Search
by Ingredient

Chicken Pot Pie Ala Lin

StarStarStarStarHalf star

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 servings

PREP

40 min

COOK

45 min

READY

85 min

If 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

3 45
TABLESPOONS ML MARGARINE
reduced calorie
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML THYME
dried *
0.6
TEASPOON ML BLACK PEPPER
¾ 177
CUP ML CHICKEN BROTH
¾ 177
2 473
CUPS ML CHICKEN
or turkey, cooked, cut into 1 inch pieces
10 289
OUNCES ML/G GREEN PEAS
and carrots, frozen
1
X PASTRY
for 9 inch, 2 crust pie, to taste *
1 237
CUP ML ONIONS
canned, small

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 289 64% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 83mg 28%
Sodium 421mg 18%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 33g
Vitamin A 21% Vitamin C 6%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
More health news

Email this recipe