There are many definitions of “pot pies” in culinary history. Most have a traditional piecrust as a topping, some are covered with puff pastry, and still others include a “dumpling-like” biscuit crust. This variation is a bit more like the last but with significant differences. And the potpie sauce includes a secret element that elevates the dish to another level. For those who are wary of alcohol, remember that once the sauce comes to a boil, the alcohol evaporates and you are left with just the flavor.

Pot pie of turkey chunks, carrots, celery, pearl onions, green beans, red peppers, turnip wedges, and wild rice tossed with a sauce of turkey broth, leftover gravy, and cream seasoned with a drizzle of brandy, and topped with thin-rolled sweet potato biscuits seasoned with cinnamon, nutmeg, and allspice
Simple salad of lettuces with pickled beets