To make chicken pot pie, start by preparing the filling. You can use leftover cooked chicken or boil a few chicken breasts in a pot until they’re cooked through. Then, remove the chicken from the pot, and shred it into bite-sized pieces. In a separate pan, sauté chopped onions, carrots, and celery until they’re tender. Add frozen peas, corn, or any other vegetables of your choice, and cook for a few minutes until they’re heated through. Season the mixture with salt, pepper, and herbs such as thyme or rosemary, to taste. Then, combine the chicken and vegetables, and pour in a creamy sauce made from butter, flour, chicken broth, and milk or cream. Simmer the mixture until it thickens, and then let it cool for a few minutes.
To assemble the pot pie, roll out a sheet of pie crust or puff pastry on a floured surface. Then, place the pastry over a pie dish or baking dish, and trim the excess dough. Pour the chicken filling into the dish, and then top it with another sheet of pastry. Use a knife to make a few slits in the top of the pastry, to allow steam to escape during baking. Then, brush the pastry with a beaten egg or melted butter, and sprinkle with a little salt and pepper.
Bake the chicken pot pie in a preheated oven at 400°F for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling. Let the pot pie cool for a few minutes before serving, to allow the filling to set and the pastry to crisp up. Chicken pot pie can be served as a main course, with a side salad or roasted vegetables, or as a hearty appetizer or party dish.
Chicken pot pie is a versatile dish that can be customized to suit a range of dietary needs and preferences. For a vegetarian version, you can substitute the chicken with tofu or tempeh, and use vegetable broth instead of chicken broth. You can also use gluten-free pie crust or pastry, and skip the dairy in the creamy sauce by using a plant-based milk or cream substitute. Chicken pot pie is a delicious and satisfying meal that can be enjoyed all year round.
- 2 pie crusts (store-bought or homemade)
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 3 cups cooked chicken, shredded or cubed
- 1 cup frozen peas
- 1 cup frozen carrots
- 1/2 cup chopped onion
- 1 beaten egg for brushing the crust
- Preheat the oven to 400°F (200°C).
- Roll out one of the pie crusts and fit it into a 9-inch (23 cm) pie dish. Set aside.
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the chicken broth and milk, whisking constantly, until the mixture is smooth and starts to thicken.
- Add the salt, black pepper, and dried thyme to the sauce, and continue to whisk until the sauce thickens enough to coat the back of a spoon.
- Add the cooked chicken, frozen peas, frozen carrots, and chopped onion to the sauce. Stir to combine everything, and then pour the mixture into the prepared pie crust.
- Roll out the second pie crust and place it over the top of the filling. Use a knife to trim off any excess dough, and then crimp the edges of the pie crust together to seal.
- Cut a few slits in the top of the pie crust to allow steam to escape. Brush the top of the pie crust with the beaten egg.
- Bake the Chicken Pot Pie for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling. Let the pie cool for 5 to 10 minutes before serving.
Enjoy your classic and delicious homemade Chicken Pot Pie!
Leave a Comment