Chicken Pan Pie
I'm making chicken pot pie in a pan, which is usually still called chicken pot pie, but it shouldn't be since it really is a completely different, far superior, species with a much higher crust-to-filling ratio, making it even more savory and deeply delicious.
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Making chicken pot pie in a pan doesn't sound all that revolutionary, and it's not, since that's where many people make it anyway, but since it comes out so differently than deeper dish versions, and according to me, so much better, I decided we need to start calling it what it really is. Chicken pan pie. Which I think has a nice ring to it.
By using a shallow frying pan to construct our pie, we're not only getting a higher crust to filling ratio, but the moisture inside tends to reduce, resulting in a more intense, more flavorful, and much thicker filling. Some might say the filling gets "drier," but I don't like that word, since nothing about this is even remotely dry.
This more substantial stuffing also fuses to the crust, resulting in what are really two distinct textures – the gravy-soaked, dumpling-like layer that's fused to the filling, and the crispy top surface. Speaking of carbs, I didn't add potatoes to the mix. If I'm making the deeper, saucier, traditional version, I'll usually include them, but here, I don't think they're needed. Of course, you add whatever you're into, but no matter what that is, I really do hope you give this pie a try soon. Enjoy!
You can use store-bought or homemade chicken broth.
You can use a pinch of dried thyme instead of using fresh, just make sure you add it in with the broth.
Use 1 batch of my Buttercrust Pastry Dough.