Chicken Pot Pies with First-Crop Garlic and White Corn

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

  • About

For this dish, you can use either the leftover meat from any roast poultry (the roast chicken, the capon, or little chickens), or chicken cooked specifically for the recipe.

Because any variation of this dish will improve in taste and complexity if cooked the day before (add the vegetables just before the final heating), this recipe calls for braised chicken legs and thighs, since they (unlike the breast meat) can be reheated without drying out