Sunday Supper: Pot Pie

September 15, 2013 | By | Comments (0)

Whether it’s a succulent pot roast, cheesy casserole, or warming, savory stew, we love Sunday supper. It’s a dinner party without the formality, where family and friends gather for easy conversation and good food – lots of it!

This week, prepare one of the most classic comfort foods of all time, the pot pie. Pot pie makes a great Sunday supper because it can be assembled in advance and popped in the oven come supper time. Plus, it’s one of those feel-good dishes that the entire family adores.

Pot pies have been around for hundreds of years. The ancient Romans baked a version for special occasions, filling flaky crusts with meat. Sometimes, an entire bird was baked into the pie, which explains a popular 18th-century English nursery rhyme called “Sing a Song of Sixpence”:

Sing a song of sixpence,
A pocket full of rye.
Four and twenty blackbirds,
Baked in a pie.

When the pie was opened,
The birds began to sing;
Wasn’t that a dainty dish,
To set before the king?

Give pot pie a try with our favorite traditional and non-traditional pot pies. Not to
worry – they’re all blackbird free.

For the traditionalist: Skillet Chicken Pot Pie

To impress your mother-in-law: Double-Crust Chicken Pot Pie

If you need a shortcut: Stovetop Chicken Pot Pie

For a taste of Italy: Italian-Style Pizza Pot Pie

For a taste of Louisiana: Sausage Gumbo Pot Pie with Garlic Bread Crust

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