Chicken Pot Pie
Pot pie is an American classic named after the deep dish in which it is cooked. From my book Potatoes, (Ryland Peters & Small) this is one of those most successful recipes that I cook again and again. It's really simple, flavoured with porcini and tarragon and so good. Originally I made it with potato pastry, which gives a fluffy lightness, but you can and I do most often, top it with shortcrust pastry.
