Taste test triumph: how to make red lobster’s iconic chicken pot pie in your own kitchen

Introduction:

Craving a hearty and comforting dish that evokes nostalgic memories? Look no further than Red Lobster’s iconic Chicken Pot Pie. With its flaky crust, tender chicken, and a creamy filling bursting with vegetables, this culinary masterpiece has captivated taste buds for generations. Embark on a culinary adventure as we unlock the secrets of this beloved recipe, guiding you through every step to recreate this restaurant-quality dish in the comfort of your own kitchen.

Ingredients for an Unforgettable Chicken Pot Pie:

• Crust:
• 2 1/2 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
• 1/2 cup ice water
• Filling:
• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onions
• 1/2 cup frozen peas
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Step-by-Step Instructions:

1. Create a Flaky Crust:

• In a large bowl, whisk together the flour and salt.
• Add the butter cubes and use a pastry blender or two knives to cut them into the flour until the mixture resembles coarse crumbs.
• Gradually add the ice water, one tablespoon at a time, until the dough just comes together. Do not overmix.

2. Roll and Chill the Dough:

• Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

3. Prepare the Filling:

• In a large saucepan, sauté the carrots, celery, and onions until softened.
• Add the shredded chicken, peas, heavy cream, chicken broth, flour, salt, and pepper. Bring to a boil, then reduce heat and simmer until thickened.

4. Assemble the Pie:

• Preheat oven to 375°F (190°C).
• On a lightly floured surface, roll out half of the dough into a 12-inch circle.
• Transfer the dough to a 9-inch pie plate and trim the edges.
• Pour the filling into the pie crust.
• Roll out the remaining dough into a 10-inch circle and cut into strips.
• Arrange the strips over the filling in a lattice pattern.

5. Bake to Perfection:

• Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
• Let cool for 10 minutes before serving.

Tips for a Restaurant-Worthy Pie:

• Use a combination of butter and shortening for a flaky crust.
• Chill the dough before rolling it out to prevent it from becoming tough.
• Do not overfill the pie crust, or the filling may spill over while baking.
• If you don’t have heavy cream, you can substitute milk or evaporated milk.
• For a richer flavor, use dark meat chicken or add a pinch of nutmeg to the filling.

Variations to Suit Your Taste:

• Add chopped mushrooms or broccoli to the filling.
• Sprinkle shredded cheddar cheese on top of the filling before baking.
• Use a store-bought pie crust if you’re short on time.

The Perfect Comfort Food for Any Occasion:

Red Lobster’s Chicken Pot Pie is a versatile dish that can be enjoyed as a hearty lunch, comforting dinner, or a warm and nostalgic treat. Whether you’re craving a taste of childhood or simply seeking a comforting meal, this recipe will undoubtedly satisfy your culinary desires.

Top Questions Asked

Q: Can I use rotisserie chicken in this recipe?
A: Yes, you can use rotisserie chicken for a quick and convenient option. Shred the chicken before adding it to the filling.

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

Q: Can I freeze chicken pot pie?
A: Yes, you can freeze chicken pot pie before or after baking. To freeze before baking, assemble the pie but do not bake it. Wrap it in plastic wrap and freeze for up to 3 months. To freeze after baking, let the pie cool completely and then wrap it in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.