7 Ways to Make Potpies
This comfort food goes way beyond boring chicken, with fillings inspired by everything from beef stew to onion soup.
By Lynn Andriani
The Vegetarian Dinner That'll Win Over Any Skeptic
Chef April Bloomfield, whose new cookbook A Girl and Her Greens is quite a departure from her earlier, meat-centric books, loves savory pies as much as any pub-goer. Yet she admits to feeling "a bit sluggish" after eating one. Enter this just-a-touch-lighter mushroom version, which calls for sturdy portobellos (they add bulk) and wild mushrooms (for texture), plus a splash of cream for richness. There's Swiss chard, too; its vibrant taste brightens the entire dish.
Get the recipe: Mushroom Pies with Swiss Chard
Get the recipe: Mushroom Pies with Swiss Chard
Published 02/05/2015