There’s something truly magical about the aroma of a freshly baked pie wafting through the house. It’s a scent that speaks of comfort and warmth, and when it’s a Chicken Pot Pie, you just know that dinner is going to be something special. I remember my grandmother making this dish on chilly evenings, her kitchen filled with laughter and stories, and the promise of a meal that hugged you from the inside out. Today, I’m thrilled to share with you my take on this timeless classic, filled with tender chicken, hearty vegetables, and wrapped in a perfectly flaky homemade crust.
Why You’ll Love This Chicken Pot Pie
When it comes to comfort food, Chicken Pot Pie is a classic that never goes out of style. Here’s why you’ll love this recipe as much as I do:
- Effortless Comfort Food: This Chicken Pot Pie is the epitome of comfort food, perfect for family dinners and cozy nights in. There’s nothing like curling up with a warm slice on a cold evening, knowing that each bite is filled with creamy, savory goodness. The combination of tender chicken and luscious gravy enveloped in a golden crust is sure to soothe the soul.
- Homemade Goodness: The flaky crust is homemade, but don’t worry—I’ll guide you through it with ease! Making your own crust is easier than you might think, and the results are far superior to store-bought versions. You’ll be proud to serve this pie to family and friends. Plus, kneading and rolling out the dough can be a therapeutic experience in itself.
- Nutritious Ingredients: Packed with vegetables and lean protein, this pie is as wholesome as it is delicious. It’s a great way to sneak in some extra veggies for picky eaters, too. Plus, using chicken breast keeps it lean and healthy. The inclusion of peas, carrots, celery, and onions not only adds flavor but also boosts the nutritional content with essential vitamins and minerals.
- Make-Ahead Friendly: You can prepare parts of this dish in advance, making it a convenient option for busy weeknights. The crust and filling can be made separately and assembled just before baking, saving you time and stress. This flexibility allows you to enjoy a freshly baked pie without the evening rush.
- Freezer-Friendly: This pie freezes beautifully, so you can always have a comforting meal ready to go. Whether you’re planning a meal for a busy weeknight or stocking up for a future date, this pie is a great addition to your freezer. It means that a cozy, homemade dinner is always just a few steps away, no matter how busy life gets.
The Recipe
Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 6
Calories: Approximately 450 per serving
Ingredients
- For the Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, chilled and cubed
-
6-8 tbsp ice water
-
For the Filling:
- 1 lb chicken breast, cooked and diced
- 1 cup frozen peas
- 1 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 cup butter
- 2 cups chicken broth
- 1 cup milk
- Salt and pepper to taste
Instructions
-
Prepare the Crust:
Begin by making the crust. In a large bowl, mix the flour and salt. Cut in the butter using a pastry cutter or two knives until the mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, mixing gently until the dough begins to form a ball. Be careful not to overwork the dough, as this will make the crust tough. Divide the dough in half, flatten each half into discs, wrap in plastic, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, resulting in a tender crust. -
Make the Filling:
While the dough chills, prepare the filling. In a large saucepan, melt the butter over medium heat. Add the onion, celery, carrots, and peas. Cook until the vegetables are tender, about 5-7 minutes. Stir in the flour and cook for 1-2 minutes, until the flour is lightly golden. Gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until thickened. Stir in the cooked chicken, season with salt and pepper to taste, and remove from heat. Let the filling cool slightly before assembling the pie. -
Assemble the Pie:
Preheat your oven to 425°F (220°C). On a floured surface, roll out one dough disc to fit your pie pan, leaving a little overhang. Gently transfer the dough to the pan and press it into the bottom and sides. Pour the chicken filling into the crust-lined pan. Roll out the second disc of dough and carefully place it over the filling. Trim excess dough and crimp the edges to seal. Make several slits in the top crust to allow steam to escape during baking. This step is crucial to avoid a soggy pie. -
Bake:
Place the assembled pie on a baking sheet to catch any drips and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust begin to brown too quickly, cover them with strips of foil. Once baked, let the pie cool for at least 10 minutes before serving. This allows the filling to set slightly, making it easier to slice and serve.
