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.

SERVES6

TIME1¾ 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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