Homemade Chicken Pot Pie
Here is a delicious introduction to the recipe: Homemade chicken pot pie is the ultimate comfort food, perfect for chilly evenings or family gatherings. This savory dish combines tender chunks of chicken with a medley of vegetables, all enveloped in a rich, creamy sauce and topped with a flaky crust. Whether enjoyed fresh from the oven or reheated for leftovers, this dish is sure to warm your heart and satisfy your taste buds.
Ingredients
– 2 cups cooked chicken, shredded
– 1 cup carrots, diced
– 1 cup peas
– 1 cup potatoes, diced
– 1/2 cup onion, chopped
– 1/3 cup butter
– 1/3 cup flour
– 1 3/4 cups chicken broth
– 1/2 cup milk
– 1 tsp salt
– 1/2 tsp black pepper
– 1 pre-made pie crust
Servings and Cooking Time
This recipe serves 6 people, with a preparation time of 30 minutes and a cooking time of 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately:
– Calories: 350
– Protein: 20g
– Carbohydrates: 40g
– Fat: 15g
This is calculated for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 425°F (220°C).
2. In a large skillet, melt the butter over medium heat.
3. Add the chopped onion and sauté until translucent.
4. Stir in the flour and cook for 1-2 minutes until golden.
5. Gradually whisk in the chicken broth and milk.
6. Bring the mixture to a simmer, stirring constantly until thickened.
7. Add the shredded chicken, carrots, peas, and potatoes; mix well.
8. Season with salt and pepper to taste.
9. Pour the filling into a pie dish lined with the bottom crust.
10. Top with the second crust, sealing and cutting slits for steam.
Alternative Ingredients
You can easily substitute the chicken with turkey or even a plant-based protein for a vegetarian version. Frozen mixed vegetables can also replace fresh vegetables for convenience.
Serving and Pairings
Serve this chicken pot pie with a fresh green salad or some crusty bread for a complete meal. A light white wine or iced tea pairs wonderfully with this dish.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat in the oven at 350°F (175°C) until heated through. This dish can also be frozen for up to 2 months; just ensure it’s well-wrapped.
Cooking Mistakes
– Don’t skip the step of sealing the pie crust; it helps keep the filling inside.
– Avoid overcooking the vegetables; they should be tender but not mushy.
– Ensure the filling is thick enough before adding it to the crust.
– Use a sharp knife to cut slits in the top crust for steam to escape.
– Let the pie rest for 10 minutes after baking for easier slicing.
Helpful Tips
– Always taste the filling before sealing the pie; adjust seasoning as needed.
– Use a mix of fresh herbs for added flavor.
– Brush the top crust with egg wash for a golden finish.
– Consider adding a splash of white wine to the filling for depth.
FAQs
Can I make chicken pot pie ahead of time?
Yes, you can prepare the filling and store it separately in the fridge. Assemble and bake the pie just before serving.
What can I use instead of a pie crust?
You can use puff pastry or even biscuit dough as a topping for a different texture.
How do I know when the pot pie is done?
The pie is done when the crust is golden brown and the filling is bubbling.
Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a great time-saver and adds flavor.
Is chicken pot pie healthy?
While it can be hearty, using lean chicken and plenty of vegetables can make it a balanced meal.
Conclusion
Homemade chicken pot pie is a delightful dish that brings comfort and satisfaction to any table. With its creamy filling and flaky crust, it’s a recipe worth mastering. Enjoy this classic dish with family and friends, creating memories that will last a lifetime.
Homemade Chicken Pot Pie
Ingredients
- 2 cups cooked chicken shredded
- 1 cup carrots diced
- 1 cup peas
- 1 cup potatoes diced
- 1/2 cup onion chopped
- 1/3 cup butter
- 1/3 cup flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 pre-made pie crust
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the flour and cook for 1-2 minutes until golden.
- Gradually whisk in the chicken broth and milk.
- Bring the mixture to a simmer, stirring constantly until thickened.
- Add the shredded chicken, carrots, peas, and potatoes; mix well.
- Season with salt and pepper to taste.
- Pour the filling into a pie dish lined with the bottom crust.
- Top with the second crust, sealing and cutting slits for steam.
