Appears in Cook's Illustrated January/February 2006
Many pot pie recipes treat the chicken and vegetables as mere hitchhikers in the rich, creamy sauce. We thought it was time to end the free ride.
To make sure that our skillet chicken pot pie delivered real chicken and vegetable flavor, we built flavor, layer by layer, all in the same skillet. We seared the chicken, developing a deep brown fond (brown bits in the pan bottom), before ...