I have to admit it. As I cynically flip through my mail whilst in the lift going to the 6th floor, grimacing a little at all the bills, I do get quite excited when I see that I've received Gourmet magazine. I chastise myself tacitly for this; I'm not really one for magazines, but if there's one that is done really well, why not show it the love it deserves? I actually go through the magazine with my post-it notes, marking the recipes that I want to make and then go and do a Fresh Direct order to get my ingredients. Sad, isn't it?
I got the new Gourmet on Thursday and made the potpie on Saturday. The recipe is actually for turkey potpie (it's the Thanksgiving issue) but we fancied chicken instead. Thérèse got all the ingredients as she was going up to the Cadman Plaza Farmer's Market and we whipped it up.
What I couldn't believe about this is how easy it is compared to making a normal crust from scratch. No rolling out and trying to keep the pastry dough intact as you delicately place it over the pie filling. You just dollop blobs of biscuit dough onto the hot filling and in the oven it rises and forms a steaming, fluffy biscuit crust. Such a good meal for the cold, sopping weather we have been having in New York not to mention, it's rather tasty. I shall definitely be making this again.