Winter delight: cozy up with this savory chicken pot pie recipe in a traditional casserole dish

If you’re craving a warm and comforting meal that will satisfy your soul, look no further than our delectable chicken pot pie recipe in casserole dish. This dish combines tender chicken, savory vegetables, and a creamy sauce, all enveloped in a flaky, golden-brown crust. Whether you’re hosting a cozy dinner party or simply want a comforting meal for yourself, this chicken pot pie is sure to impress.

Ingredients

For the Crust:

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

For the Filling:

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

Instructions

Making the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the butter cubes and use your fingers to work them into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, until the dough just comes together.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preparing the Filling:

1. In a large skillet, heat a little olive oil over medium heat.
2. Add the carrots, celery, and onion and cook until softened.
3. Add the peas, corn, and parsley and cook for a few more minutes.
4. In a separate bowl, whisk together the chicken broth, heavy cream, flour, salt, and pepper.
5. Add the wet ingredients to the vegetables and bring to a simmer.
6. Reduce heat to low and simmer for 15 minutes, or until the sauce has thickened.

Assembling the Pie:

1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out half of the dough into a 12-inch (30 cm) circle.
3. Transfer the dough to a 9×13-inch (23×33 cm) casserole dish.
4. Pour the filling into the casserole dish.
5. Roll out the remaining dough into a 12-inch (30 cm) circle.
6. Place the dough over the filling and trim the edges.
7. Crimp the edges to seal the pie.
8. Brush the top of the crust with milk or an egg wash.

Baking the Pie:

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

Tips for a Perfect Pot Pie

• Use a combination of vegetables to enhance the flavor and texture.
• Don’t overwork the crust, or it will become tough.
• Chill the dough before rolling it out to prevent it from becoming sticky.
• If you don’t have heavy cream, you can substitute milk or evaporated milk.
• Serve the pot pie with a side of mashed potatoes or a green salad.

Variations

• Add cooked bacon or sausage to the filling for extra flavor.
• Use different vegetables, such as green beans, mushrooms, or bell peppers.
• Top the pot pie with a layer of shredded cheese before baking.
• Make individual pot pies by using muffin tins.

Serving Suggestions

• Serve the chicken pot pie in casserole dish as a main course with a side dish of your choice.
• Cut the pie into squares and serve it as an appetizer or snack.
• Pack it for lunch or dinner on the go.

The Perfect Comfort Food

Our chicken pot pie recipe in casserole dish is the epitome of comfort food. It’s warm, satisfying, and perfect for any occasion. Whether you’re hosting a special gathering or simply want a cozy meal, this dish is sure to bring joy and nourishment to your table.

Information You Need to Know

Q: Can I use a different type of meat in this recipe?
A: Yes, you can substitute chicken with other meats such as turkey, beef, or pork.

Q: Can I freeze the chicken pot pie?
A: Yes, you can freeze the unbaked pot pie for up to 3 months. Thaw overnight in the refrigerator before baking.

Q: How can I make the crust more flaky?
A: Use cold ingredients and work the butter into the flour quickly to prevent the gluten from developing.