As the weather continues to cool here in December, it’s time to think about traditional “comfort food,” and there is no better example than a Pot Pie. Tonight’s version features a combination of chicken and vegetables with a special sauce that is topped with a traditional pie crust.

Chicken pot pie with carrots, celery, chanterelle mushrooms, baby turnips, Yukon Gold potatoes, pearl onions, and green beans, bathed in a béchamel sauce enriched with Marsala, and topped with a buttery pie crust
Salad of baby greens  with vinaigrette
A baked pear

Simple and straightforward.

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