Classic Chicken Pot Pie

Introduction:

Chicken Pot Pie is a comforting classic that quickly becomes a family favorite. This hearty dish combines tender chicken, savory vegetables, and a creamy sauce all encased in a flaky, golden crust. Perfect for a cozy dinner, this recipe is sure to warm hearts and appetites alike.

Ingredients

• 1 pound boneless, skinless chicken breast, cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• ½ cup sliced celery
• ⅓ cup butter
• ⅓ cup chopped onion
• ⅓ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon celery seed
• 1 ¾ cups chicken broth
• ⅔ cup milk
• 2 (9-inch) unbaked pie crusts

Directions

Step 1: Preheat the Oven

1. Preheat the oven to 425°F (220°C).

Step 2: Cook the Chicken and Vegetables

1. Boil Chicken and Vegetables: In a saucepan, combine the cubed chicken, sliced carrots, peas, and celery. Add enough water to cover the ingredients, bring to a boil, and cook for about 15 minutes. Drain and set aside.

Step 3: Make the Sauce

1. Sauté Onions: In a separate saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2. Create the Roux: Stir in the flour, salt, pepper, and celery seed. Cook for 1-2 minutes, stirring constantly.
3. Add Liquids: Gradually whisk in the chicken broth and milk. Simmer on medium-low heat until the sauce thickens, about 5-10 minutes. Remove from heat.

Step 4: Assemble the Pot Pie

1. Prepare the Pie Crust: Place one of the pie crusts into a 9-inch pie dish.
2. Fill the Pie: Spread the chicken and vegetable mixture evenly over the pie crust. Pour the thickened sauce over the top.
3. Cover with Top Crust: Place the second pie crust over the filling. Seal the edges and trim any excess dough. Cut several small slits in the top crust to allow steam to escape.

Step 5: Bake

1. Bake the Pie: Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
2. Cool: Allow the pie to rest for about 10 minutes before serving.

Servings and Timing

This recipe yields one 9-inch pie, serving approximately 6 people. Total preparation and cooking time is about 1 hour.

Variations

• Chicken Pot Pie with Biscuits: Use biscuit dough instead of pie crusts for a different topping.
• Vegetarian Pot Pie: Substitute the chicken with a mix of your favorite vegetables and vegetable broth.
• Spicy Chicken Pot Pie: Add a pinch of cayenne pepper or hot sauce to the sauce for a spicy kick.

Storage/Reheating

• Storage: Leftover pot pie can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat slices in the oven at 350°F (175°C) for 20-25 minutes or until heated through. You can also use a microwave, but the crust may not be as crispy.

10 FAQs

1. Can I use store-bought pie crusts?
   • Yes, store-bought pie crusts work well and save time.
2. Can I make this pot pie ahead of time?
   • Yes, you can prepare and assemble the pot pie up to a day in advance. Cover and refrigerate before baking.
3. Can I freeze Chicken Pot Pie?
   • Yes, you can freeze the assembled pie before baking. Wrap it tightly in plastic wrap and foil. Bake from frozen, adding 10-15 minutes to the cooking time.
4. How can I make the crust extra flaky?
   • Use cold butter and keep the dough chilled. Handle the dough as little as possible.
5. What if I don’t have celery seed?
   • You can omit the celery seed or substitute it with a small amount of ground celery if available.
6. Can I use leftover cooked chicken?
   • Yes, leftover cooked chicken can be used. Just add it to the sauce mixture and proceed with the recipe.
7. What’s the best way to cut the pie?
   • Let the pie cool for 10 minutes before cutting to ensure the filling sets and slices cleanly.
8. Can I add cheese to the filling?
   • Yes, you can stir in some shredded cheddar cheese into the sauce for a cheesy twist.
9. What’s the best way to reheat the entire pie?
   • Reheat the whole pie in the oven at 350°F (175°C) for about 30-40 minutes or until heated through.
10. How do I prevent the bottom crust from getting soggy?
    • Pre-bake the bottom crust for 5-7 minutes before adding the filling to help it stay crisp.

Conclusion

This Classic Chicken Pot Pie is a delightful and comforting dish that brings together tender chicken, savory vegetables, and a creamy sauce encased in a flaky pie crust. Whether you’re preparing it for a family dinner or a special occasion, this pot pie is sure to be a hit. With its rich flavors and hearty filling, it’s a recipe that will quickly become a cherished family favorite.

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