Chicken Pot Pie

Delicious Chicken Pot Pie Recipe from USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 35 minutes | Servings: 6

Introduction

Chicken Pot Pie is a classic comfort food dish that consists of a creamy chicken and vegetable filling encased in a flaky pastry crust. This hearty and satisfying dish is perfect for a cozy family dinner or a special occasion meal.

History

The origins of Chicken Pot Pie can be traced back to medieval England, where savory meat pies were a popular dish among the upper class. The dish eventually made its way to America, where it became a staple in Southern cuisine. Today, Chicken Pot Pie is enjoyed all over the world and is a beloved comfort food favorite.

Ingredients

Pastry for 9”-10” 2-crust pie (frozen or homemade)
5.33 tbsp margarine
0.33 cup all-purpose flour
0.5 tsp salt
0.25 to 0.5 tsp pepper
1.75 cups chicken broth
0.25 cup instant non-fat dry milk + 0.67 cup water (or 0.67 cup non-fat milk)
0.33 cup chopped onion
1 (15.5 oz (439 g)) can peas, drained
1 (15.5 oz (439 g)) can carrots, drained
2.5 to 3 cups diced chicken

How to prepare

Preheat the oven to 425°F (218°C).
Heat the margarine in a saucepan until melted. Stir in the flour, salt, and pepper. Cook, stirring constantly until bubbly; then remove from heat.
Stir in the broth and milk. Heat until boiling, stirring constantly. Boil for 1 minute.
Stir in the onions, vegetables, and chicken. Season with salt and pepper.
Pour the chicken mixture into a pastry-lined dish. Cover with the remaining pastry and pinch the edges to seal the crust.
Bake at 425°F (218°C) for about 35 minutes until the top is golden brown and the mixture is bubbly.

Variations

Substitute turkey or beef for the chicken for a different flavor.
Add mushrooms or bell peppers to the filling for extra vegetables.
Use puff pastry instead of traditional pie crust for a flakier texture.

Cooking Tips & Tricks

To save time, use store-bought frozen pastry dough for the crust.

- Make sure to cook the filling until it is thick and bubbly to ensure a creamy consistency.

- For extra flavor, add herbs such as thyme, rosemary, or parsley to the filling.

- To prevent the crust from becoming soggy, pre-bake the bottom crust before adding the filling.

- Let the pot pie cool for a few minutes before serving to allow the filling to set.

Serving Suggestions

Serve Chicken Pot Pie with a side salad or steamed vegetables for a complete meal.

Cooking Techniques

To ensure a flaky crust, handle the pastry dough as little as possible.

- Brush the top crust with an egg wash before baking for a golden finish.

- Let the pot pie rest for a few minutes before serving to allow the filling to set.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Substitute almond milk for non-fat milk for a dairy-free option.

- Use gluten-free flour and pastry dough for a gluten-free version.

Make Ahead Tips

Assemble the pot pie ahead of time and refrigerate until ready to bake.

- Freeze the unbaked pot pie for up to 3 months for a convenient make-ahead meal.

Presentation Ideas

Serve individual pot pies in ramekins for a charming presentation. - Garnish the pot pie with fresh herbs or a sprinkle of Parmesan cheese before serving.

Pairing Recommendations

Pair Chicken Pot Pie with a crisp white wine such as Chardonnay or Sauvignon Blanc.

- Serve with a side of mashed potatoes or roasted sweet potatoes for a comforting meal.

Storage and Reheating Instructions

Store leftover pot pie in an airtight container in the refrigerator for up to 3 days.

- Reheat in the oven at 350°F (177°C) for 15-20 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Chicken Pot Pie contains approximately 400 calories.

Carbohydrates

Each serving of Chicken Pot Pie contains approximately 40 grams of carbohydrates.

Fats

Each serving of Chicken Pot Pie contains approximately 20 grams of fat.

Proteins

Each serving of Chicken Pot Pie contains approximately 25 grams of protein.

Vitamins and minerals

Chicken Pot Pie is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

Chicken Pot Pie contains wheat, dairy, and soy.

Summary

Chicken Pot Pie is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious and satisfying dish.

Summary

Chicken Pot Pie is a classic comfort food dish that is perfect for a cozy family dinner or a special occasion meal. With a creamy chicken and vegetable filling encased in a flaky pastry crust, this hearty and satisfying dish is sure to be a hit with everyone at the table.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my dear friend Sarah in her cozy little cottage by the sea. As we sat in her kitchen, sipping on tea and reminiscing about the good old days, she suddenly got up and disappeared into a dusty old cabinet.

"Ah-ha! Here it is," she exclaimed, holding up a worn and tattered piece of paper. "This is my grandmother's famous Chicken Pot Pie recipe. She used to make it for us every Sunday, and it was always a favorite."

I watched in awe as Sarah carefully unfolded the paper and began to read out the ingredients and instructions. As she spoke, my mouth started watering at the thought of the delicious dish she was describing.

"You have to try making this, dear," Sarah urged me. "It's the perfect comfort food for a cozy night in."

And so, armed with Sarah's precious recipe, I set out to make my very first Chicken Pot Pie. Little did I know that this recipe would become a staple in my own kitchen, passed down through generations and cherished by my own family.

The first step was to gather all the necessary ingredients – chicken, vegetables, herbs, and of course, a flaky pie crust. As I chopped and diced the vegetables, the familiar scents of celery, carrots, and onions filled the air, transporting me back to Sarah's kitchen on that fateful day.

Next, I cooked the chicken in a pot with some broth until it was tender and juicy. Then, I added the vegetables and let them simmer until they were soft and fragrant. Finally, I poured the mixture into a pie dish and covered it with a layer of buttery pie crust.

As the pie baked in the oven, filling my home with the most mouth-watering aroma, I couldn't help but feel a sense of pride and accomplishment. This was more than just a recipe – it was a connection to my past, a link to the women who had come before me and shared their love of cooking and good food.

When the timer finally dinged, signaling that the pie was ready, I pulled it out of the oven and marveled at its golden-brown perfection. I couldn't wait to dig in and taste the fruits of my labor.

As I took my first bite of the creamy, savory filling and flaky crust, I was instantly transported back to that day in Sarah's kitchen. I could almost hear her laughter and feel her warm embrace as we shared this delicious meal together.

From that moment on, Chicken Pot Pie became a regular feature on my family's dinner table. My children grew up on this comforting dish, and now my grandchildren are learning to make it themselves, passing down the tradition from one generation to the next.

And so, every time I make Chicken Pot Pie, I am reminded of the friendship and love that brought this recipe into my life. It is a dish that holds a special place in my heart, a reminder of the power of good food and good friends to bring us together and create lasting memories.

As I sit here now, savoring a slice of Chicken Pot Pie made from Sarah's treasured recipe, I can't help but feel grateful for the gift of cooking and the joy it has brought me over the years. And I know that as long as I have this recipe in my collection, I will always have a piece of Sarah with me, guiding me through each delicious bite.