When you think of comfort food, few dishes can compete with the warm, fulfilling embrace of Chicken Pot Pie. This timeless classic has graced dinner tables for generations, bringing families together with its hearty ingredients and mouth-watering aroma.
Why We Love This Chicken Pot Pie Recipe
This Chicken Pot Pie recipe speaks to the very essence of what makes a meal special. It combines simplicity with rich flavors, requiring basic ingredients that you may already have in your kitchen. Not only is it a straightforward dish to prepare, but it’s also packed with nutrition, offering protein from chicken and vitamins from vegetables. This makes it a go-to option for anyone looking to satisfy their hunger while nourishing the body.
Moreover, the beauty of Chicken Pot Pie lies in its versatility. You can easily tailor the ingredients to accommodate your taste or dietary requirements, making it a dinner that everyone can enjoy. The creamy filling and flaky crust are a match made in culinary heaven, and one bite will have you savoring the flavors long after the meal is over. So, let’s dive in and explore how to make this beloved dish.
Ingredients for Chicken Pot Pie
Creating a Chicken Pot Pie is all about the ingredients you choose. Each item adds its unique flavor and texture, creating a symphony of tastes that you will love. Here’s what you will need for this delightful recipe:
- 1/2 cup (1 stick) salted butter
- 1 cup chopped yellow onion
- 1 cup diced carrots
- 1/2 cup diced celery
- 3 garlic cloves, minced
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon celery seed
- 1 teaspoon fresh thyme leaves
- 1 cup whole milk
- 2 cups chicken stock
- 2 cups frozen peas
- 3 cups shredded chicken
- 1 package frozen pie crusts (2 crusts), thawed
- 1 large egg, beaten
How to Make Chicken Pot Pie
Making Chicken Pot Pie requires building layers of flavor and textures, and it’s easier than you may think. Let’s walk through the steps to create your perfect Chicken Pot Pie.
Preheat the Oven: To kick things off, preheat your oven to 400°F with a rack positioned in the center. This ensures even cooking and a beautifully golden crust.
Cook the Vegetables: In a large skillet over medium heat, melt the butter. Once melted, toss in the chopped onion, diced carrots, and celery. Stir occasionally until the onion becomes tender and translucent, roughly about 5 minutes.
Add Garlic: Once your vegetables are ready, introduce the minced garlic to the pan. Stir this mixture until you catch the fragrant scent of garlic, taking about another minute.
Make the Roux: Next, sprinkle in the flour along with the kosher salt, black pepper, celery seed, and thyme. Stir continuously for about 2 minutes until a thick paste forms. This step is crucial as it builds the foundation for your creamy filling.
Incorporate Milk and Stock: Gradually pour in the milk, continuously stirring to blend everything together. After the milk is well combined, slowly add the chicken stock while continuing to stir until everything thickens, which should take about 3 minutes.
Mix in Peas and Chicken: Now it’s time to add the frozen peas and shredded chicken to the pan. Stir everything until well-combined. Once that’s done, remove the skillet from heat.
Prepare the Pie Crust: Take a 9-inch pie pan and line it with one of the pie crusts. Spoon the chicken filling into the crust, allowing it to form a slight mound in the center.
Add the Top Crust: Use the beaten egg to brush the edge of the bottom crust. Cover the filling with the second pie crust, sealing it securely. Crimp the edges with a fork and then cut two 2-inch slits into the top crust to allow steam to escape during baking.
Final Touches: Brush the top of the crust with the remaining beaten egg to achieve that golden finish in the oven.
Bake: Place the pie dish on a rimmed sheet pan to catch any drips, then bake your Chicken Pot Pie for 45 to 50 minutes, or until the crust turns lightly brown and the filling begins to bubble. Allow it to cool on a baking rack for 10 to 15 minutes before slicing and serving.
Cooking your Chicken Pot Pie is now complete! You’ll not only create a dish that warms the belly but also the heart.
How to Serve Chicken Pot Pie
Serving Chicken Pot Pie is all part of the joy. You can present this dish in various ways to elevate the experience:
On a Charming Dinner Plate: Once cooled, cut a generous slice of your Chicken Pot Pie and place it on a dinner plate. The slice should hold its shape, showcasing the colorful filling.
With Side Dishes: Consider serving your Chicken Pot Pie alongside a simple green salad or steamed vegetables. These will complement the richness of the pie, making for a well-rounded meal.
Garnish: A sprinkle of fresh herbs, like thyme or parsley, can add a fresh touch to your Chicken Pot Pie when serving. Not only does this enhance the visual appeal, but it also adds a fresh burst of flavor.
Personal Touch: Each diner can be given their small bowl of gravy or hot sauce on the side. This allows everyone to customize their meal according to their tastes.
Ultimately, the essence of serving Chicken Pot Pie is about bringing your loved ones to the table. It’s a meal designed for sharing, for laughter, and for making memories.
Expert Tips: Chicken Pot Pie
Creating perfect Chicken Pot Pie is an art, and having some expert tips can make your experience even better. Here are a few insights to elevate your pie game:
Quality Ingredients: Choose fresh vegetables and high-quality chicken for a more flavorful filling. Leftover roasted chicken is an excellent option, adding depth to the flavors.
Homemade Crust: While store-bought pie crusts are convenient, make an effort to try your hand at homemade pie dough. It can substantially enhance the overall taste and texture of your pie.
