Chicken Pot Pie

Bring some classic comfort and warmth to your dinner table with a lovely, creamy Chicken Pot Pie. We’re talking about a deliciously cooked chicken in a creamy vegetable sauce, all tucked under a flaky, golden-brown pie crust. Oh-so scrumptious, this dish is perfect for those cold, windy nights when all you want is a soothing and filling dinner. It’s also a great choice for casual family meals or small gatherings – serving it straight from the oven, watching the steam rise as you cut into it; that’s a moment to cherish!

Now, I’ve heard many say pot pies are difficult or time-consuming, but our recipe here cuts down on all that hassle, giving you that divine, homemade taste without the sweat. And trust me, once you taste this Chicken Pot Pie, you will forget the frozen stuff even exists. It’s that good!

With just the right balance of flavors, this pie is sure to win over your palate. Let’s have a look at the timings and the yield of this recipe.

• Preparation Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Servings: 6 portions
• Yield: 1 delicious pot pie

Now that we have an idea of what we’re diving into, let’s delve into the nitty-gritty of making our pleasurable Chicken Pot Pie.

Ingredients & Equipment You’ll Need

• 1 pound skinless, boneless chicken breast cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 unbaked pie crusts (9 inches)

For equipment: a large saucepan, a pie dish, and an oven.

The butter and flour will be used to create a roux for our creamy interior, while the chicken broth and the milk will add the desired richness to the sauce. Our veggies and chicken give engaging texture and hearty flavors to the pie. The pie crusts are essential for that flaky, crispy crown for our pie, and trust me, that’s something you don’t want to miss!

If you don’t have specific ingredients on hand, feel free to substitute green beans for peas, or turkey broth for the chicken, but do aim for the original for the best taste.

How To Make Chicken Pot Pie

1. First things first, preheat your oven to 425 degrees F (220 degrees C).
2. In your saucepan, combine together chicken, carrots, peas, and celery, adding water to cover and boil for 15 minutes, then drain and set aside.
3. In the same pan, melt the butter over medium heat and cook the onions until they���re soft and translucent. Stir in flour, salt, and pepper until well blended. Gradually stir in chicken broth and milk, simmer over medium heat until the sauce thickens.
4. Combine the sauce with the chicken mixture, then pour it into the pie crust. Cover it with the second pie crust, sealing the edges and cutting away the excess dough.
5. Bake the pie in the preheated oven for 30 to 35 minutes, or until the pastry is golden and the filling is bubbly. Cool it for 10 minutes before serving.

Tips For The Best Results

• For extra flaky crust, refrigerate your pie crust before baking.
• Allow the pie to rest before cutting into it; this allows the filling to set up.

Storage Tips

• Pot pie will keep well in the refrigerator for up to five days.
• You can also freeze it for longer storage. Thaw in the refrigerator before reheating in the oven.

Frequently Asked Questions

Q: Can I use puff pastry as the pie crust?
A: Yes, you can definitely substitute the pie crust with puff pastry. Do note that it may change the texture a bit.

Q: Is it okay to add some cheese?
A: If you enjoy the cheesy flavor, you can sprinkle some cheese on the pie crust before baking.

Q: Can I use canned veggies instead of fresh ones?
A: Definitely! Canned veggies can save cooking time, just be sure to drain them properly before use.

Q: Can I make it vegetarian?
A: Yes, you can omit the chicken and add more veggies, also using vegetable broth instead of chicken broth.

Q: How can I keep my crust from getting soggy?
A: Cooking the pie at high heat ensures that the pie crust becomes baked and flaky before the filling has a chance to soak into it.

Nutritional Facts of Chicken Pot Pie

• Calories: 495.4
• Proteins: 23.9g
• Carbohydrates: 40.1g
• Fats: 27.4g
• Sodium: 689.2mg
• Cholesterol: 69.8mg

Finally, to conclude, I must say that this Chicken Pot Pie is a versatile dish with a heartwarming, irresistible taste. Pair it with some fresh salad or mashed potatoes, and you’ve got yourself a fulfilling meal. Give it a try, and let the flavors of our Chicken Pot Pie twirl around your taste buds. Bon App��tit!