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.
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,...