There’s something about a chicken pot pie that just feels like a comforting hug on a plate. I remember the first time I made this dish; it was a chilly Sunday afternoon, and I wanted something that would not only warm us from the inside but also bring a smile to everyone’s face. The aroma of the chicken stew filling the kitchen, mingling with the buttery scent of the baking crust, was enough to make everyone eagerly gather around the table. This classic chicken pot pie has since become a family favorite, and I’m thrilled to share it with you today.
Why You’ll Love This Comfort Food
There’s a myriad of reasons to fall in love with this chicken pot pie recipe. Let’s delve into why this dish is a staple in many households and might soon become one in yours.
-
Easy to Prepare: Despite its fancy appearance, this chicken pot pie is straightforward and perfect for a weeknight dinner. The steps are simple, and the ingredients are common pantry staples. You don’t need to be a seasoned chef to pull off this delicious dish. Using pre-cooked chicken, such as rotisserie or leftover roast, cuts down on prep time significantly, allowing you to focus on putting the dish together without fuss.
-
Family-Friendly: Kids and adults alike will enjoy the creamy filling and flaky crust. There’s something inherently comforting about a pie that arrives piping hot on the dinner table, and it’s a surefire way to get even the pickiest eaters excited about dinner. You can involve the kids in making the pie crust, which can be a fun activity and a great way to introduce them to cooking.
-
Nutritious: Packed with veggies and lean protein, this dish is both wholesome and satisfying. It provides a balanced meal with its mix of protein from the chicken and carbohydrates from the potatoes, along with a healthy dose of vitamins from the vegetables. You can increase the fiber content by using whole-grain pie crusts or adding more vegetables like spinach or kale.
-
Versatile: You can easily swap ingredients based on what’s in your pantry or to suit your family’s tastes. If you’re out of peas, corn works just as well. You can also replace potatoes with sweet potatoes for a different flavor profile. For a vegetarian version, substitute the chicken with firm tofu or chickpeas, and use vegetable broth instead of chicken broth.
-
Make-Ahead Friendly: Prepare it in advance and enjoy a stress-free mealtime later. The filling can be made a day ahead, refrigerated, and then assembled with the pie crust just before baking. This not only saves time but also allows the flavors to meld together beautifully, enhancing the taste of the final dish.
The Recipe
This recipe is designed to be both delicious and practical. With a total time under an hour, it fits well into a busy schedule while still delivering on taste and texture. It’s ideal for those evenings when you want a home-cooked meal without spending hours in the kitchen.
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 6
Calories: 450 per serving
Ingredients
- 2 cups cooked chicken, diced: You can use rotisserie chicken for convenience or leftover roast chicken. Shredded chicken also works well, distributing more evenly throughout the pie.
- 1 cup carrots, sliced: Fresh or frozen, both work well here. If using fresh, ensure they’re cut uniformly for even cooking.
- 1 cup peas: Adds color and sweetness to the dish. Fresh or frozen peas work interchangeably.
- 1 cup potatoes, diced: Yukon Gold or Russet potatoes are excellent choices. They cook quickly and have a creamy texture when baked.
- 1/3 cup butter: Provides richness and helps create the roux. Unsalted butter allows you to control the salt content of your dish better.
- 1/3 cup all-purpose flour: Essential for thickening the sauce. For a gluten-free option, you can use a gluten-free flour blend.
- 1/2 teaspoon salt: Adjust to taste, keeping in mind the saltiness of your broth.
- 1/4 teaspoon black pepper: Freshly ground gives the best flavor. Feel free to adjust this according to your taste preference.
- 1/4 teaspoon celery seed: Adds a subtle, aromatic hint. If you don’t have celery seed, a pinch of celery salt can be used instead, but adjust the salt content accordingly.
- 1 3/4 cups chicken broth: Homemade or low-sodium store-bought is preferable. This forms the base of your sauce, so quality is key.
- 2/3 cup milk: Whole milk gives the best creamy texture, but you can use any milk you have, including plant-based alternatives like almond or oat milk for a non-dairy version.
- 2 unbaked pie crusts: Store-bought or homemade, depending on your preference. If you have the time, making your own crust can add a personal touch and allow for customization in flavor and thickness.
Instructions
-
Preheat your oven to 425°F (220°C). This will ensure that the pie crust bakes evenly and becomes beautifully golden. Make sure your oven rack is in the center position for the best results.
-
In a saucepan, combine butter, flour, salt, pepper, and celery seed. Cook over medium heat until the mixture is bubbly. This is your roux, which will thicken the sauce and give it a creamy texture. Stir continuously to prevent scorching on the bottom of the pan.
-
Gradually whisk in the chicken broth and milk, cooking until the mixture thickens and bubbles. Be patient and stir constantly to avoid lumps. The sauce should coat the back of a spoon once it’s ready.
-
Stir in the chicken, carrots, peas, and potatoes. Remove from heat. The residual heat will start to cook the vegetables slightly, ensuring they are perfectly tender once baked. Taste and adjust seasoning if necessary before pouring it into the pie crust.
-
Place one pie crust in a 9-inch pie pan. Pour the hot chicken mixture into the crust. Spread it evenly for a uniform bake. If your pie crust is homemade, ensure it’s rolled out to about 1/8-inch thickness for optimal texture.
