|(Quiches & Pot Pies)
This take on the traditional pot pie is chock full of freshly-cut, and cooked potatoes and carrots, chicken chunks, peas, pearl onions (or substitute chopped green onion, or red onion) celery, & mushrooms sauteed in olive oil and garlic, then braised in sherry. They're tumbled in a from-scratch, thickened gravy made with organic, low-sodium chicken broth, fresh herbs, spices, & natural thickener. It's baked up in my crispy, double crust, and makes a hearty and filling main dish. It heats up great either in the tin, or as slices in a non-stick pan, stove top. Keeps well in the fridge, and freezes just fine if wrapped in a freezer-weight, zip-top bag.