What’s easier to cozy up to on a chilly winter evening than a homemade pot pie? The classic marriage of golden, flaky pie crust with rich and creamy turkey is like a warm hug from your grandmother. Not only is it instantly comforting, but for many of us, it’s a familiar flavor from childhood that leads us on a walk down memory lane.

As one of seven kids with a working mother, I ate a ton of those small, frozen Morton and Banquet pot pies as a kid. They were cheap, easy for my mom (or us kids) to heat up on a busy school night, and thanks to their inoffensive medley of diced carrots and peas tucked under the crust, a dish that pleased even the pickiest kid’s palate.

Now that I’m grown up, I make my pot pies from scratch, usually with leftover turkey or chicken picked from the breast of a

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