Ah, Chicken Pot Pie – just the thought of it brings back memories of family gatherings, cozy evenings, and that comforting aroma wafting through the house. Growing up, my grandmother had a knack for turning simple ingredients into a feast, and this Chicken Pot Pie was one of her signature dishes. It’s the kind of recipe that wraps you in a warm hug, making it perfect for a family dinner or any chilly night when you need a little extra comfort.
Why You’ll Love This Comfort Food Classic
- Hearty and Satisfying: This pot pie is packed with tender chicken and vibrant vegetables, all enveloped in a creamy sauce that’s rich and filling. The combination of textures and flavors makes it a complete meal in one dish, ensuring everyone at the table leaves satisfied. The chicken provides an excellent source of protein, while the vegetables add fiber and essential nutrients, making it a wholesome option.
- Homemade Goodness: The flaky, golden crust is made from scratch. Trust me, it’s easier than you think and makes all the difference. A store-bought crust just can’t compete with the buttery layers of a homemade one that crumbles perfectly with every bite. The process of making your own crust also allows you to adjust the texture and taste, ensuring it’s exactly to your liking.
- Perfect for All Ages: Kids and adults alike will love the comforting flavors and inviting texture of this dish. The mild flavors make it a hit with the little ones, while adults appreciate the nostalgic, home-cooked feel. The pie’s creamy filling is both savory and slightly sweet, appealing to a broad range of palates.
- Make-Ahead Friendly: You can prepare the filling in advance, making it a great option for busy weeknights. Simply assemble and bake when you’re ready to enjoy a warm, hearty meal without stress. This flexibility is ideal for those nights when time is tight, allowing you to enjoy home-cooked quality with minimal effort.
- Customizable: Swap in your favorite veggies or add herbs to make it your own. Consider incorporating mushrooms for an earthy twist or adding some fresh thyme for a hint of herbal fragrance. You can even experiment with different proteins or use a plant-based chicken substitute for a vegetarian version.
The Recipe
Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 6
Calories: 450 per serving
Ingredients
- For the Crust:
- 2 cups all-purpose flour
- 1 tsp salt
- 3/4 cup unsalted butter, chilled and diced
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4-6 tbsp ice water
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For the Filling:
- 1 lb chicken breast, cooked and diced
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
Instructions
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Prepare the Crust: – In a large bowl, combine the flour and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until the dough forms a ball. Wrap in plastic and refrigerate for at least 4 hours. – Tip: For best results, make sure your butter is very cold. This helps create those flaky layers that are the hallmark of a great pie crust. If you find the dough too sticky, dust it lightly with more flour. Using a pastry cutter or forks can help incorporate the butter into the flour without warming it with your hands.
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Make the Filling: – Preheat your oven to 425°F (220°C). – In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain, and set aside. – In another saucepan over medium heat, cook onions in butter until soft. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. – Tip: For an extra depth of flavor, consider sautéing the veggies in a bit of butter before boiling them. This caramelizes the natural sugars and adds a richer taste to the filling. You can also add a splash of white wine or sherry to the sauce for a sophisticated touch.
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Assemble the Pie: – Roll out the pastry to fit a 9-inch pie plate. Place the chicken mixture in the bottom crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. – Tip: To avoid a soggy bottom crust, you can pre-bake the bottom crust for about 5-7 minutes before adding the filling. This is called “blind baking” and can result in a crispier base. Adding a layer of breadcrumbs or grated cheese before the filling can also help absorb excess moisture.
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Bake: – Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. – Tip: If the crust starts browning too quickly, cover the edges with aluminum foil to prevent burning while the filling finishes cooking. Using a pie shield can also protect the edges from over-browning.
Kitchen Tools You’ll Need
- Rolling pin: Essential for rolling out your dough to the perfect thickness. A good rolling pin will help you achieve a uniform crust. Consider using a marble rolling pin for its cool surface, which helps keep the dough cold.
- 9-inch pie plate: A standard size that ensures even cooking and presentation. Ceramic or glass pie plates are excellent choices as they distribute heat evenly.
- Saucepan: You’ll need this for both boiling the chicken and veggies and making the creamy sauce. A heavy-bottomed pan will prevent the sauce from scorching.
- Large bowl: Useful for mixing the dough and other ingredients together efficiently. Using a large bowl gives you plenty of space to work the dough without making a mess.
- Knife and cutting board: These are staples for prepping your ingredients, making sure everything is diced to the right size for even cooking. A sharp chef’s knife will make quick work of chopping vegetables.
The Benefits of Each Ingredient
- Chicken Breast: Lean protein that’s tender and juicy, providing essential nutrients like B vitamins and selenium. It’s a versatile ingredient that absorbs flavors well. Opt for organic or free-range chicken for the best flavor and ethical choice.
- Carrots and Peas: Add a pop of color and sweetness, packed with vitamins A and C. These veggies not only boost the nutritional value but also provide a delightful contrast in texture. Fresh or frozen peas work well in this recipe, maintaining their vibrant color and taste.
- Celery: Offers a slight crunch and a mild, savory flavor. It’s low in calories but high in antioxidants and fibrous content. Celery is also known for its anti-inflammatory properties, making it a healthy addition.
- Butter and Flour: Essential for creating a creamy, rich sauce that ties the dish together. The roux (butter and flour mixture) is the backbone of this recipe, thickening the broth to a luscious consistency. Using unsalted butter gives you control over the salt content.
- Homemade Crust: The ultimate comfort factor, adding a buttery, flaky texture. Making it from scratch gives you control over the ingredients, ensuring a fresher, more flavorful crust. The process of folding and chilling the dough creates layers, resulting in a superior crust.
What to Serve With This Comfort Food Classic
Pair this Chicken Pot Pie with a crisp green salad or some roasted asparagus for a balanced meal. The freshness and acidity of a salad can cut through the richness of the pie, complementing it beautifully. You might also enjoy it with a side of my homemade garlic bread, which you can find on {BLOG_DOMAIN}. The bread is perfect for soaking up any extra sauce and adding a garlicky crunch. For a more rustic approach, try serving it with mashed potatoes or a creamy polenta.
Storage & Leftover Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F until warmed through. This method helps maintain the crust’s flakiness better than microwaving. You can also freeze the pie, either baked or unbaked, for up to 3 months. Just remember to label it with the date!
- Freezing Unbaked: Assemble the pie, wrap it tightly in plastic wrap, then aluminum foil. Bake from frozen, adding an extra 15-20 minutes to the baking time. This is a great option for planning ahead and having a homemade meal ready when you need it.
- Freezing Baked: Let the pie cool completely, then wrap it securely. Reheat in the oven at 350°F until hot. This method is perfect for enjoying individual portions as needed.
This Chicken Pot Pie with its homemade crust is sure to become a family favorite. Whether you’re gathering around the dinner table or just craving a little nostalgia, this dish is here to deliver both flavor and warmth. Enjoy every bite, knowing you’ve made something truly special. Happy cooking!
Air Fryer Snapper
Ingredients
Equipment
Method
- Preheat the air fryer to 375°F (190°C).
- Pat the snapper fillets dry with paper towels.
- In a small bowl, mix olive oil, garlic powder, paprika, salt, and black pepper.
- Brush the spice mixture evenly over both sides of the snapper fillets.
- Place the fillets in the air fryer basket, skin side down, leaving space between them.
- Cook for 10 minutes, then carefully flip the fillets and cook for an additional 5 minutes, or until the fish flakes easily with a fork.
- Remove from the air fryer and serve garnished with lemon slices.