Ingredients with Measurements:
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1 pie crust
Special equipment needed:
- 9-inch pie dish
- rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, sauté the onion and celery in butter until tender.
3. Add the flour, salt, pepper, garlic powder, and thyme to the skillet and stir until combined.
4. Gradually stir in the chicken broth and milk until the mixture thickens.
5. Add the shredded chicken and mixed vegetables to the skillet and stir until combined.
6. Stir in the shredded cheddar cheese until melted and combined.
7. Pour the mixture into a 9-inch pie dish.
8. Roll out the pie crust and place it over the top of the mixture, crimping the edges to seal.
9. Cut a few slits in the top of the crust to allow steam to escape.
10. Bake for 35-40 minutes, or until the crust is golden brown and the filling is hot and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 360
Fat: 21g
Saturated Fat: 11g
Cholesterol: 90mg
Sodium: 670mg
Carbohydrates: 22g
Fiber: 2g
Sugar: 3g
Protein: 20g
Substitutions for ingredients:
- Frozen mixed vegetables can be substituted with fresh or canned vegetables.
- Cheddar cheese can be substituted with any other type of cheese.
- Pie crust can be substituted with puff pastry or crescent roll dough.
Variations:
- Add diced potatoes to the filling for a heartier pot pie.
- Use leftover turkey instead of chicken for a Thanksgiving-inspired pot pie.
- Make a vegetarian version by omitting the chicken and using vegetable broth instead of chicken broth.
Tips and tricks:
- Use a store-bought rotisserie chicken to save time on cooking the chicken.
- Brush the top of the pie crust with an egg wash for a shiny finish.
- Let the pot pie cool for a few minutes before serving to allow the filling to set.
Storage instructions:
Store leftover pot pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover pot pie in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the pot pie on a large platter with a side salad and crusty bread.
Garnishes:
Garnish the pot pie with chopped fresh herbs, such as parsley or thyme.
Pairings:
Pair the pot pie with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
Serve the pot pie with a side salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
- If the filling is too thin, add more flour to thicken it.
- 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 before adding it to the filling.
Food history:
Pot pies have been around since medieval times, when they were filled with meat and vegetables and covered with a pastry crust.
Flavor profiles:
This pot pie is savory and cheesy, with a hint of garlic and thyme.
Serving suggestions:
Serve the pot pie hot and fresh out of the oven for the best flavor and texture.
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Taste: Savory, Cheesy, Creamy, Herby, Comforting