So, this recipe for shrimp artichoke pot pie almost didn’t make it onto the blog, because try as I might, I couldn’t get a picture that I was happy with. And usually when that happens, I usually don’t post about the recipe, because for me and my little blog, it’s as much about the picture as it is the recipe. But this one…this recipe was just too dang good and easy for me to not break all my rules and post a less-than-wonderful picture, and when you take a bite of this one you will understand. Ready for a whole new take on pot pie? Let’s make it!
If you read my post from a few days ago, you have caught on that I am currently obsessed with things that can be eaten out of bowls, including this scrumptious, warm and wonderful ham and swiss pot pie. Chunks of ham, thinly sliced potatoes and shredded Swiss cheese bake up in a bath of cream and eggs and mustard, and the pot pie crust is not pastry but rather a crispy, cheesy topping of tender potatoes and golden melty cheese. It’s a pot pie version of your favorite ham and cheese sandwich. It’s comfort food extraordinaire. Let’s make it!
We are huffing and puffing our way towards spring here in these parts. Winter is hanging on for dear life, and March has about 48 hours to get its act together and go out like the lamb that it is supposed to be at this point. My barbecue grill still has a 2 inch wall of snow all around it, so I can’t in good conscience send the Southern husband out there yet to make anything vaguely summery-tasting, and frankly, it’s still so chilly that I am still jonesing for winter comfort food anyway. So here’s my effort to meet halfway between warm weather food (sandwiches!) and cold weather food (chicken pot pie!), and I gotta tell you, it may be my new favorite transitional supper.