Baguette Pot Pie

First of all, thanks to so many who responded to helping test recipes for my cookbook. Recipes are distributed and already in the mail. So appreciated your response.

In an old Southern Living magazine I was leafing through, (I used “leafing” as it goes so well with Fall) I came across this idea. It caught my eye because I am not a biscuit person, but love different pot pies. This gave the idea to use baguette’s to top your pies. Simply melt butter with garlic and brush one side of bread slices. Top pot pie of your choice evenly with bread slices, buttered side up.  Place the bread slices on your pie the last 15 minutes of cooking. Watch to be careful bread slices don’t over brown. If they are getting too dark, cover loosely with foil.

1 French  baguette (12″) cut into 1/2″ slices

2 garlic cloves, minced

4 tables butter

Melt butter with minced garlic. Brush on one side of each slice of bread.

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