Delicious Chicken Pot Pie
Delicious Chicken Pot Pie
I’ve had a fierce craving for chicken pot pie. Earlier this fall, my husband and I sneaked away to enjoy a weekend in Bayfield. We enjoyed a quiet lunch at a funky, slow-food deli called The Fat Radish while we were there. The chicken pot pie recipe they used was the best I’d ever had; with each bite, I’d ramble on about the flavor, the texture, the consistency. So flippin’ good.
That night, I dreamed of chicken pot pie. We went back to The Fat Radish the next day, so I could indulge again, but alas… the quaint deli had a constantly rotating menu. There I stood heartbroken and S-O-L.
Since then, I’ve been on a mission to find the perfect chicken pot pie recipe. I’ve been ordering it at restaurants and experimenting at home, but nothing seemed quite right… until now.
Why You’ll Love This Recipe
This chicken pot pie is a comforting classic that brings warmth and nostalgia with every bite. The creamy filling is perfectly seasoned, and the flaky crust provides a delightful contrast. It’s a dish that’s sure to impress family and friends.
Kitchen Equipment You’ll Need
- Medium saucepan
- Large skillet
- 2-quart casserole dish
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 1 cup potato, diced
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup carrot, diced
- 1/3 cup melted margarine
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup half-and-half
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups chicken, cooked and chopped
- 2 pie crusts (either store-bought or your own recipe)
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, sauté the onion, celery, carrots, and potatoes in melted margarine for about 10 minutes until they start to soften.
- Add the flour to the sautéed mixture, stirring well. Cook for another minute, stirring constantly to avoid lumps.
- Combine the chicken broth and half-and-half in a medium saucepan. Gradually stir this mixture into the vegetable mixture.
- Cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
- Add salt and pepper to taste. Stir in the cooked and chopped chicken, mixing well.
- Pour the mixture into a shallow 2-quart casserole dish and cover with the pie crusts.
- Bake for 30-40 minutes, or until the crust is golden and flaky.
Tips for Success
- For a richer flavor, use butter instead of margarine.
- Ensure the filling is thickened before pouring it into the crust to prevent a soggy bottom.
- Let the pie cool for a few minutes before serving to allow the filling to set.
Additional Tips or Variations
- Add a pinch of thyme or rosemary for extra flavor.
- Swap the chicken for turkey if you have leftovers from a holiday meal.
- Incorporate different vegetables like peas or corn for added texture and taste.
Nutritional Highlights (Per Serving)
Calories: 520 | Protein: 30g | Carbohydrates: 45g | Fat: 22g | Fiber: 4g
Frequently Asked Questions (FAQ)
Can I use a different type of crust?
Yes, you can use puff pastry or phyllo dough if you prefer a lighter crust.
Can I make this recipe ahead of time?
Absolutely! You can prepare the filling in advance and store it in the fridge. Assemble and bake the pie when you’re ready to serve.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Conclusion
This delicious chicken pot pie is a comforting dish that’s perfect for any occasion. I invite you to give this recipe a try and let the flavors transport you to a cozy, warm place. Don’t forget to share your experience and any creative twists you’ve added in the comments below. Happy cooking!