Indulge in the warmth and comfort of a homemade chicken pot pie. This classic dish is a favorite for its rich flavors and hearty ingredients. With a creamy filling of chicken and vegetables enveloped in a golden, flaky crust, it’s sure to become a beloved staple in your kitchen. Perfect for chilly evenings, this recipe is easy to follow and will impress your family and guests alike.
Ingredients
– 1 pound cooked chicken, shredded
– 1 cup carrots, diced
– 1 cup peas
– 1 cup potatoes, diced
– 1/2 cup celery, chopped
– 1/3 cup butter
– 1/3 cup all-purpose flour
– 1 3/4 cups chicken broth
– 1/2 cup milk
– 1 teaspoon salt
– 1/2 teaspoon pepper
– 1 teaspoon thyme
– 1 pre-made pie crust
Servings and Cooking Time
This recipe makes 6 servings. Preparation time is approximately 30 minutes, with a cooking time of 30 minutes, totaling 1 hour.
Nutritional Value
Each serving of chicken pot pie (approx. 1/6 of the pie) contains around 350 calories, 18g fat, 30g carbohydrates, and 20g protein. This nutritional value is based on a balanced diet and may vary based on specific ingredients used.
Step-by-Step Cooking Process
1. Preheat your oven to 425°F (220°C).
2. In a large saucepan, melt the butter over medium heat.
3. Add the chopped celery and diced carrots; sauté until softened.
4. Stir in the flour, salt, pepper, and thyme.
5. Gradually whisk in the chicken broth and milk, cooking until thickened.
6. Add the shredded chicken, peas, and potatoes; mix well.
7. Pour the filling into a pie dish.
8. Cover with the pre-made pie crust, sealing the edges.
9. Cut slits in the crust to allow steam to escape.
10. Bake for 30 minutes, or until the crust is golden brown.
Alternative Ingredients
Feel free to substitute the chicken with turkey or even a vegetarian option like mushrooms or tofu. You can also use frozen vegetables instead of fresh ones for convenience.
Serving and Pairings
Chicken pot pie pairs wonderfully with a crisp green salad or steamed vegetables. For a heartier meal, serve it with mashed potatoes or crusty bread to soak up the delicious gravy.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) until heated through. This dish can also be frozen for up to 2 months; just thaw it overnight in the fridge before reheating.
Cooking Mistakes
– Avoid overcooking the vegetables to keep them tender.
– Ensure the filling is not too runny before baking.
– Don’t forget to cut slits in the crust for steam to escape.
– Use a deep pie dish to hold all the filling comfortably.
– Avoid using a crust that is too thick; it should be flaky.
Helpful Tips
– Use leftover rotisserie chicken for quicker preparation.
– Experiment with herbs like rosemary or sage for added flavor.
– Brush the crust with an egg wash for a golden finish.
– Let the pie cool for 10 minutes before serving to set the filling.
FAQs
Can I make chicken pot pie ahead of time?
Yes, you can prepare the filling and crust separately, then assemble and bake when ready. This is great for meal prep.
How do I know when the pot pie is done?
The pot pie is ready when the crust is golden brown, and the filling is bubbling around the edges.
Can I use a different type of crust?
Absolutely! You can use a puff pastry, biscuit dough, or even a mashed potato topping for a different twist.
What can I do if my filling is too runny?
If the filling is too runny, you can thicken it further by simmering it on the stove or adding a cornstarch slurry before filling the pie crust.
How long will the chicken pot pie last in the fridge?
Leftover chicken pot pie can last in the fridge for up to 3 days if stored properly in an airtight container.
Conclusion
Chicken pot pie is a timeless dish that brings comfort and satisfaction to the table. With its creamy filling and flaky crust, it’s perfect for any occasion. Enjoy this recipe as a delightful family meal, and don’t hesitate to personalize it with your favorite ingredients. Happy cooking!
Chicken Pot Pie
Ingredients
- 1 pound cooked chicken shredded
- 1 cup carrots diced
- 1 cup peas
- 1 cup potatoes diced
- 1/2 cup celery chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon thyme
- 1 pre-made pie crust
Instructions
- Preheat your oven to 425°F (220°C).
- In a large saucepan, melt the butter over medium heat.
- Add the chopped celery and diced carrots; sauté until softened.
- Stir in the flour, salt, pepper, and thyme.
- Gradually whisk in the chicken broth and milk, cooking until thickened.
- Add the shredded chicken, peas, and potatoes; mix well.
- Pour the filling into a pie dish.
- Cover with the pre-made pie crust, sealing the edges.
- Cut slits in the crust to allow steam to escape.
- Bake for 30 minutes, or until the crust is golden brown.
