Pot Pies: Comfort Food Under Cover by Diane Phillips

  • Creole seasoning

    from Pot Pies: Comfort Food Under Cover Pot Pies by Diane Phillips

    • Categories: Spice / herb blends & rubs
    • Ingredients: onion powder; dried thyme; garlic powder; paprika; ground cayenne pepper; dried oregano
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Notes about Recipes in this book

  • Turkey pie with cranberry thyme crust

    • hillsboroks on November 28, 2022

      This is a quick and tasty way to use up leftover turkey after Thanksgiving. It isn’t fancy but is pure comfort food. I did found that the amount of flour in the sauce wasn’t enough and ended up adding about 2 tablespoons of Wondra flour to thicken it to a decent consistency. Then again with the biscuit topping, the amounts of ingredients seemed to be off. Mixed as written it was a soupy mess so I kept adding Bisquick until it looked like drop biscuit dough. My husband loved it though with the rest of the leftover cranberry sauce on the side.

  • Salmon leek pie with lemon dill crust

    • mjes on August 14, 2021

      This recipe does an excellent job of using strong flavorings -- Creole seasoning and Tabasco sauce -- but in small amount that produce a very balanced dish . Including dill and lemon in the short crust ties it into the overall dish quite nicely.

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  • ISBN 10 0385494580
  • ISBN 13 9780385494588
  • Published Jan 01 2003
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Bantam Doubleday Dell
  • Imprint Bantam Doubleday Dell Publishing Group

Publishers Text

Eighty-five deliciously easy recipes for the quintessential comfort food, updated and dressed up for the twenty-first-century palate.

All of us grew up with pot pies--homemade if we were lucky, otherwise store-bought. Either way, we all remember breaking through that flaky, buttery crust to get at the steaming, creamy chicken or beef or vegetables inside. Pot pies are, in fact, the ultimate comfort food, conjuring up images of Mom in the kitchen and a milk-and-cookies kind of world.

Now, at the turn of the century, Diane Phillips brings pot pies back into our lives. And like us, they've grown up, developed a sophistication and a range of tastes and styles. But at the same time, they remain just as comforting, soothing, and satisfying as the ones we remember with so much affection.

In Pot Pies: Comfort Food Under Cover, you'll find recipes for poultry, meat, seafood, and vegetable pies, with flavors from Asian to French to Italian to Latino, Southwestern, Cajun, and plain old all-American. They may be covered in potatoes, like Old-Fashioned Chicken Pot Pie with Chive Mashed Potato Crust; biscuits, like Mom's Beef Stew Topped with Sage Parmesan Biscuits; noodles, as in Oriental Chicken and Vegetables Topped with Noodle Pancake; cheese (Mediterranean Shrimp Pie with a Feta Crust); or even rice (Zucchini Pie with Parmesan Rice Crust).

Whatever the filling or topping, you'll find wonderful, savory flavors peeking out from under an equally tasty cover.


Now, at the turn of this century, Diane Phillips brings pot pies back into our lives. And, like us, they've grown up, developed a sophistication and a range of tastes and styles. But at the same time, they remain just as comforting, soothing, and satisfying as the ones we remember with so much affection.

In POT PIES: COMFORT FOOD UNDER COVER, you'll find recipes for poultry, meat, seafood, and vegetarian pies, with flavors from Asian to French to Italian to Latino, Southwestern, Cajun, and plain-old all-American. They may be covered in potatoes, like Old-Fashioned Chicken Pot Pie with Chive Mashed Potato Crust; biscuits, like Mom's Beef Stew Topped with Sage Parmesan Biscuits; noodles, as in Oriental Chicken and Vegetables Topped with Noodle Pancake;  cheese (Mediterranean Shrimp Pie with a Feta Crust); or even rice (Zucchini Pie with Parmesan Rice Crust).

Whatever the filling or topping, you'll find wonderful, savory flavors peeking out from under an equally tasty cover.

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