When it comes to comfort food, few dishes can rival the timeless appeal of Chicken Pot Pie. This beloved recipe combines tender pieces of chicken, vibrant vegetables, and a rich, creamy sauce, all encased in a flaky, golden crust. Perfect for chilly evenings or family gatherings, Chicken Pot Pie not only satiates your hunger but also warms your heart with each delicious bite.
Why We Love This Chicken Pot Pie Recipe
Chicken Pot Pie is more than just a meal; it’s a nostalgic dish that brings back memories of family dinners and home-cooked comfort. The combination of flavors packs in the simplicity of wholesome ingredients while offering the satisfaction of a hearty meal. You’ll appreciate how easy it is to prepare, even if you are new to cooking. Whether you enjoy it on a brisk winter day or as a delightful weeknight dinner, this Chicken Pot Pie recipe provides a sense of warmth and togetherness. Plus, its versatility makes it suitable for all tastes – you’re not just cooking; you are creating treasured moments.
Ingredients about Chicken Pot Pie
If you’re eager to whip up your Chicken Pot Pie, you’ll need to gather the following ingredients.
- 1 recipe Homemade pie dough, chilled
- 1 pound boneless skinless chicken breasts
- 1/3 cup butter
- 1/2 cup celery, sliced
- 1/3 cup onion, chopped
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon celery seed
- 1/2 teaspoon garlic powder
- 1 teaspoon chicken bouillon paste (or 1 bouillon cube)
- 1 cup milk
- 8 ounces frozen mixed vegetables (carrots, peas, green beans, corn)
- 1 egg
- 1 tablespoon milk (for egg wash)
How to Make Chicken Pot Pie Directions
Creating a Chicken Pot Pie from scratch is simpler than you might think. Follow these straightforward steps, and you’ll have a delightful dish ready in no time.
Begin by seasoning the chicken breasts with salt and pepper. Place the seasoned chicken in a large saucepan, cover with water, and let it simmer until cooked through. This should take about 15-20 minutes. Once done, remove the chicken from the pot and chop it into bite-sized pieces. Remember to save about 1 3/4 cups of the water for later use.
In the same saucepan, melt the butter over medium heat. Add the chopped onions and sliced celery, cooking until they become soft. This gives your dish an aromatic base. Next, stir in the all-purpose flour, salt, black pepper, garlic powder, bouillon, and celery seed. This mixture creates a flavorful roux that will give your filling a creamy texture.
Gradually add the reserved cooking water and milk to the roux. Stir continuously as it simmers to thicken. This should take around 5-10 minutes. Once it’s thickened to your liking, add the chopped chicken and frozen mixed vegetables. Taste your filling for seasoning and adjust as necessary. Set it aside to cool.
Preheat your oven to 425°F (220°C). Roll out your pie crust to fit the bottom of your pie pan and gently place it inside. Pour your cooled chicken filling into the crust, spreading it evenly. Roll out the top crust, gently place it over the filling, and seal the edges. To allow steam to escape, cut slits in the top crust.
For a beautiful finish, whisk together one egg with a tablespoon of milk to create an egg wash. Brush this mixture over the top crust for that enticing golden color. Bake your pie for 40-50 minutes or until the crust is golden brown and bubbly.
Once it’s out of the oven, allow your Chicken Pot Pie to cool for about 15-20 minutes before serving. This waiting period helps the filling set, making it easier to slice.
How to Serve Chicken Pot Pie
Serving Chicken Pot Pie is just as exciting as making it. You can enjoy this fabulous dish straight from the oven or pair it with sides for a complete meal. Here are some ideas on how to serve it:
- Serve it warm, directly from the pie dish, allowing portions to be scooped out easily.
- Add a side of fresh salad or steamed vegetables for a balanced meal.
- Consider pairing it with light bread or rolls for extra comfort.
- For an elegant touch, garnish your pie slices with fresh herbs like parsley or thyme.
Your family and friends will be delighted as they savor big, hearty slices of Chicken Pot Pie. Each slice encapsulates the essence of warmth and comfort, making it a memorable meal.
Expert Tips: Chicken Pot Pie
To elevate your Chicken Pot Pie, consider implementing the following expert tips:
Use Rotisserie Chicken: If you’re short on time, rotisserie chicken is an excellent alternative. It’s pre-cooked, flavorful, and helps speed up the preparation.
Customize Your Vegetables: Feel free to experiment with different vegetables like spinach, corn, or mushrooms. This can enhance the flavor and nutrition of your pot pie.
