Classic Chicken Pot Pie

Classic Chicken Pot Pie is a comforting and hearty dish that brings together tender chicken, savory vegetables, and a rich, creamy sauce all enveloped in a flaky pie crust. This beloved recipe is perfect for family dinners or cozy gatherings, ensuring everyone leaves the table satisfied.

Ingredients

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, diced
1 small onion, chopped
2 cloves garlic, minced
2 cups frozen mixed vegetables (carrots, peas, corn)
1/4 cup all-purpose flour
1 cup chicken broth
1 cup milk
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1 pre-made pie crust (or 2 if using a top and bottom crust)
1 egg, beaten for egg wash

Directions

1. Preheat your oven to 425°F (220°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until no longer pink in the center. Remove from the skillet and set aside.
3. In the same skillet, add the chopped onion and minced garlic, cooking until softened, about 3 minutes.
4. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and milk, cooking until the sauce thickens.
5. Add the cooked chicken, frozen vegetables, thyme, rosemary, salt, and pepper. Stir to combine.
6. Roll out the pie crusts on a lightly floured surface. Fit one crust into a 9-inch pie dish and fill it with the chicken mixture.
7. Place the second crust over the filling, trim, and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
8. Brush the top with the beaten egg.
9. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
10. Let the pot pie cool for 10 minutes before serving.

Servings and Timing

This recipe yields 6 servings. The total preparation time is approximately 55 minutes, which includes 20 minutes of prep time and 35 minutes of cooking time.

Variations

• Add Herbs: Fresh herbs like parsley or sage can enhance the flavor.
• Use Different Proteins: Swap chicken for turkey or leftover roast for a unique twist.
• Vegetarian Option: Replace the chicken with mushrooms or lentils and use vegetable broth for a vegetarian version.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) until warmed through. Alternatively, you can microwave individual portions.

10 FAQs

1. Can I use frozen chicken?
   Yes, but ensure it’s fully cooked before adding to the pie.
2. What if I don’t have mixed vegetables?
   You can use any combination of your favorite vegetables, such as broccoli or green beans.
3. Is it necessary to use a bottom crust?
   No, you can make a top-crust-only pot pie if preferred.
4. Can I make this ahead of time?
   Yes, you can prepare the filling a day in advance and assemble before baking.
5. What’s the best way to freeze chicken pot pie?
   Assemble the pie without baking, wrap it tightly, and freeze. Bake from frozen, adding extra time.
6. Can I use homemade pie crust?
   Absolutely! Homemade crust can elevate the dish even further.
7. How can I make the filling thicker?
   You can add more flour or cornstarch mixed with a little cold water to the filling.
8. What can I serve with chicken pot pie?
   A simple side salad or roasted vegetables pairs well with this dish.
9. How do I know when it’s done?
   The crust should be golden brown, and the filling should be bubbly.
10. Can I use dairy-free alternatives?
    Yes, substitute with dairy-free milk and cream cheese for a dairy-free version.

Conclusion

Classic Chicken Pot Pie is a timeless dish that brings warmth and comfort to any meal. With its flaky crust and rich filling, it’s a perfect way to celebrate home cooking and feed the soul. Enjoy this comforting classic with family and friends for a delightful dining experience!

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