An incredibly rainy morning – we haven’t had a day like this since last spring, so I’m not complaining. I even turned on the furnace yesterday when I realized the house wasn’t going to go above 65°. Probably because of the weather, I figured it was time to have a warm & fall type meal, so started muddling through ideas in the mid afternoon. We have lots of meats available, but they’re all in the deep freeze, and really, meat should be thawed in the fridge rather than the microwave, but having not planned ahead, meat wasn’t an option. We do have some halibut & salmon, waiting to be used (because they can easily be cooked from frozen), but I’m trying to make them last at least a little longer. So, I decided to go with a vegetarian meal. I have made mushroom potpies a fair amount in the past, but usually for clients. Taking the time to really think them out, crusts and all, produced a heartier version than the ones I’ve done before.
Potpies are definitely one of the best comfort foods we have, whether they’re beef, poultry, fish or vegetable. One Christmas I made 3-dozen mixed potpies as a gift for Mom & Dad to have in their freezer for those nights when they just wanted something simple. Probably one of the best gifts I’ve ever given based on the scale of appreciation.
Basically a potpie is a hearty stew capped off with pastry. They can just have a top crust, or be double crusted. This short-crust is one of my favourites, but there’s no reason not to use any savoury basic piecrust recipe. Continue reading