Pot Pies

Description

Anyway you dish it out, a potpie is simply wonderful. A down-to-earth and terrific treat, it's heaped with moist fillings under a crisp crust. It's no wonder that they have such a universal appeal. Author Elinor Klivans offers a huge range of filling options from vegetables and eggs to meats, chicken, or fish. And the range of toppings is a real eye-opener-homemade crusts; store-bought phyllo pastry; puff pastry; tortillas; quick-mixing corn bread or biscuits; even nuts, potatoes, or bread. Recipes go from classics like Chicken Curry Potpie to new takes like the Breakfast Special Potpie-eggs, bacon, and potatoes with an Irish soda bread crust, yum! There are plenty of meatless versions for the vegetarian crowd and the advice about assembling and baking pot pies assures that all parts of the fillings will be cooked just right and toppings will sit golden and proud.

Elinor Klivans' articles have appeared in Bon Appetit, Eating Well, Fine Cooking, and the Washington Post, among others. She is the author of several cookbooks, including Cupcakes! and Big Fat Cookies. She lives in Camden, Maine. Scott Peterson is an award-winning San Francisco-based photographer. His work has appeared in many cookbooks including Pizza, and magazines such as Bon Appetit, Sunset, and Health.