Ah, chicken pot pie – the kind of dish that feels like a warm hug after a long day. It’s like a cozy blanket of flaky crust wrapped around a savory symphony of tender chicken and vibrant veggies. You know, last winter, I made a pot pie for the first time and it was like discovering a secret treasure chest of comfort and nostalgia.
Steps
- Begin by boiling the cubed chicken with peas, carrots, and celery for roughly 15 minutes, then drain and set aside.
- In a separate pan, cook onions in butter until they turn translucent. Stir in flour and seasonings, then gradually add chicken broth and milk, allowing the mixture to simmer until it thickens.
- Spread the chicken and vegetable mixture into an unbaked pie crust. Pour the prepared broth and milk mixture over the top.
- Cover the pie with the second crust, sealing the edges, and cut slits on top to let steam escape. Bake until the crust turns golden brown and the filling is bubbling.
- Once baked, allow the pie to cool fully before storing. Wrap it tightly in aluminum foil and refrigerate for three to five days. Reheat as needed in the oven or microwave.
Ingredients
- Boneless, skinless chicken breasts, cubed
- Peas
- Carrots
- Onions
- Celery
- Butter
- All-purpose flour
- Salt
- Pepper
- Celery seed
- Chicken broth
- Milk
- Two unbaked pie crusts
FAQ
- Can I use store-bought pie crusts for chicken pot pie?
- Absolutely! While homemade pie crusts can add a personal touch, store-bought ones work perfectly well and can save you time in the kitchen.
- What vegetables are best for chicken pot pie?
- The classic choice includes peas, carrots, onions, and celery. However, you can get creative by adding other vegetables like mushrooms or green peppers if you prefer.
- How should I store leftover chicken pot pie?
- Once the pie has cooled completely, wrap it tightly in aluminum foil and keep it in the refrigerator for up to three to five days. Reheat it in the oven or microwave when ready to enjoy again.
- Can I use cooked chicken instead of raw chicken breasts?
- Yes, cooked chicken, such as rotisserie chicken, can be used. Simply add it after you’ve cooked the vegetables to save time without compromising on flavor.
- Is it possible to make multiple pies at once?
- Certainly! You can prepare several pies at a time by increasing the ingredient quantities. This way, you can spend more time on prep work but enjoy the convenience of having extra pies ready for future meals.
Tips
- For a richer filling, consider using a combination of chicken broth and cream instead of milk. This will enhance the pie’s flavor and give it a creamier texture.
- If you’re looking to save time, use pre-cooked rotisserie chicken instead of boiling raw chicken breasts. Simply add the shredded chicken to the vegetable mixture after cooking.
- Try adding diced potatoes to the filling for an extra hearty dish. Ensure they are cut into small cubes so they cook evenly with the other vegetables.
- For a crispy and golden crust, brush the top pie crust with a beaten egg before baking. This will give your chicken pot pie a beautiful finish.
Equipment
- Pie Dish – A deep dish pie pan is ideal for making chicken pot pies.
- Rolling Pin – Useful if you are making homemade pie crusts.
- Pastry Brush – For applying egg wash to the pie crust for a golden finish.
- Pie Crust Shield – Helps prevent the edges of your pie crust from over-browning.
- Pastry Cutter – Useful for cutting slits in the pie crust or creating decorative designs.
- Large Saucepan or Pot – Needed for boiling the chicken and vegetables.
- Skillet or Sauté Pan – For cooking the onions and making the roux.
