Cozy up with king arthur’s ultimate comfort food: chicken pot pie recipe
What To Know
- Crimp the edges to seal, brush with an egg wash for a golden finish, and bake until the crust is golden brown and the filling is bubbling.
- A crisp green salad with a tangy vinaigrette dressing provides a refreshing contrast to the richness of the pie.
- To make a gluten-free chicken pot pie, use a gluten-free flour blend for the crust and a gluten-free chicken broth for the sauce.
Embark on a culinary adventure as we delve into the secrets of crafting the ultimate chicken pot pie, guided by the wisdom of King Arthur‘s esteemed recipe. Prepare to tantalize your taste buds with this timeless classic, a symphony of flavors and textures that will warm your soul and evoke memories of home.
The Foundation: A Robust Crust
The foundation of our chicken pot pie lies in a flaky, golden crust. King Arthur’s recipe calls for a combination of all-purpose flour and pie flour, creating a tender yet sturdy base. By cutting cold butter into the flour mixture, we create pockets of steam that will puff up in the oven, resulting in a crust that is both light and crisp.
The Heart: Savory Chicken and Vegetables
At the heart of our chicken pot pie is a symphony of flavors. Tender chicken breasts, sautéed in butter until golden brown, provide the backbone of the dish. An aromatic blend of carrots, celery, and onions, known as mirepoix, adds depth and sweetness to the filling. Peas and corn add pops of color and a touch of freshness.
The Sauce: Creamy and Comforting
The sauce is the glue that binds our chicken pot pie together. King Arthur’s recipe calls for a rich and creamy mixture of chicken broth, flour, and milk. By whisking in a roux made from melted butter and flour, we create a velvety smooth sauce that coats the filling perfectly.
The Assembly: A Culinary Symphony
With our crust, filling, and sauce prepared, it’s time to assemble our masterpiece. Line a pie plate with the bottom crust and pour in the filling. Top with the sauce and cover with the remaining crust. Crimp the edges to seal, brush with an egg wash for a golden finish, and bake until the crust is golden brown and the filling is bubbling.
The Garnish: A Touch of Elegance
Once your chicken pot pie has cooled slightly, it’s time to add the finishing touch. A sprinkle of fresh parsley or thyme adds a touch of elegance and enhances the rustic charm of this culinary delight.
The Pairing: A Perfect Accompaniment
No chicken pot pie is complete without a perfect pairing. A crisp green salad with a tangy vinaigrette dressing provides a refreshing contrast to the richness of the pie. For a hearty meal, serve with a side of warm bread or mashed potatoes to soak up every last drop of the flavorful sauce.
The Conclusion: A Culinary Legacy
Our chicken pot pie recipe from King Arthur is a culinary legacy that will be cherished for generations to come. Its comforting flavors, flaky crust, and tender filling create a dish that nourishes both body and soul. Whether shared with loved ones or savored as a solitary treat, this classic recipe is a testament to the enduring power of home cooking.
What You Need to Know
Q: Can I use a different type of flour for the crust?
A: Yes, you can use all-purpose flour or a combination of all-purpose and whole wheat flour. However, using pie flour will result in a flakier crust.
Q: Can I add other vegetables to the filling?
A: Absolutely! Feel free to add your favorite vegetables, such as mushrooms, green beans, or bell peppers.
Q: Can I make the chicken pot pie ahead of time?
A: Yes, you can assemble the pie and refrigerate it for up to 24 hours before baking. When ready to bake, preheat the oven to 375°F and bake for 1 hour to 1 hour and 15 minutes, or until golden brown and bubbly.
Q: How do I make a gluten-free chicken pot pie?
A: To make a gluten-free chicken pot pie, use a gluten-free flour blend for the crust and a gluten-free chicken broth for the sauce.
Q: Can I freeze the chicken pot pie?
A: Yes, you can freeze the chicken pot pie before or after baking. To freeze before baking, assemble the pie and wrap it tightly in plastic wrap. Freeze for up to 3 months. To freeze after baking, cool the pie completely and wrap it tightly in plastic wrap. Freeze for up to 2 months.
