Pot pie, chicken or otherwise, is the height of homey comfort food. Topping it with a pastry crust is all fine and good, but to up the nurturing quality (and ease of recipe) I suggest topping yours with scones.
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There are a lot of tips for making perfect pie crust at home — like using vodka instead of water — but there's one trick for extra flaky crust that you may not be using, and it involves doing literally nothing.
Don't have all day to waste cooking a turkey tomorrow? Try this trick from Chef Matt Griffin at Fedora: cook the turkey in a salt crust for a quick, juicy bird.