Better chicken pot pies from Smitten Kitchen by Deb Perelman

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

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 Greek yogurt for sour cream.

  • sldoug on January 31, 2016

    Made again, this time using a rotisserie chicken that I had on hand. In order to get that nice chicken-y fond I sauteed some of the bones and skin from the rotisserie carcass and it worked out nicely. Otherwise I followed the recipe and once again, deliciousness ensued!

  • sldoug on September 21, 2015

    Made September 2015. Followed the recipe exactly for delicious results. Used orange fiestaware bowls, which were the perfect size. Next time I'd roll out my crusts and let them sit in the fridge so that they don't start to melt from the filling. Also, it's fine to lay them over the top without pressing down into the bowl. These servings are quite big; next time I might want to make six instead of four.

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Reviews about this recipe

  • Kitchn

    ...made to serve as individual pot pies. It should come as no surprise that this meal takes most of an afternoon to prepare, assemble, and bake, but it’s worth it!

    Full review
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