Cozy up with our irresistible chicken pot pie recipe, perfect for 4

Craving a hearty and comforting meal? Look no further than this delectable chicken pot pie recipe, perfect for four hungry souls. With its tender chicken, velvety sauce, and flaky crust, this dish is guaranteed to warm your heart and fill your belly.

Ingredients for a Perfect Chicken Pot Pie

For the Filling:

• 1 boneless, skinless chicken breast, cooked and shredded
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 2 cups chicken broth
• 1/2 cup all-purpose flour
• 1/2 cup milk
• 1 teaspoon dried thyme
• Salt and pepper to taste

For the Crust:

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

Step-by-Step Instructions

Making the Filling

1. In a large skillet, sauté the carrots, celery, and onion in a little oil until softened.
2. Stir in the flour and cook for 1 minute.
3. Gradually whisk in the chicken broth and milk until smooth.
4. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sauce thickens.
5. Stir in the shredded chicken, thyme, salt, and pepper.

Preparing the Crust

1. In a bowl, combine the flour and salt.
2. Use your fingers to work the butter into the flour until it resembles coarse crumbs.
3. Add the water 1 tablespoon at a time, mixing until the dough just comes together.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Assembling the Pot Pie

1. Preheat oven to 375°F (190°C).
2. Divide the dough in half and roll out one half into a 12-inch circle.
3. Place the dough in a 9-inch pie plate and trim the edges.
4. Pour the chicken mixture into the pie crust.
5. Roll out the remaining dough into a 10-inch circle.
6. Place the dough over the filling and crimp the edges to seal.
7. Brush the crust with milk and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

Finishing Touches

1. Let the pot pie cool for 10 minutes before slicing and serving.
2. Garnish with fresh parsley or chives for extra flavor.
3. Enjoy the warm and comforting goodness with your loved ones.

Reheating and Storage

• To reheat, place the pot pie in a preheated oven at 350°F (175°C) for 15-20 minutes, or until warmed through.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Variations and Additions

• Use different vegetables, such as peas, corn, or mushrooms.
• Add a dollop of sour cream or Greek yogurt for extra richness.
• Top with shredded cheddar or Parmesan cheese for a cheesy crust.
• Make it a soup by thinning the sauce with more chicken broth.

The Perfect Pairing

• Serve the chicken pot pie with a side salad or roasted vegetables.
• Pair it with a glass of red or white wine for a complete meal.
• Enjoy it as a comforting snack or a hearty dinner.

Answers to Your Most Common Questions

Q: Can I use frozen chicken?
A: Yes, you can use frozen chicken. Be sure to thaw it completely before cooking.

Q: How do I make a gluten-free crust?
A: Replace the all-purpose flour with gluten-free flour blend.

Q: Can I bake the pot pie ahead of time?
A: Yes, you can bake the pot pie ahead of time. Let it cool completely, then wrap it in plastic wrap and refrigerate for up to 2 days. Reheat before serving.