I decided Easter was a perfect day for me to try my hand at making a pot pie. I told Shane that it will be our Easter tradition. Something the girls can complain about years down the road, having to eat moms chicken pot pie…again. I think that sounds like a great tradition.
I decided they would be indivual per Shane’s request and that I would not make the pie crust from scratch, at least this time because duh. I decided on this Ina Gartens recipe but I did a double crust. The filling was so good it could be eaten on its own so I knew adding pastry was going to make this dish extra ordinary…and it was.
I only made a few pies so I had quite a bit of filling left and now it’s in the freezer for the next time I want to make one. The store bought pie crust was pretty good, it was no homemade but the easy factor was worth it!
Why a Panzanella salad? Because I had an heirloom tomato sitting in the fridge, a half a loaf of ciabatta bread racing towards getting stale and zero burrata cheese.
Gawd, Google can be a bitch when looking for a recipe. Every one I came across was different than the next. Some had peppers, few had capers, some even had Feta cheese. Feta isn’t Italian, it’s Greek so that is not OK to put in your Italian bread salad.
The Pioneer Woman had a good looking recipe but I have recently made two of her dishes and was disappointed both times, so I am sorry to say I will not be making her recipes anymore. However, Ina Garten has never let me down…I went with hers.
It’s a very straightforward dish to make. Chop up all your veg and throw them in a bowl. Toast your bread chunks in some olive oil and salt and then whisk up a vinaigrette. Toss it all together and let it marinade for an hour at room temperature and then serve.
The only tip I can give you is don’t put this in the fridge BEFORE serving. It changes the texture of the tomatoes and the bread gets soggy. You will have to challenge yourself and your guests to eat the entire bowl, easy challenge!