Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 cup frozen peas
- 1 cup frozen carrots
- 1 cup frozen corn
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped mushrooms
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package refrigerated pie crusts (2 crusts)
Special equipment needed:
- 9-inch pie dish
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. In a large skillet, cook the chicken over medium-high heat until no longer pink. Remove from the skillet and set aside.
3. In the same skillet, sauté the peas, carrots, corn, onion, celery, and mushrooms in butter until the vegetables are tender.
4. Stir in the flour, salt, pepper, and garlic powder until well combined.
5. Gradually stir in the chicken broth and milk. Bring to a boil, stirring constantly, until the mixture thickens.
6. Add the cooked chicken to the skillet and stir to combine.
7. Roll out one of the pie crusts and place it in the bottom of the pie dish.
8. Pour the chicken mixture into the pie dish.
9. Roll out the second pie crust and place it on top of the chicken mixture.
10. Cut slits in the top crust to allow steam to escape.
11. Bake for 30-35 minutes, or until the crust is golden brown.
- Time:
Preparation time: 20 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 425°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 535
- Fat: 29g
- Carbohydrates: 47g
- Protein: 22g
Substitutions for ingredients:
- You can use any combination of frozen vegetables that you like.
- You can use cooked, shredded chicken instead of raw chicken breasts.
Variations:
- You can add diced potatoes to the vegetable mixture.
- You can add herbs such as thyme or rosemary to the chicken mixture for extra flavor.
Tips and tricks:
- Make sure to let the pie cool for a few minutes before serving to allow the filling to set.
- If the crust is browning too quickly, cover it with foil.
- You can make the pie ahead of time and refrigerate it until ready to bake.
Storage instructions:
- Store any leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pie in a preheated 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a large platter with a side salad.
Garnishes:
- Sprinkle chopped fresh parsley over the top of the pie for a pop of color.
Pairings:
- Serve with a glass of white wine, such as Chardonnay.
Suggested side dishes:
- Side salad
- Roasted vegetables
Troubleshooting advice:
- If the filling is too thick, add a little more chicken broth or milk to thin it out.
- If the crust is not browning evenly, rotate the pie dish halfway through baking.
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 comfort food that has been enjoyed for generations.
Flavor profiles:
- The filling is creamy and savory, with a hint of sweetness from the vegetables.
Serving suggestions:
- Serve the pie hot out of the oven for maximum comfort food appeal.
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