Skillet Chicken Pot Pie

10 comments

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.

SERVES 6 to 8

TIME 2¾ hours, plus 1 hour chilling, 1 hour resting, and 30 minutes freezing

Skillet Chicken Pot Pie

WHY THIS RECIPE WORKS

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 ...

Print