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Just ate at a place in Austin that served a deconstructed chicken pot pie
It was at a spot called The Copper Hen, and the dish came as a bowl of broth with the filling, a separate plate of puff pastry, and the veggies on the side. The flavors were good, but it felt more like soup with bread than a pot pie. Has anyone else run into this kind of plating trend, and do you think it works?
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juliagonzalez6mo ago
What if the deconstructed style is just a way for kitchens to prep things faster? Wright.dakota is right about the extra steps, but maybe it's easier for them.
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calebhayes6mo ago
Nah, the extra steps are the whole point lol. It lets you control how much pastry you get in each bite, which is way better than a soggy bottom crust.
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