Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cubed
- 1 cup frozen peas
- 1 cup frozen carrots
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 unbaked 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, cook chicken over medium heat until no longer pink. Remove from skillet and set aside.
3. In the same skillet, sauté onions and celery until tender.
4. Add frozen peas and carrots to the skillet and cook for an additional 5 minutes.
5. In a separate saucepan, melt butter over medium heat. Stir in flour, salt, pepper, and thyme until smooth.
6. Gradually stir in chicken broth and milk. Bring to a boil and cook and stir for 2 minutes or until thickened.
7. Add chicken and vegetable mixture to the saucepan and stir until combined.
8. Pour mixture into the pie dish.
9. Roll out the pie crusts and place one on top of the mixture in the pie dish. Trim and crimp the edges.
10. Cut slits in the top crust to allow steam to escape.
11. Brush the top crust with milk.
12. Bake for 30-35 minutes or until the crust is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
425°F
Serving size:
6 servings
Nutritional information:
Calories: 474
Fat: 27g
Saturated Fat: 11g
Cholesterol: 81mg
Sodium: 791mg
Carbohydrates: 37g
Fiber: 3g
Sugar: 4g
Protein: 20g
Substitutions for ingredients:
- Frozen vegetables can be substituted with fresh vegetables.
- Chicken broth can be substituted with vegetable broth.
- Milk can be substituted with almond milk or soy milk.
- Butter can be substituted with margarine or vegetable oil.
Variations:
- Add diced potatoes to the chicken and vegetable mixture.
- Use turkey instead of chicken.
- Add mushrooms to the chicken and vegetable mixture.
- Use a biscuit topping instead of a pie crust.
Tips and tricks:
- To save time, use a store-bought pie crust instead of making your own.
- Make sure to cut slits in the top crust to allow steam to escape and prevent the pie from becoming too soggy.
- Brushing the top crust with milk will give it a golden brown color.
- Let the pie cool for a few minutes before serving to prevent the filling from spilling out.
Storage instructions:
- Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the leftover chicken pot pie in the oven and bake for 20-25 minutes or until heated through.
Presentation ideas:
- Serve the chicken pot pie on a platter with a side salad.
- Garnish with fresh herbs such as parsley or thyme.
Garnishes:
- Fresh herbs such as parsley or thyme.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted vegetables
- Side salad
- Mashed potatoes
Troubleshooting advice:
- If the pie crust is browning too quickly, cover it with foil to prevent it from burning.
- If the filling is too thin, add more flour to thicken it.
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 is a traditional American dish that dates back to the 19th century.
Flavor profiles:
- Savory, creamy, and comforting.
Serving suggestions:
- Serve hot as a main dish.
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Taste: Savory, Creamy, Herby, Comforting, Rich