Loaded chicken potpie from Big Food Big Love: Down-Home Southern Cooking Full of Heart from Seattle's Wandering Goose (page 153) by Heather L. Earnhardt

  • buttermilk
  • carrots
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  • EYB Comments

    Can substitute a mixture of cake flour and all-purpose flour, or all unbleached all-purpose flour for soft winter wheat flour.

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Notes about this recipe

  • Eat Your Books

    Can substitute a mixture of cake flour and all-purpose flour, or all unbleached all-purpose flour for soft winter wheat flour.

  • SaraLena on March 16, 2026

    I added quartered mushrooms

  • Rutabaga on January 13, 2019

    This is a good, classic chicken potpie. The biscuit topping is fabulous, of course, because it uses the "best biscuit" recipe from this same book. Since I roasted the chicken at home, as instructed, it was a time-consuming dish to make, but using a rotisserie chicken would make the process much faster. It makes a lot of filling, probably enough to fill a six-quart pot. I poured half of the filling into a large sauté pan, then topped with the full amount of biscuits. To my mind, that was actually the right ratio of biscuit to filling, and it still easily fed eight people. This also enabled me to freeze the remaining filling so I can easily make another pie later this winter.

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