Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried sage
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 cups chicken broth
- 1 cup milk
- 1 cup frozen peas
- 1 cup frozen carrots
- 1 cup frozen corn
- 2 refrigerated pie crusts
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the chicken over medium heat until no longer pink. Remove from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the flour, salt, pepper, thyme, rosemary, sage, garlic powder, and onion powder. Stir until well combined.
4. Gradually stir in the chicken broth and milk. Cook, stirring constantly, until the mixture thickens and comes to a boil.
5. Add the cooked chicken, peas, carrots, and corn to the skillet. Stir until well combined.
6. Roll out one of the pie crusts on a floured surface. Place it in the bottom of the pie dish.
7. Pour the chicken mixture into the pie dish.
8. Roll out the second pie crust on a floured surface. Place it on top of the chicken mixture.
9. Use a pastry brush to brush the top of the pie crust with a little bit of milk.
10. Cut a few slits in the top of the pie crust to allow steam to escape.
11. Bake for 45-50 minutes, or until the crust is golden brown.
12. Let the pie cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 550
Fat: 33g
Saturated Fat: 16g
Cholesterol: 105mg
Sodium: 670mg
Carbohydrates: 42g
Fiber: 3g
Sugar: 5g
Protein: 22g
Substitutions for ingredients:
- You can use any type of frozen vegetables you like in this recipe.
- You can use turkey instead of chicken.
- You can use vegetable broth instead of chicken broth.
Variations:
- Add diced potatoes to the chicken mixture.
- Use a different type of meat, such as beef or pork.
- Add mushrooms to the chicken mixture.
Tips and tricks:
- Make sure to let the pie cool for a few minutes before serving, as the filling will be very hot.
- If the crust is browning too quickly, cover it with foil.
- You can make the pie crust from scratch if you prefer.
Storage instructions:
- Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a large platter with a side salad.
Garnishes:
- Sprinkle chopped fresh parsley over the top of the pie before serving.
Pairings:
- Serve the pie with a glass of white wine.
Suggested side dishes:
- Side salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the filling is too thin, add a little more flour to thicken it up.
- If the crust is too dry, brush it with a little bit of melted butter before baking.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F.
Food history:
- Chicken pot pie is a classic American dish that dates back to the early 19th century.
Flavor profiles:
- This chicken pot pie is savory and comforting, with a rich and creamy filling and a flaky, buttery crust.
Serving suggestions:
- Serve the pie hot out of the oven, with a side of your favorite vegetables.
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Taste: Savory, Creamy, Comforting, Herby, Rich