Yesterday, Isabel of Family Foodie invited me to join Sunday Supper on Twitter. Sunday Supper is the idea of getting together with the ones you love for dinner. No requirements or rules; whether it’s a meal that took all day to make or spaghetti you threw together at the last minute, it’s really all about love. Since I live alone with family 2.5 hours away and have nobody to really invite over that will actually show up, my Sunday Supper is loving myself. During the week when I get home from work, I’m tired and don’t have a lot of time nor energy for dinner. Usually it’s fajitas, pasta, french bread pizza, and some other quick (homemade!) meals. Sunday is the one day of the week where I pretty much stay home all day and cook a really nice meal, so technically, I’ve been doing Sunday Suppers for awhile!
Today I made Portabella Mushroom Pot Pie. I had a bunch of baby bellas and some puff pastry to use up. Growing up I ate those Banquet pot pies (you know, those mini frozen ones in the red box), so I never liked pot pie. However, when I was ate at City Tavern in Philadelphia, the waiter somehow talked me into ordering the Turkey Pot Pie with puff pastry on top (really don’t know how! All he said was it’s popular and described it a little). It was the best pot pie I’ve ever had! I think it was a combination of being homemade filling and using puff pastry instead. I’m not a big fan of pie crust.
Oops it sunk in the middle
I made homemade chicken pot pie once before (but never blogged about it). Today I made the same recipe but with a few changes. First, I would recommend using beef stock, but since I didn’t have any, I used chicken. Using veggie stock would make this a nice, hearty vegetarian meal. Instead of meat, I sliced up a bunch of baby bellas (wish I had a few more, but I ran out).
The key to a good gravy is salt. You may think you’re adding a lot, but really you need a good bit to go from good to great. Of course you don’t want to do TOO much. Keep taste testing. If it tastes like something is missing, try a little more salt.
I apologize for not having a more detailed ingredient list, but I never measure vegetables. I chop and decide how much is enough.