Flavor Variations: Feel free to experiment with herbs and spices. Adding a dash of paprika or nutmeg can introduce subtle new flavors that elevate the dish.
Thickness Matters: Make sure that your filling is thick enough before pouring it into the pie crust. A watery filling may result in a soggy bottom crust.
Cooling Time: Cutting into your Chicken Pot Pie right after baking may lead to spilling. Allow it to cool for at least 10 to 15 minutes. Doing this will help the filling set perfectly.
These tips will help you create a Chicken Pot Pie that’s not only delicious but also impressively crafted. You’ll be so pleased with your efforts that you might even become the go-to chef for all gatherings!
How to Store Chicken Pot Pie
Storing Chicken Pot Pie properly is essential for enjoying leftovers without sacrificing flavor or texture. Here’s how to do it:
Cooling: After your Chicken Pot Pie has cooled, cover the pie with plastic wrap or aluminum foil to prevent it from drying out. Let it cool at room temperature before storing.
Refrigeration: If you plan to eat it within a few days, refrigerate your Chicken Pot Pie. It can last for up to 3 to 4 days in the fridge.
Freezing: For longer storage, you can freeze your Chicken Pot Pie. Wrap it tightly in aluminum foil or place it in an airtight freezer bag. When stored correctly, it can last for about 2 to 3 months in the freezer.
Reheating: To reheat, it’s best to do so in an oven for even warming. Preheat the oven to 350°F and place the pie in it for about 30 minutes or until heated through. For individual slices, microwave for a minute or two, checking frequently.
By following these storage tips, you can ensure that each serving of Chicken Pot Pie tastes just as delightful as when it was first made.
Variations of Chicken Pot Pie
One of the best aspects of Chicken Pot Pie is the multitude of variations you can explore. Here are a few creative twists you might enjoy:
Vegetarian Chicken Pot Pie: Substitute shredded chicken with chickpeas or tofu, and use vegetable stock instead of chicken stock. This way, you can still enjoy all the creamy goodness while making it vegetarian-friendly.
Creamy Mushroom Pot Pie: Add mushrooms to the mix for a deliciously earthy flavor. They complement the chicken and veggies beautifully, adding depth to the filling.
Southern Style: Incorporate cornbread topping for a Southern twist. Not only does it provide a delightful crunch, but it also adds unique flavors that everyone will love.
Spicy Variation: Give your Chicken Pot Pie an extra kick by adding diced jalapeños or a hint of cayenne pepper. This combination brings a new layer of flavor that pairs nicely with the creamy filling.
Seafood Twist: Swap the chicken for shrimp and crab for an ocean-inspired version. This variation is lighter yet equally satisfying.
These variations open up the possibilities of Chicken Pot Pie, allowing you to explore new flavors while keeping the heart of the dish intact.
Frequently Asked Questions About Chicken Pot Pie
How do I know when Chicken Pot Pie is done?
Your Chicken Pot Pie is done when the crust is golden brown, and the filling is bubbling. If you’re unsure, use a thermometer to check that the internal temperature reaches 165°F.
Can I make Chicken Pot Pie in advance?
Yes! You can prepare the filling and assemble the pie in advance. Cover it tightly and refrigerate or freeze it until you’re ready to bake.
What can I serve with Chicken Pot Pie?
Chicken Pot Pie pairs well with a simple green salad, roasted vegetables, or even garlic bread for some extra comfort.
How long can I store leftover Chicken Pot Pie?
If stored properly in the refrigerator, Chicken Pot Pie can last about 3 to 4 days. If frozen, it can last for 2 to 3 months.
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables can add incredible flavors and textures. Just be sure to chop them to a similar size for even cooking.
Chicken Pot Pie
Equipment
- Large Skillet
- 9-inch Pie Pan
- Spatula
Ingredients
- ½ cup salted butter (1 stick)
- 1 cup chopped yellow onion
- 1 cup diced carrots
- ½ cup diced celery
- 3 cloves garlic minced
- ½ cup all-purpose flour
- 1½ tsp. kosher salt
- ½ tsp. freshly cracked black pepper
- ½ tsp. celery seed
- 1 tsp. fresh thyme leaves
- 1 cup whole milk
- 2 cups chicken stock
- 2 cups frozen peas
- 3 cups shredded chicken
- 1 package frozen pie crusts (2 crusts), thawed
- 1 large egg beaten
Instructions
- Preheat your oven to 400°F (200°C) with a rack positioned in the center.
- In a large skillet over medium heat, melt the butter. Add the chopped onion, diced carrots, and celery, stirring occasionally until the onion is tender and translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Sprinkle in the flour, kosher salt, black pepper, celery seed, and thyme. Stir continuously for about 2 minutes until a thick paste forms.
- Gradually pour in the milk, stirring continuously. Slowly add the chicken stock while stirring until the mixture thickens, about 3 minutes.
- Mix in the frozen peas and shredded chicken until well combined. Remove from heat.
- Line a 9-inch pie pan with one pie crust. Spoon the chicken filling into the crust, making a slight mound in the center.
- Brush the edge of the bottom crust with the beaten egg. Cover with the second pie crust, sealing securely, and crimp the edges. Cut two 2-inch slits in the top crust for steam to escape.
- Brush the top crust with the remaining beaten egg for a golden finish.
- Place the pie dish on a rimmed sheet pan and bake for 45-50 minutes, or until the crust is lightly browned and the filling bubbles. Allow to cool for 10-15 minutes before slicing and serving.
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