Homemade Chicken Pot Pie
When it comes to comfort food, nothing beats a homemade chicken pot pie. This dish combines tender chicken, fresh vegetables, and a creamy sauce, all encased in a flaky crust. Perfect for chilly evenings, this recipe is sure to warm your heart and satisfy your taste buds. Whether you’re a seasoned cook or a kitchen novice, this pot pie is easy to make and even easier to enjoy. Let’s dive into the details of creating this classic dish!
Ingredients
- 2 cups cooked chicken, diced
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup onion, chopped
- 1/3 cup butter
- 1/3 cup flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon thyme
- 1 pie crust (store-bought or homemade)
Servings and Cooking Time
This recipe serves 4-6 people. Preparation time is approximately 30 minutes, and cooking time is about 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 20g protein, 15g fat, and 30g carbohydrates. This nutritional information is based on a standard serving size.
Step-by-Step Cooking Process
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt butter over medium heat.
- Add chopped onion and cook until translucent.
- Stir in flour, salt, and pepper until well combined.
- Gradually whisk in chicken broth and milk, cooking until the mixture thickens.
- Add diced chicken, carrots, peas, and potatoes to the skillet.
- Remove from heat and pour the filling into a pie dish.
- Cover the filling with the pie crust, sealing the edges.
- Cut slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes until the crust is golden brown.
Alternative Ingredients
You can substitute the chicken with turkey or even use a variety of vegetables for a vegetarian option. Additionally, dairy-free milk can be used to make the dish lactose-free.
Serving and Pairings
Serve your chicken pot pie with a fresh side salad or steamed vegetables for a balanced meal. It also pairs well with a glass of white wine or a light beer.
Storage and Reheating
Store any leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) until heated through. This dish can be frozen before baking for up to 3 months.
Cooking Mistakes
- Don’t skip the sealing of the crust; it prevents filling from leaking.
- Avoid overcooking the vegetables; they should be tender but not mushy.
- Ensure the filling is cool before adding the crust to prevent sogginess.
- Don’t forget to cut slits in the top crust for steam to escape.
- Use a deep dish to prevent overflow during baking.
Helpful Tips
- For a golden crust, brush with an egg wash before baking.
- Experiment with herbs like rosemary or parsley for added flavor.
- Make the filling ahead of time for quicker assembly.
- Consider using a combination of chicken and vegetables for a richer taste.
FAQs
Can I make chicken pot pie ahead of time?
Absolutely! You can prepare the filling a day in advance and assemble the pie just before baking. This will save time on busy days.
What can I use instead of chicken?
Turkey or even tofu can be great substitutes for chicken. You can also make a fully vegetable pot pie for a delicious vegetarian version.
How do I make my crust flaky?
Use cold butter and handle the dough as little as possible. This will keep the fat from melting and create a flaky texture.
Is it possible to freeze chicken pot pie?
Yes, you can freeze an unbaked pot pie for up to 3 months. Just bake it directly from the freezer, adding extra time to the cooking.
What kind of pan should I use?
A deep dish pie pan or a casserole dish works best for chicken pot pie to hold all the filling without spilling over.
Conclusion
Homemade chicken pot pie is a timeless dish that brings comfort and warmth to any table. With its delicious filling and flaky crust, it’s perfect for family gatherings or a cozy night in. Try this recipe today and enjoy the heartwarming flavors of home-cooked goodness!
Homemade Chicken Pot Pie
Ingredients
- 2 cups cooked chicken diced
- 1 cup carrots diced
- 1 cup peas
- 1 cup potatoes diced
- 1/2 cup onion chopped
- 1/3 cup butter
- 1/3 cup flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon thyme
- 1 pie crust store-bought or homemade
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt butter over medium heat.
- Add chopped onion and cook until translucent.
- Stir in flour, salt, and pepper until well combined.
- Gradually whisk in chicken broth and milk, cooking until the mixture thickens.
- Add diced chicken, carrots, peas, and potatoes to the skillet.
- Remove from heat and pour the filling into a pie dish.
- Cover the filling with the pie crust, sealing the edges.
- Cut slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes until the crust is golden brown.
