
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.
The leftover pot pie was even tastier the second day. The crust was still flaky!
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