Ingredients with Measurements:
- 2 cups cooked chicken, shredded
- 1 cup frozen peas and carrots
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup butter
- 1/2 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
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat oven to 425°F.
2. In a large skillet, sauté onion and celery in butter until tender.
3. Add flour, salt, pepper, and garlic powder to the skillet and stir until well combined.
4. Gradually stir in chicken broth and milk, stirring constantly until mixture thickens and bubbles.
5. Add cooked chicken and frozen peas and carrots to the skillet and stir until well combined.
6. Remove skillet from heat and set aside.
7. Unroll one pie crust and place it in the bottom of the pie dish.
8. Pour chicken mixture into the pie crust.
9. Unroll the second pie crust and place it on top of the chicken mixture.
10. Pinch the edges of the two pie crusts together to seal the pie.
11. Cut slits in the top of the pie crust to allow steam to escape.
12. Brush the top of the pie crust with milk.
13. Bake for 30-35 minutes or until the crust is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
425°F
Serving size:
6 servings
Nutritional information:
Calories: 490
Fat: 29g
Saturated Fat: 14g
Cholesterol: 95mg
Sodium: 820mg
Carbohydrates: 35g
Fiber: 2g
Sugar: 4g
Protein: 21g
Substitutions for ingredients:
- Frozen mixed vegetables can be substituted for the frozen peas and carrots.
- Cooked turkey can be substituted for the cooked chicken.
- Vegetable broth can be substituted for the chicken broth.
Variations:
- Add diced potatoes to the chicken mixture for a heartier pot pie.
- Use a homemade pie crust instead of refrigerated pie crusts.
- Add herbs like thyme or rosemary to the chicken mixture for extra flavor.
Tips and tricks:
- To save time, use a store-bought rotisserie chicken instead of cooking chicken from scratch.
- If the pie crust edges start to brown too quickly, cover them with foil.
- Let the pot pie cool for a few minutes before serving to allow the filling to set.
Storage instructions:
- Store leftover pot pie 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 20-25 minutes or until heated through.
Presentation ideas:
- Serve the pot pie on a decorative platter or pie dish.
- Garnish with fresh herbs like parsley or chives.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Green beans with almonds
Troubleshooting advice:
- If the filling is too thick, add a little more chicken broth or milk to thin it out.
- If the pie crust is not browning evenly, rotate the pie dish halfway through baking.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before using in the pot pie.
- Store leftover pot pie in the refrigerator within 2 hours of cooking.
Food history:
- Chicken pot pie is a classic American comfort food that dates back to the early 19th century.
Flavor profiles:
- The Silter Chicken Pot Pie has a creamy and savory filling with a flaky crust.
Serving suggestions:
- Serve the pot pie hot out of the oven with a dollop of sour cream or a sprinkle of grated Parmesan cheese.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Creamy, Herby, Comforting, Rich