Chicken Pot Pie
I watched a cooking show the other week that ‘lightened up’ chicken pot pie by replacing the traditional crust with phyllo dough. Now, I like phyllo dough, but that doesn’t mean I think it has any place on top of a traditional American chicken pot pie (a Middle Eastern b’stilla is a whole different story, but that’s also a whole different kind of chicken pie). Within the confines of understanding that what you put on top of a pot pie needs to be starchy and comforting – phyllo is too pointy to be comforting – I’m flexible about how you want to top your chicken pot pie. You could use a puff pastry lid. You could roll out a traditional pie crust. You could throw caution to the winds and make the America’s Test Kitchen savory crumble topping that calls for ¾ cup of heavy cream and 6 Tbsp of butter (I tried, but just couldn’t bring myself to do that). You can do what I did and turn it into a cobbler kind of affair and top it with buttermilk biscuits. Just not phyllo, okay? There’s a time and a place for phyllo (spanakopita, baklava, wee cups to serve hors d’ouevres), but chicken pot pie isn’t it.
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