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Chicken Pot Pie, Classic and Creative

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There’s nothing more comforting on a cold night than a creamy chicken stew (with plenty of vegetables, if that’s your jam), tucked under a flaky, buttery crust. But from that basic chicken pot-pie template, there are many ways to riff on it, including curry spices in the stew, phyllo instead of pastry, and even (gasp) replacing the pastry with mashed potatoes.

  • Recipe

    Classic Chicken Pot Pie

    This is the definitive pot pie recipe: a creamy chicken stew loaded with onions, peas, mushrooms, and carrots, and baked under a rich, flaky crust. It's comfort in a bowl. Serving this pot pie for Sunday supper? There's more where that came from; check out our slideshow for additional Sunday Dinner Ideas.

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  • Recipe

    Mini Chicken Curry Pies With Cashew Crust

    Eating an individual pie feels like being spoiled, since it means that everything under the tender crust is all yours. Filled with creamy chicken curry, sweet raisins, and green peas, these meal-worthy pies are topped with flaky pastry.

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  • Recipe

    Chicken Pot Pie with Phyllo Crust

    This recipe satisfies my most intense pot-pie yearnings, but it's a bit more sophisticated than the familiar food of my childhood. I skip the lunch-room vegetable mix in favor of keeping it all green and white inside with aromatic leeks, crisp green beans, fresh herbs, and chunks of chicken and potato smothered in a creamy sauce, topped with a flaky blanket of phyllo.

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    Chicken-Vegetable Pot Pie with Puff Pastry Crust

      As delicious as this pot pie is, it's hard to believe so much of it comes from the freezer section of the supermarket. Frozen puff pastry makes a delicious, light, and crisp crust with no mixing and no mess. (For the best results, let the frozen pastry thaw in the refrigerator overnight before using it.) Frozen pearl onions eliminate fussy peeling, and frozen artichoke hearts mean not having to deal with the prickly choke.

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  • Recipe

    Old-Fashioned Chicken Pot Pie

    A great destination for leftover roast chicken. If you want to dress it up, add some mushrooms, potatoes, or any other vegetable you like.

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    Chicken Pot Pie with Fennel and Mushrooms in a Potato Bowl

    In this riff on the classic pot pie, a "bowl" of buttery whipped potatoes replaces the traditional pastry crust, while the stew gets sophisticated flavor from fennel and exotic mushrooms. Roasted baby carrots make a striking topper.    

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  • Recipe

    Chicken and Vegetable Pies with Curried Sweet Potato Topping

    Think of this deliciously creative recipe whenever you have leftover chicken (or turkey) and veggies in the fridge in need of a higher purpose.

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  • Recipe

    Pastry-Wrapped Chicken with Vegetable Stuffing

    Chicken stuffed with aromatic vegetables and wrapped in a buttery bread-like crust, known as “poulet au pain” in France, is the ultimate comfort food. As it bakes, the dough becomes golden and flaky, perfect for eating along with the tender meat and vegetables. It’s a bit like an inside-out chicken pot pie.

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