Friday, March 14, 2008

Chicken Pot Pie

Prep Time: 50 minutes
Cook Time: 30 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (May 1996)

Recipe Source: Cover & Bake

CI has newer versions of Pot Pie, but I do like this one. I decided midway through to use a 2nd pan to speed things up. If I had done this earlier the recipe would have taken closer to 40 minutes most likely. One pan, would have taken me an hour - mostly because my chicken took a while to cook through.

I lightened it up just a bit, by using a little less butter. The biscuits are very rich, and I actually think I could have gotten away with decreasing butter to 4 T. I only used 2T ot butter for the sauce instead of called for 4T. This was perfect, in my opinion.

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