Kitchen Tools You’ll Need
To make this Chicken Pot Pie, you’ll need a few essential kitchen tools:
- Rolling pin: For rolling out the dough evenly and smoothly. It helps achieve the perfect thickness for a tender, flaky crust.
- Pie pan: A standard 9-inch pie pan works perfectly for this recipe. Ensure it’s deep enough to hold the generous filling.
- Large saucepan: For cooking the filling; choose one with a heavy bottom to prevent scorching. This ensures even cooking and prevents the sauce from sticking.
- Mixing bowls: For mixing the crust ingredients and holding the filling. Different sizes can help manage multiple steps simultaneously.
- Whisk: Essential for creating a smooth, lump-free sauce. It helps in incorporating the flour seamlessly into the butter for a perfect roux.
The Benefits of Each Ingredient
Every ingredient in this Chicken Pot Pie plays a vital role in creating its delicious flavor and texture:
- Chicken: Provides lean protein and a hearty texture. Opt for boneless, skinless chicken breasts for a leaner option or use rotisserie chicken for convenience. This protein choice is versatile and can be substituted with turkey for a different take.
- Vegetables (peas, carrots, celery, onion): Add essential nutrients and flavor. These veggies provide a classic taste and can be easily swapped with others like mushrooms or green beans based on your preference. Seasonal vegetables can add a unique twist to the pie.
- Butter and Flour: Create a rich, creamy filling and a flaky crust. The butter adds flavor and moisture, while the flour acts as a thickening agent for the sauce. The balance between these two is crucial for the pie’s silky interior and crispy exterior.
- Chicken Broth and Milk: Form the savory base of the sauce, adding depth and creaminess. Use low-sodium broth to control the saltiness of the dish. For a richer flavor, you might consider using cream instead of milk.
What to Serve With This Chicken Pot Pie
This dish is hearty and satisfying on its own but pairs wonderfully with a few simple sides:
- Green Salad: A crisp salad with a light vinaigrette can cut through the richness of the pie. Consider adding nuts or fruits to the salad for a contrasting texture and sweetness.
- Roasted Vegetables: Try roasted Brussels sprouts or asparagus for a healthy side dish. The caramelization from roasting complements the savory pie beautifully.
- Cranberry Sauce: For a touch of sweetness, serve with a dollop of cranberry sauce on the side. It complements the savory flavors beautifully and adds a festive touch.
Storage & Leftover Tips
Leftovers can be a lifesaver, and this Chicken Pot Pie stores exceptionally well:
- Refrigeration: Store any leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) until warmed through. This method helps maintain the crust’s crispiness.
- Freezing: To freeze, assemble the pie but do not bake it. Wrap tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. When ready to bake, remove the wrapping and bake directly from the freezer, adding an extra 20-25 minutes to the cooking time. This makes it easy to have a homemade meal on hand for busy days. Label your pie with the date to keep track of freshness.
In conclusion, this Chicken Pot Pie is not just a recipe; it’s a heartfelt invitation to gather around the table and share in the joy of a homemade meal. Whether you’re making it for the first time or the hundredth, I hope it brings as much comfort and happiness to your home as it does to mine. Enjoy!
Viking Stew
Ingredients
Equipment
Method
- In a large soup pot or Dutch oven, combine the pork, salt, honey, berries, lingonberry jam, and cold water. Bring to a boil over high heat.
- Add garlic, dried thyme, and ground coriander while the stew is coming to a boil. Once boiling, reduce the heat to low and simmer gently for 45 minutes, stirring occasionally.
- Stir in the onion, leeks, and mushrooms, and continue simmering until the meat is almost tender, about 45 minutes.
- Add the cabbage, carrots, and fennel to the pot. Simmer until the vegetables and meat are very tender, around 30 minutes.
- Season with salt to taste. Serve the stew with fresh herbs sprinkled over the top.