Despite Florida's reputation for heat, our winters here in North Florida fluctuate wildly, and we have some genuinely cold days. Pot pie is perfect for those days, but I've out-grown frozen pot pies. Em recommended this recipe, and since she generally has good taste, I tried it out.
I used a rotisserie chicken to save myself some trouble, and I also used the crust recipe that the blog link has listed. I did boil the carrots and potatoes in the same pot. Other than that I followed the recipe.
To me, the most important thing about a pot pie is the crust. No argument. This crust was fabulous and I loved that I got to use my food processor for it.
Em had told me how much she enjoyed the bechamel, although it took more time to make. I cannot claim to be such a big fan of this bechamel. I found it too thick and I didn't feel that the extra time added anything to the flavor. It also seemed to be too little quantity for the pie, and most of it absorbed during baking. Next time I plan to use my stand-by bechamel recipe instead.
The one thing that I really didn't like in this recipe was the potatoes. When reading the recipe, I realized I'd never had a pot pie with potatoes in it. There's a first time for everything, but I will not use them next time. I think they may have been the bechamel-absorbing culprits.
As far as first pot pies go, this was a good start.
