There’s something undeniably comforting about a classic chicken pot pie. It’s the kind of dish that warms the heart and brings cozy memories flooding back. For me, it always reminds me of Sunday dinners with my family, where laughter filled the air and the smell of a savory pie baking in the oven made my mouth water. This recipe is a staple in my home, a beloved comfort food that’s as much about creating memories as it is about satisfying hunger.
Why You’ll Love This Comfort Dish
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Family-Friendly: This dish is perfect for bringing everyone together around the dinner table. It’s easy to make in large quantities, ensuring there’s enough for seconds, which is always appreciated when the family gathers. The sharing of a communal dish like chicken pot pie encourages conversation and connection, making it a perfect centerpiece for family bonding.
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Make-Ahead Magic: Prepare it in advance and pop it in the oven when you’re ready, making it ideal for busy weeknights. You can assemble the pie a day before and store it in the fridge, then bake it fresh the next day for a stress-free dinner. This convenience allows you to spend more time with loved ones rather than being tied up in the kitchen.
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Customizable Goodness: Swap out veggies based on what you have, making it versatile and convenient. Try adding mushrooms for an earthy flavor or corn for a touch of sweetness. You can also use leftover turkey or ham instead of chicken. This flexibility means you can adapt the pie to fit seasonal ingredients or personal preferences, ensuring it’s always a hit.
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Nutrient-Rich: Packed with protein and vegetables, it’s a hearty meal that doesn’t skimp on nutrition. The balance of lean meat and veggies ensures that you’re providing your family with a wholesome meal. Incorporating different vegetables can also increase the variety of nutrients, making this dish as healthy as it is delicious.
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Soul-Soothing: The flaky crust and creamy filling provide the ultimate comfort food experience. There’s something magical about cutting into that golden crust and seeing the creamy filling ooze out, promising warmth and satisfaction. The aroma alone as it bakes is enough to make anyone’s mouth water and spirits lift.
The Recipe
Prep time: 30 minutes
Cook time: 45 minutes
Servings: 6
Calories: 450 per serving
Ingredients
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, chilled and diced
- 1 teaspoon salt
- 1 teaspoon sugar
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6 to 8 tablespoons ice water
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For the filling:
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup celery, chopped
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon 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 flour, salt, and sugar. Add butter and mix 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 or overnight. This allows the gluten to relax and prevents the crust from shrinking during baking, while also ensuring a tender, flaky texture. For a shortcut, you could use store-bought pie crusts, but making your own provides a superior flavor and texture that’s worth the effort.
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Preheat oven to 425°F (220°C). Preheating the oven is crucial to achieve that perfect golden-brown crust. A hot oven helps the butter in the crust create steam, leading to flakiness. Make sure your oven is fully preheated before placing the pie inside to ensure even cooking.
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Cook the chicken and vegetables: In a saucepan, combine chicken, carrots, peas, potatoes, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain, and set aside. Parboiling the vegetables ensures they are tender and reduces the baking time, while keeping their vibrant color and nutrients intact. You can also roast the chicken for added depth of flavor.
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Make the sauce: In the 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. The roux not only thickens the sauce but also adds depth and richness to the filling. Stir continuously to avoid lumps and achieve a smooth, silky sauce. A whisk can be especially helpful here to ensure an even consistency.
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Assemble the pie: Stir the chicken mixture into the sauce. Place one crust in a pie pan. Pour in the filling. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Sealing the edges well prevents the filling from leaking out, and the slits ensure that steam escapes without bursting the crust. For a golden finish, brush the top crust with an egg wash before baking.
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Bake: Place in preheated oven, bake for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. Allowing the pie to cool slightly lets the filling set, making it easier to slice and serve. A pie server is ideal for neatly dishing out portions.
Kitchen Tools You’ll Need
- Large mixing bowl: Essential for mixing the dough without making a mess. Opt for a bowl with a non-slip base to keep it steady as you work.
- Saucepan: A good quality saucepan helps cook the filling evenly and prevent scorching. Non-stick pans can make cleanup easier and ensure nothing sticks.
