Chicken pot pie nouveau from The New Basics Cookbook (page 396) by Julee Rosso and Sheila Lukins

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

  • anya_sf on May 02, 2023

    I used ~14 oz rotisserie chicken, 12 oz snap peas, frozen pearl onions (cooked per the bag), store-bought puff pastry. Increased the broth to 2.5 c and flour to 2.5 Tbsp. Minced the rosemary rather than leaving whole sprigs in the filling. Recipe doesn't mention salt + pepper, but of course you should season to taste. Baked as one large pie at 400 F for much longer (chilled in the fridge, not freezer, prior to baking). We enjoyed the rosemary flavor, freshness from the snap peas, and lighter sauce, but the sauce needed to be thicker. Three people finished the pie. As written, portions would be quite small.

  • sdevito on November 21, 2021

    Made using frozen and thawed perl onions, 11 oz chicken Microwaved fresh snap peas instead of boiling 1 Frozen and thawed puff pastry sheet Single deep dish pie pan instead of ramekins. Nice flavors, good use of cooked chicken

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