Coming soon to a newsstand near you (or your mailbox), our April/May issue, with its “best-ever chicken pot pies” cover. In fact, these individual pot pies, with their creamy, vegetable-rich filling and rich, flaky crust, are so good I thought I’d share the recipe even before the issue is out. The recipe comes courtesy of contributing editor Abby Dodge, and let’s just say it’s comfort in a bowl.
[UN]BUCKLED
Sneak Peek: Fine Cooking's April/May Issue Features Comfort in a Bowl
In the new issue of Fine Cooking, you'll find the best-ever chicken pot pies (aka comfort in a bowl).
By Laurie Buckle, editor
February 24th, 2011 in Blogs
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About [Un]Buckled
As the editor of Fine Cooking, I live a food-centric life. And I don’t mean just from 9 to 5. The bigger slice of my waking hours is spent talking about food, shopping for food, cooking in and eating out. Food is what I do; could I get any luckier?
The plan for this blog is two-fold: to help me remember what I’ve eaten (because one meal too quickly fades into the next and out of memory) and to share some of the food fun. I’ll write about diner discoveries and my ice cream habit, about my stove-side mistakes (full disclosure: I’m no culinary school graduate) and my occasional successes, about meals that change my view of the world and books that take me away from it. In short, I’ll take a bite and pass my plate. There’s plenty to share.
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