Chicken Pot Pie

This was chicken pot pie.

As I probably mentioned at least three times somewhere in this blog, I am not a big fan of chicken. Still I make sometimes a chicken dish. That's all for J. Then, I realize once a while that chicken is actually not too bad. Perhaps it depends on how to cook or what mood I am in. Anyway, I made these chicken pot pies because I received the biggest "yes" from J to some potential dinner choices I placed in front of him. I simply wanted to make J happy. I adapted a recipe for chicken filling from Cook's Illustrated's Chicken Pot Pie with Savory Crumble Topping. I think it's their latest chicken pot pie recipe. The recipe has built on simplicity. I don't need to handle chicken with bone and skin or roast a whole or pieces of chicken in the oven while the flavor is secured, of course!

On the other hand, I wanted to serve it in individual bowls and top it with a traditional "pie" lid that J prefer to the Cook's Illustrated's creative savory crumble toppings.

For the pie cover, I adapted a recipe of Ina Garten's chicken pot pie's pastry. The recipe for the entire chicken pot pie was rated with 5 stars by almost 1000 reviews. The pastry part must be promising too. It was easy to make. Brush egg wash all over the pie cover and go to the oven!

Ta-da!

It was delicious. I admitted it. Yes, there were chicken pieces in every bite, I know, but it was enjoyable by tearing the buttery fluffy pie into pieces and dipping them in the filling. Because of the pie lid and the Le Creuset's heavy duty onion soup cup, the filling was kept dangerously hot from the beginning to the end of the dinner. Sadly I burned my tongue. Still I was glad to make the comfy pot pies for J and me.