Chicken Pot Pies

It's definitely pot pie season. We have had our share of cold, chilly days with high's lingering in the 40's. And I'm loving it. I'm loving it for so many reasons -- that crisp feeling in the air, pulling out our warm layers, our fireplace burning, playing Christmas music (yes, already), but mostly because I get to experiment with new comfort food recipes. The leaves have turned beautiful colors of browns, yellows, and reds, and everything just feels so fresh. There's that crisp in the air that makes everything feel more special, because you know the season is coming. I mean Thanksgiving is a short 10 days away.

So we turned our coq au vin pot pie recipe into individual bowls and it was a big hit. Instead of making a traditional pot pie crust, I used a cookie cutter and baked the crust cut-outs separately in the oven. It gives that special touch, and it's company-worthy. If you're looking for ideas on what to do with your leftover turkey meat, turn them into something like this.

Note: we followed our recipe, but added more liquid to make it more soupy.