As winter drags on, it is becoming more and more difficult to find the wonderful bounty of fresh produce associated with warmer months. The cold weather brings thoughts of comfort food – mac and cheese, chicken pot pie, and beef stew – not fresh strawberries and salads of spring greens. See Whole Wheat Blueberry Pancakes Recipe.

Conagra posts record profits while unremorsefully infecting children and adults alike with salmonellae peanut butter and tainted chicken pot pies, now plays host to new interstate mock terror drills from "outside" agencies. Concerned about where your food comes from? For the love of Pete, can't I even eat my beef jerky without terror!?

Special dinner recipes for diabetic menu planning. Chicken Pot Pie, Southwestern Turkey Shepherd’s Pie, Pollo Verde Casserole and Shrimp and Chicken Paella have shortened preparation time for a busy lifestyle. Recipes have food exchange information for diabetes diet planning.

Nothing says "comfort food" like a pot-pie. This is a homemade version of the store bought individual frozen pot pies, but it has been made a bit more sophisticated with the addition of saffron and a touch of brandy to the sauce, and fresh herbs scattered throughout the flaky crust. This is a perfect recipe for a cold winter day!

My fave from when I was a kid is Chicken Pot Pie. You can get the recipe from the Campbell's website. You only need condensed chicken soup, chicken and whatever vegies you can make your kids eat (peas, carrots, onion, beans...) & frozen pastry. So easy but soooo good, yum!

A pot pie is a type of baked savory pie with a bottom and top completely encased by flakey crusts and baked inside a pie tin to support its shape.This is in contrast to the Australian meat pie and many British regional variants on pie recipes, which may have a top of flakey pastry, but whose body is made from heavier, more mechanically stable shortcrust, hot water crust or similar pastry.The pot pie is a fully edible variation of the pasty, which often required one to discard the crust as it was much harder than the rest of the pastry.An American pot pie typically has a filling of meat (particularly beef, chicken or turkey), gravy, and mixed vegetables (potatoes, carrots, green beans and peas). Frozen pot pies are often available in individual serving size. VariationsSome American pot pies have no bottom crust and are more similar to a baked casserole (or chicken and dumplings, if made with chicken) than to a traditional meat pie. Since the remaining top crust is not required to offer any structural support, it can be made by closely spacing small dollops of drop biscuit dough onto the stew-like filling before baking.In the Pennsylvania Dutch region, there is a dish called "bott boi" by Deitsh-speaking natives and is mispronounced "pot pie" by English speakers in the area. This dish is sometimes referred to as "slippery noodle pot pie" to distinguish it from the true pie form of pot pie. Bott Boi is a stew, usually made of a combination of chicken, ham, beef, or wild game with square-cut egg noodles, potatoes, and a healthy stock of onion, optional celery and/or carrots, and parsley. Bouillon is sometimes used to enhance the flavor. The egg noodles are often made from scratch from flour, eggs, salt (optional) and water. Some recipes use leavening agents such as baking powder.