October 01, 2011
Today I revisited a recipe we discussed some time back, Chicken Pot Pie with Savory Crumble Topping. Last time I made it with turkey, but this time we made it as per the recipe, with chicken. It turned out just as excellent as last time. Indeed, this is one of the most reliably good recipes I've found.
The recipe was originally printed in the September/October 2010 issue of Cook's Illustrated. It has also been featured on the America's Test Kitchen TV show. I've seen the recipe mentioned elsewhere, which isn't surprising, given how good it is.
Some unusual ingredients for a dish of this sort - Parmesan cheese, tomato paste, mushrooms and soy sauce - give this pot pie a really rich flavor with lots of depth. The rich sauce and tender bits of chicken and vegetables are all good, but the crumble topping - made with lots of butter and cream, plus Parmesan and seasonings - is what really makes this pot pie stand out.
I could go on and say a lot more, but really, the best thing I can say about this recipe is that it comes with our highest recommendation. We love it, and we're sure you will too.