Grand old pot pies
Blanketing a heartwarming stew with a flaky brown crust is a great idea whose time has come . . . again
A pot pie is a simple equation: stew plus pastry. However, the sum is greater than its parts ― a hearty stew capped with handsome pastry is all dressed up for a party.
For the savory base, choose a classic stew like chicken or beef, or go zany with an inverted pizza. Cap it traditionally or stretch the definition of a crust ― purchased pastry or dough can top a pot pie almost instantly.
We’ve done all of the above in these recipes. And to make each of our pies easy-entertaining fare, we’ve built in a plan for preparing the elements one day and baking them the next. With a green salad, a little wine, and ice cream sundaes, you can present a beautiful Sunday supper with little more work than it takes to turn out an ordinary weeknight meal.
