Chicken Pot Pie Recipe - Classic Comfort Food

Introduction

Chicken pot pie is a timeless dish that combines tender chicken, flavorful vegetables, and a flaky pastry crust. This comforting meal has been a favorite for generations, and its rich, savory flavors make it perfect for a cozy family dinner or a gathering with friends. In this blog post, we'll guide you through a step-by-step recipe to create a mouthwatering chicken pot pie from scratch. So let's roll up our sleeves and get cooking!

Ingredients and Kitchen Tools

To begin our culinary adventure, let's gather all the necessary ingredients and kitchen tools. Here's what you'll need:

Ingredients:

• 2 cups cooked chicken, diced
• 1 cup carrots, diced
• 1 cup frozen peas
• 1/2 cup celery, diced
• 1/3 cup onion, finely chopped
• 3 tablespoons butter
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 2 unbaked pie crusts (store-bought or homemade)

Kitchen Tools:

• Large skillet
• Mixing bowls
• Whisk
• Rolling pin
• Pastry brush
• 9-inch pie dish
• Knife
• Measuring cups and spoons

Preparing the Filling

The heart of a delicious chicken pot pie lies in its flavorful filling. Follow these steps to prepare it:

Heat the butter in a large skillet over medium heat until melted. Add the onions, carrots, and celery, and cook until they become tender, stirring occasionally.

Stir in the flour, salt, black pepper, and dried thyme. Cook for another minute to cook off the raw flour taste.

Slowly pour in the chicken broth and milk, whisking constantly to avoid lumps. Continue cooking and stirring until the mixture thickens and comes to a gentle boil.

Add the cooked chicken and frozen peas to the skillet. Stir well to combine all the ingredients. Remove the skillet from the heat, and set it aside to cool slightly.

Assembling the Chicken Pot Pie

Now that we have our delectable filling, it's time to assemble the pie. Follow these instructions:

Preheat your oven to 425°F (220°C).

Roll out one of the pie crusts on a lightly floured surface to fit your pie dish. Carefully place it into the dish, gently pressing it against the sides and bottom.

Pour the prepared filling into the pie crust, spreading it evenly.

Roll out the second pie crust and cover the filling. Seal the edges by crimping them together with your fingers or using a fork. Cut a few slits on the top crust to allow steam to escape while baking.

If desired, you can brush the top crust with a beaten egg or milk to achieve a golden-brown finish.

Baking and Serving

With the pie beautifully assembled, it's time to bake it to perfection and savor the mouthwatering aroma. Follow these final steps:

Place the pie dish on a baking sheet to catch any potential spills. This will also make it easier to handle in and out of the oven.

Bake the chicken pot pie in the preheated oven for about 30-35 minutes or until the crust turns golden brown and the filling is bubbly.

Once the pie is done, remove it from the oven and let it cool for a few minutes before serving

Bonus: Vegetarian Pot Pie Recipe

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup chopped mushrooms
• 1/4 cup all-purpose flour
• 2 cups vegetable broth
• 1 cup milk (or plant-based milk for a vegan version)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 package pre-made pie crust (or homemade if preferred)

Instructions:

Preheat your oven to 400°F (200°C).

In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic and sauté until they become translucent and fragrant.

Add the carrots and celery to the skillet and cook for another 5 minutes, until they start to soften.

Next, add the frozen peas, corn, and mushrooms to the skillet. Stir everything together and cook for an additional 2-3 minutes.

Sprinkle the flour over the vegetable mixture and stir well to coat. Cook for about a minute to cook off the raw flour taste.

Slowly pour in the vegetable broth while stirring continuously to avoid any lumps. Then add the milk, dried thyme, dried rosemary, salt, and pepper. Bring the mixture to a simmer and cook for a few minutes until it thickens slightly. Remove from heat.

Transfer the vegetable mixture to a deep pie dish or individual ramekins.

Roll out the pre-made pie crust or your homemade crust and place it over the filling, tucking in the edges. Cut a few slits in the crust to allow steam to escape.

Place the pot pie in the preheated oven and bake for about 25-30 minutes, or until the crust is golden brown and the filling is bubbling.

Remove from the oven and let it cool for a few minutes before serving.

Enjoy your delicious vegetarian pot pie! It pairs well with a side salad or roasted vegetables.