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4 Comments

  1. francierussell@yahoo.com

    The picture shows the filling on top of the pie crust, but the recipe says to put the filling in a pie dish THEN top with the frozen pie crust? Which is it? I prefer an “enclosed” pot pie. Couldn’t you use two of the same crusts- one for the bottom and one for the top- to enclose the filling?

  2. laura.monroe@culinary.edu

    You are so right! We sometimes make our pot pies with a double crust (on the bottom AND top, as shown) or with just a top crust, which is a little less work. We’ll adjust the recipe, but yes — you can absolutely use one crust on the bottom and one on the top. That’s certainly where the one in the photo was headed! Thanks for pointing this out!

  3. Hello. Do you have any other substitutions for asparagus besides broccoli? I was thinking broccoli but wondered what other veggies might work. Also, would you recommending blind baking the bottom crust before filling it to prevent a soggy bottom? Please let me know. Thank you!

    • laura.monroe@culinary.edu

      Hi! Truly, any vegetable will work, though some might be better than other. Sturdy veggies like cauliflower, celery root, bell pepper, quartered Brussels sprouts, sweet potato, turnip, and parsnip would be great, and you can even use scraps, like broccoli stems. You could add greens, like Swiss chard or even a handful of baby spinach. Even soft-skinned squashes like zucchini can go in, though you probably won’t get a ton of flavor or texture from their addition. But if that’s what you have, throw it in! And don’t forget frozen veggies, all of which can be added to this filling with no problem.

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