We’ve hit Chicken Pot Pie season, which means there were several happy people at the table when I carried this out for dinner on Opening Night of the season.
The recipe I frequently turn to is in Betty Crocker’s Cookbook (the bible of all American cooking). But chicken pot pie, by its very nature, is amenable to riffs and modifications, so I was looking forward to trying this version. The modifications in this version are: more herbs, more mushrooms, added greens (I used spinach) and lots of chicken stock and double cream.
The first three modifications worked a treat. I particularly liked having the extra greens in there. But unfortunately, the fourth modification didn’t work at all. The problem was that there was just too much of it, which created an almost souplike-filling (delicious, but still souplike), which made the whole thing too sloppy.
I was curious how Alison’s ratio of liquid to the rest of the recipe compared with others that I used and it turns out– no surprise here– she uses almost twice as much that I use in my standard recipe. Like I said, it was delicious, but it wasn’t what we’re used to when it comes to chicken pot pie.
However, I will be making this again, simply because the rest of it was so delicious. I’d just reduce the amount of stock and double cream that I used.
We’re looking forward to another happy Chicken Pot Pie season.