Tonight we pigged out on beef pot pie. I switched up the recipe from having a cheddar biscuit topping to a cheddar crust topping, and it was out of this freaking world. I also swapped potatoes for parsnips, but that was less of a game changer. I halved the pot pie recipe, making one 9″x13″ pan, which one full recipe of the crust (below) will cover. If you choose to make the same deviations I did, bake at 425 for 50 minutes.
Don’t forget to vent the crust.
Serve with white wine if you’re feeling classy. As Nick said, “ah, yes. The traditional beef pot pie and wine.”