Pot Pie – New, and Improved!

We tried a pot pie a while back and didn’t love it. But last week, we decided to give it another go with a recipe in the current issue of Gourmet.  YUM!  It was a good bit more work than the other, and we made a few substitutions. Our filling included Local Box pattypan squash, yellow squash, garlic chives, okra, and tomatoes.  The best part was the flavorful, texture-rich cornmeal crust. We ate the whole thing in only a couple of days!


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