Good Monday morning! Unlike most people, I just love Mondays. My spirit is recharged from the great sermons and worship on Sunday, and although my body is tired from all the cooking I do in the afternoon, there is nothing better in life than to be with God's people on the Lord's Day.
These photos were featured in the Savannah Morning News weekly food column with Miss Sophie. And my church family absolutely loves this humble dish.
I have to agree with Miss Sophie, that great tasting rich stock or broth is the basis for great tasting pot pies. So in the IPC kitchen we take a little extra time in making homemade stock by using the carcasses from Sam's rotisserie chickens. We add bay leaves, fresh onions, carrots, and celery, whole peppercorns, and cook until all the goodness comes out the marrow.
Here is a simple pot pie recipe from Miss Sophie, which is very similar to the one I do for my church family. I hope you will give it a try this week for your family. Have a wonderful week everyone!
Large volume cooking tip:
For the crust, we bake about 300 Garlic-Cheese biscuits separately. After we ladle the filling in a 12-oz disposable bowl, we then top it with biscuit and serve. It's much easier to control portions and crust topping this way.