Patrick Healy makes chicken pot pie.
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Plenty of Pot Pie

Patrick Healy makes chicken pot pie with biscuit crust. (His grandmother used pheasant and puff paste.) (GEORGE WILHELM / LAT)
Healy ladles out a rich serving of his Colonial Chicken Pot Pie. (GEORGE WILHELM / LAT)
SCOOTER KANFER: All vegetables, even the crust. (GEORGE WILHELM / LAT)
Pot Pie, a combination of roasted vegetables and a red onion stuffed with some lentils created by Chef Scooter Kanfer at The House restaurant on Melrose Ave. in Los Angeles. (GEORGE WILHELM / LAT)
CHRIS L’HOMMEDIEU: A whole lobster in every pie. ( AL SCHABEN / LAT)
Aqua executive chef Chris L’Hommedieu serves a lobster pot pie on a plate at Aqua restaurant at St. Regis Monarch Beach hotel Tuesday in Dana Point. The pie contains 1 1/2 pound of Main lobster. (AL SCHABEN / LAT)
Patrick Healy prepares chicken with cream and wild mushrooms. (GEORGE WILHELM / LAT)
Pie filled with chicken, vegetables and mushrooms created by Chef Patrick Healy of the Buffalo Club in Santa Monica. (GEORGE WILHELM / LAT)