Introduction
Comfort food at its finest, a homemade chicken pot pie is a warm and satisfying dish that brings together the goodness of tender chicken and fresh vegetables enveloped in a flaky crust. Perfect for family dinners or special occasions, this classic recipe is both hearty and delicious, making it a favorite among all ages. With simple ingredients and straightforward steps, you’ll be able to create a comforting meal that warms the heart and pleases the palate.
Detailed Ingredients with measures
3 cups cooked, shredded chicken
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onion
4 tablespoons butter
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
2 refrigerated pie crusts
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 30-40 minutes
Total Time: 45-55 minutes
Yield: 1 pie (serves approximately 6)
Enjoy the process of preparing this delicious chicken pot pie and savor every bite of this comforting classic!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C) to ensure it’s ready for baking the pot pie.
Step 2: Melt the Butter
In a large skillet, set over medium heat, add 4 tablespoons of butter and allow it to melt completely.
Step 3: Sauté the Vegetables
Add 1 cup of chopped celery, 1 cup of chopped carrots, and 1 cup of chopped onion to the skillet. Sauté these vegetables, stirring occasionally, until they are tender, which should take about 5-7 minutes.
Step 4: Add Seasonings
Stir in 1 teaspoon of poultry seasoning and 1 teaspoon of salt, making sure the vegetables are well coated with the seasonings.
Step 5: Incorporate Flour
Sprinkle 1/2 cup of all-purpose flour over the sautéed vegetables. Stir thoroughly to combine and cook for 1-2 minutes to eliminate any raw flour taste.
Step 6: Add Chicken Broth
Gradually pour in 2 cups of chicken broth while continuously stirring to prevent lumps from forming in the mixture.
Step 7: Stir in Heavy Cream
Add 1 cup of heavy cream to the skillet and keep stirring until the mixture begins to thicken, forming a creamy consistency.
Step 8: Mix in Shredded Chicken
Fold in 3 cups of cooked, shredded chicken, ensuring it is evenly distributed throughout the filling mixture.
Step 9: Prepare the Pie Dish
Take a 9-inch pie dish and line it with one of the refrigerated pie crusts, pressing down gently to fit it against the bottom and sides.
Step 10: Add Filling to Crust
Pour the chicken and vegetable filling into the pie crust, spreading it out evenly.
Step 11: Cover with Second Crust
Place the second pie crust over the filling. Seal the edges by crimping or fluting them to keep the filling secure inside.
Step 12: Vent the Pie
Using a sharp knife, cut several small slits in the top crust. This allows steam to escape during the baking process and prevents the crust from becoming soggy.
Step 13: Bake
Transfer the pie to the preheated oven and bake for 30-40 minutes, or until the top crust is golden brown and flaky.
Step 14: Cool Before Serving
Once baked, remove the pot pie from the oven and let it cool for a few minutes. This will make it easier to serve and allow the filling to set slightly.
Notes
Note 1: Vegetable Variations
Feel free to customize the vegetables according to your preference. Peas, corn, or green beans can be great additions.
Note 2: Chicken Options
Rotisserie chicken or leftover chicken from a previous meal works well for this recipe, saving time on preparation.
Note 3: Freezing the Pie
If desired, you can freeze the assembled pie before baking. Just ensure to wrap it tightly in foil or plastic wrap. Bake directly from frozen, adding extra time as needed.
Note 4: Serving Suggestions
This pot pie pairs wonderfully with a simple green salad or steamed vegetables for a complete meal.
Cook techniques
Sauteing Vegetables
In this recipe, vegetables such as celery, carrots, and onions are sautéed in butter to enhance their flavor and soften their texture. Sautéing involves cooking over medium heat, allowing the ingredients to become tender while retaining some crunch.
Making a Roux
Creating a roux involves sprinkling flour over sautéed vegetables and cooking it briefly to eliminate the raw taste of the flour. This technique thickens the filling for the pot pie, providing a creamy consistency when combined with chicken broth and heavy cream.
Deglazing
Gradually adding chicken broth to the roux while stirring helps to deglaze the pan, incorporating any browned bits from the sautéed vegetables. This adds flavor and ensures a smooth filling.
Baking the Pie
The pie is baked in a preheated oven at 425°F. This high temperature ensures a golden and flaky pie crust while cooking the filling thoroughly. The pie should be watched closely to avoid over-baking.
Sealing the Pie
After adding the filling, the second pie crust is placed on top, and the edges are sealed and fluted. This technique ensures that the filling remains enclosed and helps create a visually appealing finish.
Ventilation
Cutting small slits in the top crust allows steam to escape during the baking process. This prevents the pie from becoming soggy and ensures a crisp crust.
FAQ
Can I use leftover rotisserie chicken for this recipe?
Yes, using leftover rotisserie chicken is a great way to save time while adding flavor to the pot pie.
Can I make this recipe with frozen vegetables?
Yes, frozen vegetables can be used; just be sure to thaw and drain them before adding them to the skillet.
How do I know when the pie is done baking?
The pie is done when the crust is golden brown and the filling is bubbling. Check for these signs at the end of the baking time.
Can I make this pot pie ahead of time?
Yes, you can prepare the filling and assemble the pie ahead of time. Just cover and refrigerate until ready to bake, but note that the crust may not be as crisp if stored too long.
What can I substitute for heavy cream?
You can substitute heavy cream with half-and-half or whole milk, but the filling may be slightly less rich.
Can I freeze the pot pie?
Yes, you can freeze the assembled pot pie before baking. Just wrap it tightly in plastic wrap and foil. Bake it from frozen, adding additional time to the cooking process.
Conclusion
The chicken pot pie made with shredded chicken, vegetables, and a creamy filling encased in flaky pie crust is a comforting dish that celebrates wholesome ingredients. With its rich flavors and satisfying texture, it’s perfect for family gatherings or a cozy night in. This dish not only provides a delicious meal but also offers the flexibility to incorporate seasonal produce or leftover ingredients.
More recipes suggestions and combination
Chicken and Vegetable Casserole
Combine the chicken and vegetable mixture with cooked rice or pasta, top with cheese, and bake until bubbly for a hearty casserole.
Chicken Salad with Celery and Carrots
Use the cooked, shredded chicken mixed with mayo, diced celery, diced carrots, and seasonings for a refreshing chicken salad.
Chicken and Dumplings
Transform the pot pie filling into a comforting chicken and dumplings by adding biscuit dough on top and simmering for a delicious twist.
Chicken Quesadillas
Use the chicken mixture as a filling for quesadillas along with cheese and tortillas, then grill until crispy for a quick and satisfying meal.
Chicken Stir-Fry
Sauté the shredded chicken with the chopped veggies, adding soy sauce and sesame oil for a quick and flavorful chicken stir-fry.
Stuffed Bell Peppers
Mix the chicken filling with quinoa or rice, stuff it into halved bell peppers, and bake until the peppers are tender for a nutritious option.
