Homemade Chicken Pot Pie
Try this Homemade Chicken Pot Pie recipe, or contribute your own.
Try this Homemade Chicken Pot Pie recipe, or contribute your own.
- 4 tablespoons butter
- 1 cup milk
- 3 cups chicken broth
- 2 cloves garlic minced
- food processor
- 1/4 sp salt
- 3/4 easpoon salt
- 1/2 up diced onion
- 3 carrots, diced (about 3/4 to 1 cup)
- 3 celery ribs diced (about 3/4 to 1 cup)
- 1/2 up frozen peas (no need to defrost - i used cascadian
- 3 cups shredded cooked chicken (i highly recommend using
- 4 tablespoons whole-wheat flour
- 1/4 easpoon black pepper or to taste
- 1/4 up fresh parsley leaves chopped
- 1 cup + 2 tablespoons whole-wheat flour plus extra for rolling out the dough
- 1/2 up cold unsalted butter (1 stick)
- 1/4 up water plus ice
- 1 egg beaten with a splash of water
- round baking dish
- baking sheet
- Carbohydrate 10.9654499949661 g
- Cholesterol 581.202500014522 mg
- Fat 121.82702500509 g
- Fiber 1.40839997557526 g
- Protein 140.199675000051 g
- Saturated Fat 38.4849120032265 g
- Serving Size 1 1 to 6 (809g)
- Sodium 600.676000043793 mg
- Sugar 9.55705001939086 g
- Trans Fat 10.3098570003789 g
- Calories 1734 calories
Step-by-step
- Preheat oven to 400 degrees F.
- In a large saute pan over medium heat, add 4 tablespoons of the butter. Once heated add the onion, carrots and celery and saute until it begins to soften, about 4 to 5 minutes.
- Add the garlic, frozen peas, and chicken and cook for about 2 more minutes.
- Sprinkle in the flour and stir just until the flour is almost completely absorbed. You can add a little more butter here if your pan gets too dry.
- Add the broth and milk and turn heat to high. Bring to a boil then reduce heat and simmer for about 15 to 20 minutes, stirring occasionally, until the mixture thickens to the consistency of a thin gravy.
- Meanwhile, to make the crust pulse together the flour and salt in the bowl of a food processor fitted with the dough blade.
- Cut the cold (straight from the fridge) butter into tablespoon-sized chunks. Drop them on top of the flour and turn the machine on until the mixture resembles coarse crumbs.
- While the machine is still going pour in the ice cold water (cubes removed) until the dough comes together.
- Roll it out onto a floured surface into a big circle just slightly larger than your round baking dish.
- Once the chicken mixture has thickened, remove it from the heat and stir in the salt, pepper, and parsley.
- Pour into a round baking dish and position the dough on top while pinching all along the sides.
- Brush with the egg and pierce some holes in the top with a fork.
- Bake on a rimmed baking sheet (it may spill over) until golden brown, about 20 to 25 minutes.
- Serve warm and enjoy!
Homemade Chicken Pot Pie: A Comfort Food Classic
The aroma of a freshly baked chicken pot pie fills my kitchen, a comforting scent that instantly transports me back to childhood. There's something undeniably magical about this dish; it’s the ultimate hug in a bowl, a symphony of tender chicken, vibrant vegetables, and a flaky, golden crust. Today, I'm sharing my recipe for a homemade chicken pot pie, a dish I've perfected over years of experimenting in my own kitchen. It’s a recipe born from a desire to create something both delicious and deeply satisfying, a meal that nourishes the body and soul.
This isn't just any chicken pot pie; this is a labor of love, a testament to the simple pleasures of home cooking. It's the kind of dish that makes you slow down, appreciate the warmth of the oven, and savor every single bite. Forget the store-bought versions; this recipe takes you on a journey, a culinary adventure that results in a pot pie so unbelievably flavorful and comforting, you'll never want to go back.
The process is surprisingly straightforward. We start with a classic mirepoix – finely diced carrots, celery, and onions – sautéed in butter until they’re tender and fragrant. This foundational flavor base forms the heart of the pot pie, providing a rich and savory foundation. Then comes the star of the show: tender, succulent chicken. I prefer using leftover roasted chicken, but you can certainly poach or roast a chicken specifically for this recipe. The key is to use high-quality chicken for the best results.
Next, we add the magic: a creamy sauce, thickened to perfection with flour and brimming with the goodness of chicken broth and milk. A sprinkle of fresh parsley brightens the savory flavors, adding a touch of freshness and elegance. This sauce is incredibly versatile; feel free to add other vegetables or herbs depending on your preferences and what's in season. Consider adding mushrooms, leeks, or even some finely diced potatoes for extra heartiness.
The crust is equally important. I prefer a homemade crust, though you can certainly use store-bought if pressed for time. Making the crust from scratch is a rewarding experience; the process of combining the flour, butter, and ice water creates a beautiful, tender dough that perfectly complements the rich filling. The cold butter creates flaky layers, creating that satisfying crunch that's essential to a truly exceptional chicken pot pie.
Once the filling is ready, it's time to assemble the masterpiece. I like to use a round baking dish, but any oven-safe dish will do. Pour the chicken filling into the dish, then top it with the rolled-out dough, crimping the edges to create a rustic, beautiful seal. A quick egg wash and a few pricks with a fork prevent the crust from puffing up too much while baking.
The aroma during baking is intoxicating – a blend of buttery pastry, savory chicken, and gently simmered vegetables. After 20-25 minutes in the oven, the crust is golden brown and crisp, the filling bubbling merrily within. Serve the pot pie warm, right from the oven, and let the comforting flavors envelop you. It’s the perfect meal for a cozy night in, a special occasion, or a simple weeknight dinner. This chicken pot pie isn't just a recipe; it’s an experience.
Beyond the Recipe: Sharing the Joy of Cooking
For me, cooking is more than just preparing a meal; it's a form of self-expression, a way to connect with my family and friends, and a source of immense joy. This chicken pot pie recipe is a reflection of that; it’s a dish made with love, care, and the intention to nourish those I cherish. It's a tradition I hope to pass down through generations, a culinary legacy that embodies the warmth and comfort of home.
I encourage you to experiment with this recipe, to make it your own. Try different vegetables, herbs, and spices; adjust the seasoning to suit your taste. The beauty of cooking is its versatility; there's no single "right" way to do it. The most important thing is to enjoy the process, to embrace the creativity, and to share the delicious results with loved ones. Cooking is a gift, and this chicken pot pie recipe is my way of sharing that gift with you. I hope it brings as much joy to your kitchen as it does to mine.
So, gather your ingredients, preheat your oven, and let the magic of homemade chicken pot pie fill your home with warmth, comfort, and the irresistible aroma of deliciousness. Happy cooking!
