Chicken-Vegetable Pot Pies

Chicken-Vegetable Pot Pies Recipe - Made in USA

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

Introduction

Chicken-Vegetable Pot Pies are a comforting and hearty dish that is perfect for a cozy family dinner. This recipe combines tender chicken, a variety of vegetables, and a creamy sauce, all topped with a flaky biscuit crust. It's a delicious and satisfying meal that is sure to please everyone at the table.

History

Pot pies have been a popular dish for centuries, with variations found in many different cultures around the world. The combination of meat, vegetables, and a pastry crust has been a staple of home cooking for generations. This particular recipe for Chicken-Vegetable Pot Pies is a classic American comfort food dish that has been enjoyed by families for years.

Ingredients

12 oz (340 g) chicken breast halves
2.5 cups water
2 medium baking potatoes, peeled and cut into 0.5" cubes
0.5 cup chopped celery
1 tbsp dry chicken bouillon powder
10 oz (283 g) package frozen mixed vegetables
2 tbsp unsalted margarine
2 tbsp flour
1 cup skim milk
1 tbsp poultry seasoning
4 oz (113 g) can drained sliced mushrooms

Crust

1 cup flour
1 tbsp baking powder
0.25 tbsp salt
1 tbsp + 1.5 tsp margarine
0.5 cup non-fat buttermilk

How to prepare

Combine chicken and water in a large saucepan.
Bring to a boil.
Cover, reduce heat, and simmer for 30 minutes or until chicken is tender.
Remove chicken, reserving broth.
Bone chicken, and cut meat into bite-size pieces; set aside.
Add potatoes, celery, and bouillon powder to the broth; bring to a boil.
Cover, reduce heat, and simmer for 15 – 20 minutes or until potatoes are tender.
Stir in mixed vegetables. Set aside.
Melt 2 tbsp of margarine in a heavy saucepan over low heat.
Add 2 tbsp of flour, stirring until smooth.
Cook for 1 minute, stirring constantly.
Gradually add skim milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
Remove from heat; stir in poultry seasoning.
Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl.
Spoon into individual baking dishes that have been coated with PAM.
Preheat oven to 350°F (177°C)

Crust

In a small bowl, combine 1 cup of flour, baking powder, and salt.
Cut in 1 tbsp plus 1.5 tsp of margarine with a pastry blender until the mixture resembles coarse meal.
Stir in buttermilk.
Spoon biscuit dough into 6 portions over the chicken mixture.
Place in the oven and bake for 1 hour or until biscuits are golden.

Variations

Use turkey or beef instead of chicken for a different flavor.
Add different vegetables such as peas, carrots, or corn for variety.
Top the pot pies with a puff pastry crust instead of a biscuit crust for a more decadent dish.

Cooking Tips & Tricks

Be sure to simmer the chicken in water until it is tender to ensure that it is juicy and flavorful.

- Cutting the vegetables into uniform pieces will help them cook evenly.

- When making the white sauce, be sure to stir constantly to prevent lumps from forming.

- Spooning the biscuit dough over the chicken mixture in individual baking dishes creates a rustic and charming presentation.

Serving Suggestions

Serve Chicken-Vegetable Pot Pies with a side salad or steamed green beans for a complete meal. A glass of white wine or a cold glass of milk would also pair well with this dish.

Cooking Techniques

Simmering the chicken in water before adding it to the pot pie ensures that it is tender and juicy.

- Making a white sauce with flour and milk creates a creamy and flavorful base for the filling.

- Baking the pot pies in individual dishes allows for a beautiful presentation and ensures that each serving has a crispy biscuit crust.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Substitute almond milk for skim milk for a dairy-free option.

- Use gluten-free flour for a gluten-free version of this recipe.

Make Ahead Tips

You can prepare the filling for the pot pies ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, simply make the biscuit dough and bake the pot pies as directed.

Presentation Ideas

Serve Chicken-Vegetable Pot Pies in individual baking dishes for a charming and rustic presentation. Garnish with fresh herbs such as parsley or thyme for a pop of color.

Pairing Recommendations

Pair Chicken-Vegetable Pot Pies with a crisp green salad and a glass of Chardonnay for a delicious and satisfying meal.

Storage and Reheating Instructions

Leftover Chicken-Vegetable Pot Pies can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pot pies in a preheated oven at 350°F (177°C) for 15-20 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Chicken-Vegetable Pot Pies contains approximately 350 calories.

Carbohydrates

Each serving of Chicken-Vegetable Pot Pies contains approximately 40 grams of carbohydrates.

Fats

Each serving of Chicken-Vegetable Pot Pies contains approximately 10 grams of fat.

Proteins

Each serving of Chicken-Vegetable Pot Pies contains approximately 20 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin A, vitamin C, iron, and potassium from the vegetables and chicken.

Alergens

This recipe contains wheat and dairy in the form of flour, margarine, and milk. It may also contain soy if the margarine used contains soybean oil.

Summary

Chicken-Vegetable Pot Pies are a balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a satisfying and nutritious dish that is perfect for a family dinner.

Summary

Chicken-Vegetable Pot Pies are a classic comfort food dish that is perfect for a cozy family dinner. This recipe combines tender chicken, a variety of vegetables, and a creamy sauce, all topped with a flaky biscuit crust. It's a delicious and satisfying meal that is sure to please 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 Betty who lived in a quaint little cottage on the outskirts of town. Betty was known for her delicious home-cooked meals, and on that particular day, she had prepared a mouthwatering Chicken-Vegetable Pot Pie for lunch.

As soon as I took my first bite, I knew I had to learn how to make this delectable dish. The tender chunks of chicken, the colorful medley of vegetables, and the flaky golden crust all combined to create a symphony of flavors that danced on my taste buds. I begged Betty to share her recipe with me, and she graciously agreed.

Betty took me under her wing and taught me the art of making Chicken-Vegetable Pot Pies. She showed me how to season the chicken just right, how to sauté the vegetables until they were perfectly tender, and how to make a velvety smooth gravy that would bind everything together.

But the most important lesson Betty imparted to me was the importance of patience and love in cooking. She taught me that a delicious meal couldn't be rushed, that each ingredient needed time to develop its own unique flavor, and that the true secret to a great dish was the care and attention you put into making it.

As I practiced making Chicken-Vegetable Pot Pies under Betty's watchful eye, I began to experiment with different variations of the recipe. I added a splash of white wine to the gravy for a touch of sophistication, I sprinkled a handful of fresh herbs over the top for a burst of freshness, and I even tried using puff pastry instead of a traditional crust for a modern twist.

Over the years, I continued to make Chicken-Vegetable Pot Pies for my family and friends, each time adding a little something new to make the dish my own. And with each bite, I could see the joy and satisfaction on their faces as they savored the flavors and textures that I had worked so hard to perfect.

Now, as I pass on this recipe to you, my dear grandchild, I hope that you will continue to carry on the tradition of making Chicken-Vegetable Pot Pies with the same love and care that I have. Remember to take your time, to savor each step of the cooking process, and to always put a little piece of your heart into every dish you create.

And who knows, maybe one day you will find yourself passing on this recipe to your own loved ones, sharing the story of how you learned to make Chicken-Vegetable Pot Pies from your dear old grandmother, just as I have done with you.