Biscuit-topped chicken pot pie from Jubilee: Recipes from Two Centuries of African-American Cooking (page 238) by Toni Tipton-Martin

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

    See recipe for a variation.

  • JeffALNY on May 16, 2026

    Excellent recipe. The sauce and biscuit-top are excellent. The measurements work perfectly for a 6-cup pie dish.

  • Dlmccabe on October 05, 2025

    Used the suggestion to add more meat but should have incorporated the sauce and everything a bit more than I did. The potatoes were kinda hanging out on the bottom of the pie plate. I ended up rolling the dough out for a pie crust top, which made it great for leftovers. I pulled the entire top off and stored it separately from the rest of the pie so it didn’t get squooshy. Will definitely make this again.

  • twoyolks on September 15, 2023

    I really liked this. The sauce was really tasty and the biscuits went well with it. I did find that there wasn't that much chicken in the finished pot pie so I'd consider adding more in the future.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.