Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cubed
- 2 large onions, sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 pie crust
- 1 egg, beaten
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, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the onions and garlic. Cook until the onions are translucent, about 5 minutes.
4. Add the thyme, rosemary, salt, and black pepper to the skillet. Stir to combine.
5. Sprinkle the flour over the onions and stir to coat.
6. Slowly pour in the chicken broth, stirring constantly. Bring to a simmer and cook until the mixture thickens, about 5 minutes.
7. Stir in the heavy cream and cooked chicken. Remove from heat.
8. Roll out the pie crust on a floured surface. Place the crust in the pie dish.
9. Pour the chicken mixture into the pie crust.
10. Brush the beaten egg over the edges of the crust.
11. Bake for 30-35 minutes, or until the crust is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 420
Fat: 24g
Carbohydrates: 28g
Protein: 23g
Substitutions for ingredients:
- Chicken can be substituted with turkey or ham.
- Heavy cream can be substituted with half-and-half or milk.
- Pie crust can be substituted with puff pastry or phyllo dough.
Variations:
- Add vegetables such as carrots, peas, or mushrooms to the filling.
- Use different herbs such as sage or oregano.
- Make a double crust pie by adding another layer of crust on top of the filling.
Tips and tricks:
- Make sure to cook the chicken thoroughly before adding it to the filling.
- Use a fork to crimp the edges of the pie crust for a decorative touch.
- Let the pie cool for a few minutes before slicing to prevent the filling from spilling out.
Storage instructions:
Store leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with a sprig of fresh herbs on top.
Garnishes:
Garnish with chopped fresh herbs such as parsley or chives.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Green beans with almonds
Troubleshooting advice:
- If the filling is too thin, add more flour to thicken it.
- If the crust is too brown, cover the edges with foil.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Chicken pot pie originated in England in the 16th century and was brought to America by English settlers.
Flavor profiles:
Savory, creamy, and herbaceous.
Serving suggestions:
Serve the pie hot with a side of vegetables or salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Herby, Oniony, Comforting, Rich