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Chicken Pot Pie
Creamy filling under flaky pastry
retest scheduled Adapted from America's Test Kitchen — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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Instructions
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- Poach chicken in simmering water until 175°F inside, . Shred.
- Melt butter, cook onion, carrots, celery until soft, .
- Add flour, cook . Whisk in broth and cream.
- Simmer until thickened. Add chicken, peas, thyme. Season well.
- Transfer to 9x13 dish. Top with puff pastry, overlapping the seam by ½ inch and pressing it to seal. Cut vents. Brush with egg.
- Bake at 400°F until golden and bubbling, .
Notes
- Thighs have more flavor than breasts.
- Puff pastry is easier than pie dough.
Adapted from America's Test Kitchen · original