Introduction to Chicken Pot Pie Recipe
Why Homemade Chicken Pot Pie is the Ultimate Comfort Food
If you're searching for a dish that wraps you in warmth and nostalgia, look no further than this chicken pot pie recipe. Imagine a flaky, golden crust stuffed with tender chicken and vibrant vegetables, all enveloped in a rich, creamy sauce. It’s the kind of meal that not only satisfies your hunger but also brings back fond memories of gatherings around the dinner table.
Homemade chicken pot pie elevates comfort food to an art form. According to food historians, pot pies have been beloved since the ancient Greek and Roman times, proving their timeless appeal. There’s something special about preparing it from scratch, whether you're rolling out the dough or letting it bake in the oven, filling your home with irresistible aromas.
Not only is it endlessly customizable—allowing you to use leftover turkey or seasonal veggies—but it’s also a perfect way to keep weekday meals exciting. For the best results, check out my tips on making the homemade buttery flaky pie crust here. So, grab your apron and let’s dive into this cozy, delightful recipe that’s sure to become a staple in your kitchen!
Ingredients for Chicken Pot Pie
Creating a cozy chicken pot pie recipe starts with selecting the right ingredients. Here’s a detailed breakdown of what you’ll need for that delicious filling and the homemade pie crust.
Essential Ingredients for the Pot Pie Filling
For the filling, you'll want to focus on fresh, hearty components that enhance the classic flavors:
- 1 pound (450g) skinless boneless chicken breast or thighs, cubed
- 1 cup sliced carrots (approximately two medium carrots)
- ½ cup sliced celery
- ⅓ cup unsalted butter
- ⅓ cup chopped yellow onion (about half of a small onion)
- 1 teaspoon minced garlic
- ⅓ cup all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves
- 1 and ¾ cups chicken broth/stock (opt for reduced sodium)
- ⅔ cup half-and-half
- 1 cup frozen peas for that pop of color and texture
Ingredients for the Homemade Pie Crust
If you're feeling adventurous, crafting your own pie crust elevates this dish:
- 2 crusts made from either Homemade Pie Crust or All Butter Pie Crust
- Egg wash: 1 large egg beaten with 1 tablespoon milk for that golden finish
With these ingredients lined up, you’re well on your way to making a heartwarming chicken pot pie. Happy cooking!
Preparing Chicken Pot Pie
Making a chicken pot pie from scratch is an incredibly rewarding experience, and if you follow these steps carefully, you’ll create a cozy meal that’s sure to impress! Let’s dive into the preparation of this delicious chicken pot pie recipe.
Make the Pie Crust
The heart of any great pot pie starts with the crust. Whether you opt for the homemade buttery flaky pie crust or use a pre-made version, this step is pivotal.
- Prepare your dough a day ahead if possible. This allows the fats to chill properly, ensuring a flaky texture.
- After rolling out one disc to fit your pie dish, gently tuck it in and trim the overhang, leaving a little extra for a crimped edge later.
For dough specifics, you can visit Sally's pie crust recipe, which provides excellent pointers on achieving that perfect crust.
Cook the Chicken and Vegetables
Next, let’s get our chicken and veggies ready.
- Start by combining 1 pound of cubed skinless boneless chicken breast or thighs with sliced carrots and celery in a large pot, covering them with water.
- Bring it to a boil and let it cook for about 10 minutes. This process not only cooks the chicken and vegetables but also infuses them with flavor.
Once done, drain the mixture, but hold off on discarding that flavorful water just yet — it can be transformed into an excellent broth if you need it!
Prepare the Gravy
Now for the magic that binds everything together — the gravy.
- In a skillet, melt unsalted butter and sauté chopped yellow onion and minced garlic until fragrant.
- Gradually whisk in flour, salt, pepper, and dried thyme, creating a roux. This step is crucial for thickening your gravy!
- Pour in chicken broth and half-and-half, stirring until the mixture thickens to your desired consistency. This should take around 10 minutes; taste and adjust the seasoning as needed.
Assemble the Pot Pie
With all components ready, it’s time to bring them together.
- Pour the chicken and veggie mix into your prepared pie crust, then scatter frozen peas on top before pouring the gravy evenly over everything.
- Roll out the second pie crust and cover the pie, crimping the edges for a classic look. Don’t forget to cut a few slits in the top crust for ventilation!
