Cooks Illustrated Chicken Pot Pie Recipe

March 17, 2023 Post a Comment

Puppy Chow Cooks Illustrated chicken pot pie with savory crumble topping from puppychownow.blogspot.com

Description

Chicken Pot Pie has to be one of the most delicious comfort foods out there. This recipe from Cooks Illustrated takes it to the next level with a savory combination of tender chicken, flavorful vegetables, and a buttery, flaky crust. It’s a great way to use up any leftover chicken or turkey you might have as well. This meal is sure to become a family favorite, and it will have everyone coming back for more.

This recipe is versatile and can be adapted to fit whatever ingredients you have on hand. You could add potatoes, carrots, peppers, or any other vegetables you like. You could also substitute cream for the milk, or you could use a combination of both. If you’re feeling adventurous, you could even add some herbs or spices to the filling. The possibilities are endless!

Ingredients

For the Filling:

1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1/2 cup all-purpose flour
2 cups chicken broth
1/2 cup milk
2 cups cooked chicken, cubed
1 cup frozen peas and carrots
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste

For the Crust:

2 cups all-purpose flour
1 teaspoon salt
1 cup cold unsalted butter, cut into small cubes
1/2 cup ice water

Instructions

1. Preheat oven to 375 degrees F. Grease a 9-inch pie plate and set aside.

2. Heat the oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Add the flour and cook, stirring constantly, for 1 minute. Gradually add the chicken broth and milk, whisking to combine. Bring to a simmer, stirring occasionally, and cook until thickened, about 5 minutes. Remove from heat and stir in the chicken, peas and carrots, and thyme.

3. Pour the filling into the prepared pie plate. Set aside.

4. To make the crust, combine the flour and salt in a large bowl. Cut the butter into the flour mixture with a pastry blender or two knives until the mixture resembles coarse crumbs. Gradually add the ice water, stirring with a fork, until the dough comes together. Divide the dough in half and roll each half out on a lightly floured surface to fit the top and bottom of the pie plate.

5. Place the bottom crust in the bottom of the pie plate and pour the filling over it. Top with the remaining crust, crimp the edges, and cut a few slits in the top to vent. Bake for 30-35 minutes, until the crust is golden brown.

Equipment

Large Skillet
9-inch Pie Plate
Pastry Blender or Two Knives
Rolling Pin

Notes

You can use pre-cooked chicken for this recipe, or you can cook the chicken yourself. If you’re cooking the chicken yourself, you’ll need to allow it to cool before adding it to the filling.

You can use any type of frozen vegetables for this recipe, or you can use fresh if you prefer. You can also add other vegetables such as potatoes, carrots, or peppers.