So the wife casually mentions last night that instead of a traditional Thanksgiving dinner, maybe this year we could make a turkey pot pie and by "we" she means "me".
So now I have to learn how to make a decent pot pie from scratch. Because buying a frozen one isn't going to meet spousal approval.
Following up on yesterday's post about pot pie and Thanksgiving, my wife has now decided she wants a seafood pot pie with mussels, shrimp, and lobster (along with a bechamel sauce and asparagus).
But here's the sticking point: we can't figure out what type of potatoes to include. So... who here is a spud expert and can help me out?
@GaryPoole I agree with @LnzyHou -Red Bliss or whatever's available in your area as long as it's a "waxy" type so they hold up and don't get all mushy.
Par-boiled in stock with Bay Leaf
@GaryPoole
Sounds heavenly. I’d use little red skins unpeeled but cut.