Effortless family meal: chicken pot pie with jiffy mix – try it tonight!
What To Know
- Indulge in the cozy warmth of a classic chicken pot pie, made even easier with the convenience of Jiffy mix.
- In a large bowl, combine 1 cup of Jiffy mix and 1 cup of all-purpose flour.
- Add the chicken back to the skillet along with 1 cup of frozen peas and 1 cup of corn.
Indulge in the cozy warmth of a classic chicken pot pie, made even easier with the convenience of Jiffy mix. Our step-by-step recipe will guide you effortlessly through the process, ensuring a perfect, flaky crust and a savory, comforting filling. Get ready to create a culinary masterpiece that will delight your taste buds and warm your soul.
The Perfect Crust: A Symphony of Jiffy and Flour
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine 1 cup of Jiffy mix and 1 cup of all-purpose flour.
3. Cut 1/2 cup (1 stick) of cold butter into small cubes and add them to the flour mixture.
4. Use your fingers to work the butter into the flour until it resembles coarse crumbs.
5. Add 1/4 cup of ice water and mix until the dough just comes together.
6. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
The Savory Filling: A Medley of Flavors
1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Add 1 pound of boneless, skinless chicken breasts and cook until browned on all sides.
3. Remove the chicken from the skillet and set aside.
4. Add 1 onion, chopped, and 2 carrots, chopped, to the skillet and sauté until softened.
5. Stir in 1/4 cup of all-purpose flour and cook for 1 minute.
6. Gradually whisk in 3 cups of chicken broth until smooth.
7. Bring to a boil, then reduce heat and simmer for 5 minutes, or until thickened.
8. Add the chicken back to the skillet along with 1 cup of frozen peas and 1 cup of corn.
Assembling the Masterpiece: A Crusty Embrace
1. On a lightly floured surface, roll out the dough into a 12-inch (30 cm) circle.
2. Transfer the dough to a 9-inch (23 cm) pie plate and trim the edges.
3. Pour the chicken filling into the pie crust.
4. For the top crust, roll out the remaining dough into a 10-inch (25 cm) circle.
5. Cut the dough into 12 strips.
6. Arrange the strips in a lattice pattern over the filling.
7. Brush the crust with melted butter and sprinkle with salt and pepper.
Baking to Perfection: A Golden Delight
1. Bake the pie for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
2. Let the pie cool for 15 minutes before serving.
The Finishing Touch: A Symphony of Herbs
1. Chop 1/2 cup of fresh parsley and 1/4 cup of fresh thyme.
2. Sprinkle the herbs over the pie before serving.
A Culinary Symphony: Variations and Enhancements
1. Creamy Perfection: Stir 1/2 cup of heavy cream into the chicken filling for a richer flavor.
2. Vegetable Medley: Add 1 cup of diced potatoes or chopped celery to the filling for a heartier pie.
3. Cheesy Delight: Sprinkle 1/2 cup of grated cheddar cheese over the filling before baking.
4. Puff Pastry Twist: Replace the Jiffy mix crust with a sheet of puff pastry for a flaky, buttery alternative.
A Feast for the Senses: Serving Suggestions
1. Serve the chicken pot pie with a side of mashed potatoes or roasted vegetables.
2. Pair it with a crisp green salad for a refreshing contrast.
3. Top the pie with a dollop of sour cream or gravy for extra indulgence.
The Joy of Leftovers: Preserving the Goodness
1. Store the chicken pot pie in the refrigerator for up to 3 days.
2. Reheat individual portions in the microwave or oven until warmed through.
3. Freeze the pie for up to 2 months for a quick and easy meal later on.
Frequently Asked Questions
Q: Can I use a different brand of biscuit mix instead of Jiffy mix?
A: Yes, you can use any brand of biscuit mix that you prefer. However, the proportions and cooking times may need to be adjusted slightly.
Q: How do I know when the pie is done baking?
A: The pie is done baking when the crust is golden brown and the filling is bubbling. You can also insert a toothpick into the center of the pie. If it comes out clean, the pie is done.
Q: Can I make the chicken pot pie ahead of time?
A: Yes, you can assemble the pie up to 24 hours ahead of time and store it in the refrigerator. When ready to bake, bring the pie to room temperature for 30 minutes before baking.
Q: Can I use rotisserie chicken instead of raw chicken?
A: Yes, you can use rotisserie chicken to save time. Simply shred the chicken and add it to the filling.
Q: How do I make a gluten-free chicken pot pie?
A: To make a gluten-free chicken pot pie, use gluten-free biscuit mix and gluten-free flour. You can also use a gluten-free pie crust.
