Ingredients with Measurements:
- 1 pre-made pie crust
- 2 cups cooked chicken, shredded
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup frozen peas
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/4 cup diced onion
- 1/4 cup diced celery
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust on a floured surface and place it in the pie dish. Trim the edges and set aside.
3. In a large skillet, melt the butter over medium heat. Add the onion and celery and cook until softened, about 5 minutes.
4. Add the diced bell peppers and cook for another 3 minutes.
5. Sprinkle the flour over the vegetables and stir to combine.
6. Slowly pour in the chicken broth and heavy cream, whisking constantly to prevent lumps from forming.
7. Add the garlic powder, thyme, salt, and pepper. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
8. Stir in the shredded chicken, frozen peas, and mix well.
9. Pour the chicken mixture into the prepared pie crust.
10. Roll out the remaining pie crust and cut into strips. Arrange the strips in a lattice pattern over the top of the pie.
11. Brush the top of the pie crust with a beaten egg.
12. 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: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 25g
Protein: 16g
Substitutions for ingredients:
- Instead of chicken, you can use turkey or ham.
- You can use fresh or frozen vegetables instead of canned.
Variations:
- Add mushrooms to the filling for an earthy flavor.
- Use a puff pastry instead of a pie crust for a flakier crust.
Tips and tricks:
- Make sure to let the pie cool for at least 10 minutes before slicing.
- You can make the filling ahead of time and store it in the refrigerator for up to 2 days.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie with a side salad for a complete meal.
Garnishes:
- Garnish the pie with chopped fresh parsley or chives.
Pairings:
- Serve the pie with a glass of white wine or a cold beer.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the filling is too thick, add more chicken broth or heavy cream to thin it out.
- 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:
- Chicken à la King was created in the late 19th century by a chef at the Bellevue Hotel in Philadelphia.
Flavor profiles:
- Creamy, savory, and slightly sweet.
Serving suggestions:
- Serve the pie hot with a side of vegetables or salad.
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