ago I pulled a block of pie-crust dough left over from the holidays out of the freezer, and it immediately made me feel triumphant. I envisioned pot pie - just in time for a cold snap in Los Angeles - filled with a creamy mixture of gently poached chicken, herbs and classic winter vegetables such as fennel and leeks. With pie dough at hand, I was nearly halfway there."
"Pot pie isn't quick-and-easy, but it pays off in dividends, and much of it can be prepared in advance. What comes out of the oven is a one-dish wonder with a golden crust and bubbly interior. It feeds many and when served with a salad is dinner-party-worthy. Or, if you're feeding a smaller crew, any leftovers keep in the refrigerator for up to four days."
Thawed pie-crust dough enables planning and day-before prep for pot pie, making the cooking process less stressful. The dough should thaw overnight in the refrigerator while other ingredients are prepared in advance. Slow cooking and intermittent pauses to clean suit interrupted cooks. Day-before prep benefits even low-stamina cooks and many quick recipes. Pot pie requires time but yields a one-dish meal with golden crust and bubbly interior that serves many and reheats well at 350 degrees for up to four days. Store-bought pie dough is acceptable; choose brands listing butter. Omitting the bottom crust lightens the dish and allows use of puff pastry.
Read at Los Angeles Times
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