Battle of the Dishes

Chicken Pot Pie Fight: The Duce vs. Porte Cochere

This might be the last week we can handle hearty comfort foods before the heat imposes a salad-only diet on us. In honor of the waning winter, we put two local pot pie makers against each other to see which savory pastry is the tops.

Chicken pot pies have several components that must be executed and utilized perfectly in order to make the dish sing: The crust should be buttery and golden brown, the chicken should be moist, the veggies should still have a good crunch despite being baked, and the sauce should be creamy and seasoned to accent the rest of the dish. With all of those pieces, plus an abundance of plating options, this battle is bound to be a close one.

See Also: - Laurie Notaro Gets Cozy with a Chicken Pot Pie - Biltmore Union Farmers Market: What We Skipped and What We're Still Lusting Over - Ten Favorite Theme Restaurants in Arizona

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Heather Hoch is a music, food, and arts writer based in Tucson. She enjoys soup, scotch, Electric Light Orchestra, and walking her dog, Frodo.
Contact: Heather Hoch