Description: A comforting and classic dish, this Chicken Pot Pie is filled with tender chicken, mixed vegetables, and a creamy sauce, all baked under a flaky, golden crust. It’s the perfect hearty meal for a cold day.
Ingredients:
- 1 pound skinless, boneless chicken breast halves, cubed into ½-inch pieces
- 1 cup sliced carrots, about ¼-inch thick
- 1 cup frozen green peas
- ½ cup sliced celery, about ¼-inch thick
- 6 tablespoons (¾ stick) unsalted butter
- ½ cup chopped yellow onion
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon celery seed
- 1 ½ cups chicken broth, low sodium preferred
- ½ cup whole milk
- 2 (9-inch) unbaked pie crusts, refrigerated
Preparation:
Step 1: Preheat the oven to 425 degrees F (220 degrees C). Ensure the oven rack is positioned in the center of the oven to promote even baking.
Step 2: Prepare the Chicken and Vegetables: In a medium saucepan, combine the cubed chicken, sliced carrots, frozen green peas, and sliced celery. Add enough water to cover the ingredients, generally about 4-6 cups. Bring the mixture to a boil over high heat, then reduce the heat to medium and continue to boil for 15 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C). Once cooked, remove the saucepan from the heat and carefully drain the water, ensuring you don’t lose any of the chicken or vegetables. Set the cooked chicken and vegetable mixture aside.
Step 3: Make the Cream Sauce: In a separate, medium-sized saucepan, melt the butter over medium heat. Once the butter is melted and shimmering, add the chopped onion. Cook the onion, stirring occasionally, until it becomes soft and translucent, about 5 to 7 minutes. Be careful not to brown the butter or onions.
Step 4: Thicken the Sauce: Reduce the heat to medium-low. Add the all-purpose flour to the cooked onions and butter. Stir continuously with a whisk to create a smooth roux. Cook the roux for about 1 to 2 minutes, stirring constantly, to cook out the raw flour taste. This step is crucial for achieving a smooth, non-grainy sauce.
Step 5: Incorporate Liquids: Slowly pour in the chicken broth, whisking continuously to prevent lumps from forming. Make sure the roux is fully incorporated into the broth. Then, slowly stir in the milk, continuing to whisk until the mixture is smooth and consistent.
Step 6: Season and Simmer: Add salt, black pepper, and celery seed to the sauce. Stir well to ensure the seasonings are evenly distributed. Reduce the heat to low and let the sauce simmer for about 5 to 10 minutes, or until it thickens to your desired consistency. Stir occasionally to prevent the sauce from sticking to the bottom of the pan. Remove from heat and set aside.
Step 7: Assemble the Pot Pie: Place one of the unbaked pie crusts into a 9-inch pie dish. Gently press the crust into the bottom and up the sides of the dish. Trim any excess crust hanging over the edge of the dish with a knife or kitchen shears.
Step 8: Fill the Pie: Pour the cooked chicken and vegetable mixture into the bottom pie crust, spreading it evenly across the crust. Then, pour the hot cream sauce over the chicken and vegetables, ensuring that everything is well coated.
Step 9: Top with the Crust: Carefully place the second unbaked pie crust over the filling. Trim any excess crust, leaving about a ½-inch overhang. Fold the overhanging crust under and press it against the edge of the bottom crust to seal the edges. You can crimp the edges using a fork or your fingers to create a decorative pattern.
Step 10: Vent the Crust: Using a sharp knife, cut several small slits in the top crust to allow steam to escape during baking. This will prevent the crust from puffing up too much and potentially bursting.
Step 11: Bake the Pot Pie: Place the assembled Chicken Pot Pie in the preheated oven and bake for 30 to 35 minutes, or until the pastry is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil to prevent burning.
Step 12: Cool and Serve: Once the pot pie is done, remove it from the oven and let it cool for at least 10 minutes before serving. This will allow the filling to set slightly and prevent it from being too runny. Cut into wedges and serve hot.
