Old-fashioned chicken pot pie from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • kathy_fc3kqi on April 21, 2026

    Turned out delicious!

  • thefritschkitchen on March 15, 2026

    So great! Have made this a few times and always a hit, topped with puff pastry. The puff takes a little longer in the oven, but turns out great. Also sub dill instead of thyme. Love it with half breast and half thighs.

  • Rachaelsb on December 12, 2019

    Pie Crust is deliciously buttery. Very tradtional CPP...Just what I was in the mood for. Crust can be a bit challenging to work with-but I'm sure will just get better with repeat tries...and there will be lots! So fun to make.

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