Chicken pot pie is a classic dish that every home cook should know how to make. This comforting and savory pie is a hearty and delicious meal that can be enjoyed any time of the year. If you’re searching for a new recipe to add to your collection, this homemade chicken pot pie is a great choice.
Ah, the timeless comfort of a well-crafted Chicken Pot Pie! This recipe embodies the essence of homely warmth and culinary satisfaction. The from-scratch flaky crust, paired with a creamy mixture of tender chicken and vibrant vegetables, elevates this classic dish to a level that's both familiar and extraordinary. It's the kind of meal that creates lasting memories and fills the air with the aroma of delicious tradition. A must-have in any home cook's repertoire!
It starts with a flaky crust made from scratch, which is filled with a creamy mixture of tender chicken, vegetables, and a rich gravy. The combination of flavors and textures creates a mouthwatering dish that’s perfect for any occasion.
Whether you’re cooking for your family, hosting a dinner party, or just looking for a cozy meal on a chilly evening, this chicken pot pie recipe is sure to be a hit. Give it a try and see for yourself why it’s a classic that never goes out of style.
Chicken Pot Pie Ingredients
To make the best chicken pot pie of your life, here are the things you’ll need:
- Chicken breasts without skin or bones, cut into cubes, are perfect for classic chicken pot pie.
- Vegetables: This chicken pot pie recipe includes the classic combination of vegetables, such as peas, carrots, onions, and celery. You may also add mushrooms or green peppers to increase the variety of vegetables.
- Butter and Flour The chicken pot pie filling begins with a roux made of butter and all-purpose flour.
- Achieve the perfect flavor with salt, pepper, and celery seed. Add more to taste.
- Chicken pot pie filling benefits from the addition of both chicken broth and milk, providing depth of flavor and a smooth consistency.
- You will need two unbaked pie crusts. Homemade Butter Flaky Pie Crust recipe is an excellent choice, but store-bought is also fine.
How to Make Chicken Pot Pie
It’s simple to make a crowd-pleasing homemade chicken pot pie. Below is the step-by-step recipe, but here’s a quick overview of what to expect:
Make the Filling
To make the filling for your chicken pot pie, start by boiling cubed chicken along with carrots, peas, and celery for about 15 minutes. Drain the mixture and set it aside. In a separate pan, cook diced onions in butter until they turn translucent. Then, add flour and seasonings to the pan and stir well. Pour in chicken broth and milk and let the mixture simmer until the filling thickens.
Fill and Bake the Pie
To prepare the chicken-vegetable pie, put the mixture in an unbaked pie crust, then pour the chicken broth mixture over it. Add the top crust, seal the edges, and cut slits on the top to let the steam escape. Bake until the pastry turns golden brown, and the filling starts to bubble.
How to Store Chicken Pot Pie
Before storing the pie, allow it to cool completely. Wrap it tightly in aluminum foil and refrigerate for three to five days. Reheat in the oven or microwave.
I can confidently recommend this dish for a healthy eating regimen. To make the recipe as healthy as possible and increase the fiber content, you can substitute regular flour with whole wheat flour. Additionally, this dish can be adapted for a gluten-free diet by using rice flour. Thanks to its balanced proportions of protein, fat, and carbohydrates, Chicken Pot Pie is an excellent option for a satisfying yet low-carb lunch, suitable even for a weight loss program.
1 To start, gather all the necessary ingredients. Then, preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
2 Combine chicken, carrots, peas, and celery in a saucepan with enough water to cover. Bring to a boil and simmer for 15 minutes. Drain and serve.
3 While the chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed
4 Gently mix chicken broth and milk into the mixture while stirring continuously.
5 Reduce heat to medium-low and simmer until thick, for 5 to 10 minutes; then remove from heat and set aside.
6 Arrange chicken and vegetables in the bottom pie crust before pouring the hot liquid mixture on top.
7 Cover the pie with the top crust, then press and crimp the edges to seal. Cut away any excess dough and use a knife to make several small slits in the top crust, allowing steam to escape.
8 Bake until the pastry is golden and the filling is bubbly. Cool before serving.
9 Make sure to serve the dish immediately and savor the taste!
For an extra layer of flavor and a golden touch, consider brushing the top crust of your Chicken Pot Pie with a simple egg wash before baking. This not only enhances the visual appeal by giving it a beautiful sheen but also adds a subtle richness to the crust. Just beat an egg and brush it over the pastry before popping it in the oven. It's a small step that makes a big difference in achieving that perfect, golden finish. Enjoy your culinary masterpiece!
