Stovetop chicken pot pie recipe: a comforting meal in minutes

Indulge in the irresistible warmth and comfort of a classic chicken pot pie, crafted effortlessly on your stovetop. This recipe combines tender chicken, fresh vegetables, and a velvety homemade gravy, all nestled in a flaky, golden-brown crust. Say goodbye to the hassle of baking and hello to a savory masterpiece that will delight your taste buds.

Ingredients:

For the Crust:

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

For the Filling:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour
• 4 cups chicken broth
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Make the Crust:

• In a large bowl, whisk together the flour and salt.
• Add the butter cubes and use your fingers or a pastry cutter to work them into the flour until it resembles coarse crumbs.
• Gradually add the ice water, 1 tablespoon at a time, until the dough just comes together.
• Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Prepare the Filling:

• Season the chicken breasts with salt and pepper.
• Heat the olive oil in a large skillet over medium heat.
• Add the chicken and cook until browned on all sides.
• Remove the chicken from the skillet and set aside.
• Add the onion, carrots, and celery to the skillet and sauté until softened.
• Stir in the garlic and cook for another minute.
• Sprinkle in the flour and stir to combine.
• Gradually whisk in the chicken broth until smooth.
• Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, or until the gravy has thickened.
• Stir in the peas, corn, parsley, and reserved chicken.
• Season with additional salt and pepper to taste.

3. Assemble the Pie:

• Preheat the oven to 375°F (190°C).
• Remove the dough from the refrigerator and divide it into two equal portions.
• Roll out one portion of dough into a 12-inch (30 cm) circle.
• Transfer the dough to a 9-inch (23 cm) pie plate and trim the edges.
• Pour the filling into the prepared crust.
• Roll out the remaining dough into a 12-inch (30 cm) circle.
• Place the dough over the filling and trim the edges.
• Crimp the edges to seal.
• Brush the crust with milk or an egg wash.

4. Bake the Pie:

• Bake the chicken pot pie for 30-35 minutes, or until the crust is golden brown.
• Let the pie cool for 15 minutes before serving.

Tips:

• For a richer flavor, use a combination of dark and light meat chicken.
• Add other vegetables to your liking, such as mushrooms, green beans, or potatoes.
• If you don’t have frozen vegetables, you can use fresh ones. Just adjust the cooking time accordingly.
• To make the gravy ahead of time, prepare it up to the point of adding the peas, corn, and parsley. Store it in the refrigerator for up to 3 days. When ready to use, reheat the gravy over medium heat and stir in the remaining ingredients.

Variations:

• Individual Pot Pies: Divide the filling into individual ramekins or mini pie dishes and top with individual pie crusts.
• Creamy Chicken Pot Pie: Add 1/2 cup of heavy cream or sour cream to the filling for a richer and creamier gravy.
• Cheesy Chicken Pot Pie: Sprinkle grated cheddar cheese or mozzarella cheese over the filling before topping with the crust.

Serving Suggestions:

• Serve the chicken pot pie with a side of crusty bread or mashed potatoes.
• For a refreshing contrast, pair it with a green salad or steamed vegetables.
• If you’re feeling indulgent, top each serving with a dollop of sour cream or gravy.

A Culinary Delight for Every Occasion

Whether you’re craving a comforting meal on a cold winter night or a delicious centerpiece for a family gathering, this stovetop chicken pot pie recipe is sure to satisfy. Its ease of preparation and versatility make it a culinary delight that will become a staple in your kitchen. So gather your ingredients, fire up your stovetop, and embark on a culinary journey that will warm your heart and tantalize your taste buds.

Quick Answers to Your FAQs

Q: Can I use a store-bought crust instead of making my own?
A: Yes, you can use a store-bought pie crust if you prefer.

Q: Can I freeze the chicken pot pie?
A: Yes, you can freeze the chicken pot pie before or after baking. To freeze before baking, assemble the pie as directed but do not bake it. Wrap it tightly in plastic wrap and freeze for up to 2 months. When ready to bake, thaw the pie overnight in the refrigerator and then bake as directed. To freeze after baking, let the pie cool completely and then wrap it tightly in plastic wrap and freeze for up to 3 months. When ready to serve, thaw the pie overnight in the refrigerator and then reheat it in the oven at 350°F (175°C) until warmed through.

Q: How can I make the gravy thicker?
A: If you find the gravy is too thin, you can thicken it by adding a cornstarch slurry. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Bring the gravy to a simmer and then slowly whisk in the cornstarch slurry. Cook, stirring constantly, until the gravy has thickened to your desired consistency.