ニューヨーク・タイムズのインスタグラム(nytimes) - 11月30日 02時36分

The modern chicken #potpie doesn’t have to be filled with goopy white sauce, carrots and peas. “Traditional recipes are long on starch and richness, short on flavor,” @juliamoskin writes in @nytfood. “This updated version is savory with chicken stock, herbs, and wine (no white sauce needed), easier to make, and still familiar.” Add chicken thighs rather than breasts to give the pie a bit more texture and taste. @krausfoto6 took this picture of the new take on a traditional recipe. Make sure to serve the veggies separately to avoid forcing them into the filling. Consider roasted carrots, peas with mint or buttered steamed asparagus — or all 3. Visit the link in our profile to get step-by-step instructions for the recipe and more from from @nytfood. #?

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