Homemade Chicken Pot Pie
Indulge in the warmth and comfort of homemade chicken pot pie, a classic dish that combines tender chicken, fresh vegetables, and a rich, creamy sauce, all encased in a flaky crust. Whether it’s a chilly evening or a family gathering, this delightful dish is sure to please everyone at the table. Follow this recipe to create a pot pie that will become a beloved staple in your home.
Ingredients
– 2 cups cooked, shredded chicken
– 1 cup carrots, diced
– 1 cup peas
– 1 cup potatoes, diced
– 1/2 cup onion, chopped
– 1/3 cup butter
– 1/3 cup all-purpose flour
– 1 3/4 cups chicken broth
– 1/2 cup milk
– 1 tsp salt
– 1/2 tsp pepper
– 1 tsp thyme
– 2 pie crusts (store-bought or homemade)
Servings and Cooking Time
This recipe makes 6 servings. Preparation time is about 30 minutes, and cooking time is approximately 30-35 minutes.
Nutritional Value
Each serving (1/6 of the pie) contains approximately:
– Calories: 350
– Protein: 20g
– Carbohydrates: 30g
– Fat: 15g
– Fiber: 3g
This nutritional breakdown is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 425°F (220°C).
2. In a large saucepan, melt butter over medium heat.
3. Add the onion and cook until translucent.
4. Stir in the carrots and potatoes, cooking for about 5 minutes.
5. Sprinkle flour over the vegetables and stir for 1 minute.
6. Gradually whisk in chicken broth and milk.
7. Add shredded chicken, peas, salt, pepper, and thyme.
8. Remove from heat and let cool slightly.
9. Roll out one pie crust into a pie dish.
10. Pour the chicken mixture into the crust and cover with the second crust.
11. Seal the edges and cut slits in the top crust.
12. Bake for 30-35 minutes or until golden brown.
13. Let cool for 10 minutes before serving.
Alternative Ingredients
You can substitute the chicken with turkey or even a mix of your favorite vegetables for a vegetarian option. Use dairy-free milk and butter for a lactose-free version. Feel free to experiment with spices for added flavor!
Serving and Pairings
Homemade chicken pot pie pairs wonderfully with a side salad or steamed vegetables. You can also serve it with crusty bread for an even heartier meal.
Storage and Reheating
Store any leftover pot pie in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven at 350°F (175°C) until warmed through. It can also be frozen for up to 2 months; just make sure to wrap it tightly.
Cooking Mistakes
- Don’t skip the cooling step for the filling; it helps prevent a soggy crust.
- Ensure the crust edges are well-sealed to avoid leaks.
- Use a deep-dish pie pan to accommodate the filling.
- Don’t overbake, which can dry out the filling.
- Be careful with seasoning; taste before adding salt.
Helpful Tips
- Use rotisserie chicken for a quicker option.
- Experiment with different vegetables for variety.
- Brush the crust with egg wash for a golden finish.
- Let the pie rest before serving to help it set.
FAQs
Can I make chicken pot pie ahead of time?
Yes, you can prepare the filling and pie crust separately a day in advance. Assemble and bake it just before serving.
What type of chicken should I use?
Cooked, shredded rotisserie chicken is a great option, but you can also use leftover chicken or poach fresh chicken breasts.
Can I use frozen vegetables?
Absolutely! Frozen mixed vegetables are a convenient alternative and will work perfectly in this recipe.
How do I prevent a soggy bottom crust?
Pre-baking the bottom crust for 10 minutes before adding the filling can help prevent sogginess.
Is there a vegetarian option for chicken pot pie?
Yes! Substitute the chicken with mushrooms and additional vegetables like zucchini and bell peppers for a hearty vegetarian pot pie.
Conclusion
Homemade chicken pot pie is a timeless dish that brings comfort and satisfaction to any meal. With its savory filling and flaky crust, it’s perfect for family gatherings or cozy nights in. Enjoy making it your own and savor every delicious bite!
Homemade Chicken Pot Pie
Ingredients
- 2 cups cooked shredded chicken
- 1 cup carrots diced
- 1 cup peas
- 1 cup potatoes diced
- 1/2 cup onion chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp thyme
- 2 pie crusts
Instructions
- Preheat your oven to 425°F (220°C).
- In a large saucepan, melt butter over medium heat.
- Add the onion and cook until translucent.
- Stir in the carrots and potatoes, cooking for about 5 minutes.
- Sprinkle flour over the vegetables and stir for 1 minute.
- Gradually whisk in chicken broth and milk.
- Add shredded chicken, peas, salt, pepper, and thyme.
- Remove from heat and let cool slightly.
- Roll out one pie crust into a pie dish.
- Pour the chicken mixture into the crust and cover with the second crust.
- Seal the edges and cut slits in the top crust.
- Bake for 30-35 minutes or until golden brown.
- Let cool for 10 minutes before serving.
