Arrange a rack in center of oven; preheat to 375°. Line mini pie shells with scrunched parchment. Fill to the top with dried beans or pie weights. Bake crusts until lightly golden and crisp, 15 to 18 ...

“Chica!” came a shout from inside a 300-year-old farmhouse just off a bucolic dirt road. We hopped out of the car, now parked in the grass by the Canal de Garonne, which weaves its way through Gascony ...

This twist on classic chicken pot pie is a total game changer — creamy, comforting, and way easier than you’d think!