Southern Living (February 2011)
Maybe you shouldn’t judge a book by its cover.
But should you judge a recipe by its ingredients?
We frequently do, although we try not to.
As we select recipes to try, we're always trying to keep an open mind, regardless of the recipe's ingredients or techniques.
And so it was with this Stovetop Chicken Pie from Southern Living. It's part of a regular "Momma's Way versus Your Way" feature, in which the magazine offers both a classic dish and an updated version.
In this case, the classic dish is a traditional double-crust chicken pot pie, which looks truly phenomenal. The updated version -- the one we tried-- is made on the stovetop (sans crust), and then, to save time in the kitchen, is spooned over biscuits.
So does it work? And what exactly gave us pause about the ingredients?