I have a thing for chicken pot pie but I dont like pastry. I like biscuit style or crumble type toppings they are more up my alley; like bread. This is an America's Test Kitchen recipe and you need a subscription to access it but I found a link to it here. Fair warning as with most ATK recipes there are a million ingredients/steps :)
This is the crumble topping and bake it once partially and then bake it again when you bake the pot pie.
The filling before it goes in the oven; this really has great flavor. This recipe uses a combination of tomato paste,mushrooms,soya sauce to build a great flavor base.
Before the oven with the par baked crumble.
After the oven.
Note: My only real change on this recipe is that I would actually reduce the crumble topping by half I found the bread/filling ratio a bit off. I really like the crumble bits on the second day too if you stir them in then heat the dish they almost become like dumplings.
This looks and sounds like a perfect guest main dish - easy to serve, make ahead and delicious. I went to the blog that you link to, copied the recipe and added your comments. Thanks Andrea; looks like another keeper!
Posted by: Linda A | 09/12/2011 at 12:42 AM
Hi Andrea, cool post, thanks for the recipe...
Posted by: Dan | 09/15/2011 at 12:25 PM
I agree about pastry. This looks a good alternative
Posted by: Alex | 09/15/2011 at 06:55 PM