As the colder weather of the season sets in, consumers will look to comfort foods to provide warmth. Pot pies in general are a quintessential winter comfort food. Although we tend to think of them in the very traditional sense – typically featuring a meat, gravy and mixed vegetables – pot pies have the potential to be reimagined with uniquely delicious spins.

Chef of the Mills – General Mills Foodservice’s team of specialized culinary professionals who offer training, ideas and inspiration with a mission to help foodservice operations thrive – has tested and is now sharing its own unique variations of pot pie to help operators heat up their winter menus.

Chef Jessie Kordosky, a member of the Chefs of the Mills at General Mills Foodservice, says pot pies are an open canvas to multiple flavor approaches.

“The pie crust component is a typically a neutral flavor which allows the filling to shine,” Kordosky says. “Playing with global flavors is a fun spin here. Instead of straight up chicken pot pie, mashing up other beloved menu items is an exciting twist.”

For instance, one international take on the pot pie is Chana Masala Pot Pie. This simple Indian-inspired vegetarian pot pie comes together quickly in a hotel pan for easy prep and service without sacrificing flavor. The filling includes onions, garlic, ginger, garam masala, turmeric, chickpeas and more. The rising popularity of Indian food in America makes this recipe a must-try for operators looking for a standout menu option.

While Kordosky suggests keeping the pie crust neutral, there are subtle ways to improve it.

“Flavoring the crust component is another way to play around with flavor combinations by adding spices or minced herbs. Adding turmeric to the pie dough can give a different look to the crust,” she says.

Pot pies are always a hit on winter menus, especially when considering the convenience factor. Individual pot pies and hand pies are a great grab-and-go item to offer to customers.

An example of how to make pot pies more individualized is General Mills Foodservice’s Shrimp and Grits Cornbread Biscuit Pot Pie. In this recipe, shrimp and grits with bacon and tomatoes are baked with Pillsbury Cornbread Biscuits on top for a Southern-inspired spin on the classic pot pie.

The Chefs of the Mills is a team of experienced chefs bringing solutions and advice for foodservice operators’ toughest challenges. Whether working alongside customers to offer training and support or appearing at industry events, the highly specialized chefs are devoted to helping foodservice operators save time and maximize labor in order to turn out great-tasting and high-quality food on a consistent basis.