The uptown potpie ($9.99) at Blue Plate Bistro (1708 Post Oak Boulevard, 713-439-1537) is a chic rendition of an old favorite. As your fork gently pierces its light, airy puff-pastry crust, a stream of steam escapes, and the inside is revealed to be chock-full of sophisticated ingredients. Plain chicken gets the rosemary-roasted treatment. Green peas are now field peas. Sweet corn morphs to smoked corn. Button mushrooms become portobellos. The difference in taste between your common chicken potpie and this one is extraordinary.
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