Infuse Flavor: Add herbs like thyme, rosemary, or even a dash of lemon juice for a brighter flavor profile. These simple additions can transform your dish.
Make It Ahead: This dish can be prepared in advance. Assemble your pot pie and refrigerate it before baking. Just remember to increase baking time if it’s cold from the fridge.
Check for Doneness: Ovens can vary, so watch your pie closely as it bakes. You want the crust to be golden brown and the filling to be bubbling.
How to Store Chicken Pot Pie
If you find yourself with leftovers, storing your Chicken Pot Pie is simple and keeps it tasting great for future meals.
Refrigeration: Once completely cooled, cover your pot pie with plastic wrap or aluminum foil. It can last in the fridge for up to 3-4 days.
Freezing: To freeze, wrap the pot pie tightly in plastic wrap and then in aluminum foil. It will maintain its quality for up to 3 months. When ready to enjoy, thaw it overnight in the fridge before reheating.
When reheating, ensure that the internal temperature reaches 165°F for safety. You can reheat in the oven for a crisp crust or in the microwave for quicker results.
Variation of Chicken Pot Pie
Although the classic Chicken Pot Pie recipe is delightful on its own, you can alter it to suit different tastes and preferences. Here are some fun variations:
Creamy Mushroom Chicken Pot Pie: Incorporate sautéed mushrooms into the filling for an earthier flavor and a umami twist.
Vegetable-Only Pot Pie: For a vegetarian option, skip the chicken and load up on an array of fresh vegetables mixed in the creamy sauce.
Spicy Chicken Pot Pie: Add a kick by including diced jalapeños or a sprinkle of cayenne pepper.
Herbed Crust: Try adding dried herbs, like thyme or rosemary, to your pie dough. This adds an aromatic flavor to the crust itself.
Individual Pot Pies: Instead of a large pie, use ramekins to create individual pot pies, which can be fun for dinner parties or family meals.
With creativity, you can customize your Chicken Pot Pie to satisfy everyone at the table.
FAQ
What is Chicken Pot Pie?
Chicken Pot Pie is a savory pie filled with cooked chicken, vegetables, and a creamy sauce within a flaky crust. It’s considered classic comfort food.
How can I make my Chicken Pot Pie healthier?
To make it healthier, consider using whole wheat crust, reducing the butter, or filling it with more vegetables. Additionally, you could use low-fat milk or a milk alternative.
Can I make Chicken Pot Pie ahead of time?
Absolutely! You can prepare your Chicken Pot Pie and refrigerate it before baking. It’s ideal for busy nights when you want a homemade dinner without the hassle of cooking from scratch.
What vegetables are best for Chicken Pot Pie?
Common vegetables for Chicken Pot Pie include carrots, peas, corn, celery, and potatoes. However, feel free to use your favorites based on personal taste.
How long does Chicken Pot Pie last in the fridge?
When stored properly, Chicken Pot Pie can last up to 3-4 days in the fridge.
Chicken Pot Pie
Equipment
- Large Pot
- Skillet
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 recipe Homemade pie dough chilled
- 1 lb. boneless skinless chicken breasts
- 1/3 cup butter
- 1/2 cup celery sliced
- 1/3 cup onion chopped
- 1/3 cup all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. celery seed
- 1/2 tsp. garlic powder
- 1 tsp. chicken bouillon paste (or 1 bouillon cube)
- 1 cup milk
- 8 oz. frozen mixed vegetables (carrots, peas, green beans, corn)
- 1 Tbsp. milk for egg wash
Instructions
- Season the chicken breasts with salt and pepper. Simmer in a large saucepan covered with water until cooked through (15-20 minutes). Remove, chop, and reserve 1 3/4 cups of the cooking water.
- In the same saucepan, melt butter over medium heat. Add onions and celery, cooking until soft, then stir in flour, salt, black pepper, garlic powder, bouillon, and celery seed.
- Gradually stir in reserved cooking water and milk, simmering until thickened (5-10 minutes). Add chopped chicken and mixed vegetables.
- Preheat the oven to 425°F (220°C). Roll out the pie crust and fit it into a pie pan. Pour in the cooled chicken filling and cover with the top crust, sealing the edges.
- Cut slits in the top crust for steam to escape. Brush with egg wash made from beaten egg and milk.
- Bake for 40-50 minutes until golden brown and bubbly. Let cool for 15-20 minutes before serving.
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