Savory Sagemary Salt Pie Crust

 I made a wonderful dinner last night. My husband, upon savoring his first bite, announced, "This is the best chicken pot pie I've had in my entire life." If that sort of response doesn't make a cook happy, I don't know what would.

Ladies and gents, it was so simple - I don't know why I haven't done this before.  I substituted plain sea salt in the crust for 1 teaspoon of Didi Davis Food Sagemary Salt. And wow - it was SO delicious! You all must try this. It was the perfect Farewell Winter sort of meal (I even poked a bird design in the crust to welcome spring).

A few other factors contributed to this moment of gastronomic bliss: I had roasted my vegetables first, so they were rich and flavorful instead of boiled into a mass of soft nothing. Also, I used Julia Child's recipe for delicious and buttery pastry (it never fails). 

Other than that, the chicken pot pie was nothing out of the ordinary (a classic combination carrots, red potatoes, peas, onion and celery). I even cheated and used boneless chicken breast, and it was still the best chicken pot pie I've ever had.

So yes, try making a savory pie or quiche using Sagemary Salt in your crust - that little trick will not disappoint!

Comments

[Patricia V]

sounds like the perfect seasoning for chicken pot pie crust - how clever (or was it the lightening bolt of inspiration?) to think of it.

[The Salty Dogess]

Thanks Patricia - it just came to me as I was making the crust. So easy, yet that 1 teaspoon really added wonderful flavor to the crust. I will be doing it again soon with a quiche - perhaps I'll try Fennel Thyme Salt.

[bridget]

i loooooove chicken pot pie... like so much. but i am too lazy to make my own crust. i can only imagine how delicious it would be with julia childs' magic. and the sagemary salt!