After a wonderful week in New York with my family, I am back home in Portland.
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Craving a taste of the comforts of home, I decided to make individual chicken pot pies from Ina Garten's fail-proof recipe to dazzle A and get us excited about the Thanksgiving flavors to come next week.
Ina's recipe calls for a homemade pie crust, but I don't usually go through all of the trouble and instead buy frozen puff pastry to fit each souffle dish. I find that it saves a lot of time and provides the perfect flaky crust for the molten pot pie filling.
[1-6. c. lynn]
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