Chicken thighs baked in a pie from Home Cooking with Kate McDermott (page 206) 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

  • Eat Your Books

    Can substitute sausage for ground pork, and store-bought pie dough for the book's "Art of the pie dough" specified in this recipe.

  • MollyB on November 05, 2020

    Pretty good, but I've had other meat pie recipes that were more successful (particularly those from Ken Haedrich's Dinner Pies or his The Harvest Baker). I used Italian sausage since that was what I had on hand, but I think a milder pork sausage or ground pork would have been better. I also used store-bought stock and it made the pie a bit soggy on the bottom - a gelatinous homemade stock would probably have worked better. So some of my issues with the pie were ingredient decisions where alternate ingredients might have improved the pie, but I'm not sure I'll make this recipe again.

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