Unlock the ultimate comfort food: creamy chicken pot pie recipe for a cozy night

Indulge in the warmth and comfort of a classic dish with our creamy chicken pot pie recipe. This mouthwatering creation combines succulent chicken, tender vegetables, and a velvety sauce that will tantalize your taste buds. Whether you’re a seasoned home cook or a beginner in the kitchen, this easy-to-follow recipe will guide you to culinary success.

Ingredients

For the Crust:

• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
• 1/2 cup ice water

For the Filling:

• 4 boneless, skinless chicken breasts, cooked and shredded
• 1 onion, chopped
• 3 carrots, chopped
• 3 celery stalks, chopped
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 2 cups chicken broth
• 1 cup heavy cream
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

Making the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the butter pieces and use your fingers to work them into the flour until it resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, until the dough just comes together. Do not overmix.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Making the Filling:

1. In a large skillet, heat some oil over medium heat.
2. Add the onion, carrots, and celery and cook until softened.
3. Stir in the peas, corn, chicken broth, heavy cream, flour, salt, and pepper.
4. Bring to a simmer and cook until thickened, about 5 minutes.
5. Stir in the shredded chicken.

Assembling the Pot Pie:

1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. On a lightly floured surface, roll out the dough into a 12-inch circle.
3. Transfer the dough to a 9-inch pie plate and trim the edges.
4. Pour the filling into the pie crust.
5. Roll out the remaining dough into a 10-inch circle and place it over the filling.
6. Crimp the edges to seal.
7. Brush the top of the pie with melted butter and sprinkle with salt and pepper.

Baking the Pot Pie:

1. Bake the pot pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
2. Let the pot pie cool for at least 15 minutes before serving.

Creamy Sauce Perfection

The secret to a truly delectable chicken pot pie lies in the creamy sauce. Our recipe incorporates heavy cream to create a rich and velvety texture that complements the savory filling. The addition of flour helps thicken the sauce, ensuring it clings perfectly to the tender chicken and vegetables.

Comforting and Versatile

Chicken pot pie is the epitome of comfort food, offering warmth and nourishment on chilly evenings. Its versatility makes it a perfect dish for any occasion, from family gatherings to potlucks. Serve it with a side of mashed potatoes or a crisp green salad for a complete meal.

Health Benefits

While chicken pot pie may not be the healthiest dish, it can provide some nutritional value. Chicken is a lean protein source, and vegetables like carrots and celery offer vitamins and minerals. The addition of heavy cream adds richness but also increases the fat content. Enjoy this dish in moderation as part of a balanced diet.

Variations and Substitutions

Crust:

• For a flaky crust, use a combination of all-purpose flour and pastry flour.
• Add herbs like thyme or rosemary to the crust for extra flavor.
• If you don’t have time to make a homemade crust, you can use a pre-made pie crust.

Filling:

• Use rotisserie chicken for a quick and convenient option.
• Add other vegetables to your liking, such as potatoes, mushrooms, or green beans.
• For a richer flavor, use chicken stock instead of chicken broth.

Tips for Success

• Don’t overmix the dough, as this will make the crust tough.
• If the filling is too thick, add more chicken broth.
• If the crust is browning too quickly, cover the edges with foil.
• Let the pot pie cool slightly before slicing to prevent the filling from spilling out.

FAQ

Q: Can I make this pot pie ahead of time?
A: Yes, you can prepare the filling and crust up to 2 days in advance. Assemble the pot pie and refrigerate it before baking, then add an extra 15-20 minutes to the baking time.

Q: Can I freeze chicken pot pie?
A: Yes, you can freeze baked or unbaked chicken pot pie. Baked pot pie can be frozen for up to 3 months, while unbaked pot pie can be frozen for up to 6 months.

Q: What can I serve with chicken pot pie?
A: Mashed potatoes, green salad, roasted vegetables, or bread rolls are all great accompaniments to chicken pot pie.