Chicken pot pie from Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life (page 303) by Kate McDermott

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

  • Jviney on March 03, 2026

    Jumping on the bandwagon here. I took several shortcuts: I used a Costco rotisserie chicken, store-bought stock, and I cooked the carrots alongside the onion, celery, and potatoes. Made with her cheddar crust and the bottom crust wasn't completely cooked through but nobody complained at all. Big hit.

  • amandabeck on February 20, 2024

    Yum! This was a fantastic chicken pot pie (which I generally don't care for). I found the filling needed was very under-seasoned, but the consistency was great, veggies cooked just right, and the cheddar cheese crust was to die for!

  • Maefleur on October 30, 2021

    A very nice pot pie. I used her half leaf lard, half butter dough which was delicious.

  • Samjbutler on March 22, 2020

    This is a truly excellent chicken pie; I really appreciated the layering of flavor to make a delicious dairy-free sauce. I added some leeks, and used the butter:shortening pastry recipe. It all made for a huge 10" pie.

  • Lsblackburn1 on November 11, 2019

    I made this with her cheddar crust. This is exactly what you expect a pot pie to be! The recipe for both the filling and double crust ended up being enough for one double crust pot pie plus a smaller single crust pie. We easily could have polished off it all but decided to exercise some restraint!

  • vickster on December 07, 2018

    I don't know what more to say than that this is the perfect Chicken Pot Pie! (But I did make it with turkey left over from Thanksgiving.) And Kate McDermott's half lard/half butter crust really makes it.

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