Double-Crust Chicken Pot Pie
Patience is more than just a virtue. It’s also the key to a perfect pot pie.
Why This Recipe Works
Homemade crust always tastes best, but it isn’t always easy to work with. Luckily, incorporating sour cream and egg into the dough made it remarkably malleable and easy to handle. Using rotisserie chicken streamlined the process of making the filling because it was already cooked and full of flavor and needed only to be shredded into the filling. Cutting the vegetables small allowed for the filling to be made in one pot in less than 20 minutes. We also found that letting the finished pie sit for 45 minutes before slicing it gave the filling time to set up.
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