Chicken pot pie with spring vegetables from Cook It in Your Dutch Oven: 150 Foolproof Recipes Tailor-Made for Your Kitchen's Most Versatile Pot (page 28) by America's Test Kitchen Editors

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Notes about this recipe

  • Eat Your Books

    Can substitute parsley for tarragon.

  • Misa925 on June 27, 2025

    Store was out of asparagus so I added 8 oz mushrooms, which Husband loved so will do that again (cook in 1 Tbsp of the butter, set aside, cook leeks/carrots, then put shrooms back in, proceed). Subbed 2 tsp dried tarragon, & even though I forgot to add the lemon zest/juice it was very tasty. Added a splash of lemon juice to leftovers made it even tastier, so hope I remember it next time. It says 6 servings but we often eat large meals so I figured 4 servings... turned out to be 4 nice & generous servings, didn't need to serve it with salad or anything else. The lattice puff pastry made for a very nice-looking presentation... because my Dutch oven's lid is domed, I cooked that on a baking sheet, & instead of cutting ten 1.5" strips I cut twelve 1.25" strips so I could easily cut that into 4 squares for serving. But as nice as it looked, I prefer eating pot pies with pie crust on the top and/or bottom of the filling. But will probably make the filling again, yummy recipe!

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