I’ve been on a pot pie kick lately. It started with some simple menu research. It seemed every other restaurant was offering some version of a pot pie.
The question was why… the easy answer was comfort food. But, was that right? Is it really comforting?
My research led to an ordering frenzy. Cheddar’s. Chili’s. Cracker Barrel. KFC. Marie Callender’s. Lots and lots of independents, like the one pictured from Max’s Original near San Francisco – full of chicken, potatoes, carrots, celery, onions, peas, mushrooms and a delicious cream sauce. They each had their nuances, but the basics were the same: take fresh ingredients and mix them together, cover with flaky pastry and be transported back in time.
Truth is, the meal really is comforting, conjuring up the warmth and a great flavor, with a few memories here and there. I remember frozen pot pies, but I also remember some great years of living in Pennsylvania Dutch territory, where fresh pot pie is practically a staple. I’ve been known to buy Amish-made pot pie squares to make my own version of the classic comfort food, using a rotisserie chicken, some chicken stock and water, a bag of peas and carrots, with potatoes, a little half and half, and seasoning—my version of “halfway home” cooking!
If you see pot pie on the menu, don’t resist—give it a try and see what it feels like for you.
By the way, if you are wondering about the massive size of Max’s pot pie, yes, it was huge, and no, I couldn’t eat more than half. I’m still dreaming, though, about the half I had to leave behind.
Especially when I need a little comfort.
Craving chicken pot pie now? Click here to get our favorite Autumnal Chicken Pot Pie recipe!
Publisher’s Corner is a weekly dive into the world of dining and food that you can find on foodchannel.com!
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