Bake the Pot Pie
Finally, we’re ready to bake!
- Preheat your oven to 425°F (218°C). Bake the pot pie for 32 to 38 minutes, or until golden brown.
- To prevent the edges from browning too quickly, use a pie crust shield or aluminum foil after the first 20 minutes.
Let it cool for a bit before serving; this will help the filling thicken even more. Trust me, your chicken pot pie will be the star of the meal! Enjoy those leftovers; they’re just as good the next day.
Variations on Chicken Pot Pie
Additions to Enhance Flavor
Looking to take your chicken pot pie recipe to the next level? Consider adding a few flavor boosters! Fresh herbs like parsley, rosemary, or even a pinch of celery seed can elevate the dish wonderfully. For added richness, swap half of the half-and-half with heavy cream. You might also mix in corn or mushrooms for that extra texture and taste; they complement the creamy filling beautifully.
Alternative Toppings for a Twist
Switching up the topping is an easy way to refresh your chicken pot pie. Try using biscuit dough instead of pie crust for a fluffy, flaky finish. Alternatively, a puff pastry lid can give a light and airy feel that contrasts nicely with the creamy filling. Whichever option you choose, you’re sure to impress your dinner guests! For more ideas, check out this guide on creative pot pie toppings.
Cooking Tips and Notes for Chicken Pot Pie
Creating a delicious chicken pot pie recipe is all about mastering a few simple techniques. Here are some tips to elevate your pie:
- Crust Prep: Chilling your pie dough is a must! This helps achieve that flaky, rich texture we all crave.
- Taste as You Go: Don’t shy away from adjusting seasoning. A pinch more thyme or salt can make a world of difference.
- Mix Up the Filling: Feel free to use leftover turkey or chicken ham—this is a great way to reduce food waste.
- Avoid Sogginess: If you're using a store-bought bottom crust, bake it for a few minutes before adding the filling to prevent it from getting soggy.
Happy cooking! For more guidance, you might want to check this pie crust guide for a perfect flaky crust every time!
Chicken Pot Pie Recipe
Equipment
- 9-inch pie dish
- large pot
- large skillet
- Whisk
- Rolling pin
- Pastry Brush
Ingredients
Pie Crust
- 2 crusts Homemade Pie Crust or All Butter Pie Crust
Filling
- 1 pound skinless boneless chicken breast or thighs cubed
- 1 cup sliced carrots about 2 carrots
- ½ cup sliced celery
- 5 tablespoon unsalted butter
- ⅓ cup chopped yellow onion (½ of a small onion)
- 1 teaspoon minced garlic
- ⅓ cup all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves
- 1 and ¾ cups chicken broth/stock reduced sodium recommended
- ⅔ cup half-and-half
- 1 cup frozen peas
- 1 large egg beaten with 1 tablespoon (15ml) milk for egg wash
- sprigs of fresh thyme for garnish (optional)
Instructions
Preparation
- Prepare either pie crust recipe through step 5, including chilling for at least 2 hours. I usually make the crust the night before. The pie crust recipe makes 2 crusts and you’ll be using both crusts.
- In a large pot, combine chicken, carrots, and celery. Add enough water to cover the chicken and vegetables, then place over medium-high heat. Bring to a boil, then allow to boil for 10 minutes. Remove from heat, drain, and set aside.
- In a large skillet over medium heat, combine the butter, onions, and garlic. Stirring occasionally, cook until the onions are translucent and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick. Simmer for 10 minutes.
- Preheat oven to 425°F (218°C).
- On a floured work surface, roll out one of the discs of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle about 12 inches in diameter. Carefully place the dough into a 9-inch pie dish that’s 1.5–2 inches deep. Trim the extra overhang of dough and discard.
- Spoon the chicken and vegetable mixture into the crust. Scatter the frozen peas on top. Pour/spread the gravy evenly over top.
- Roll out second half of pie crust dough. Cover the pie with the second crust and trim the extra overhang off the sides. Crimp the pie crust with a fork to seal the edges. Slice a few small slits in the top crust to allow steam to escape. Brush crust and edges with egg wash.
- Bake for 32–38 minutes or until the top of the crust is golden brown. After 20 minutes of baking, cover the edges of the crust with aluminum foil to prevent over-browning.
- Remove from the oven and cool for at least 10 minutes before serving. Leftovers keep well in the refrigerator in an airtight container for up to 5 days.
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