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Chicken pot pie

Ramona King

Chicken pot pie


Make it fast or make it slow: Two ways to cook chicken pot pie

For those of us who love to cook, there's nothing better than spending an entire Sunday afternoon in the kitchen, simmering sauces and baking cakes. But the reality is that those days of long-recipe luxury are few and far between. We just as often find ourselves needing a quick fix at 6 p.m. on a Wednesday, a recipe that we know we can finish before the sun goes down.

In this occasional new series, we'll bring you two versions of the same dish: one that's quick and easy and one that's, well, not so quick. Both are worthy of an addition to your repertoire, whether you're feeling ambitious or just hungry.

This week: Two twists on classic chicken pot pie.

Easy Grilled Chicken Pot Pie

This quick-fix recipe that we received from reader Cathy Robertson relies upon canned cream of chicken soup to build its lush, velvety sauce. To save on prep time, it also makes use of frozen, pre-cut veggies, so you barely need to pull out a knife. Cathy likes to use grilled chicken breasts in her pot pie, but if you want to skip that step, you can always purchase a rotisserie chicken at the grocery store and use that meat instead. On top is pre-made puff pastry, which we think is the easiest and most delicous topping to any pot pie.
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Individual Chicken Pot Pies

If you've got a little more time on your hands, try making these individual pot pies for an intimate dinner party (or just dinner with your family). We first build up a rich chicken stock by simmering rotisserie chicken bones in broth, and then use the stock to create a classic, flour-thickened sauce. A trifecta of carrots, parsnips and celery meet potatoes, peas and, of course, chicken in the filling, which then gets topped off with puff pastry, just like the quick-fix recipe. If you'd like to take the homemade angle a step further, try making cream cheese pie dough or buttermilk biscuits for your topping. It'll be equally delicious and you'll get even more bragging rights.
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Photo Credit (Easy Pot Pie): Cathy Robertson
Photo Credit (Individual Pot Pies): Ramona King

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Kate Williams is the former editor-in-chief of Southern Kitchen. She was also the on-air personality on our podcast, Sunday Supper. She's worked in food since 2009, including a two-year stint at America’s Test Kitchen. Kate has been a personal chef, recipe developer, the food editor at a hyperlocal news site in Berkeley and a freelance writer for publications such as Serious Eats, Anova Culinary, The Cook’s Cook and Berkeleyside. Kate is also an avid rock climber and occasionally dabbles in long-distance running. She makes a mean peach pie and likes her bourbon neat.