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We have a lot of good ideas here at WECO. We also have a lot of bad ideas. Tonight’s dinner was just about as good as it gets for you, while being equally tough for us. Let’s make a million individual chicken pot pies! That’s a great idea. It’s gonna be easy! No problem Well, it wasn’t easy, but the result was well worth the effort. These babies are little packages of deliciousness. Don’t forget about the braised greens- Ray gave us a mix of collards, kale, and swiss chard, and we braised them to perfection with preserved lemon and aromatics. Yummy. Got some extra sauce? That’s what the cheddar scallion cornbread is for. Enough of me, get in there!
For the pot pie:
We built these cuties sans lid, so that they are easier to heat up. Pull the plastic off the top, and pop them in the oven for 3-8 minutes at 375F. Once it looks hot, pull them out, and place the puff pastry tops on top of each pie. Return to the oven and warm for another minute, and then take them out. Ready to go 🙂
For the braised greens:
This lovely toothsome blend of hearty fall greens is not only flavorful, but incredibly high in nutrients. To warm, simply pop them in a saucepot over medium heat, stirring until they are hot. They go great with the cornbread, pro tip.
For the cornbread:
It’s been a while since I made cornbread, but I haven’t lost my touch. This one is cheesy, sweet, and savory. We recommend griddling it in a pan with some butter, and using it to catch any sauce that may be left behind.