Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cubed
- 1 cup frozen peas
- 1 cup frozen carrots
- 1 cup frozen green beans
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped mushrooms
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 double pie crust
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 the chicken over medium heat until no longer pink. Remove from the skillet and set aside.
3. In the same skillet, sauté the onions, celery, and mushrooms until tender.
4. Add the frozen peas, carrots, and green beans to the skillet and cook for 5 minutes.
5. In a separate saucepan, melt the butter over medium heat. Stir in the flour, salt, pepper, garlic powder, and thyme until smooth.
6. Gradually stir in the chicken broth and milk. Bring to a boil, stirring constantly, until the mixture thickens.
7. Add the chicken and vegetable mixture to the saucepan and stir until well combined.
8. Pour the mixture into the pie dish.
9. Roll out the pie crust and place it over the top of the pie dish. Trim the edges and cut a few slits in the top to allow steam to escape.
10. Brush the top of the crust with a beaten egg.
11. 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: 450
Fat: 24g
Saturated Fat: 10g
Cholesterol: 85mg
Sodium: 720mg
Carbohydrates: 38g
Fiber: 3g
Sugar: 4g
Protein: 20g
Substitutions for ingredients:
- You can use any vegetables you like in this recipe.
- You can use chicken thighs instead of chicken breasts.
- You can use vegetable broth instead of chicken broth.
Variations:
- You can add potatoes to the filling.
- You can add cheese to the crust.
- You can make mini pot pies instead of one large one.
Tips and tricks:
- Make sure to cook the chicken thoroughly before adding it to the filling.
- Don't overfill the pie dish or the filling will spill out.
- Use a pastry brush to brush the egg wash onto the crust for a shiny finish.
Storage instructions:
- Store leftover pot pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pot pie in the oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the pot pie on a platter with a side salad.
Garnishes:
- Sprinkle chopped parsley over the top of the pot pie for a pop of color.
Pairings:
- Serve the pot pie with a glass of white wine.
Suggested side dishes:
- Side salad
- Mashed potatoes
- Roasted vegetables
Troubleshooting advice:
- If the filling is too thin, add more flour to thicken it.
- If the crust is too dry, brush it with a little melted butter before baking.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Chicken pot pie is a classic American dish that dates back to the early 19th century.
Flavor profiles:
- This chicken pot pie is savory and comforting with a flaky crust and creamy filling.
Serving suggestions:
- Serve the pot pie hot out of the oven with a dollop of sour cream on top.
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Taste: Savory, Creamy, Buttery, Herby, Comforting