Chicken pot pie [Derek Wagner] from Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans (page 136) by Darryl Estrine and Kelly Kochendorfer

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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

  • CGNE on October 02, 2011

    More like a stew than a pot pie. It was tasty, but I make something similiar that is better. The amounts in the recipe are a bit off- 1 carrot and 1 potato for a dish that serves 6? 2c peas and 6 shallots? Also, using chicken with bones in a pot pie? I 'lightened' the recipe with good results- Can replace heavy cream with light or half and half (increase cornstarch to 2 Tb). I increase the carrots (4), reduced the peas (1c), more mushrooms, add celery (2-3), I used 3 large shallots (but would use pearl onions next time). I used boneless skinless breasts (4 lg)- who wants bones in their pot pie?! Enough for 6- with my changes nutrition is 355c/serving w/o biscuit. For biscuits you can reduce butter to 5Tb, omit salt if using salted butter. No need to roll out the biscuits, can make 'drop' biscuits instead. Nutrition for 6 large biscuits is 250c with changes.

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