- Rolling pin: Ensures you roll out the dough evenly for a consistent crust. If you don’t have a rolling pin, a wine bottle can be a handy substitute in a pinch.
- Pie pan: Choose a deep-dish pie pan for a hearty pie with plenty of filling. Ceramic or glass pans are preferred for even heat distribution.
- Knife: A sharp knife makes it easier to cut the butter into the flour and slit the top crust. A bench scraper can also be useful for cutting and transferring dough.
The Benefits of Each Ingredient
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Chicken: Provides lean protein, essential for muscle health. It’s versatile and easily absorbs the flavors of the sauce and vegetables. For a different flavor profile, try using rotisserie chicken or a mix of white and dark meat.
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Carrots and Peas: Rich in vitamins and fiber, supporting overall health. They’re colorful additions that make the pie visually appealing. Fresh or frozen peas work equally well, though fresh peas may have a slightly sweeter taste.
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Potatoes: Add heartiness and are a great source of potassium, which helps balance the body’s sodium levels. Use Yukon Gold or red potatoes for their buttery texture and ability to hold their shape during cooking.
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Celery: Offers a subtle flavor and extra crunch, complementing the creamy filling. Celery can also help reduce inflammation and is a great source of antioxidants.
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Butter and Flour: Create a roux that thickens the sauce to creamy perfection. The butter also adds richness and flavor to both the crust and filling. Using high-quality butter can make a noticeable difference in the taste of your pie.
What to Serve With This Pot Pie
Pair this classic chicken pot pie with a simple green salad tossed in a light vinaigrette for a refreshing contrast. A side of crusty bread can also soak up every last bit of the delicious filling, ensuring no morsel is left behind. Alternatively, a glass of chilled white wine pairs beautifully, cutting through the richness of the pie and enhancing the flavors. For non-alcoholic options, a sparkling water with a splash of lemon provides a crisp, refreshing palate cleanser.
Storage & Leftover Tips
If you find yourself with leftovers, you’re in luck! Chicken pot pie can be stored in the refrigerator for up to 3 days. Simply cover it with foil or plastic wrap. To reheat, place it in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. Reheating in the oven rather than the microwave preserves the crust’s texture.
For longer storage, consider freezing individual portions. Wrap them tightly in foil and place them in a freezer-safe bag. They’ll keep for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat as directed above. Freezing individual portions makes for convenient, quick meals on busy days. When reheating from frozen, cover with foil to prevent the crust from burning, removing the foil during the last few minutes to crisp up the crust.
Cooking is about sharing love, and this chicken pot pie is one of my favorite ways to do just that. Whether you’re making it for a family dinner or a cozy night in, it’s a dish that promises warmth and happiness with every bite. Enjoy creating your own memories around the table with this timeless recipe!
Thai-Inspired Potato Salad
Ingredients
Equipment
Method
- In a saucepan, combine potatoes, 2 teaspoons salt, coriander, turmeric, and baking soda. Cover with water and bring to a simmer. Cook until potatoes are barely tender, about 10 to 15 minutes. Drain well.
- Line a sheet pan with foil, grease with 1 tablespoon oil, and transfer potatoes onto the pan, skin side down. Let cool, cover, and refrigerate until chilled.
- Preheat the oven to 475 degrees F (245 degrees C). Brush tops of potatoes with remaining tablespoon oil, sprinkle with remaining 1 teaspoon salt, and bake in the oven until browned and crusty, about 35 minutes. Let cool to just warm or room temperature.
- In a small bowl, combine garlic, ginger, rice vinegar, lime juice, tamarind paste, fish sauce, salt, pepper, brown sugar, vegetable oil, and Sriracha. Whisk to combine and set aside.
- In a large bowl, mix the roasted potatoes with red onions, bell peppers, jalapeno peppers, herbs, and peanuts. Pour in the dressing and mix thoroughly.
- Transfer the salad to a serving platter or bowl and serve immediately.
- Tamarind paste intensity may vary, so adjust according to taste preference. For a quicker version, you can skip the roasting step.