I made a "Tuscan" chicken pot pie last week. What makes it "Tuscan" (apparently) is (a) the veg. used (including artichokes and sun-dried tomatoes) and (b) the crust, which was two sheets of pastry with rosemary and thyme sandwiched between them. I got the recipe from a magazine (Chatelaine, maybe?). It was pretty awesome.
Wow! That looks insane! I'm going with a Cook's Illustrated standard recipe. But this time I'm not going to fuck with making the pâte feuilleté from scratch -- I'll just get some Betty Crocker or whatever they have at the super.
I made a "Tuscan" chicken pot pie last week. What makes it "Tuscan" (apparently) is (a) the veg. used (including artichokes and sun-dried tomatoes) and (b) the crust, which was two sheets of pastry with rosemary and thyme sandwiched between them. I got the recipe from a magazine (Chatelaine, maybe?). It was pretty awesome.
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Wow! That looks insane! I'm going with a Cook's Illustrated standard recipe. But this time I'm not going to fuck with making the pâte feuilleté from scratch -- I'll just get some Betty Crocker or whatever they have at the super.
ReplyDeleteOoh, yummy!
ReplyDeleteI need some motivation to get back into cooking!
I made the sauce today! I'll share the recipe tomorrow!
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