The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Classic Chicken Pot Pie
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Classic Chicken Pot Pie
Indulge in the ultimate comfort food with this timeless Classic Chicken Pot Pie recipe. This savory dish is a true American classic that warms the soul and delights the taste buds. The buttery crust, creamy filling, and tender chicken come together in perfect harmony to create a meal that is both satisfying and delicious.
Whether you’re looking for a hearty weeknight dinner or a crowd-pleasing dish for a special occasion, Classic Chicken Pot Pie is sure to be a hit. So, roll up your sleeves, preheat the oven, and get ready to embark on a culinary journey that will leave you craving more.
With its rich flavors and comforting aroma, Classic Chicken Pot Pie is a dish that brings people together. From the first flaky bite to the last creamy spoonful, each mouthful is a reminder of the simple pleasures of good food and good company.
So, let’s dive into the world of Classic Chicken Pot Pie and discover what makes this dish a beloved favorite for generations.
Why You’ll Love Classic Chicken Pot Pie
Here are a few reasons why Classic Chicken Pot Pie is a must-try dish:
1. It’s the ultimate comfort food that brings warmth and happiness with every bite.
2. The combination of tender chicken, hearty vegetables, and creamy sauce is a flavor explosion.
3. The buttery, flaky crust adds a delightful crunch to every mouthful.
4. It’s a versatile dish that can be customized to suit your taste preferences.
5. Perfect for meal prep and can be enjoyed as leftovers for days to come.
6. It’s a crowd-pleaser that will have everyone coming back for seconds.
Now that you’re excited about trying out this delicious Classic Chicken Pot Pie recipe, let’s take a look at the ingredients you’ll need:
Ingredients
For the Crust:
– 2 1/2 cups all-purpose flour
– 1 cup unsalted butter, cold and cubed
– 1 tsp salt
– 1/2 cup ice water
For the Filling:
– 1 lb boneless, skinless chicken breasts, cubed
– 1 cup carrots, diced
– 1 cup frozen peas
– 1/2 cup celery, chopped
– 1/3 cup butter
– 1/3 cup all-purpose flour
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp celery seed
– 1 3/4 cups chicken broth
– 2/3 cup milk
Step-by-Step Instructions
1. Preheat your oven to 425°F (220°C).
2. In a large skillet, cook the chicken until no longer pink. Remove and set aside.
3. In the same skillet, sauté the carrots, peas, and celery in butter until tender.
4. Stir in the flour, salt, pepper, and celery seed until well combined.
5. Gradually add the chicken broth and milk, stirring constantly until the mixture thickens.
6. Add the cooked chicken back to the skillet and mix well.
7. Roll out half of the pie crust and line a 9-inch pie dish.
8. Pour the chicken mixture into the crust.
9. Roll out the remaining pie crust and place it over the filling. Seal and flute the edges.
10. Cut slits in the crust to allow steam to escape.
11. Bake for 30-35 minutes or until the crust is golden brown.
12. Let it cool for a few minutes before serving.
Serving Suggestions
Classic Chicken Pot Pie pairs perfectly with a side salad or steamed vegetables for a well-rounded meal. You can also enjoy it with a dollop of sour cream or a sprinkle of fresh herbs for added flavor.
For a cozy dinner party, serve individual mini pot pies in ramekins for a charming and elegant presentation.
Variations and Substitutions
If you’re looking to switch things up, here are some variations you can try:
– Substitute the chicken with turkey for a twist on the classic recipe.
– Add your favorite herbs and spices to the filling for a flavor boost.
– Use puff pastry instead of pie crust for a flakier texture.
– Make a vegetarian version by replacing the chicken with tofu or extra vegetables.
Pro Tips for Success
1. Use cold butter when making the pie crust for a flaky texture.
2. Allow the filling to cool slightly before pouring it into the crust to prevent sogginess.
3. Brush the crust with an egg wash before baking for a golden finish.
4. Cover the edges of the pie with foil if they start to brown too quickly during baking.
FAQs
Q: Can I make Classic Chicken Pot Pie ahead of time?
A: Yes! You can assemble the pie and refrigerate it before baking. Just add a few extra minutes to the baking time.
Q: Can I freeze Classic Chicken Pot Pie?
A: Absolutely! Once baked, let the pie cool completely, then wrap it tightly in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: Can I use store-bought pie crust for this recipe?
A: Of course! While homemade crust adds a special touch, store-bought crust works just fine in a pinch.
Q: How can I make Classic Chicken Pot Pie gluten-free?
A: Simply substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of this recipe.
Q: What can I serve with Classic Chicken Pot Pie?
A: Classic Chicken Pot Pie pairs well with a crisp green salad, roasted vegetables, or a side of mashed potatoes.
Conclusion
Classic Chicken Pot Pie is a timeless dish that never fails to impress. With its buttery crust, creamy filling, and comforting flavors, this recipe is a true crowd-pleaser that brings joy to every meal. Whether you’re cooking for a family dinner or hosting a gathering with friends, Classic Chicken Pot Pie is sure to be a hit. So, gather your ingredients, roll out the dough, and savor the deliciousness of this classic comfort food.
Classic Chicken Pot Pie Savory and Comforting Dish
Indulge in the ultimate comfort food with this timeless Classic Chicken Pot Pie recipe. A savory dish with a buttery crust, creamy filling, and tender chicken that warms the soul and delights the taste buds.
Servings
6
Prep time
30
minutes
Cooking time
35
minutes
Calories
450
kcal
Cook Mode
Keep the screen of your device on
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1 tsp salt
- 1/2 cup ice water
- 1 lb boneless, skinless chicken breasts, cubed
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
Directions
- Preheat your oven to 425°F (220°C).
- In a large skillet, cook the chicken until no longer pink. Remove and set aside.
- In the same skillet, sauté the carrots, peas, and celery in butter until tender.
- Stir in the flour, salt, pepper, and celery seed until well combined.
- Gradually add the chicken broth and milk, stirring constantly until the mixture thickens.
- Add the cooked chicken back to the skillet and mix well.
- Roll out half of the pie crust and line a 9-inch pie dish.
- Pour the chicken mixture into the crust.
- Roll out the remaining pie crust and place it over the filling. Seal and flute the edges.
- Cut slits in the crust to allow steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown.
- Let it cool for a few minutes before serving.
Nutrition Facts
Calories:
450
Fat:
26
Carbohydrates:
32
Protein:
22
Sodium:
720
Fiber:
3.5
Sugar:
4.5
