Unlock the secret to grandma’s heavenly chicken pot pie (makes 2)

Craving a comforting and heartwarming meal that evokes memories of home? Look no further than this exquisite chicken pot pie recipe designed specifically for two. With its tender chicken, savory vegetables, and velvety gravy, this dish is guaranteed to satisfy your taste buds and warm your soul.

Ingredients:

• 1 boneless, skinless chicken breast (about 6 ounces)
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/4 cup frozen peas
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1/4 cup milk
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• Salt and pepper to taste
• 2 individual pie crusts (homemade or store-bought)

Instructions:

1. Prepare the Chicken: Season the chicken breast with salt and pepper. In a skillet over medium heat, cook the chicken until golden brown on both sides. Remove from the skillet and set aside.

2. Sauté the Vegetables: In the same skillet, add the carrots, celery, and onion. Cook until softened, about 5 minutes. Stir in the peas and cook for 1 minute more.

3. Make the Roux: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.

4. Add the Liquid: Gradually whisk in the chicken broth and milk until smooth. Bring to a simmer and cook until thickened, about 5 minutes.

5. Combine the Ingredients: Return the chicken to the skillet and add the thyme, rosemary, salt, and pepper. Stir to combine.

6. Assemble the Pies: Divide the filling between two individual pie crusts. Top with the remaining pie crusts and crimp the edges.

7. Bake: Preheat oven to 375°F (190°C). Bake the pies for 25-30 minutes, or until golden brown and bubbly.

8. Serve: Let the pies cool slightly before serving. Enjoy the ultimate comfort food with a side salad or your favorite soup.

Tips for Perfection:

• Use high-quality ingredients: Fresh vegetables and flavorful chicken will elevate the taste of your pot pie.
• Don’t overcook the chicken: It should be cooked through but still tender and juicy.
• Season generously: Don’t be shy with the salt and pepper. They enhance the flavors of all the ingredients.
• Let the filling cool slightly: This will prevent the filling from bubbling over when you top it with the pie crust.
• Experiment with different vegetables: Feel free to add or substitute other vegetables such as corn, green beans, or mushrooms.

Variations:

• Creamy Chicken Pot Pie: Add 1/2 cup of heavy cream to the filling for an extra creamy texture.
• Cheesy Chicken Pot Pie: Sprinkle 1/2 cup of shredded cheddar cheese over the filling before topping with the pie crust.
• Mini Chicken Pot Pies: Divide the filling into small ramekins or muffin tins and bake for 15-20 minutes.

The Art of Comforting Cuisine

Chicken pot pie is a culinary masterpiece that transcends the realm of ordinary meals. It’s a dish that evokes a sense of nostalgia, warmth, and deep satisfaction. Whether you’re enjoying it on a cozy evening at home or sharing it with loved ones, this recipe for two will bring comfort and joy to your table.

The Finishing Touch: A Perfect Pairing

Complement your chicken pot pie with a refreshing side salad, a hearty bowl of soup, or a warm slice of bread. The acidity of a salad will balance the richness of the pie, while the warmth of soup or bread will enhance the comforting experience.

What People Want to Know

Q: Can I use frozen chicken?
A: Yes, you can use frozen chicken. Thaw it completely before cooking.

Q: Can I make the filling ahead of time?
A: Yes, you can make the filling up to 2 days in advance. Store it in an airtight container in the refrigerator.

Q: Can I use pre-made pie crusts?
A: Yes, you can use pre-made pie crusts for convenience.

Q: What is the best way to reheat chicken pot pie?
A: You can reheat chicken pot pie in the oven at 350°F (175°C) for 15-20 minutes, or in the microwave on high for 2-3 minutes per serving.

Q: Can I freeze chicken pot pie?
A: Yes, you can freeze chicken pot pie for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.