Ingredients with Measurements:
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup frozen carrots
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped mushrooms
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 refrigerated pie crusts
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry brush
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, melt butter over medium heat.
3. Add onions, celery, and mushrooms. Cook until vegetables are tender.
4. Add flour and stir until vegetables are coated.
5. Gradually add chicken broth and milk, stirring constantly until mixture thickens.
6. Add thyme, salt, and pepper. Stir to combine.
7. Add chicken, peas, and carrots. Stir to combine.
8. Pour mixture into a 9-inch pie dish.
9. Unroll one pie crust and place on top of chicken mixture.
10. Use a pastry brush to brush the crust with egg wash.
11. Unroll the second pie crust and place on top of egg washed crust.
12. Use a knife to cut slits in the top crust to allow steam to escape.
13. Brush top crust with egg wash.
14. Bake for 45-50 minutes or until crust is golden brown.
15. Let cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 380
Fat: 22g
Saturated Fat: 9g
Cholesterol: 65mg
Sodium: 810mg
Carbohydrates: 29g
Fiber: 2g
Sugar: 4g
Protein: 16g
Substitutions for ingredients:
- Fresh vegetables can be used instead of frozen.
- Turkey can be used instead of chicken.
- Vegetable broth can be used instead of chicken broth.
- Almond milk can be used instead of milk.
Variations:
- Add diced potatoes to the filling.
- Use a homemade pie crust instead of refrigerated pie crusts.
- Add a layer of shredded cheese on top of the chicken mixture before adding the top crust.
Tips and tricks:
- Make sure to cut slits in the top crust to allow steam to escape.
- Brush the crust with egg wash to give it a shiny appearance.
- Let the pie cool for 10 minutes before serving to allow the filling to set.
Storage instructions:
Leftover pot pie can be stored in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pot pie in a preheated oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve the pot pie on a platter with a side salad.
Garnishes:
Sprinkle chopped parsley on top of the pot pie before serving.
Pairings:
Serve with a glass of white wine.
Suggested side dishes:
- Side salad
- Roasted vegetables
Troubleshooting advice:
- If the filling is too thick, add more chicken broth or milk.
- If the crust is browning too quickly, cover it with foil.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pot pie originated in England in the 16th century and was traditionally made with beef and vegetables.
Flavor profiles:
The Ballyblue Chicken Pot Pie has a savory and creamy filling with a buttery and flaky crust.
Serving suggestions:
Serve the pot pie hot with a side salad and a glass of white wine.
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Taste: Savory, Creamy, Herby, Comforting, Rich