Chicken Pot Pie
Chicken pot pie is the ultimate winter staple, combining tender chicken, hearty vegetables, and a luscious sauce baked to perfection.
Equipment
- Cutting Board and Knife
- Large Skillet or Saucepan
- Wooden spoon or spatula
- Pie Dish
- Rolling Pin
- Pastry Brush
- Baking Sheet
- Oven Mitts
- Vegetable Peeler optional
- Food Processor optional
- Ladle or Measuring Cup with a Spout optional
Ingredients
- 2 cups Chicken cooked and shredded or cubed. Rotisserie chicken works perfectly.
- Vegetables:
- 1 cup diced carrots
- 1 cup peas
- 1/2 cup diced celery
- 1/2 cup green beans, mushrooms, or sweet corn for variety (optional)
- 1 small Onion finely chopped.
- 2 cloves Garlic minced.
- 4 tbsp Butter
- 1/4 cup Flour
- 2 cups Chicken Broth
- 1/2 cup Heavy Cream or Milk
- Herbs and Seasonings:
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt adjust to taste.
- For the Crust:
- 1 double Pie Crust store-bought or homemade, enough for a top and bottom crust.
- 1 Egg beaten with 1 tablespoon water or milk.
- 1 cup Potatoes: diced and cooked. (optional)
- 1/2 cup Cheese: shredded cheddar. (optional)
- 2 tbsp Fresh Herbs: chopped parsley or thyme for garnish. (optional)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C) so it’s ready when the pie is assembled.
Step 2: Prepare the Filling
- Heat 2 tablespoons of butter in a large skillet or saucepan over medium heat.
- Add diced carrots, celery, and onion, and sauté for about 5–7 minutes, until softened.
- Stir in 2 cloves of minced garlic and cook for another minute.
- Add 3 tablespoons of flour to the vegetables and stir to coat them evenly.
- Cook for 1–2 minutes to remove the raw flour taste.
- Gradually whisk in 2 cups of chicken broth and ½ cup of heavy cream (or milk), stirring constantly to avoid lumps.
- Bring the mixture to a gentle simmer and cook until thickened about 3–5 minutes.
- Stir in 2 cups of cooked, shredded chicken, ½ cup of peas, and any optional vegetables or seasonings (like thyme, parsley, salt, and pepper).
- Remove from heat and set aside.
Step 3: Assemble the Pie
- Roll out the bottom pie crust (if not already prepared) and place it in a 9-inch pie dish. Trim any overhang.
- Spoon the prepared filling into the crust, spreading it evenly.
- Roll out the top crust and carefully lay it over the filling.
- Trim and crimp the edges to seal the pie.
- Cut a few small slits in the center of the crust to allow steam to escape.
Step 4: Bake the Pie
- Place the pie dish on a baking sheet to catch any drips.
- Bake in the preheated oven for 35–40 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
Step 5: Cool and Serve
- Remove the pie from the oven and let it cool for about 5–10 minutes before slicing. This allows the filling to set slightly, making it easier to serve.
- Serve warm and enjoy the cozy, comforting flavors of homemade chicken pot pie!
Notes
Nutritional Value (Approximate per serving):
- Calories: 400–500 kcal
- Protein: 20–25 grams
- Carbohydrates: 35–45 grams
- Fat: 20–25 grams
- Fiber: 3–5 grams
- Sugar: 3–5 grams
- Sodium: 600–800 mg
- Cholesterol: 60–80 mg