"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."
"The dough had to thaw overnight in the refrigerator, but that gave me time to prepare ingredients in advance, which is my favorite way to cook. I'm a slow cook, because I get interrupted (or distracted) a lot and I like to take pauses to clean as I go. And if you have low cooking stamina (exhausted after dicing an onion and washing and chopping two leeks?), I highly recommend embracing day-before prep for almost any recipe - even for many "quick-and-easy" ones."
"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. (Reheat in the oven at 350 degrees.)"
Keeping pie crust in the freezer and thawing it overnight enables efficient pot pie preparation. Preparing ingredients in advance suits interrupted or slow cooks and eases the work of chopping and cleaning. Day-before prep is recommended for many recipes, including some quick ones, to reduce cooking stamina demands. Pot pie requires effort but can be mostly prepared ahead, yields a golden crust and bubbling filling, feeds multiple people, and stores in the refrigerator for up to four days. Store-bought pie dough or puff pastry can be used as convenient shortcuts when time is limited.
Read at Los Angeles Times
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