Comments on: pressing matters

By: Kristin at The Kitchen Sink

Kristin at The Kitchen Sink — Fri, 04 Dec 2009 11:47:46 +0000

Lara & Ben: Hello, you two! I’ll be sure to let Kevin know about this conclusion of yours. : ) Hope you’re both doing well.

Emily: Oh, after Thanksgiving, this felt like a walk in the park! Hope you guys had a great time in Michigan. Missed you at book club.

By: Emily

Emily — Tue, 01 Dec 2009 02:18:36 +0000

Those are beautiful! So impressed that you have the energy to do this after cooking an entire Thanksgiving meal. Did I mention that I’m so impressed?

By: Lara Pabst

Lara Pabst — Tue, 01 Dec 2009 02:12:43 +0000

Ben and I agree: Kevin’s a lucky guy!

By: Kristin at The Kitchen Sink

Kristin at The Kitchen Sink — Mon, 30 Nov 2009 22:54:58 +0000

tara: Well said. I think the “truly taken care of” part is especially true when they’re invidiual pies, as with this recipe, rather than a large dish from which you scoop servings. Somehow more special.

Elizabeth: I can never muster much enthusiasm for the full-on leftover plate. I come from a long line of fans of just such a plate, though, so you’re in good company. : )

Half Assed Kitchen: Ha! Well, mine looked nothing like those on the cover of the magazine, so my food stylist aspirations took a hit too. : )

Whitney: It was wonderful! (It was also unexpectedly frozen, which lopped off a day of my dry brining, but all was well in the end, so I can’t complain too much.) Hope you had a wonderful holiday and are glad to be back in Chicago!

Andrea: Hmm, I’m distracted by the Florida mention. A warm Thanksgiving. Imagine! And a road trip up the East Coast? That sounds pretty good too. Hope you had a great one!

Sarah: Yes, chicken it is! I know I’ll be turning to this recipe the next time we roast a chicken.

Amanda: Oh, yes, indeed! It had been a while for me, too, and, truth be told, my memories weren’t all that fond. I’m happy to report that these pot pies set a new (much better) standard.

Dolce: France! Oh, that’s completely worth skipping Thanksgiving for. Hope you had a wonderful trip.

Kyla: Thank you! I really like DuFour puff pastry (which I can easily find at Whole Foods). I should warn you about the high risk of sticker shock upon glancing at the price, but here I really do think it’s worth it.

By: Kyla

Kyla — Mon, 30 Nov 2009 21:09:01 +0000

These look beautiful! What kind/brand of puff pastry did you use?

By: Dolce

Dolce — Mon, 30 Nov 2009 20:23:05 +0000

Congratulations! You did very well. This year I “skipped” Thanksgiving by going to France for my grandmother’s birthday, but when I host it, leftovers end up in turkey lasagna. Always a hit

By: Amanda

Amanda — Mon, 30 Nov 2009 20:16:48 +0000

I’m ashamed to admit that the last time I had pot pie was back in grade school. Crazy, huh? I think I need to fix that immediately!

By: Sarah Caron

Sarah Caron — Mon, 30 Nov 2009 14:36:52 +0000

I love pot pies as much as the next girl, but those look downright orgasmic. YUM! If I wasn’t already done with our turkey leftovers, I would make them tonight. I’ll have to hold onto this until we have chicken again.

By: Andrea [bella eats]

Andrea [bella eats] — Mon, 30 Nov 2009 14:03:25 +0000

Beautiful!!! We cooked Thanksgiving dinner in Florida and drove back to Virginia sans leftovers, which I am very disappointed about. Especially after seeing these beautiful turkey pot pies!

I can’t wait to hear about your day!

By: Whitney

Whitney — Mon, 30 Nov 2009 13:15:35 +0000

The one bad thing about going out of town for Thanksgiving, by plane, is no fridge full of leftovers! I might have to do a turkey this weekend just to make the stock and eat up the meat in a variety of vehicles.

How was your heritage bird??