Comments on: Cat Cora’s Chicken Pot Pies

By: Dawn

Dawn — Wed, 21 Sep 2011 13:20:29 +0000

Yes it’s Cat Cora’s recipe – I hope I made that clear in the title and credits

By: kmax

kmax — Wed, 21 Sep 2011 13:18:22 +0000

It is her recipe – it says so at the bottom.

By: Mims

Mims — Wed, 16 Mar 2011 16:21:54 +0000

Cat Cora was/is the chef for Bon Appetit. It’s probably her recipe.

By: Dominicjag

Dominicjag — Sun, 06 Feb 2011 16:20:46 +0000

LOL LOL LOL

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Tue, 02 Mar 2010 17:21:41 +0000

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5 Ways To “Luxe” up your Oscar® Night for Less — Mon, 01 Mar 2010 15:11:12 +0000

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By: Anonymous

Anonymous — Fri, 12 Feb 2010 21:14:16 +0000

I will have to tell my buddies about this website!…

By: Larry Crawford

Larry Crawford — Thu, 11 Feb 2010 23:10:00 +0000

This is essentially the same as a recipe from Bon Appetit, Oct 2007. Both use ramekins, both use puff pastry and both use roast chicken. I did it for my wife and me, then for a dinner party of nine. I used 16 oz ramekins and all were emptied. The Bon Appetit recipe calls for fresh marjoram instead of rosemary and thyme. I used some dried marjoram and dried tarragon and a pinch of dried chervil. There was also no wine in the Bon Appetit recipe. The biggest in what I did and these two is I cooked bone on chicken in a rich chicken stock and enriched the stock further with some Better Than Bullion chicken concentrate. I used whole baby carrots, halved haricot verts, and baby limas.
My wife thinks it’s the best thing I’ve ever cooked. I can’t agree with that, but it is fantastic.
A question. I am going to embark on a cookbook. Can one use a recipe that is published with personal tweaks and not violate copyright laws. It appears that that is what Cat Cora did, so I assume it’s OK.

By: admin

admin — Tue, 27 Oct 2009 10:54:33 +0000

Wow Karen! Thanks or sharing, I am going to try it that way too. I like one dish

By: Karen Bechard

Karen Bechard — Tue, 27 Oct 2009 01:28:34 +0000

This is a great recipe! I made it in a 9×13 casserole pan and put the puff pastry dough over the top and hanging over the edges. I also substituted the Thyme and Rosemary for Herbes de Provence. I probably put about 2 tablespoons or so in it. I also deleted the wine for more chicken stock. It is one of those recipes that takes adaptation well. We ate it for three meals. I can’t wait to make it again!