Why You Will Love This Recipe:
This Chicken Pot Pie recipe offers a multitude of reasons to become a favorite in your kitchen. Its comforting and familiar flavors evoke a sense of warmth and nostalgia, making it an ideal choice for family dinners or cozy gatherings. The combination of tender chicken, a medley of vegetables, and a rich, creamy sauce creates a harmonious blend of textures and tastes that is both satisfying and delightful.
Moreover, this recipe is versatile and customizable to suit your preferences. You can easily adapt the vegetables used to incorporate your favorites or what you have on hand. The use of store-bought pie crusts streamlines the process, making it accessible for even novice cooks, while still delivering a homemade taste. The recipe also offers the opportunity to impress with a beautifully golden and flaky crust.
Chicken Pot Pie is also a well-balanced meal, providing a good source of protein, carbohydrates, and essential nutrients from the vegetables. It’s a hearty and filling dish that will leave you feeling nourished and content. Plus, it’s a great way to use leftover cooked chicken or turkey, reducing food waste and making meal planning more efficient.
Serving Suggestions:
- Serve hot, straight from the oven, with a simple green salad on the side.
- Pair it with a side of steamed green beans or asparagus for added nutrients.
- Offer a dollop of sour cream or plain yogurt as a topping for extra richness.
- Serve with a side of cranberry sauce for a sweet and tangy contrast.
- For a heartier meal, serve with a side of mashed potatoes or sweet potato casserole.
- Accompany the pot pie with a warm, crusty bread roll for soaking up the delicious sauce.
Tips:
- To prevent the bottom crust from becoming soggy, blind bake it for 10 minutes before adding the filling.
- Use a high-quality chicken broth for the best flavor in the sauce.
- For a richer flavor, substitute heavy cream for some of the milk in the sauce.
- Add a splash of dry sherry or white wine to the sauce for an extra layer of complexity.
- If you don’t have celery seed, you can substitute it with a pinch of dried thyme or sage.
- To save time, use pre-cut vegetables or a bag of frozen mixed vegetables.
- For a vegetarian option, substitute the chicken with mushrooms or cubed tofu.
- Leftover Chicken Pot Pie can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Nutritional Information:
- Calories: Approximately 450-550 per serving (depending on portion size and ingredients used)
- Protein: 25-30 grams per serving
- Sodium: 600-800mg per serving (depending on the broth used)
Conclusion
This Chicken Pot Pie recipe is a guaranteed crowd-pleaser. With its comforting flavors, flaky crust, and customizable ingredients, it’s a dish that you’ll find yourself making again and again. Whether you’re looking for a cozy weeknight dinner or a special meal for a gathering, this recipe is sure to deliver. Enjoy the process of creating this heartwarming dish and savor every bite of its deliciousness. The versatility and satisfying nature of Chicken Pot Pie make it a timeless classic that will continue to bring joy to your table for years to come.
Questions and Answers About This Recipe:
Q1: Can I make this recipe ahead of time?
A: Yes, you can assemble the Chicken Pot Pie ahead of time and store it in the refrigerator for up to 24 hours before baking. However, it’s best to bake it fresh for the best crust texture. If you do refrigerate it, add about 10-15 minutes to the baking time.
Q2: Can I freeze Chicken Pot Pie?
A: Absolutely. Assemble the pot pie in a freezer-safe dish, but do not bake it. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2-3 months. When ready to bake, thaw it overnight in the refrigerator and then bake as directed, adding about 15-20 minutes to the baking time.
Q3: What can I substitute for the milk if I’m lactose intolerant?
A: You can use unsweetened almond milk, soy milk, or oat milk as a substitute for cow’s milk. These alternatives will provide a similar creaminess to the sauce without the lactose.
Q4: Can I use a different type of crust?
A: Yes, you can use puff pastry instead of pie crust for a different texture. Just make sure to adjust the baking time accordingly, as puff pastry may brown faster than pie crust. You can also use a homemade pie crust recipe if you prefer.
Q5: Can I add other vegetables to this recipe?
A: Certainly! Feel free to add other vegetables such as mushrooms, potatoes, corn, or spinach to the pot pie. Just make sure to adjust the cooking time accordingly to ensure that all the vegetables are tender. Adding diced potatoes will increase the heartiness of the dish, while mushrooms will impart an earthy flavor.
