Attention recipe connoisseurs! discover the game-changing chicken pot pie rectangle

Indulge in the comforting flavors of a classic chicken pot pie, now made even more delectable in a rectangular pan. Our meticulously crafted recipe offers a perfect blend of tender chicken, savory vegetables, and a creamy, flavorful sauce, all enveloped in a flaky, golden-brown crust. Get ready to tantalize your taste buds and impress your loved ones with this culinary masterpiece.

Ingredients: Gathering the Essential Elements

For the Crust:

• 2 cups (250g) all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks/227g) unsalted butter, cold and cut into small cubes
• 1/2 cup (120ml) ice water

For the Filling:

• 2 tablespoons (30ml) olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 4 cups (946ml) chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 cups (283g) frozen or fresh peas
• 2 cups (283g) frozen or fresh corn
• 1 pound (454g) boneless, skinless chicken breasts, cooked and shredded
• 1 cup (236ml) heavy cream

Instructions: A Step-by-Step Guide to Culinary Success

1. Crafting the Perfect Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the butter cubes and use your fingers or a pastry cutter 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. Do not overmix.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Preparing the Savory Filling:

1. In a large skillet over medium heat, heat the olive oil.
2. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
3. Add the garlic and cook for another minute.
4. Stir in the chicken broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Add the peas, corn, and shredded chicken. Bring to a simmer and cook until the vegetables are heated through.
6. Stir in the heavy cream and cook until the sauce has thickened slightly.

3. Assembling the Culinary Masterpiece:

1. Preheat oven to 375°F (190°C).
2. Grease a 9×13-inch (23x33cm) rectangular baking dish.
3. On a lightly floured surface, roll out half of the dough to a 12×16-inch (30x40cm) rectangle.
4. Transfer the dough to the prepared baking dish and trim the edges.
5. Pour the chicken pot pie filling into the crust.
6. Roll out the remaining dough to an 11×15-inch (28x38cm) rectangle.
7. Place the dough over the filling and trim the edges.
8. Crimp the edges to seal.
9. Cut slits in the top of the crust to allow steam to escape.

4. Baking to Golden Perfection:

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

Variations: Embracing Culinary Creativity

• Vegetarian Delight: Omit the chicken and add extra vegetables, such as mushrooms, bell peppers, or zucchini.
• Creamy Delight: Use a mixture of heavy cream and sour cream for a richer sauce.
• Cheesy Indulgence: Sprinkle shredded cheese over the filling before topping with the crust.
• Herb Haven: Enhance the flavors with fresh herbs, such as parsley, basil, or oregano.

Serving Suggestions: Completing the Culinary Experience

• Pair your chicken pot pie with a refreshing green salad or roasted vegetables.
• Serve with a warm slice of crusty bread to soak up the delectable sauce.
• Garnish with fresh herbs or a dollop of sour cream for an extra touch of flavor.

The Perfect Dish for Any Occasion

Whether it’s a cozy family dinner, a festive holiday gathering, or a comforting meal on a chilly evening, our chicken pot pie recipe rectangle is the perfect culinary companion. Its versatility and ease of preparation make it a winner every time.

Questions We Hear a Lot

Q: Can I use pre-made pie crust?
A: Yes, you can use pre-made pie crust to save time. However, homemade crust is more flavorful and flaky.

Q: How do I prevent the crust from burning?
A: Cover the edges of the crust with aluminum foil during the last 15-20 minutes of baking.

Q: Can I freeze the chicken pot pie?
A: Yes, you can freeze the chicken pot pie before or after baking. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) until heated through.