Introduction: Chicken Pot Pie is a comforting and classic dish that features a savory filling encased in a flaky, golden crust. Learn how to create this delicious meal with the following simple steps.
Understanding Pot Pie: Pot Pie is a delightful dish that typically consists of a savory filling enclosed in a pastry crust. In the case of Chicken Pot Pie, it’s a flavorful combination of cooked chicken and vegetables nestled in a rich, creamy sauce, all enclosed within a delicious crust.
Ingredients for Chicken Pot Pie:
- 1 pound of cooked and diced boneless, skinless chicken breasts
- 1/2 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1 3/4 cups chicken broth
- 2/3 cup whole milk
- 1 cup frozen peas and carrots, thawed
- 1/2 cup frozen corn, thawed
- 2 refrigerated pie crusts
Choosing the Best Crust: For the ultimate Chicken Pot Pie experience, opt for refrigerated pie crusts. Their flaky texture and buttery flavor perfectly complement the savory filling, creating a mouthwatering combination.
How to Make Chicken Pot Pie:
- Melt butter in a skillet and combine with flour, salt, black pepper, garlic powder, onion powder, and dried thyme.
- Gradually whisk in chicken broth and milk until a smooth, thickened mixture forms.
- Add cooked chicken, peas, carrots, and corn, stirring until well-coated.
- Line a pie dish with one pie crust, pour in the filling, and cover with the second crust. Seal edges and create slits for steam to escape.
- Bake until the crust is golden brown.
Perfect Pairings: To complement the rich flavors of Chicken Pot Pie, consider serving it with a crisp green salad or a side of steamed vegetables. This completes the meal, providing a well-rounded and satisfying dining experience.
Enjoy crafting and savoring your homemade Chicken Pot Pie!
Chicken Pot Pie
8
servings20
minutes50
minutesIngredients
1 pound boneless, skinless chicken breasts, cooked and diced
1/2 cup unsalted butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried thyme
1 3/4 cups chicken broth
2/3 cup whole milk
1 cup frozen peas and carrots, thawed
1/2 cup frozen corn, thawed
2 refrigerated pie crusts
Directions
- In a large skillet, melt the butter over medium heat.
- Stir in the flour, salt, black pepper, garlic powder, onion powder, and dried thyme until well combined.
- Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Continue cooking and stirring until the mixture thickens.
- Add the cooked and diced chicken, peas, carrots, and corn to the skillet. Stir well to coat the ingredients evenly.
- Remove the skillet from heat and set aside.
- Roll out one pie crust and place it into the bottom of a 9-inch pie dish.
- Pour the chicken and vegetable mixture into the pie crust.
- Roll out the second pie crust and place it over the filling. Seal the edges and cut slits in the top crust to allow steam to escape.
- Bake in the preheated oven at 425°F (220°C) for 30-35 minutes or until the crust is golden brown.
- Allow the chicken pot pie to cool for a few minutes before serving.
Notes
- For a golden and flaky crust, brush the top with a beaten egg before baking. Feel free to customize the vegetables or add herbs to suit your taste.
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