Loading...
The ultimate comfort food! This classic chicken pot pie features a rich, creamy filling of tender chicken and vegetables, all baked under a flaky, golden-brown pastry crust. It's a heartwarming meal perfect for a cozy family dinner.
For 6 servings
Preheat your oven to 400°F (200°C). Gently press one pie crust into a 9-inch pie dish. Place the pie dish on a foil-lined baking sheet to catch any potential drips.
In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are tender.
Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates a roux which will thicken the sauce.
Gradually whisk in the chicken broth and heavy cream until the mixture is smooth. Bring to a simmer and cook for 2-3 minutes, stirring frequently, until the sauce has thickened enough to coat the back of a spoon.
Remove the skillet from the heat. Stir in the shredded chicken, frozen peas, chopped parsley, dried thyme, salt, and pepper. Mix until everything is well combined. Taste and adjust seasoning if necessary.
Pour the warm chicken filling into the prepared bottom crust. Drape the second pie crust over the top. Trim the excess dough to leave a 1/2-inch overhang. Fold the top crust edge under the bottom crust edge and crimp to seal.
In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Brush this mixture evenly over the top crust. Cut 4-5 small slits in the top crust to allow steam to escape during baking.
Tender pieces of chicken and earthy mushrooms are pan-seared to perfection with aromatic garlic and thyme. This savory one-pan dish is a weeknight dinner hero, ready in under 30 minutes and bursting with flavor.
Wonderfully smooth and rich, this creamy polenta is a perfect canvas for your favorite sauces or grilled vegetables. Made without salt, its mild corn flavor shines through, enhanced by a touch of butter and fresh pepper.
A hearty and comforting baked casserole packed with tender beans, fresh zucchini, and ripe tomatoes. Seasoned with garlic and paprika, this dish is a wholesome and flavorful meal perfect for any night of the week.
A cool, tangy, and refreshing dip made with Greek yogurt and fresh lemon juice. Perfect for dipping vegetables, chips, or crackers, and it's ready in just 5 minutes!
The ultimate comfort food! This classic chicken pot pie features a rich, creamy filling of tender chicken and vegetables, all baked under a flaky, golden-brown pastry crust. It's a heartwarming meal perfect for a cozy family dinner.
This american recipe takes 75 minutes to prepare and yields 6 servings. At 620.34 calories per serving with 31.83g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Bake for 35-40 minutes, or until the crust is deep golden brown and the filling is bubbly. If the edges are browning too quickly, cover them with a pie shield or strips of aluminum foil.
Remove the pie from the oven and let it rest on a wire rack for at least 15 minutes before slicing and serving. This allows the filling to set.
Instead of a double crust, top the pie with puff pastry or homemade drop biscuits for a different texture.
Omit the chicken and use 3-4 cups of mixed vegetables like mushrooms, potatoes, corn, and green beans. Substitute vegetable broth for chicken broth.
Add other herbs like 1/2 teaspoon of dried rosemary or sage along with the thyme for a more complex, earthy flavor.
Chicken is an excellent source of high-quality lean protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining a healthy immune system.
The vegetables in this pie, such as carrots, celery, and peas, provide a variety of vitamins and minerals, including Vitamin A for vision, Vitamin K for bone health, and potassium for blood pressure regulation.
The combination of carbohydrates from the pie crust, protein from the chicken, and fats from the butter and cream delivers a balanced mix of macronutrients for sustained energy release.
A typical slice of homemade chicken pot pie contains approximately 550-650 calories, depending on the specific ingredients used, particularly the amount of butter, cream, and the type of pastry.
Chicken pot pie is a classic comfort food and is generally high in calories, fat, and sodium. However, it also provides a good source of protein from the chicken and vitamins from the vegetables. To make it healthier, you can use a single crust, load it with more vegetables, and use milk instead of heavy cream.
To avoid a soggy bottom, ensure the filling has cooled slightly before adding it to the crust. You can also 'blind bake' the bottom crust for 10 minutes at 400°F (200°C) before adding the filling. Baking the pie on a lower oven rack also helps crisp up the bottom.
Yes. You can prepare the filling up to 2 days in advance and store it in an airtight container in the refrigerator. You can also assemble the entire pie, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if baking from cold.
Absolutely. For best results, freeze the pie unbaked. Assemble the pie completely, but do not apply the egg wash. Wrap it tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Bake from frozen, adding 20-30 minutes to the baking time, and apply the egg wash in the last 10 minutes of baking.