Comfort foods are my favorite part of the Fall/Winter seasons. You kinda have this excuse to curl up in front of the fire with a bowl of something that was prepared by hand and cooked all day. It’s the perfect time of the year for meals like this. We all grew up on some form of pot-pie, most of us bursting our pot-pie cherries by eating a flavorless frozen version. I admittedly hated those pies, but made sure I ate the crust. That was really the only decent part of the pie, if that. Now that I’m an adult, I prefer my pot-pies to be creamy but not super thick and gloppy, like the frozen ones some of us grew up on. I like to be able to experience the texture of each vegetable in every bite. I hate potatoes that fall apart into a mealy mess, so I used Yukon Gold’s. They’re perfect for this recipe, so make sure you use them. I am a huge fan of the top and bottom crust, but not for whole pies. If I’m making a large pie — which I did here — I much prefer a top crust, only. That way I don’t h