Elevate your pie game: discover the easiest chicken pot pie recipe ever created

Indulge in the warmth and coziness of a homemade chicken pot pie with our hassle-free recipe. This simple dish combines tender chicken, flavorful vegetables, and a creamy sauce, all encased in a flaky crust. Whether you’re a seasoned home cook or a novice in the kitchen, this chicken pot pie recipe is guaranteed to impress.

Ingredients for the Filling:

• 2 cups cooked chicken, shredded
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup frozen peas
• 1 cup frozen corn
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Ingredients for the Sauce:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1/2 cup milk
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried parsley

Ingredients for the Crust:

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into cubes
• 1/4 cup ice water

Instructions:

Making the Filling:

1. In a large bowl, combine the cooked chicken, carrots, celery, onion, peas, corn, salt, and pepper. Mix well.

Making the Sauce:

1. In a saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for 1 minute.
3. Gradually whisk in the chicken broth and milk until smooth.
4. Bring to a simmer and cook until thickened, about 5 minutes.
5. Stir in the thyme and parsley.

Assembling the Pot Pie:

1. Preheat oven to 375°F (190°C).
2. In a 9-inch pie dish, spread the chicken filling evenly.
3. Pour the sauce over the filling.

Making the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the cold butter cubes and use your fingers to work them into the flour until it resembles coarse crumbs.
3. Add the ice water 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.

Baking the Pot Pie:

1. Roll out the dough on a lightly floured surface to a 12-inch circle.
2. Transfer the dough to the pie dish and trim the edges.
3. Fold the edges under and crimp to seal.
4. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.

Tips for a Perfect Chicken Pot Pie:

• Use a variety of vegetables to add flavor and texture.
• Don’t overcook the chicken. It should be tender but not dry.
• Make sure the sauce is thick enough to coat the filling.
• Let the pot pie cool for 15 minutes before serving to allow the filling to set.
• Serve with a side salad or your favorite bread.

Variations:

• Add other vegetables to your liking, such as potatoes, mushrooms, or green beans.
• Use a different type of crust, such as puff pastry or a biscuit crust.
• Add a dollop of sour cream or a sprinkle of cheese on top before baking.

Serving Suggestions:

• Serve with a side of mashed potatoes or rice.
• Pair with a crisp green salad.
• Serve with a warm loaf of bread to soak up the delicious sauce.

“Summing Up”: The Ultimate Comfort Food

This simple chicken pot pie recipe is a culinary masterpiece that will warm your soul and delight your taste buds. With its tender filling, creamy sauce, and flaky crust, it’s a dish that the whole family will love. So gather your ingredients, preheat your oven, and embark on a culinary journey that will create memories to cherish.

Frequently Asked Questions:

Q: Can I use frozen chicken in this recipe?
A: Yes, you can use frozen chicken. Just make sure to thaw it completely before shredding it.

Q: How do I know when the pot pie is done baking?
A: The crust should be golden brown and the filling should be bubbly. You can also insert a toothpick into the center of the filling. If it comes out clean, the pot pie is done.

Q: Can I make this recipe ahead of time?
A: Yes, you can assemble the pot pie up to 24 hours ahead of time. Just keep it covered in the refrigerator and bake it before serving.

Q: What can I do if I don’t have a pie dish?
A: You can use a 9×13 inch baking dish instead. Just be sure to adjust the baking time accordingly.

Q: Can I use a different type of milk in the sauce?
A: Yes, you can use any type of milk you like, such as almond milk, soy milk, or oat milk.