Leeks, asparagus, peas, and spinach all made it into this pot pie in celebration of spring. There’s also quinoa for more substance and a stew-like texture, as well as carrots and zucchini. The crust is made up of thinly sliced potatoes (use new potatoes for the ultimate seasonal points) and zucchini. You could totally sub in your favorite pot pie pastry crust here if you’re looking for something even more substantial, store-bought biscuits would work too.
This Spring also brings the high school graduation of our second daughter. It helps close the chapter of her childhood. The relationship with my ex-husband will also change. Seventeen years ago, I moved to Alaska with two very young children, determination and faith. I was set on making my move to Anchorage, Alaska a success. I was in a completely new climate. I lived pay check to pay check. I was concerned my ex-husband would not allow me raise my daughters in Alaska. I worried about paying for food and day care. I remember feeling incredibly close to my children, even with the challenges. It was us against the world.