It's a chilly 66 degrees in Las Vegas, today. You think that I'm kidding, but our weatherman actually told us to "brace ourselves" and "grab a sweater" before we headed out the door this morning. Maybe that's because, only yesterday, we were basking in the mid-80s sunshine, but still.......
We're a strong city. I think we'll pull through it.
Whether your version of "chilly" weather comes with a side of snow or--like mine--a side of sunscreen, it's always a good excuse to whip up some serious comfort food for dinner.
And the best kind of comfort food is the kind that comes individually portioned, so that you can have it all to yourself while sitting cross-legged on the couch with a blanket, a good movie and, in my case, an 85-pound labrador.
When I had my bakery/cafe, Julie Anne's, these Chicken and Vegetable Pot Pies were one of our most popular menu items. They originated as a special, baked to order and served as a lunch entree or a hearty dinner to go.
The buttery and flaky herbed crusts and savory filling, loaded with a variety of vegetables and roasted chicken breast, were a match made in heaven for our customers. We received request after request to give the pot-pies a permanent place on our menu.
One of the things that I love about mini pies is that most of them can be fully assembled, wrapped and frozen for weeks. When the craving strikes or when you need an easy dinner, you just unwrap the pies and pop them into the oven, straight from the freezer, and bake until they are golden brown and bubbly. In fact, we sold most of our Julie Anne's pot-pies this way, giving customers the "home baked" result without all of the work.
An added bonus with these pot-pies is the leftover crust dough. Instead of tossing it, roll it out and use round cutters to make flaky herbed "coins." These buttery bites pair nicely with soup, salad.....or just eat them on their own, like I do.
Stay warm! It will be popsicle season before you know it!
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