Serious Eats: Recipes

Cook the Book: Lemony Chicken Pot Pie with Parsley Biscuit Crust

Since we are talking casseroles this week on Cook the Book, we had to include one of our favorite wintertime casseroles—the pot pie, as warm and savory and crusty as you could imagine. This Lemony Chicken Pot Pie with Parsley Biscuit Crust from Faith Durand's Not Your Mother's Casseroles is a gorgeous reinvention of the classic meat-meets-pastry classic.

The chicken-y base is a mix of onions and fennel, cubed Yukon Gold potatoes, and chunks of chicken breast sautéed with a bright lemon-wine sauce. The pastry comes in the form of parsley-flecked biscuits that are dolloped over the chicken mixture and showered with Parmesan before baking. When the pie emerges from the oven, the biscuits are golden brown, light and crisp on the top and properly soggy on the bottom where they meet the pie filling. The bubbling filling might appear to be a bit one-note in color, but your first bite is filled with bursts of lemon and fennel, and alternating bites of soft potato and juicy chicken.

This reinvented pot pie is a definite make-again, though next time I might incorporate a few more veggies. I could see peas and carrots or even spinach working their way into this recipe beautifully.

As always with our Cook the Book feature, we have five (5) copies of Not Your Mother's Casseroles to give away this week.

Adapted from Not Your Mother's Casseroles. Copyright © 2011. Published by Harvard Common Press. Available wherever books are sold. All Rights Reserved.

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