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Imagine chunks of chicken and vegetables in a smooth herb sauce. Add to that vision a golden, flaky crust. It's the all time great comfort food: chicken pot pie. Don't look to your freezer case for the perfect pot pie. What you'll get there is about as soggy as the weather outside. And, as delicious as it is, it's a home-style dish that restaurants rarely feature. This is one dinner you'll have to make to appreciate. The traditional recipe, with a pastry crust and filling, is more time consuming and requires more effort than many cooks can afford on weeknights, so I created a delicious version using filo dough. You'll find this paper-thin dough in the freezer case of your supermarket. Filo dough is a wonder: you can thaw it, remove a couple of sheets for the pot pie and refreeze the remainder. (Use the leftovers and follow the same technique for fruit tarts.) Just fold, butter and shape the dough into a cup. It's crisp and light. The filling is as easy as... pie, of course. Full flavored chicken thighs are browned in butter, combined with leek and dill and baked in the crust until bubbly. Recipe and article by Bev Bennett, Los Angeles Times Syndicate
Units: US | Metric
Serving Size: 1 (441 g)
Servings Per Recipe: 2