Meat, Seafood, Fowl & Eggs — Pies
Chef Gerrie Shop Admin
This pot pie is for chilly weekend nights when you need a savory bite of flavors to warm you from the inside out. This is the perfect dish to make use of what you have – take a look in your freezer and whatever you have can be part of the party. Not only does this “use what you have” method cut on food costs, you’ll save a trip to the grocery store, and your ingredients stay fresh and moving. The ooey gooey sauce that holds everything together is a velouté sauce – one of The Mother Load of Sauces you...