Chicken Pot Pie With Savory Crumble Topping

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Appears in Cook's Illustrated September/October 2010, America's Test Kitchen TV

Do you really want to spend hours cooking chicken, sautéing vegetables, and making pastry dough—even for the best of results? Neither did we.

SERVES 6

TIME 1¾ hours

has video

WHY THIS RECIPE WORKS

For a streamlined chicken pot pie recipe, we poached boneless, skinless breasts and thighs in chicken broth, which we then used as the foundation of a full-bodied sauce. We opted for the traditional vegetable combination of onions, carrots,...

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