POT PIES
The winter winds will be blowing soon enough and, while gumbo seems to be the go-to dish for those cold winter nights, there are other cold-weather dishes I like to prepare to enjoy in a warm, cozy kitchen or in front of a roaring fire in the fireplace.
Fortunately for me, I had an aunt who married a Pennsylvania Dutchman. For years, she lived in Pittsburgh and learned how to make both savory and sweet pies from her in-laws. Whenever Aunt Claudia visited us in Acadiana, my mother would beg her to make her delicious pot pies. She had a grand repertoire that included a hearty beef pot pie with Yorkshire pudding that was chock-full of chunks of potatoes, rare roast beef and onions, jolted with horseradish mixed with heavy cream. It took the better part of an afternoon to put together, but oh, was it worth it.
Her chicken pot pies were Papa’s favorites, and I must say I agreed with him.
