Published September 1, 2010. From Cook's Illustrated.
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, celery, and peas, and cooked them separately to preserve their texture. To add chicken flavor to our chicken pot pie’s sauce, we stirred a butter-and-flour roux into milk and the poaching liquid, and used sautéed mushrooms, soy sauce, and tomato paste to enhance its savory character. Every chicken pot pie recipe—even a speedy one—needs a crisp, buttery top, so we settled on a “crumble” crust. It was a snap to prepare, and a quick stay in the oven before topping the pot pie with it made sure the savory crumble crust cooked through and crisped up once baked on top of the pot pie.
This recipe relies on two unusual ingredients: soy sauce and tomato paste. Do not omit them. They don’t convey their distinctive tastes but greatly deepen the savory flavor of the filling. When making the topping, do not substitute milk or half-and-half for the heavy cream.
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