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Turkey Pot PieThis has become a bit of an “after Christmas dinner” tradition for my family and me, as it uses up a significant quantity of turkey leftovers on Boxing Day. However, you could take the same steps with cold chicken and obtain an equally delicious result anytime of the winter. For me, the key with meat pies is consistency, as I do not like extremely runny fillings. I prefer a bottom and a top crust, made in the style closer to a British meat pie. If you’re rushed for time, you could assemble the filling and bake it in a casserole dish covered with just a top crust of pastry or sheet of store-bought all-butter puff pastry.
"Cooking locally and seasonally isn't a trend. It's the way it's always been. And this will always be true of great food.