Chicken Pot Pie II

Chicken Pot Pie II Recipe - Classic American Comfort Food

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 1 hour 35 minutes | Servings: 6

Introduction

Chicken Pot Pie II is a classic comfort food dish that is perfect for a cozy family dinner or a special occasion. This recipe features tender pieces of chicken, savory bacon, and a medley of vegetables all baked together in a flaky pastry crust. It's a hearty and satisfying meal that is sure to please everyone at the table.

History

Chicken pot pie has been a popular dish in American cuisine for centuries. It is believed to have originated in England, where it was known as a "pot pie" or "meat pie" and was traditionally made with a variety of meats and vegetables baked in a pastry crust. The dish made its way to America with early settlers and has since become a beloved comfort food staple in households across the country.

Ingredients

1 whole chicken, cut into pieces
4 slices of bacon, cut into 1-inch squares
2 onions, quartered
0.25 cup of white wine
1 cup of chicken broth
0.5 cup of chopped celery
0.5 cup of chopped carrots
1 cup of button mushrooms
salt and pepper
8 small sprigs of rosemary
1 pastry pie dough
1 egg, beaten

How to prepare

In a pot, sauté the bacon until crispy. Then, add the chicken pieces and sauté until the edges start to brown.
Add the onions and continue cooking for 2 minutes.
Deglaze the pot by adding the wine and let it reduce for 3 – 4 minutes.
Pour in the chicken broth and bring it to a boil. Then, cover the pot and let it simmer gently over low heat for one hour.
Add the celery, carrots, and mushrooms to the pot. Stir well, cover, and let it simmer for 20 minutes more. Add more liquid if necessary.
Finally, add the rosemary and season with salt and pepper.
Remove the pot from heat.
Preheat the oven to 400°F (204°C).
Cover the surface of the pot with the pie dough.
Brush the dough with the eggwash, then bake it in the oven for about 12 – 15 minutes, until the surface has browned and the dough has cooked.
Serve the dish hot with mashed potatoes.

Variations

You can make a vegetarian version of this dish by using tofu or tempeh instead of chicken.
For a gluten-free option, use a gluten-free pastry dough or skip the crust altogether and serve the filling as a stew.

Cooking Tips & Tricks

To save time, you can use pre-cooked rotisserie chicken instead of cooking a whole chicken from scratch.

- Be sure to season the dish generously with salt and pepper to enhance the flavors of the ingredients.

- For a golden and flaky crust, brush the pastry dough with an egg wash before baking.

- Feel free to customize the recipe by adding your favorite vegetables or herbs to the filling.

Serving Suggestions

Serve the Chicken Pot Pie II with a side of mashed potatoes or a fresh green salad for a complete meal.

Cooking Techniques

The key to a flavorful pot pie is to simmer the filling slowly to allow the flavors to meld together. Be patient and let the dish cook low and slow for the best results.

Ingredient Substitutions

Feel free to swap out the vegetables in this recipe for your favorites, such as peas, corn, or green beans.

- You can use turkey or pork instead of chicken for a different flavor profile.

Make Ahead Tips

You can prepare the filling for the pot pie in advance and store it in the refrigerator for up to 2 days before assembling and baking the dish.

Presentation Ideas

Serve the Chicken Pot Pie II in individual ramekins for a charming and rustic presentation.

Pairing Recommendations

Pair this dish with a crisp white wine or a light beer to complement the savory flavors of the pot pie.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until warmed through.

Nutrition Information

Calories per serving

380 per serving

Carbohydrates

32g per serving

Fats

18g per serving

Proteins

24g per serving

Vitamins and minerals

This dish is rich in vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains wheat (in the pastry dough) and eggs.

Summary

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

Summary

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was a cold winter day, and I was visiting my dear friend Margaret who had invited me over for lunch. As soon as I walked into her cozy kitchen, I was greeted by the most delicious aroma of bubbling chicken broth, savory vegetables, and buttery pie crust. Margaret had a twinkle in her eye as she pulled out a steaming hot dish from the oven and placed it on the table in front of me.

"Chicken pot pie II," she declared with a proud smile. "I learned this recipe from my grandmother, who learned it from her mother before her. It's been passed down through generations in our family."

I couldn't wait to dig in. The golden crust was perfectly flaky and the filling was bursting with chunks of tender chicken, carrots, peas, and potatoes in a rich, creamy sauce. Each bite was a comforting blend of flavors and textures that warmed me from the inside out.

As I savored every mouthful, Margaret shared the story of how she first learned to make this beloved dish. She told me about the long hours spent in her grandmother's kitchen, watching and helping as she prepared meals for the family. The smells, the sounds, the taste of home-cooked food made with love and care – it was a cherished memory that had stayed with her throughout the years.

I was inspired by Margaret's passion for cooking and her dedication to preserving her family's culinary traditions. I knew that I had to learn how to make chicken pot pie II myself so that I could pass it on to my own grandchildren one day. Margaret graciously shared her recipe with me, and I eagerly set to work in my own kitchen, eager to recreate the magic of that unforgettable meal.

The first step was to prepare the filling. I started by poaching a whole chicken in a pot of simmering water, along with some onions, garlic, and herbs. As the chicken cooked, its savory aroma filled the kitchen, reminding me of all the times I had watched my grandmother create delicious meals from simple ingredients.

Once the chicken was tender and cooked through, I shredded the meat and set it aside. In a separate pan, I sautéed a medley of diced carrots, peas, and potatoes in butter until they were just beginning to soften. I then added flour to create a roux, which would thicken the sauce and give the filling its creamy texture.

Next, I slowly poured in the hot chicken broth, stirring constantly until the mixture was smooth and velvety. The scent of the simmering vegetables and broth mingled with the comforting aroma of the chicken, creating a symphony of flavors that promised to delight the senses.

I added the shredded chicken back into the pot, along with a splash of cream and a generous pinch of salt and pepper. The filling was now ready, its rich and savory flavors melding together in perfect harmony.

The final step was to assemble the pie. I rolled out a sheet of flaky pie crust and lined a deep baking dish with it, leaving a slight overhang around the edges. I poured in the luscious chicken and vegetable mixture, smoothing it out into an even layer.

I then topped the pie with another sheet of pie crust, crimping the edges together to seal in the filling. With a sharp knife, I made a few slits in the top crust to allow steam to escape during baking. The pie was now ready to go into the oven, where it would bake until the crust was golden brown and the filling bubbly and hot.

As the pie baked, the kitchen filled with the tantalizing aroma of warm buttery crust and savory chicken and vegetables. The scent brought back memories of family dinners, holiday feasts, and special occasions shared around the table. I couldn't wait to taste the finished dish, knowing that each bite would be a delicious reminder of the love and tradition that had gone into its creation.

When the timer finally dinged, I pulled the pie out of the oven and set it on the table, its golden crust glistening in the soft light. I couldn't wait to dig in and savor the fruits of my labor, knowing that each bite would be a tribute to the generations of cooks who had come before me.

As I took my first bite of chicken pot pie II, I was transported back to that cold winter day in Margaret's kitchen, where the scent of home-cooked food and the warmth of friendship had filled the air. The flavors were rich and comforting, the textures satisfying and familiar. I knew that this recipe would become a cherished part of my own family's culinary heritage, a link to the past and a promise for the future.

And as I shared the recipe with my own grandchildren, passing down the tradition of chicken pot pie II from one generation to the next, I knew that the magic of home-cooked food and the love that went into its creation would endure, just as it had for Margaret and her family before me.