Who doesn't love a great, home-made pot pie? We settle for the frozen ones because we think the homemade one's are too complicated, but they are actually simpler than you think and YOU can be in control of the ingredients you put into the one's you love.
First night we will discuss crust options. Kim will demo crust making and the different options including one using the trendy, healthy coconut oil crust. Everyone will prepare the crusts of their choice that evening. Night 2 will involve preparing a variety of different fillings for individual serving pot pies. Traditional chicken veggie filling plus a vegetarian option and others will be prepared that night. Plan on taking at least 4 individual pot pies home for eating or freezing. Bring to class: apron, dish towel, chopping knife, and container to take home dough for chilling the first night and a container to take 4 individual pot pies home the second night.