Chicken Pot Pie
Use store-bought crusts or make your own pie crust if you prefer. I like a thick filling; add more liquid for a thinner sauce.
Use store-bought crusts or make your own pie crust if you prefer. I like a thick filling; add more liquid for a thinner sauce.
- 1/3 cups all purpose flour
- 1/2 cups heavy cream
- 6 tablespoons butter divided
- 2 medium leeks light green and white part only, washed and thinly sliced
- 2 medium carrots peeled and sliced
- 1 large celery rib diced
- 3/4 teaspoons dried thyme
- 4 ounces mushrooms sliced
- 2 1/2 cups chicken stock
- 3 cups chicken breast cooked and shredded
- 1/2 cups frozen peas
- 2 frozen pie crusts 9 inch
- Carbohydrate 59.9335829165418 g
- Cholesterol 115.048958368797 mg
- Fat 38.7166139208208 g
- Fiber 3.3667803888055 g
- Protein 36.0087383568465 g
- Saturated Fat 17.9548283680973 g
- Serving Size 1 1 Serving (499g)
- Sodium 789.615236915879 mg
- Sugar 56.5668025277363 g
- Trans Fat 3.44707998258653 g
- Calories 735 calories
Step-by-step
- Melt 1 tablespoon of butter in a saucepan over medium heat.
- Add the leek, carrot, celery, and thyme; season with salt and pepper.
- Cook until vegetables are tender, about 10 minutes. Remove to a plate.
- Melt 1 tablespoon of butter in the saucepan.
- Add the mushrooms; season with salt.
- Cook until mushrooms are browned and liquids have evaporated, about 8 minutes. Add to the plate with the vegetables.
- Add the remaining 4 tablespoons of butter to the saucepan.
- After it stops foaming, add the flour, whisking constantly, for 2 minutes.
- Pour in the chicken stock and heavy cream, whisking to prevent lumps.
- Cook, stirring constantly, until the mixture thickens and boils, about 5 minutes.
- Add the reserved mushrooms and vegetables, cooked chicken, and peas. Stir to combine.
- Spread onto a sheet pan to cool completely.
- Preheat oven to 375 degrees.
- Place one crust in a 9-inch pie plate.
- Fill with the cooled filling.
- Top with the other crust. Pinch to seal; cut steam vents.
- Bake until filling bubbles through vents, 50-60 minutes.
- Let cool 15 minutes before serving.
My Comfort Food: A Chicken Pot Pie Story
The aroma of baking chicken pot pie always takes me back to my childhood. My grandmother, a quintessential housewife, made the most incredible chicken pot pie. It wasn't just a meal; it was an experience. The flaky crust, the rich, savory filling bursting with tender chicken and perfectly cooked vegetables – it was the epitome of comfort food. It's a dish that evokes memories of cozy evenings, family gatherings, and the warmth of a loving home. While my grandmother's recipe remains a closely guarded family secret (passed down through generations with a knowing smile and a wink), I've developed my own version over the years, one that captures the essence of her magic while reflecting my own busy lifestyle.
As a working mother of two, time is my most precious commodity. That's why I appreciate the convenience of store-bought pie crusts. They allow me to create this classic dish without spending hours in the kitchen. However, the real heart of the pot pie lies in the filling. I spend time meticulously preparing the vegetables – the perfectly sliced leeks, the tender carrots, the crisp celery – ensuring each ingredient contributes its unique flavor and texture to the overall symphony of taste. The slow simmering of the creamy sauce, the careful incorporation of the shredded chicken and peas, all contribute to the rich and satisfying experience that is a perfect chicken pot pie. It's a simple dish, but made with love and attention to detail. That's what truly elevates it above the ordinary.
The magic of a chicken pot pie isn't just in the taste; it's in the experience. The golden brown crust, the steam rising from the hot filling, the satisfying crunch with every bite – it's a sensory feast. It's a dish that warms not only the body but also the soul. It’s a reminder that even amidst the chaos of daily life, there's always time for comfort, for connection, and for the simple pleasures of a home-cooked meal. And as my children gather around the table, their faces illuminated by the warm glow of the kitchen light, I know that I've created more than just a meal; I've created a memory, a tradition, a piece of home that they will carry with them long after they’ve left the nest.
Making this chicken pot pie is more than just following a recipe; it's an act of love, a testament to the enduring power of simple pleasures, and a celebration of the rich tapestry of family life. The warmth of the oven, the aroma filling the house, the happy chatter around the table - these are the moments that make life worthwhile. And it all starts with a simple, yet profoundly satisfying, chicken pot pie.
So, whether you're a seasoned chef or a kitchen novice, I encourage you to try making this chicken pot pie. It's a recipe for happiness, a taste of home, and a guaranteed crowd-pleaser. And remember, the most important ingredient is always love.
