Warm, savory, and utterly satisfying, chicken pot pie is a classic dish that never fails to please. With its flaky crust and rich filling of chicken, vegetables, and creamy sauce, this recipe is perfect for a family dinner or a special occasion. Follow along as we guide you through creating this comforting dish that encapsulates the essence of home-cooked goodness.
Ingredients
– 1 lb boneless chicken breast, cooked and diced
– 1 cup carrots, diced
– 1 cup peas
– 1 cup celery, diced
– 1/2 cup onion, chopped
– 1/3 cup butter
– 1/3 cup all-purpose flour
– 1 3/4 cups chicken broth
– 2/3 cup milk
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp garlic powder
– 2 pie crusts (store-bought or homemade)
Servings and Cooking Time
This recipe yields 6 servings. Preparation time is approximately 30 minutes, and cooking time is about 30-45 minutes.
Nutritional Value
Nutritional value per serving (1 slice): Calories: 320, Protein: 20g, Carbohydrates: 30g, Fat: 15g, Fiber: 3g. This is based on one serving size.
Step-by-Step Cooking Process
1. Preheat the oven to 425°F (220°C).
2. In a large saucepan, melt butter over medium heat.
3. Add onion, celery, and carrots; cook until tender.
4. Stir in flour and cook for 1 minute.
5. Gradually add chicken broth and milk, stirring constantly.
6. Cook until the mixture thickens, then add chicken and peas.
7. Season with salt, pepper, and garlic powder.
8. Pour the filling into a pie crust in a pie dish.
9. Top with the second pie crust, sealing the edges.
10. Cut slits in the top crust to allow steam to escape.
11. Bake in the preheated oven for 30-35 minutes or until golden brown.
12. Let it cool for a few minutes before serving.
Alternative Ingredients
Feel free to substitute the chicken with turkey for a post-holiday dish. You can also use frozen vegetables or different herbs for added flavor, such as thyme or rosemary.
Serving and Pairings
Chicken pot pie pairs beautifully with a simple green salad or steamed vegetables. A glass of crisp white wine also complements the flavors wonderfully.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat in the oven at 350°F (175°C) until heated through. Chicken pot pie can be frozen for up to 2 months; just thaw overnight before reheating.
Cooking Mistakes
– Don’t skip the seasoning; it enhances flavor.
– Avoid overcooking vegetables to retain their texture.
– Ensure the filling is thick enough before adding the crust.
– Seal the pie crust properly to prevent leakage.
– Let it cool before slicing to maintain shape.
– Use a sharp knife to cut the crust for clean edges.
Helpful Tips
1. For a golden crust, brush it with egg wash before baking.
2. Experiment with different vegetables based on seasonal availability.
3. Consider adding a splash of white wine to the filling for depth.
4. Use a deep dish for extra filling and crust.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a great time-saver and adds flavor. Just shred it and combine with the other ingredients.
How can I make the crust from scratch?
To make a homemade crust, combine 2 1/2 cups flour, 1 cup cold butter, and 1/2 tsp salt. Add ice water until it forms a dough, then chill before rolling out.
What vegetables can I add to the pot pie?
You can add vegetables like corn, green beans, or mushrooms. Feel free to customize based on your preferences!
Is it possible to make this ahead of time?
Yes, you can prepare the filling a day in advance and assemble the pie just before baking for convenience.
Can I freeze the chicken pot pie?
Yes, it freezes well. Assemble the pie, cover it tightly, and freeze. Bake from frozen; it may take longer to cook through.
Conclusion
Chicken pot pie is a timeless comfort food that brings warmth and satisfaction to any table. With its flaky crust and hearty filling, this recipe is sure to become a family favorite. Enjoy making and sharing this delightful dish with loved ones!
Chicken Pot Pie Recipe
Ingredients
- 1 lb boneless chicken breast cooked and diced
- 1 cup carrots diced
- 1 cup peas
- 1 cup celery diced
- 1/2 cup onion chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 2 pie crusts store-bought or homemade
Instructions
- Preheat the oven to 425°F (220°C).
- In a large saucepan, melt butter over medium heat.
- Add onion, celery, and carrots; cook until tender.
- Stir in flour and cook for 1 minute.
- Gradually add chicken broth and milk, stirring constantly.
- Cook until the mixture thickens, then add chicken and peas.
- Season with salt, pepper, and garlic powder.
- Pour the filling into a pie crust in a pie dish.
- Top with the second pie crust, sealing the edges.
- Cut slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes or until golden brown.
- Let it cool for a few minutes before serving.