Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into small pieces
- 1 cup frozen peas
- 1 cup frozen carrots
- 1/2 cup frozen corn
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme
- 2 unbaked 9-inch pie crusts
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry brush
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. In a large skillet, melt the butter over medium heat. Add the onion and celery and cook until softened, about 5 minutes.
3. Add the chicken to the skillet and cook until no longer pink, about 8 minutes.
4. Add the flour, salt, pepper, and thyme to the skillet and stir until combined.
5. Slowly pour in the chicken broth and milk, stirring constantly, until the mixture thickens.
6. Add the frozen peas, carrots, and corn to the skillet and stir until combined.
7. Remove the skillet from the heat and let it cool for a few minutes.
8. Roll out one of the pie crusts and place it in the bottom of the pie dish.
9. Pour the chicken mixture into the pie dish.
10. Roll out the second pie crust and place it over the top of the chicken mixture.
11. Pinch the edges of the two pie crusts together to seal the pot pie.
12. Cut a few slits in the top of the pie crust to allow steam to escape.
13. Brush the top of the pie crust with a beaten egg (optional).
14. Bake the pot pie for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
15. Let the pot pie cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
5. Temperature:
425°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 25g
Saturated Fat: 10g
Cholesterol: 70mg
Sodium: 600mg
Carbohydrates: 39g
Fiber: 3g
Sugar: 3g
Protein: 17g
Substitutions for ingredients:
- You can use any vegetables you like in this recipe, such as broccoli, green beans, or mushrooms.
- You can use a store-bought pie crust instead of making your own.
Variations:
- You can make a vegetarian version of this recipe by omitting the chicken and using vegetable broth instead of chicken broth.
- You can add diced potatoes to the filling for a heartier pot pie.
Tips and tricks:
- Make sure to let the pot pie cool for a few minutes before serving, as the filling will be very hot.
- You can make the pot pie ahead of time and refrigerate it until you're ready to bake it.
- If the crust is browning too quickly, cover the edges with foil.
Storage instructions:
Store any leftover pot pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pot pie, preheat the oven to 350°F and bake for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the pot pie on a large platter with a side salad or roasted vegetables.
Garnishes:
Sprinkle chopped fresh parsley or thyme over the top of the pot pie before serving.
Pairings:
This pot pie pairs well with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the filling is too thick, you can add more chicken broth or milk to thin it out.
- If the crust is too soggy, you can bake the pot pie for a few extra minutes to crisp up the crust.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
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 flaky crust and a creamy filling.
Serving suggestions:
Serve the pot pie with a side of cranberry sauce or gravy for a traditional Thanksgiving meal.
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Taste: Savory, Creamy, Comforting, Herby, Rich