Introduction
This comforting chicken pot pie combines tender chicken with a creamy, flavorful filling nestled beneath a flaky crust. It’s a perfect dish for a cozy night in, offering a balance of hearty ingredients and savory spices that come together to create a warm and satisfying meal.
Detailed Ingredients with measures
1 tablespoon olive oil
2 tablespoons unsalted butter
1 cup diced yellow onion
1 cup diced carrots
1 cup diced celery
2 cloves garlic, minced
1 cup sliced mushrooms
1 cup frozen peas
3 cups cooked chicken, cubed or shredded
1/3 cup all-purpose flour
1 cup chicken broth
1/2 cup dry white wine (or additional chicken broth)
1/2 cup heavy cream
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 refrigerated pie crust
1 egg, beaten with 1 tablespoon water (for egg wash)
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings
Directions
1. Preheat the oven to 400°F.
2. In a large skillet over medium heat, heat the olive oil and melt the butter.
3. Add the diced onion, carrots, and celery to the skillet. Sauté for about 5 minutes until the vegetables begin to soften.
4. Stir in the minced garlic and sliced mushrooms. Cook for an additional 2-3 minutes.
5. Sprinkle the flour over the vegetables, stirring continuously for 1-2 minutes to cook out the raw flour taste.
6. Gradually pour in the chicken broth and white wine, stirring constantly to prevent lumps.
7. Add the heavy cream, salt, pepper, thyme, and basil. Stir to combine and let the mixture simmer for 5-7 minutes until it thickens.
8. Add the cooked chicken and frozen peas to the skillet. Stir to combine and cook for an additional 2 minutes.
9. Transfer the mixture to a 9×13-inch baking dish, spreading it evenly.
10. Unroll the refrigerated pie crust and place it over the filling. Trim any excess crust and tuck the edges under.
11. Brush the top of the pie crust with the egg wash.
12. Cut a few small slits in the crust to allow steam to escape.
13. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
14. Remove from the oven and let it cool for a few minutes before serving.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 400°F.
Step 2: Prepare the Skillet
In a large skillet over medium heat, heat the olive oil and melt the butter.
Step 3: Sauté the Vegetables
Add the diced onion, carrots, and celery to the skillet. Sauté for about 5 minutes until the vegetables begin to soften.
Step 4: Add Garlic and Mushrooms
Stir in the minced garlic and sliced mushrooms. Cook for an additional 2-3 minutes.
Step 5: Incorporate Flour
Sprinkle the flour over the vegetables, stirring continuously for 1-2 minutes to cook out the raw flour taste.
Step 6: Add Liquids
Gradually pour in the chicken broth and white wine, stirring constantly to prevent lumps.
Step 7: Stir in Cream and Seasonings
Add the heavy cream, salt, pepper, thyme, and basil. Stir to combine and let the mixture simmer for 5-7 minutes until it thickens.
Step 8: Mix in Chicken and Peas
Add the cooked chicken and frozen peas to the skillet. Stir to combine and cook for an additional 2 minutes.
Step 9: Transfer to Baking Dish
Transfer the mixture to a 9×13-inch baking dish, spreading it evenly.
Step 10: Prepare the Pie Crust
Unroll the refrigerated pie crust and place it over the filling. Trim any excess crust and tuck the edges under.
Step 11: Apply Egg Wash
Brush the top of the pie crust with the egg wash.
Step 12: Create Steam Vents
Cut a few small slits in the crust to allow steam to escape.
Step 13: Bake
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
Step 14: Cool and Serve
Remove from the oven and let it cool for a few minutes before serving.
Notes
Note 1: Vegetable Variations
Feel free to substitute or add other vegetables such as bell peppers or corn based on your preference.
Note 2: Chicken Options
You can use rotisserie chicken or leftover cooked chicken for convenience.
Note 3: Gluten-Free Option
For a gluten-free version, use a gluten-free flour blend and ensure your pie crust is gluten-free.
Note 4: Storage
Leftovers can be refrigerated for up to 3 days or frozen for future meals.
Cook Techniques
Sautéing Vegetables
Sautéing involves cooking food quickly in a small amount of fat over relatively high heat. In this recipe, the diced onion, carrots, and celery are sautéed to soften them and enhance their flavors before adding other ingredients.
Cooking Flour
Cooking flour helps remove its raw taste. In this recipe, flour is sprinkled over the sautéed vegetables and stirred to create a roux, which will help thicken the sauce.
Deglazing
Deglazing involves adding liquid to a hot pan to loosen browned bits stuck to the bottom, which enhances flavor. Here, chicken broth and white wine are added gradually to the skillet after cooking the flour.
Simmering
Simmering is a gentle cooking method where a liquid is heated just below boiling. The mixture of chicken broth, white wine, and cream is simmered to thicken and combine flavors.
Combining Ingredients
This technique involves carefully mixing in all ingredients to ensure a cohesive dish. In this recipe, cooked chicken and frozen peas are added after the sauce has thickened, ensuring they are evenly distributed.
Preparing Pie Crust
Preparing a pie crust includes rolling it out, positioning it over the filling, and trimming excess. Making sure to tuck the edges under creates a neat appearance and prevents burning.
Egg Washing
Egg washing is the process of brushing a mixture of beaten egg and water over the crust before baking. This gives the pie crust a beautiful golden-brown finish.
Baking
Baking is cooking food by surrounding it with dry heat, typically in an oven. In this recipe, the pie is baked until the crust is golden and the filling is bubbling, indicating that it is fully cooked.
FAQ
Can I use different types of meat in this recipe?
Yes, you can substitute the chicken with turkey, beef, or even a vegetarian protein like tempeh or tofu.
What can I use instead of heavy cream?
You can substitute heavy cream with half-and-half, sour cream, or a plant-based cream alternative for a lighter version.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Can I freeze this dish?
Yes, this dish can be frozen. It’s best to freeze it before baking. Wrap well and store in a freezer-safe container for up to 3 months.
Is there a vegetarian version of this recipe?
Yes, you can make a vegetarian version by replacing chicken with more vegetables or legumes and using vegetable broth instead of chicken broth.
Conclusion
This delicious chicken pot pie brings together the comforting flavors of tender chicken, vibrant vegetables, and a creamy sauce, all enveloped in a perfectly baked crust. It’s a wonderful dish to warm the heart and satisfy the taste buds, perfect for family dinners or gatherings. Whether enjoyed fresh from the oven or as leftovers, it promises to be a delightful meal.
More recipes suggestions and combination
Vegetable Pot Pie
Substitute chicken with a mix of your favorite vegetables like potatoes, broccoli, and bell peppers for a hearty vegetarian option.
Chicken and Mushroom Risotto
Use the same ingredients (chicken, mushrooms, and onions) to create a creamy risotto, replacing the pie crust with Arborio rice and chicken broth.
Chicken Soup with Dumplings
Transform the filling into a comforting chicken soup by adding dumplings made from flour, butter, and milk for a cozy twist.
Shepherd’s Pie
Swap out the pie crust for mashed potatoes on top, layering with a similar chicken and vegetable mixture, and bake until golden.
Chicken Enchiladas
Use the same chicken and vegetable mixture wrapped in tortillas, topped with enchilada sauce and cheese, then baked for a flavorful Mexican twist.
