The nip of fall is in the air and I’m about to make a million* pot pies. To get started, we’ll need pie crust dough. This is a fantastically easy recipe that yields perfectly savory pot pies with light, flakey crusts. What should I put inside? Please share your favorite pot pie recipes in the comments, I’m…
Sara, why are you making pot pies in the middle of the summer? Well, I’d say that the surprise success of my first pot pie recipe (Spicy Mushroom Chicken Pot Pie) back in May–when it was still sensibly chilly–got me inordinately excited about savory pies. They are so easy! Especially with a forgiving pie dough like…
This started off as an experiment with one of the “Mother Sauces” of French cuisine, the veloute sauce. A veloute sauce is made with equal parts butter and flour, a light chicken or fish stock, and salt and pepper. We amped up the veloute with thyme and cayenne pepper, added our leftover chicken, mushrooms, and…
Sara Makes Soup 