Blogger Arlene Cummings of Cooking With Sugar takes a classic pot pie and makes it extra special with an herb and cheddar crust.
SAVE ON THIS RECIPE!
If cheese begins to stick to the rolling pin, dust the pin lightly with flour.
During the last 15 to 20 minutes of baking, the edges of the crust can be covered with strips of foil to prevent excessive browning, if necessary.
If you don’t have fresh thyme, substitute 1 1/2 teaspoons of dried thyme leaves.
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