Praise the day I found this recipe for chicken pot pie. I love this recipe. It's one of my top 5 recipes I found in 2006. What sets it apart for me is the fresh thyme in the flaky crust and the hint of lemon flavor provided by the lemon zest. Also I like the leeks. The pictures I took didn't turn out very well, so I'm posting just one so you can see my cute leaf cut-outs and the other picture is from Martha's site.I do make a few changes with this recipe. I add a little more of everything and double the crust so I can make two pot pies. Then I freeze one or make it when I'm bringing someone dinner. For Bobby's sake, sometimes I cut out the mushrooms and onions and add more potatoes. Make sure the potatoes are starting to turn golden like the recipe suggests. Once I made this and the potatoes were still a little too raw by the time the filling was supposed to be cooked. It was so disappointing!
Yes, I LOVE this recipe too! Thanks for giving it to me awhile back. I will never make any other pot pie crust - the thyme in this crust is delicious. Not to mention the filling... superb. :)
ReplyDelete(Remember when I told you the story of how I used rubbed thyme instead of thyme leaves in the crust & filling when I couldn't find fresh in Kville? The entire thing turned out GREEN. How funny that I took it to Jill for dinner and made her family eat it too! She was too sweet to say it tasted like someone had dumped a pound of chopped thyme in it! Haha!)
It still was wonderful Erin! All of your food looks so good, your a talented woman.
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