Coming soon to a newsstand near you (or your mailbox), our April/May issue, with its “best-ever chicken pot pies” cover. In fact, these individual pot pies, with their creamy, vegetable-rich filling and rich, flaky crust, are so good I thought I’d share the recipe even before the issue is out. The recipe comes courtesy of contributing editor Abby Dodge, and let’s just say it’s comfort in a bowl.
Abby Dodge's Classic Chicken Pot Pie
In the new issue of Fine Cooking, you'll find the best-ever chicken pot pies (aka comfort in a bowl).