Last week we suddenly had a hankering for pot pie. Once something like that gets in your head, you just have to go with it, so I made one for Sunday night dinner. We used to eat this embarrassingly often, and I am likewise embarrassed to admit that I always used to make it with Campbell’s Cream of Mushroom soup. I have since decided that I don’t need to put that much salt and MSG into my system, so I did this one from scratch. It could have used a touch more salt, but I think it was the best pot pie I’ve ever produced. Comfort food extraordinaire!
I like my pot pie topped with drop biscuits, and my favorite biscuit recipe of the moment is the Buttermilk Biscuits from Kitchen Sense by Mitchell Davis. As long as I had the book out I ended up loosely following his recipe for pot pie, as well. I ignored some of his seasoning suggestions and did not put in any sherry. Here’s the version I made, more or less: Continue reading