Why does it work?
- Using store-bought pie crust is an easy way to create a crispy, flaky crust.
- Lemon zest adds brightness to the creamy chicken filling.
As much as I love cooking projects like Lasagna all day, Porchettaand sourdough breadLike many busy parents, I cook a lot of one-pot, one-pan recipes. Most evenings, I’m making macaroni, Fried foodsor a Simple saladWhen the temperature drops below 60 degrees Fahrenheit, Soups, StewAnd pot pies are starting to come in. One of my favorite things to make when the weather gets cold is a chicken pot pie with lots of vegetables, tender pieces of meat, and a creamy sauce covered in a flaky crust. It may seem like it takes a long time, but it doesn’t have to.
Serious Eats / Morgan Hunt Glaze
Our version below, which comes from Liv Dansky, our test kitchen colleague in Birmingham, Alabama, comes together in one cast-iron skillet, making it a meal that’s light on effort and cleanup. To make it, she sautés bite-sized pieces of chicken with aromatic ingredients—carrots, celery, leeks, and garlic—then adds a touch of flour, which helps thicken the filling once the chicken broth and cream are added. Frozen peas add a touch of sweetness and color, and the tartness of lemon zest adds brightness that cuts through the creamy filling.
Unlike many pie recipes, which may require you to make the dough from scratch for a double-crust pie, Liv uses pre-made pie crust. All you have to do is thaw and roll the dough before placing it on top of the pie, brush it with a beaten egg to give it a nice sheen, and pop it in the oven to bake. The result? A super-easy, comforting chicken pie with an amazingly crispy crust.
Serious Eats / Morgan Hunt Glaze
Editor’s Note
This recipe was developed by Lev Dansky, and the foreword was written by Genevieve Yam.
