Drummond’s chicken pot pie seemed really decadent.
Her recipe calls for a store-bought pie crust and a quarter cup of cream or half-and-half to enrich the filling.
The recipe also requires 3 cups of precooked, shredded chicken. Instead of using a rotisserie chicken, I just cooked my own. I was a bit worried the added caramelized flavors and richness of a rotisserie one would overwhelm the otherwise delicate filling.
Additionally, Drummond’s recipe calls for 4 tablespoons of butter, half a cup of diced onion, half a cup of diced celery, a quarter cup of flour, 3 cups of chicken broth, a quarter teaspoon of turmeric, and an egg.
Adding a splash of white wine is optional, and she recommends using fresh thyme, salt, and pepper to taste.