pot pie

This is a twist on a classic American pot pie but dressed up for company.

The main course was the most efficient of comfort foods: chicken pot pie.

The charbroiled Angus burger is just what the doctor ordered ($13) and the duck confit pot pie ($16) sticks to the ribs.

She loves chicken pot pie, and maybe would like it always without regular pie crust.

They would meet every day at Rikers, the local soup kitchen, and lunch on the 25-cent chicken pot pie.

We had a pot-pie for dinner that day; and I happened to have on a new calico gown, a green ground with a yellow sprig in it.

With the anticipation of roast pigeon and “pot-pie,” we rode on more cheerily to our night-camp.

Plump, very bright yellow chickens are fat and are better for stews or pot-pie than for roasting.

Tweedles and I often spoke of it when we were back at school, especially on the veal pot-pie days.

The breast also is good made into a pot pie, and the rack cut into small pieces and broiled.