Chicken pies with biscuit crust from The Best of Gourmet 1986 by Gourmet Magazine Editors

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Green salad with creamy mustard vinaigrette

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried buttermilk powder dissolved in water for buttermilk.

  • Bloominanglophile on September 17, 2014

    This recipe is good, but I really prefer a pie crust over a biscuit topping for my chicken pot pie(s). I did make just one big pie, and dropped the biscuit dough over the top in small amounts and spread it out until it covered the whole pan. The filling was quite nice, but in the future I would add less potatoes (maybe 1/2 lb. instead of 3/4), pearls onions instead of a chopped onion, and perhaps some peas. The recipe says it serves 4, but I think it easily serves at least 6, especially with a salad.

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