Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cubed
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 2 sheets of frozen puff pastry, thawed
- 1 egg, beaten
Special Equipment Needed:
- 9-inch deep-dish pie dish
- Rolling pin
- Pastry brush
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. In a large skillet, melt the butter over medium heat.
3. Add the chicken and cook until no longer pink, about 5-7 minutes.
4. Add the onion, celery, and carrots to the skillet and cook until the vegetables are tender, about 5-7 minutes.
5. Sprinkle the flour over the chicken and vegetables and stir until everything is coated.
6. Slowly pour in the chicken broth and milk, stirring constantly until the mixture thickens.
7. Add the peas, corn, salt, pepper, thyme, and rosemary to the skillet and stir to combine.
8. Remove the skillet from the heat and set aside.
9. Roll out one sheet of puff pastry on a floured surface until it is large enough to cover the pie dish.
10. Place the puff pastry in the pie dish and trim any excess dough from the edges.
11. Pour the chicken and vegetable mixture into the pie dish.
12. Roll out the second sheet of puff pastry on a floured surface until it is large enough to cover the top of the pie dish.
13. Place the puff pastry on top of the chicken and vegetable mixture and trim any excess dough from the edges.
14. Use a fork to press the edges of the puff pastry together to seal the pie.
15. Brush the beaten egg over the top of the puff pastry.
16. Cut a few slits in the top of the puff pastry to allow steam to escape.
17. Bake the pot pie for 30-35 minutes, or until the crust is golden brown and the filling is hot and bubbly.
18. Let the pot pie cool for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 465
Fat: 26g
Saturated Fat: 10g
Cholesterol: 107mg
Sodium: 788mg
Carbohydrates: 32g
Fiber: 3g
Sugar: 4g
Protein: 25g
Substitutions for ingredients:
- Instead of chicken breasts, you can use boneless, skinless chicken thighs.
- You can use fresh vegetables instead of frozen, but you may need to adjust the cooking time.
- Instead of all-purpose flour, you can use a gluten-free flour blend.
- Instead of butter, you can use olive oil or coconut oil.
- Instead of chicken broth, you can use vegetable broth or water.
Variations:
- Add diced potatoes to the filling for a heartier pot pie.
- Use beef or turkey instead of chicken for a different flavor.
- Add mushrooms or green beans to the filling for more vegetables.
- Use a different herb blend, such as Italian seasoning or herbs de Provence, for a different flavor profile.
Tips and Tricks:
- Thaw the puff pastry according to the package instructions before using.
- Use a deep-dish pie dish to ensure that all of the filling fits.
- Make sure the filling is completely cooled before adding the puff pastry to prevent it from becoming soggy.
- Brushing the beaten egg over the top of the puff pastry will give it a shiny, golden brown finish.
Storage Instructions:
Leftover pot pie can be stored 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 parsley or chives over the top of the pot pie before serving.
Pairings:
Serve the pot pie with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Mashed potatoes
- Steamed green beans
Troubleshooting Advice:
- If the filling is too thin, add more flour to thicken it.
- If the puff pastry is not browning, brush it with a little more beaten egg.
Food Safety Advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftover pot pie in the refrigerator within 2 hours of cooking.
Food History:
Pot pie has been a popular dish in England and America for centuries. It was originally made with a pastry crust and filled with meat and vegetables, and was often served as a main course for dinner.
Flavor Profiles:
This pot pie has a savory, creamy filling with tender chunks of chicken and a flaky, buttery puff pastry crust.
Serving Suggestions:
Serve the pot pie hot with a side salad or roasted vegetables for a complete meal.
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Taste: Savory, Creamy, Herby, Comforting, Rich