Homemade Chicken Pot Pie
Craving a classic comfort food? This homemade chicken pot pie recipe delivers all the warmth and flavor you desire. Packed with tender chicken, seasonal vegetables, and a rich creamy sauce, all encased in a golden, flaky crust, it’s sure to become a family favorite. Whether you’re warming up on a chilly evening or looking to impress at dinner, this dish is a delightful choice that brings everyone to the table.
Ingredients
– 2 cups cooked chicken, shredded
– 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
– 1/2 cup milk
– 1 tsp thyme
– Salt and pepper to taste
– 1 pie crust (store-bought or homemade)
Servings and Cooking Time
This recipe serves 6. Preparation time is about 20 minutes, with a cooking time of 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 320 calories, 15g fat, 30g carbohydrates, and 20g protein. This nutritional information is based on a one-person serving.
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 onions and sauté until translucent.
4. Stir in flour to make a roux, cooking for 1-2 minutes.
5. Gradually add chicken broth and milk, stirring continuously.
6. Mix in carrots, peas, potatoes, thyme, salt, and pepper.
7. Allow the mixture to simmer until thickened.
8. Pour the filling into a pie crust in a pie dish.
9. Cover with the second pie crust, sealing the edges.
10. Cut slits in the top crust for steam to escape.
11. Bake for 30-35 minutes, or until golden brown.
Alternative Ingredients
You can substitute the chicken with turkey for a post-holiday dish, or use a mix of vegetables like corn and green beans if you prefer. For a healthier option, consider using whole wheat crust or a cauliflower crust.
Serving and Pairings
This chicken pot pie pairs wonderfully with a mixed green salad or steamed vegetables. For a heartier meal, serve it alongside mashed potatoes or crusty bread.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat in the oven at 350°F (175°C) until warmed through. This dish can also be frozen before baking; just thaw and bake as directed.
Cooking Mistakes
- Not sealing the crust edges properly can lead to a messy filling.
- Overcooking the filling can make it too thick.
- Using too much liquid can result in a soggy bottom crust.
- Forgetting to cut slits in the top crust may cause it to puff up.
- Not letting the filling cool slightly before adding the crust can lead to sogginess.
Helpful Tips
- Use leftover rotisserie chicken for a quicker option.
- Chill the pie crust before rolling it out for easier handling.
- Experiment with herbs to enhance flavor.
- Cover the edges with foil if they brown too quickly.
FAQs
Can I make chicken pot pie ahead of time?
Yes, you can prepare the filling in advance and assemble the pie just before baking. This saves time on busy days.
What can I substitute for chicken?
Turkey works well, or you can make a vegetarian version using mushrooms and tofu for protein.
How do I prevent a soggy crust?
Ensure your filling is not too watery, and consider pre-baking the crust for a few minutes before adding the filling.
Can I freeze chicken pot pie?
Yes, you can freeze an unbaked pot pie. Just wrap it tightly in plastic wrap and foil.
What sides go well with chicken pot pie?
A light salad or roasted vegetables complement the richness of the pot pie beautifully.
Conclusion
Homemade chicken pot pie is not only delicious but also a comforting dish that brings warmth to any dining table. With its flaky crust and savory filling, it’s perfect for family gatherings or a cozy night in. Try this recipe and enjoy the heartwarming flavors of a classic favorite.
Homemade Chicken Pot Pie
Ingredients
- 2 cups cooked chicken shredded
- 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
- 1/2 cup milk
- 1 tsp thyme
- Salt and pepper to taste
- 1 pie crust store-bought or homemade
Instructions
- Preheat your oven to 425°F (220°C).
- In a large saucepan, melt butter over medium heat.
- Add onions and sauté until translucent.
- Stir in flour to make a roux, cooking for 1-2 minutes.
- Gradually add chicken broth and milk, stirring continuously.
- Mix in carrots, peas, potatoes, thyme, salt, and pepper.
- Allow the mixture to simmer until thickened.
- Pour the filling into a pie crust in a pie dish.
- Cover with the second pie crust, sealing the edges.
- Cut slits in the top crust for steam to escape.
- Bake for 30-35 minutes, or until golden brown.
