Chicken Pot Pie

This was made for my sister's birthday dinner. Chicken pot pie is one of my favorite American dishes; however, most pot pies I've tried were disappointing. After looking through several recipes on Cooks Illustrated, I decided to use their pie crust recipe but combined it with my mother-in-law's filling recipe. It was easy, and I knew it was tasty.

The pie crust recipe from the Cooks Illustrated was meant to be for the top crust of a 13x9 chicken pot pie. I divided the dough in half and made a double crusted round 9 in pie instead. For the filling, I cooked boneless chicken thigh in chicken broth for 20 minutes as described in the Cooks Illustrated recipe, cut it into cubes, and combined it with 2 cups of cooked veggie (3/4 cup each of peas and corn, and 1/2 cup of carrots), and 2 cans of Campbell's cream of potato soup (concentrated. Do they actually sell the straight-up version?). The pie was baked at 350F for 1 hour.

The resulting pie was tasty, although a bit on the dry, salty side for me. Perhaps I should add a bit of broth to lighten it up. The crust came out beautiful and flaky, although the flavor was a bit flat. A slightly sweeter crust would probably off set the saltiness of the filling.

This is definitely a fun dish to make and full of possibilities for various combinations of filling and crust. It will be put on my "experimental dish" list.