Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cubed
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried parsley
- 1 cup frozen peas
- 1 cup frozen carrots
- 1 cup frozen corn
- 1 refrigerated pie crust
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the chicken over medium heat until no longer pink. Remove from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the flour and whisk until smooth.
4. Gradually stir in the chicken broth and milk. Bring to a boil, stirring constantly, until the mixture thickens.
5. Add the salt, pepper, garlic powder, onion powder, thyme, rosemary, and parsley. Stir to combine.
6. Add the frozen peas, carrots, and corn. Stir to combine.
7. Add the cooked chicken to the skillet and stir to combine.
8. Pour the chicken mixture into the pie dish.
9. Roll out the pie crust on a floured surface. Place the crust over the top of the pie dish, trimming any excess dough.
10. Use a pastry brush to brush the top of the pie crust with a beaten egg.
11. Bake for 45-50 minutes, or until the crust is golden brown and the filling is hot and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 485
Fat: 27g
Saturated Fat: 14g
Cholesterol: 123mg
Sodium: 897mg
Carbohydrates: 32g
Fiber: 3g
Sugar: 5g
Protein: 29g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Milk can be substituted with almond milk or soy milk.
- Frozen peas, carrots, and corn can be substituted with fresh vegetables.
Variations:
- Add diced potatoes to the filling for a heartier pot pie.
- Use turkey instead of chicken for a Thanksgiving-inspired pot pie.
- Add mushrooms to the filling for a more earthy flavor.
Tips and tricks:
- To save time, use pre-cooked chicken or a rotisserie chicken.
- Make the filling ahead of time and refrigerate until ready to use.
- Use a store-bought pie crust to save time.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the pot pie on a large platter with a side salad.
Garnishes:
Sprinkle chopped parsley or thyme over the top of the pot pie before serving.
Pairings:
Serve with a glass of white wine or a cold beer.
Suggested side dishes:
- Side salad
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the filling is too thick, add more chicken broth or milk.
- If the crust is browning too quickly, cover the edges with foil.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chicken pot pie is a classic comfort food that originated in England in the 16th century. It was traditionally made with a pastry crust and filled with meat and vegetables.
Flavor profiles:
The filling of this chicken pot pie is savory and herbaceous, with a creamy texture. The crust is flaky and buttery.
Serving suggestions:
Serve the pot pie hot out of the oven with a side salad and a glass of white wine.
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Taste: Savory, Rich, Creamy, Comforting, Hearty