Chicken Pot Pie Recipe
Chicken Pot Pie Recipe
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Chicken Pot Pie Recipe
This Chicken Pot Pie Recipe is a comforting, savory dish packed with tender chicken, veggies, and a creamy filling, all encased in a flaky golden pie crust. Perfect for family dinners, this hearty recipe is easy to make and will surely become a staple in your kitchen.
Description
Chicken pot pie recipe is a timeless classic that has been beloved by families for generations. Known for its rich, creamy filling made from tender chicken, vegetables, and a flavorful gravy, it’s all wrapped up in a golden, flaky crust. The beauty of a chicken pot pie lies not just in its flavor but in its versatility. You can use leftover chicken, customize the vegetables, and even switch up the seasonings to suit your family’s preferences.
Making Chicken Pot Pie Recipe from scratch is a rewarding experience. The aroma of the pie baking in the oven fills your home with a sense of warmth and comfort, making it an ideal dish for any occasion, especially colder weather or a busy weeknight when you need something satisfying. Whether you’re preparing it for a family dinner or serving it to guests, this recipe is guaranteed to impress.
One of the best things about making your own Chicken Pot Pie Recipe is that you have control over the ingredients. You can use fresh chicken breasts, frozen peas, carrots, and a variety of seasonings to bring out the dish’s natural flavors. The creamy sauce is thickened with a simple roux, made by combining flour and butter, which is then mixed with chicken broth and cream to achieve that perfect texture.
This recipe is not just about the taste; it’s about the experience of making a dish that has been passed down for generations. From the first bite to the last, every step in preparing this chicken pot pie reminds you of home, warmth, and the joy of sharing a meal with loved ones.
If you’re looking for an easy and comforting meal to make for your family, this chicken pot pie recipe is the perfect choice. It can be prepared in advance and baked later, making it a great option for busy evenings. The pie can also be frozen, so you can enjoy it at any time, without the extra effort.
In terms of variations, you can always adjust the vegetables based on your preferences. Some people like to add potatoes, mushrooms, or even a bit of corn to their chicken pot pie. The options are endless, so feel free to make this dish your own. Whether you’re using a homemade crust or a store bought one, this recipe will deliver a creamy, delicious filling that will have everyone coming back for seconds.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 cup carrots, diced
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 pre made pie crust (or homemade, if preferred)
- 1 egg (for egg wash, optional)
Instructions
- Prepare the Filling: In a large saucepan, melt butter over medium heat. Add onions and garlic and sauté for 2-3 minutes until soft and fragrant. Add the diced carrots and cook for another 5 minutes, until they start to soften.
- Make the Roux: Sprinkle the flour over the vegetables and stir to combine. Cook for another 2 minutes to eliminate the raw flour taste.
- Add the Liquids: Slowly whisk in the chicken broth and heavy cream. Continue stirring to prevent lumps from forming. Allow the mixture to come to a simmer, thickening to a creamy consistency. Stir in the peas, chicken, thyme, rosemary, salt, and pepper. Taste and adjust the seasoning as needed.
- Assemble the Pie: Preheat your oven to 375°F (190°C). Roll out your pie crust and fit it into a 9-inch pie dish. Pour the chicken mixture into the crust. Place the second pie crust on top, trimming any excess. Pinch the edges together to seal and make a few slits in the top for steam to escape.
- Bake the Pie: Brush the top of the crust with a beaten egg for a golden finish. Bake the pie for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and Serve: Allow the chicken pot pie to cool for 10 minutes before slicing. Serve warm and enjoy!
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Chicken Pot Pie Recipe
Ingredients
- 2 cups cooked chicken shredded or diced
- 1 cup frozen peas
- 1 cup carrots diced
- 1/2 cup onion chopped
- 3 cloves garlic minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 pre-made pie crust or homemade, if preferred
- 1 egg for egg wash, optional
Instructions
- repare the Filling: In a large saucepan, melt butter over medium heat. Add onions and garlic and sauté for 2-3 minutes until soft and fragrant. Add the diced carrots and cook for another 5 minutes, until they start to soften.
- Make the Roux: Sprinkle the flour over the vegetables and stir to combine. Cook for another 2 minutes to eliminate the raw flour taste.
- Add the Liquids: Slowly whisk in the chicken broth and heavy cream. Continue stirring to prevent lumps from forming. Allow the mixture to come to a simmer, thickening to a creamy consistency. Stir in the peas, chicken, thyme, rosemary, salt, and pepper. Taste and adjust the seasoning as needed.
- Assemble the Pie: Preheat your oven to 375°F (190°C). Roll out your pie crust and fit it into a 9-inch pie dish. Pour the chicken mixture into the crust. Place the second pie crust on top, trimming any excess. Pinch the edges together to seal and make a few slits in the top for steam to escape.
- Bake the Pie: Brush the top of the crust with a beaten egg for a golden finish. Bake the pie for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and Serve: Allow the chicken pot pie to cool for 10 minutes before slicing. Serve warm and enjoy!
Notes
- For a Homemade Crust: You can make your own pie crust from scratch using flour, butter, and cold water. For an extra buttery taste, you can use half butter and half shortening.
- Freezing Tip: This chicken pot pie can be assembled ahead of time and frozen before baking. Just cover the pie tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. Bake directly from the freezer, adding an extra 10-15 minutes to the baking time.
- Vegetable Variations: Feel free to add or swap vegetables based on your preferences. Potatoes, corn, or green beans can be great additions.
- Leftovers: The pie keeps well in the fridge for 3-4 days. Reheat in the oven to maintain the crispy crust.
