Angela Ross of Baltimore was looking for the recipe for the chicken pot pie that used to be served at the Ambassador House restaurant on Lombard Street in Baltimore. The restaurant is no longer open and unfortunately I was unable to locate the exact recipe that Ross was searching for. Homemade chicken pot pie is a favorite in my house and for some years I have been using a recipe by Ina Garten that everyone always loves. I've never found a better one. It is a fair amount of work, but you can simplify things a little by using a store-bought refrigerator pie crust in place of the one made from scratch in this recipe. Even though her recipe says it makes four individual pot pies, I have found that it really makes more then enough filling for 6 generous single serving pot pies or one large and 2 small. When I make this, I always try to freeze a couple of the individual pot pies for later. You will feel very clever and prepared when you pull one out of your freezer on a harried weeknight, or if you unexpectedly need to take dinner to an ailing friend. This is classic comfort food at its best.
A recipe for Severn Inn Southwestern Quiche, which appeared Nov. 28, listed an incorrect number of eggs. The recipe calls for 12 whole eggs, not three. The Sun regrets the error.
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Ina Garten's Chicken Pot Pie
3 cups all-purpose flour
11/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/4 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
3 whole (6 split) chicken breasts, bone-in, skin-on