我们问了3位厨师如何做出最好的鸡肉派，他们给出了同一条简单建议

When I think of comfort food, one of the very first dishes that comes to mind is chicken pot pie. It's hearty, creamy, loaded with veggies, and so satisfying to eat as you break through that buttery, flaky pie crust. But what's the secret to ensuring your homemade chicken pot pie comes out perfect every time? That's where the experts come in. To find out, I spoke to Violet Witchel, creator of the viral dense bean salad and cookbook author; Tony Reed, chef and executive director of culinary at Spiceology; and Kent Rollins, chuckwagon cook and host of Outdoor Channel's Cast Iron Cowboy and Cowboy Coffee Hour. Here are their tips on how to make the best chicken pot pie. Chicken is clearly the star of the show, so the one you choose matters — but the chefs' picks varied a bit. Witchel loves to cook a spatchcocked chicken from scratch. "I use the bones to make a stock that you also use in the pie," she says. "It's a bit more time-intensive, but worth it." Reed says to take it easy on yourself and just buy a good rotisserie chicken. "Simply remove the meat from the bones and dice it for your filling," he says. Rollins has also gone the rotisserie route when he wants to save time. But he also says Cornish game hens work well, or just ordinary chicken thighs. "They have the most flavor and are cheaper than chicken breast," he says. No one wants a bland chicken pot pie. Rollins likes to season his with sage, marjoram, and even green chilies. Witchel recommends using more salt than you think you'll need, and also loves adding thyme, paprika, and lots of fresh cracked black pepper. She suggests adding "the spices directly to the roux to toast them and boost their flavor." Reed also likes thyme and black pepper, as well as sage, parsley, and garlic. "Adding an umami [note] to the equation is always a great idea, too. Mushroom powder, nutritional yeast, Parmesan, or Worcestershire [sauce] all work," Reed says. "At the end of the day if you don't want to buy all these individually, you can always lean on Spiceology Greek Freak Mediterranean blend." He also says a touch of acid is always a good idea. "Lemon juice, white wine, or even Dijon mustard can make the whole dish taste brighter without coming off as acidic," Reed says. If you're making your pie dough from scratch, both Witchel and Reed say starting with cold butter is key. "Temperature is everything," says Reed. "Keep the butter cold and don't overwork the dough. For pie crust, I want visible pieces of butter left in the dough. As those pieces of butter melt in the oven, they create steam and give you flaky layers." If you're buying store-bought pie dough, the same rules apply: Make sure it's all butter and doesn't have margarine or other fat substitutes in it. Rollins prefers a sourdough pie crust. "It's the most flavorful way to go, but I've used crispy flaky pie crust, biscuits, even croissants and store-bought pizza [dough]." Similarly, he recommends keeping the dough moist and not to roll it out too thin. Whatever crust you go with, Witchel recommends finishing it with an egg wash "for a glossy, crispy top." When you cut into your pie, the last thing you want is a runny, watery filling. "Ensure the filling is thicker than you think it should be," Reed says. "The vegetables and chicken generally release moisture during cooking, which can make the filling thin and soupy. I prefer a thicker, gravy-like consistency." He also likes to brown the aromatics and vegetables after they've been initially cooked. This can remove excess moisture and add a deeper, almost roasted flavor profile. Rollins recommends starting with fresh veggies over frozen for the same reason. All three chefs had slightly different methods for cooking their chicken pot pies. Reed starts by making the filling with a roux on the stovetop, then folds in the cooked chicken and veggies, and finishes with the rolled-out pie dough. He bakes the pie for 30 to 40 minutes at 400°F until the top crust is crispy-brown and the filling is bubbling around the edges. He also recommends resting the pie for 15 minutes before serving. Rollins prefers to make his in a Dutch oven or cast iron skillet. "Cast iron is so good to cook with and brings about a comfort food factor," he says. "Cooking time varies, but most of the time 425°F for about 25 to 30 minutes or until the crust is golden-brown [does the trick]," Rollins says. Witchel prefers mini pot pies. "I think you get the crispiest crust and best eating experience," she says. "Larger pies can fall apart. I like to bake at 350ºF for 30 to 40 minutes." How do you make your chicken pot pie? Let us know in the comments.