Transform your dinner: the perfect chicken pot pie recipe elevated with evaporated milk

Indulge in the warm and savory flavors of a homemade chicken pot pie, elevated with the velvety texture of evaporated milk. This classic dish is a culinary masterpiece that will tantalize your taste buds and fill your home with comforting aromas. Join us as we guide you through a step-by-step recipe that will help you create a perfect chicken pot pie, every time.

Ingredients

For the Crust:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into small cubes
• 1/4 to 1/2 cup ice water

For the Filling:

• 4 tablespoons unsalted butter
• 1 large onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup evaporated milk
• 1 cup chicken broth
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 4 cups cooked chicken, cubed
• 1 cup frozen peas

Instructions

Making the Crust

1. In a large bowl, whisk together the flour and salt.
2. Add the cold butter cubes and use your fingers or a pastry cutter to work them into the flour until the mixture resembles coarse crumbs.
3. Add the ice water, 1 tablespoon at a time, and mix 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 Dutch oven or stockpot, melt the butter over medium heat.
2. Add the onion, celery, and carrots and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute.
5. Gradually whisk in the evaporated milk and chicken broth.
6. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
7. Stir in the thyme, sage, black pepper, and salt.
8. Add the chicken and peas and cook until heated through.

Assembling the Pie

1. Preheat oven to 375°F (190°C).
2. Divide the dough in half and roll out each half into a 12-inch circle.
3. Transfer one circle to a 9-inch pie plate and trim the edges.
4. Pour the filling into the pie crust.
5. Top with the remaining dough circle and trim the edges.
6. Crimp the edges to seal.
7. Brush the crust with milk and sprinkle with salt.
8. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

Let Rest and Serve

1. Let the pie cool for 15 minutes before slicing and serving.
2. Pair with a side of mashed potatoes or a green salad.

Tips for a Perfect Chicken Pot Pie

• Use a combination of light and dark meat chicken for a more flavorful filling.
• Don’t overcook the vegetables. They should be tender but still have a slight crunch.
• If you don’t have evaporated milk, you can use regular milk instead. However, the evaporated milk will give the filling a richer and creamier texture.
• For a crispy crust, brush the top with an egg wash before baking.
• Serve the pie warm with your favorite toppings, such as gravy, cranberry sauce, or chopped parsley.

Variations

• Add other vegetables to the filling, such as potatoes, green beans, or corn.
• Use a different type of crust, such as puff pastry or phyllo dough.
• Top the pie with a layer of mashed potatoes before baking.
• For a vegetarian version, omit the chicken and replace it with chickpeas or tofu.

Ways to Use Evaporated Milk in Chicken Pot Pie

Evaporated milk is an essential ingredient in chicken pot pie because it adds richness, creaminess, and a velvety texture to the filling. Here are some other ways to use evaporated milk in this classic dish:

• Use evaporated milk to make a roux, which is a thickening agent for the filling.
• Add evaporated milk to the filling to create a creamy sauce.
• Use evaporated milk as a substitute for heavy cream or whole milk.
• Evaporated milk can also be used to brush the crust before baking, giving it a golden brown color.

The Benefits of Evaporated Milk

Evaporated milk is a versatile ingredient that offers several benefits in cooking, including:

• It has a long shelf life, so it can be stored in your pantry for months.
• It is a good source of calcium and vitamin D.
• It is a great way to add creaminess and richness to dishes without using heavy cream.
• It is a good substitute for milk in many recipes.

What People Want to Know

Q: Can I use fresh milk instead of evaporated milk?
A: Yes, you can use fresh milk instead of evaporated milk. However, the filling will not be as thick and creamy.

Q: How do I store leftover chicken pot pie?
A: Store leftover chicken pot pie in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Q: Can I freeze chicken pot pie?
A: Yes, you can freeze chicken pot pie. Let it cool completely, then wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.