Pot pies this week are nine-inch dinners for four from NLBCo, which is based in New Lebanon, NY. The flour-and-butter crust is superbly flaky. They come frozen, and after 75 to 90 minutes in a 350° oven, they are ready to eat (and heavenly)
SOLD OUT • The classic chicken pie includes abundant dark and white meat, organic potatoes, carrots, celery, and onions as well as fistfuls of herbs, usually including parsley, sage, and lovingly hand-picked thyme.
• The beef pot pie is grass fed, local beef, organic potatoes, carrots, celery, onions and peas with lots of fresh herbs and bay leaves.
• The kale pot pie is layers of organic curly and lacinato kale sautéd with butter and shallots, cream and parmigiana reggiana and thinly sliced gold potatoes.
• The butter chicken pot pie includes abundant dark and white meat, organic potatoes, and the classic mildly spiced tomato-based sauce with hints of ginger, cardamon, garam masala, and fenugreek.
