Craving comfort? try this mouthwatering chicken pot pie recipe with luxurious heavy cream

Indulge in the irresistible flavors of this delectable chicken pot pie recipe with heavy cream, a heartwarming dish that will tantalize your taste buds and warm your soul. With its flaky, golden crust and creamy, savory filling, this classic comfort food is perfect for cozy dinners or special occasions.

Ingredients:

For the Crust:

• 2 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into small cubes
• 1/2 cup ice water

For the Filling:

• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 carrots, peeled and chopped
• 3 celery stalks, chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup frozen peas
• 1/2 cup chopped fresh parsley
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups cooked chicken, shredded

Instructions:

Making the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the butter cubes and use your fingers to work them into the flour mixture until it resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, 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.

Making the Filling:

1. In a large skillet, heat the olive oil over medium heat.
2. Add the onion, carrots, and celery and sauté until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Stir in the flour and cook for 1 minute.
5. Gradually whisk in the chicken broth and heavy cream until smooth.
6. Bring to a boil, then reduce heat and simmer for 5 minutes, or until thickened.
7. Stir in the peas, parsley, thyme, salt, and pepper.
8. Add the shredded chicken and cook until heated through.

Assembling the Pot Pie:

1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out the dough to a 12-inch (30 cm) circle.
3. Transfer the dough to a 9-inch (23 cm) pie plate and trim the edges.
4. Pour the filling into the pie plate.
5. Roll out the remaining dough to an 11-inch (28 cm) circle.
6. Place the top crust over the filling and crimp the edges to seal.
7. Cut slits in the top crust to allow steam to escape.

Baking:

1. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
2. Let cool for 15 minutes before serving.

Variations:

• Vegetable Pot Pie: Omit the chicken and add your favorite vegetables, such as broccoli, mushrooms, or zucchini.
• Seafood Pot Pie: Use a combination of cooked shrimp, scallops, and fish instead of chicken.
• White Wine Pot Pie: Add 1/2 cup of dry white wine to the filling for extra flavor.
• Cheese Pot Pie: Sprinkle shredded cheddar cheese or Parmesan cheese over the filling before baking.

Tips:

• For a flaky crust, keep the butter cold and work it into the flour quickly.
• If the filling is too thick, add more chicken broth or milk.
• If the filling is too thin, add more flour or cornstarch.
• Let the pot pie cool slightly before serving to prevent the filling from spilling out.

Serving Suggestions:

• Serve the chicken pot pie with mashed potatoes, roasted vegetables, or a side salad.
• Top with a dollop of sour cream or gravy for extra richness.
• Pair with a glass of full-bodied red wine or a crisp white wine.

Ending Thoughts

This chicken pot pie recipe with heavy cream is a culinary masterpiece that will delight your family and friends. Its flaky crust, creamy filling, and savory flavors will warm your hearts and create lasting memories. So gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you craving for more.

Top Questions Asked

Q: Can I use a pre-made pie crust?
A: Yes, you can use a pre-made pie crust to save time. However, it may not be as flaky as a homemade crust.

Q: Can I make the pot pie ahead of time?
A: Yes, you can make the filling ahead of time and refrigerate it for up to 3 days. When ready to bake, preheat the oven and assemble the pot pie. Bake for 5-10 minutes longer than the original recipe to ensure it is heated through.

Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.