Warm your soul with this savory treat: one-crust chicken pot pie recipe
What To Know
- Add the cold butter cubes and use a pastry cutter or two forks to cut the butter into the flour until it resembles coarse crumbs.
- The key to a flaky and tender crust lies in keeping the butter cold and working the dough as little as possible.
- Consider serving it with a crisp green salad tossed with a tangy vinaigrette, mashed potatoes for a creamy contrast, or roasted vegetables for a healthy and colorful addition.
Chicken pot pie, a timeless classic, evokes nostalgic memories and the epitome of comfort food. With its golden-brown crust, tender chicken, and savory vegetable filling, it’s a dish that warms the soul and satisfies every craving. This one-crust chicken pot pie recipe simplifies the traditional preparation, offering a convenient and delectable way to enjoy this culinary delight.
Ingredients:
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 1/4 cup ice water
For the Filling:
- 4 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup frozen corn
Instructions:
For the Crust:
1. In a large bowl, whisk together the flour and salt.
2. Add the cold butter cubes and use a pastry cutter or two forks to cut the butter into the flour until it 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.
For the Filling:
1. In a large pot or Dutch oven over medium heat, melt the butter.
2. Add the onion, carrots, celery, and garlic and cook until softened, about 5 minutes.
3. Sprinkle in the flour and cook for 1 minute, stirring constantly.
4. Gradually whisk in the chicken broth until smooth.
5. Stir in the thyme, rosemary, salt, and black pepper.
6. Bring to a simmer and cook until the sauce has thickened, about 5 minutes.
7. Stir in the chicken, peas, and corn.
To Assemble the Pie:
1. Preheat the oven to 375°F (190°C).
2. On a lightly floured surface, roll out the dough to a 12-inch circle.
3. Transfer the dough to a 9-inch pie plate and trim the edges.
4. Pour the filling into the crust.
5. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
6. Let cool for 15 minutes before serving.
A Culinary Canvas for Personalization
This one-crust chicken pot pie recipe serves as a blank canvas for your culinary creativity. Experiment with different vegetables, such as green beans, potatoes, or mushrooms. Add a touch of heat with a dash of cayenne pepper or a pinch of chili powder. Incorporate herbs like sage or oregano to enhance the aromatic profile. The possibilities are endless!
The Secret to a Flaky Crust
The key to a flaky and tender crust lies in keeping the butter cold and working the dough as little as possible. Use ice water to prevent the butter from melting too quickly, and avoid overmixing the dough. When rolling out the dough, use a light touch to preserve the delicate layers.
The Perfect Pairing: Sides to Complement Your Pie
A classic chicken pot pie deserves equally delectable sides. Consider serving it with a crisp green salad tossed with a tangy vinaigrette, mashed potatoes for a creamy contrast, or roasted vegetables for a healthy and colorful addition.
A Versatile Dish for Every Occasion
Whether you’re hosting a family gathering, planning a cozy dinner for two, or simply craving comfort food, this chicken pot pie recipe one crust is the perfect choice. Its versatility makes it suitable for any occasion, from casual weeknight meals to special holiday celebrations.
The Power of Nostalgia: Memories in Every Bite
Chicken pot pie has a nostalgic quality that evokes fond memories of childhood and family gatherings. Its warm and comforting flavors transport us back to simpler times, reminding us of the love and care that went into its preparation.
Top Questions Asked
Q: Can I use a store-bought crust?
A: Yes, you can use a store-bought pie crust to save time. However, making your own crust from scratch will result in a more flavorful and flaky pie.
Q: Can I freeze the chicken pot pie?
A: Yes, you can freeze the unbaked pie for up to 3 months. Thaw it overnight in the refrigerator before baking.
Q: What can I do if my pie filling is too thin?
A: If the filling is too thin, make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water. Stir this into the simmering filling and cook until thickened.
