Ingredients with Measurements:
- 2 cups cooked, shredded chicken
- 4 medium potatoes, peeled and diced
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 refrigerated pie crusts
Special equipment needed:
- 9-inch pie dish
- Large pot
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large pot, boil the diced potatoes until tender. Drain and set aside.
3. In a separate pot, sauté the onion, celery, and carrots in butter until tender.
4. Add the flour to the pot and stir until well combined.
5. Slowly pour in the chicken broth and milk, whisking constantly to prevent lumps from forming.
6. Add the salt and black pepper and continue to stir until the mixture thickens.
7. Add the cooked chicken and potatoes to the pot and stir until well combined.
8. Roll out one of the pie crusts and place it in the bottom of the pie dish.
9. Pour the chicken and potato mixture into the pie dish.
10. Roll out the second pie crust and place it on top of the chicken and potato mixture.
11. Cut slits in the top crust to allow steam to escape.
12. Bake for 45-50 minutes, or until the crust is golden brown.
13. Let the pie cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 22g
Carbohydrates: 39g
Protein: 17g
Substitutions for ingredients:
- Cooked turkey can be substituted for the chicken.
- Sweet potatoes can be substituted for the white potatoes.
- Cornstarch can be substituted for the flour to make the recipe gluten-free.
Variations:
- Add frozen peas or green beans to the chicken and potato mixture for added flavor and nutrition.
- Use a homemade pie crust instead of refrigerated pie crusts for a more rustic feel.
- Add herbs such as thyme or rosemary to the chicken and potato mixture for added flavor.
Tips and tricks:
- Make sure the potatoes are fully cooked before adding them to the chicken and potato mixture.
- Use a whisk to prevent lumps from forming in the sauce.
- Let the pie cool for 10 minutes before serving to allow the filling to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave or in a preheated oven at 350°F (175°C) for 10-15 minutes.
Presentation ideas:
Serve the chicken and potato pie on a platter with a side salad or roasted vegetables.
Garnishes:
Sprinkle chopped parsley or chives on top of the pie for added color and flavor.
Pairings:
Serve with a glass of white wine or a cold beer.
Suggested side dishes:
- Roasted vegetables
- Side salad
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or milk until it reaches the desired consistency.
- If the crust is browning too quickly, cover it with foil and continue baking.
Food safety advice:
- Make sure the chicken is fully cooked before adding it to the pie.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chicken and potato pie is a classic comfort food dish that originated in England. It was traditionally made with leftover chicken and vegetables, and topped with a pastry crust.
Flavor profiles:
The chicken and potato pie has a savory, creamy filling with a flaky, buttery crust.
Serving suggestions:
Serve the chicken and potato pie as a main dish for lunch or dinner.
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Taste: Savory, Herby, Comforting, Rich, Hearty