This bread pudding is so fantastic that I’ve decided to serve it at next month’s Thanksgiving Feast instead of pumpkin pie. It is such an easy and quick dish to make, yet so satisfying. The rich, warm custard has just the right amount of spices and pumpkin flavor. Garnished with a dollop of whipped cream and a drizzle of caramel sauce, this is the perfect fall treat!
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I was drawn to this recipe of chicken pot pie from the first moment I saw it on the cover of the cookbook Easy Comfort Food: Simple Recipes for Feel-Good Favorites. This version of chicken pot pie is fairly simple to make, especially if you use frozen pie crust or puff pastry and grocery store rotisserie chicken. The recipe also calls for my favorite herb of the moment, tarragon, which pairs very well with chicken. Best of all, this chicken pot pie does not contain anything I have to pick out, namely carrots or peas. I added shiitake mushrooms to make the filling more hearty and because I like mushrooms. To get all the fond, or caramelized browned bits of chicken stuck on the pan, I also recommend deglazing with some white wine. This step adds wonderful flavor to the filling. I converted this recipe from one large pie into 4 individual ones because the pies served in ramekins makes for a nicer presentation and they’re easier to serve. To ensure that there is ample pie crust for each serving, I cut the dough into rounds and placed a piece of dough on the bottom of each ramekin, added the filling, and then topped it with another piece of dough.