The article emphasizes the importance of homemade chicken pot pie over the frozen alternatives, highlighting that the depth of flavor in a fresh pot pie is unmatched. Chef Jesse Moore shares two critical tips: utilize a whole chicken for richer flavor, and ensure the chicken is well-cooked beforehand. This method not only enhances taste but prevents dryness often found in traditional recipes. Opting for a whole chicken, especially parts like thighs, leads to a more flavorful and satisfying dish, demonstrating a need to revive this classic recipe.
"The best part is that not only will these two tips give you the best chicken pot pie you've ever tasted, but they can also help avoid the disappointment of a dry pot pie."
"Breast meat is often too dry on its own. Thighs add a great flavor and depth to the dish with the extra fat that comes from them."
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