Prepare to embark on a culinary journey that will transform your dinner table with the ultimate comfort food: Chicken Pot Pie Ala Lin! This mouthwatering masterpiece is not just another recipe—it's a warm hug wrapped in a golden, flaky crust that promises to make your taste buds dance with joy. Whether you're a busy home cook looking for a crowd-pleasing meal or a comfort food enthusiast seeking the perfect balance of creamy filling and crispy pastry, this chicken pot pie will become your new go-to recipe that'll have everyone asking for seconds!
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup cooked chicken, diced
- 1 cup carrots, diced
- 1 cup potatoes, diced
- 1/2 cup peas
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 2 pie crusts
Instructions
- Preheat your oven to 425°F (220°C). This ensures that the oven is hot enough to cook the pie crusts to a golden brown while the filling is bubbling inside.
- In a medium-sized pot, melt 1/3 cup of butter over medium heat. Once melted, stir in 1/3 cup of all-purpose flour to create a roux. Cook this mixture for about 2 minutes, stirring constantly, until it turns a light golden color.
- Gradually whisk in 1 cup of chicken broth and 1 cup of milk, ensuring there are no lumps. Continue to cook and stir until the mixture thickens and starts to bubble, about 5-7 minutes.
- Add the cooked chicken, diced carrots, diced potatoes, and peas to the thickened sauce. Stir well to combine all the ingredients. Season with salt and pepper to taste, and let the mixture simmer for an additional 5 minutes to allow the flavors to meld.
- While the filling is simmering, prepare your pie crusts. If using store-bought pie crusts, roll them out as per the package instructions. If using homemade crusts, roll out your dough on a floured surface to fit your pie dish.
- Place one pie crust into a 9-inch pie dish, pressing it gently into the bottom and up the sides. Pour the chicken and vegetable filling into the crust, spreading it evenly.
- Cover the filling with the second pie crust. Trim any excess crust hanging over the edges and pinch the edges together to seal. Cut a few slits in the top crust to allow steam to escape during baking.
- Place the pie on a baking sheet to catch any drips, and then place it in the preheated oven. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Once baked, remove the pie from the oven and let it cool for about 10 minutes before slicing. This will help the filling set slightly, making it easier to serve.
- Serve warm, and enjoy your delicious Chicken Pot Pie Ala Lin with family or friends!
Tips
- For the most tender and flavorful filling, use leftover roasted or rotisserie chicken to add extra depth of flavor.
- Ensure your roux (butter and flour mixture) is cooked thoroughly to eliminate any raw flour taste and create a smooth, creamy sauce.
- To achieve a perfectly golden and crispy crust, brush the top pie crust with an egg wash (beaten egg with a splash of water) before baking.
- Let the pot pie rest for 10-15 minutes after baking to allow the filling to set, making it easier to slice and serve.
- For a personal touch, experiment with additional herbs like thyme or rosemary in the filling to elevate the flavor profile.
- If you're short on time, you can prepare the filling a day ahead and refrigerate, making assembly quicker on the day of baking.
- Use a deep-dish pie plate to ensure you can pack in plenty of delicious filling without overflow.
- For a lighter version, you can substitute some of the milk with low-fat milk or use a mix of chicken broth and milk.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 90mg
