Chicken Pot Pie Ala Lin
Submitted by pokz
Classic double-crust chicken pot pie with a velvety thyme cream sauce, tender chicken, peas, carrots, and pearl onions. Golden, flaky, and baked until bubbling.
YIELD
6 servingsPREP
40 minCOOK
45 minREADY
85 minIf there’s a Mount Rushmore of comfort food, chicken pot pie is carved right into the granite.
This version does it right: a buttery roux gets whisked with chicken broth and whipping cream into a thick, velvety sauce seasoned with thyme and black pepper.
Fold in chunks of cooked chicken, peas, carrots, and little pearl onions, then tuck the whole filling between two layers of flaky pastry crust.
It bakes up golden and gorgeous, with that first crack of the fork releasing a curl of savory steam that smells like everything good in the world.
Kitchen Tips
- Cook the roux until it’s smooth and bubbly before adding the liquids. This eliminates any raw flour taste in the sauce.
- Use leftover roast chicken or turkey. This is one of the best ways to give yesterday’s bird a second life.
- Vent the top crust with a few slits so steam can escape. Otherwise the filling can bubble over and the crust gets soggy.
- Let the pie rest for 10 minutes after baking. The filling will set up and won’t run all over the plate when you cut into it.
Ingredients
Directions
Heat margarine in 3 quart saucepan over low heat until melted.
Stir in flour, salt, thyme and pepper.
Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Stir in broth and whipping cream; heat to boiling, stirring constantly.
Boil 1 minute, then stir in chicken, peas and carrots, and onions.
Heat oven to 425℉ (220℃). Prepare pastry. Fill bottom crust with mixture and top with top crust.
Bake 35 to 45 minutes, or until golden brown.
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