With the rainy season in full swing, I’ve been preparing more homey, comfort meals like Moosewood’s Homespun Pot Pie. When it’s gray and drizzly outside you’ll be glad that you are inside eating this cozy dish.
This pot pie has biscuit-like topping as opposed to a flaky, piecrust topping. And it’s a nice, fluffy biscuit, too. Next time I might try mixing grated cheddar cheese into the topping batter.
A wide array of vegetables is packed in the pie. And while the recipe would be filling as is, I sneaked a little chicken breast, too. The prep time is a little long, but the end result is really tasty and completely worth it. It makes a lot and is great for lunch the next day.
We used Persephone Farm onion, garlic, potatoes and parsnips. I’ll be mentioning another dish that highlights the underrated parsnip soon. This meal is yet another reason to check out The Moosewood Restaurant New Classics cookbook!
And if you’re in the Portland area this weekend, I really recommend stopping by the Persephone Farm booth to check out Trevor and company in their Halloween costumes. I promise it will be highly entertaining.