Chicken pot pie with savory crumble topping from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • Shewi128 on November 07, 2023

    I cooked this as a make-ahead version where I made the filling the day before, then heated it up in the oven with foil on top the day of cooking. I also heated up the topping at the same time, then cooked as instructed. The flavor was more interesting and deep compared to normal chicken pot pie. The kids didn't love it due to the mushrooms, but they finished their servings.

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