Chicken Pot Pie
Looking for the best chicken pot pie recipe? This adaptation from James Beard's American Cookery is from our 8th issue—but it's still one of our favorites.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Rolling pin
- Pastry brush
- Fine-mesh sieve
- Pie dish
- Oven
- Stove
- Pot
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Spoon
- Slotted spoon
- Paring knife
Ingredients
- 1 bunch parsley
- 1 (3–4-lb.) chicken
- 1 pint pearl onions, blanched and peeled
- 2 carrots, peeled and cut in 1/2" slices
- 1⁄2 lb. potatoes, peeled and cut in 1" dice
- 1⁄4 lb. sugar snap peas, trimmed
- 1 clove garlic, peeled and finely chopped
- 1⁄4 lb. white mushrooms, quartered
- 4 tbsp. butter
- 2 tbsp. all-purpose flour
- 1 cup heavy cream
- Salt
- freshly ground pepper
- 1⁄2 tsp. Tabasco
- 1 recipe Pot Pie Pastry
- 1 egg yolk beaten with 1 tbsp. water
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