-
Cover with the second crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. This step is crucial to prevent the pie from becoming soggy. You can use a fork to crimp the edges for a decorative finish.
-
Bake for 30-35 minutes, or until the crust is golden brown. Let cool for 10 minutes before serving. This rest time allows the filling to set slightly, making it easier to serve. If the edges brown too quickly, cover them with strips of foil halfway through baking.
Kitchen Tools You’ll Need
Creating this chicken pot pie is easier with the right tools in your kitchen arsenal. Here’s a list of what you’ll need:
- Medium saucepan: For preparing the creamy filling. A non-stick or heavy-bottomed pan prevents the roux from sticking.
- Whisk: Essential for making a smooth, lump-free sauce. A silicone whisk can prevent scratching if using non-stick cookware.
- 9-inch pie pan: Ensures the pie holds its shape and bakes evenly. Glass or ceramic pans work well, allowing you to monitor the browning of the crust.
- Rolling pin (if using homemade crust): A must for rolling out your dough to the perfect thickness. Chill your rolling pin in the fridge before use to prevent the dough from sticking.
- Sharp knife: For cutting the slits in the top crust and trimming excess dough. A paring knife or a dough cutter can work well for this task.
The Benefits of Each Ingredient
Each ingredient in this recipe plays a vital role in creating a balanced and delicious dish. Understanding their benefits can enhance your cooking experience and help you make informed substitutions if needed.
-
Chicken: A lean source of protein that keeps the dish hearty and filling. It’s versatile and can absorb flavors from the sauce beautifully, making it the perfect centerpiece for your pot pie.
-
Carrots and Peas: Add a natural sweetness and a boost of vitamins. They also contribute to the visual appeal of the dish with their vibrant colors. Carrots are rich in beta-carotene, while peas offer fiber and essential nutrients like vitamin K.
-
Potatoes: Provide a creamy texture and are a great source of carbohydrates. They help bulk up the filling, making it more satisfying. Potatoes are also a good source of vitamin C and potassium.
-
Butter and Flour: Create a roux, which thickens the sauce for a rich, creamy filling. The butter adds a luxurious flavor and mouthfeel, while the flour ensures the sauce holds together well.
-
Chicken Broth: Enhances the savory flavors of the dish. Opt for low-sodium versions to control the saltiness and allow the natural flavors of the other ingredients to shine through.
-
Pie Crust: Offers a delightful contrast with its flaky texture. It encases the filling, keeping it moist and flavorful. The crust can be customized with herbs or cheese for an added flavor boost.
What to Serve With This Comfort Food
To create a complete meal, consider pairing this chicken pot pie with some side dishes that complement its rich, savory flavors. These sides can add balance and variety to your dinner table.
-
A simple green salad with a light vinaigrette can provide a refreshing contrast to the creamy pie. Consider a mix of arugula, spinach, and radicchio for a variety of textures and flavors.
-
Steamed green beans or asparagus with a touch of lemon can add a fresh, crisp element to your meal. These vegetables are quick to prepare and offer a bright, zesty counterpoint to the richness of the pie.
-
For a cozy beverage pairing, a glass of chilled white wine or a warm apple cider can complement the flavors beautifully. A Chardonnay or a light Pinot Grigio would work well, enhancing the dish without overpowering it.
-
If you’re serving this as part of a larger feast, a crusty bread or buttermilk biscuits can be a delightful addition, perfect for sopping up any extra sauce. You might also consider serving it with a light soup, like a tomato basil, to round out the meal.
Storage & Leftover Tips
Leftover pot pie can be a lifesaver for busy weekdays. Here’s how to make the most of it:
-
Store any leftover pot pie in an airtight container in the refrigerator for up to 3 days. To reheat, cover the pie with foil to prevent the crust from becoming too dark, and bake at 350°F (175°C) until warmed through. Avoid using a microwave for reheating, as it can make the crust soggy.
-
For longer storage, freeze individual portions. Wrap them tightly in plastic wrap and foil to prevent freezer burn. When ready to eat, thaw overnight in the refrigerator and reheat in the oven. You can also reheat directly from frozen; just extend the baking time by about 15 minutes.
-
This dish is perfect for batch cooking. Consider making two pies—one for now and one to freeze for a future meal. It ensures you have a delicious home-cooked meal ready at any time. Label your frozen pies with the date to keep track of freshness.
In conclusion, this classic chicken pot pie is a delightful dish that brings warmth and comfort to any occasion. Whether you’re enjoying it with family or serving it at a gathering, it’s sure to be a hit. Remember, cooking is all about sharing joy and creating memories, so I hope this recipe becomes a cherished part of your kitchen repertoire, just like it has in mine. Happy cooking!
Air Fryer Chicken Millet
Ingredients
Equipment
Method
- Rinse millet under cold water until it runs clear. Drain well.
- In a medium saucepan, combine millet and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
- Preheat the air fryer to 380°F for 3 minutes.
- In a bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, paprika, salt, and black pepper until evenly coated.
- Place the seasoned chicken in the air fryer basket in a single layer. Cook for 12 minutes, shaking the basket halfway through.
- After 12 minutes, add the mixed vegetables to the air fryer basket with the chicken. Cook for an additional 5-7 minutes, until chicken is cooked through and vegetables are tender.
- Fluff the millet with a fork and serve on plates. Top with the air-fried chicken and vegetables.