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 than 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. This is classic comfort food at its best.

Recipe request

Carol Newman, of Crofton, Md., is searching for the Beef Ratatouille recipe that was included in the Sunbeam Le Chef Food Processor manual published in 1979. It was made with eggplant, mushrooms and sliced beef. It also may have included zucchini.