Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried sage
- 2 cups chicken broth
- 1 cup milk
- 1 cup frozen peas and carrots
- 1/2 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 400°F.
2. In a large skillet, cook the chicken over medium-high heat until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the flour, salt, black pepper, garlic powder, onion powder, thyme, rosemary, and sage. Stir until well combined and cook for 1-2 minutes.
4. Gradually whisk in the chicken broth and milk, stirring constantly until the mixture is smooth. Bring to a boil and cook for 2-3 minutes, or until the sauce has thickened.
5. Add the cooked chicken, frozen peas and carrots, and frozen corn to the skillet. Stir until well combined.
6. Roll out the refrigerated pie crust on a lightly floured surface. Place the pie crust over the top of the skillet, pressing the edges to seal.
7. Brush the top of the pie crust with a beaten egg, and cut a few slits in the top to allow steam to escape.
8. Bake for 30-35 minutes, or until the crust is golden brown and the filling is hot and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
400°F
Serving size:
6 servings
Nutritional information:
Calories: 450
Fat: 26g
Saturated Fat: 14g
Cholesterol: 115mg
Sodium: 650mg
Carbohydrates: 32g
Fiber: 2g
Sugar: 4g
Protein: 22g
Substitutions for ingredients:
- You can use frozen mixed vegetables instead of the peas and carrots and corn.
- You can use a homemade pie crust instead of the refrigerated pie crust.
Variations:
- You can add diced potatoes to the filling for a heartier pot pie.
- You can use leftover turkey instead of chicken.
- You can add a layer of mashed potatoes on top of the filling before adding the pie crust.
Tips and tricks:
- Make sure the filling is completely cooled before adding the pie crust to prevent it from becoming soggy.
- If the crust is browning too quickly, cover it with foil halfway through baking.
- You can make the filling ahead of time and store it in the refrigerator for up to 2 days.
Storage instructions:
- Store leftover pot pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover pot pie in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the pot pie in individual ramekins for a cute presentation.
- 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:
- Green beans
- Roasted Brussels sprouts
- Mashed potatoes
Troubleshooting advice:
- If the filling is too thick, add more chicken broth or milk to thin it out.
- If the filling is too thin, whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the filling. Cook for a few minutes until the filling has thickened.
Food safety advice:
- Make sure the chicken is cooked through before adding it to the filling.
- Store leftover pot pie in the refrigerator and reheat thoroughly before eating.
Food history:
- Pot pie has been a popular dish in America since the colonial era, and was often made with leftover meat and vegetables.
Flavor profiles:
- The Rasco Chicken Pot Pie has a savory and creamy filling with a flaky crust.
Serving suggestions:
- Serve the pot pie hot and fresh out of the oven for a comforting and satisfying meal.
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Taste: Savory, Creamy, Rich, Comforting, Herby