Chicken Pot Pie

Welcome to Comfort: Homemade Chicken Pot Pie

There’s nothing quite like the aroma of a homemade chicken pot pie wafting through your kitchen. This savory pie, packed with tender chicken, sweet carrots, vibrant peas, and a creamy sauce, all encased in a flaky, buttery crust, is the epitome of comfort food. While you might find pre-made versions in your grocery store’s freezer aisle, crafting your own from scratch is an experience worth savoring a thousand times over.

Why You’ll Love This Recipe

This chicken pot pie is the perfect balance of flavors and textures. The homemade crust is buttery and flaky, complementing the rich and creamy filling. It’s a dish that brings warmth and satisfaction with every bite, perfect for family dinners or cozy nights in.

Kitchen Equipment You’ll Need

• 9-inch pie pan
• Saucepan
• Mixing bowls
• Rolling pin
• Measuring cups and spoons
• Knife and cutting board
• Oven

Ingredients

• 1 pound skinless, boneless chicken breast halves – cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Step-by-Step Instructions

1. Preheat your oven to 425 degrees F (220 degrees C).
2. In a saucepan, combine the chicken, carrots, peas, and celery. Add enough water to cover them, and bring to a boil for 15 minutes. Drain and set aside.
3. In the same saucepan over medium heat, cook onions in butter until they become soft and translucent. Stir in the flour, salt, pepper, and celery seed. Gradually whisk in the chicken broth and milk. Simmer over medium-low heat until the mixture thickens. Remove from heat and set aside.
4. Place the chicken and vegetable mixture into the bottom pie crust. Pour the hot liquid mixture over the top.
5. Cover with the top crust, seal the edges, and trim any excess dough. Use a knife to make several small slits in the top crust to allow steam to escape.
6. Bake in the preheated oven for 30 to 35 minutes, or until the pastry is golden brown and the filling is bubbly. Let it cool for 10 minutes before serving.

Tips for Success

• Ensure your filling is thick enough to avoid a soggy bottom crust. If it seems too runny, simmer it for a bit longer until it thickens.
• For a homemade crust, ensure your butter is cold to achieve the flakiest texture.

Additional Tips and Variations

If you’re short on time, using store-bought pie crusts can be a convenient option. For a twist, consider adding mushrooms or swapping the chicken for turkey. This recipe is also easily adaptable to be vegetarian by using vegetable broth and omitting the chicken.

Nutritional Highlights (Per Serving)

Calories: 412 | Protein: 18.4g | Carbohydrates: 30.4g | Fat: 23.9g | Cholesterol: 54.9mg | Sodium: 517mg

Frequently Asked Questions (FAQ)

Do you have to make your own pie crust?

No, store-bought refrigerated dough works just fine. But if time allows, a homemade crust will not disappoint.

How do you make sure your bottom crust doesn’t get soggy?

The key is in the filling’s consistency. It should be thick, not soupy, to prevent it from seeping through the crust.

Can you freeze the pot pie?

Yes, you can freeze an unbaked chicken pot pie for up to two months, or prepare the filling a day in advance.

Conclusion

Our homemade chicken pot pie is a delightful dish that combines simplicity with comfort. Give this recipe a try and immerse yourself in the rewarding process of creating a meal that will bring joy to your table. We’d love to hear about your experience, so feel free to share your thoughts and any variations you tried in the comments below!