Serious Eats: Recipes
Andrew Carmellini's Chicken Pot Pie
As satisfying and hearty as the pot pie is, it's a difficult task to take the humble dish from homey to glamorous. But as we've learned this week, cooking our way though American Flavor, Andrew Carmellini has the ability to transform food from comforting to breathtaking.
The stewy filling of Carmellini's Chicken Pot Pie is vegetable-rich with carrots, celery, onions, mushrooms, peas, cremini mushrooms, and new potatoes with chunks of braised chicken legs and a subtle touch of smoke and heat from chipotle Tabasco sauce. When you're finished simmering it, you might be tempted to break out a spoon and call it a day. But it's the crust here that really makes the dish.
Instead of going with the traditional biscuit crust (and you know that Carmellini can make a mean biscuit) he goes with a thin crust that puffs up and bakes into a cracker-like dome, encasing the pie in a crisp that's just waiting to be shattered. It's the perfect salty-crunchy accompaniment to dip into the bubbling chicken filling.
As always with our Cook the Book feature, we have five (5) copies of American Flavor to give away this week.