Chicken Pot Pie

Page 690

Cuisine: North American | Course Type: Main Courses

(1 review)

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Recipe Reviews

Boy this is a good recipe, and in typical Bittman fashion is very adaptable. We are usually lazy and get a rotisserie chicken from the supermarket (or save some chicken from a roast) and use some commercial stock, but one day I'll do the whole thing from scratch - whole chicken, stock and all.

I've tried it with biscuit crust, puff pastry (from frozen) and potato crust. It's great all three ways, though I found the biscuits to be awfully thick - in future I'd reduce the amount.

Some notes: the sauce isn't very thick, though on refrigeration the leftovers do thicken up somewhat. He calls for 2 tablespoons of flour to almost 3 cups of liquid, which doesn't really do the job. More flour, cornstarch maybe? Secondly, it's very hard to find pearl onions where I live (inexplicably), so this time I used small shallots, and they worked out very well.

(edited 12th October 2009) (0) comment (0) useful  

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