Chicken Pot Pie from Griggstown Farm is delicious and what I call “grownup pot pie.” That’s because it has grown up vegetables in it, besides the usual peas and carrots. Parsnips, turnips and fennel (and cremini mushrooms) also make an appearance, in a sauce based on chicken stock, not cream.
The chicken is from the Farm’s own flocks, and it appears to be at least partly dark meat, which also makes it more interesting. (White meat is not as flavorful and it tends to dry out, even in sauce.)
The pie is topped off by puff pastry (made with butter, not tropical oils), and it is lovely. I do miss the bottom crust in pot pies nowadays, though, as when that was done right, the bottom crust would actually be, well, crusty, browned and delicious. But I guess that’s too much trouble, or people are afraid of the carbs or fats, or it adds too much to the sauce. Even McCaffrey’s has forsaken the bottom crust. Pity.