Easy Chicken Pot Pie Recipe
Chicken pot pie is a classic comfort food with roots in British cuisine. The dish evolved from savory meat pies that were popular in medieval England. These pies were often made with a variety of meats and vegetables, encased in a pastry crust. Over time, chicken pot pie became a staple in American households, especially during the colder months when hearty, warming meals are most appreciated.
Ingredients
For the Filling:
- 2 lbs boneless skinless chicken breasts, cubed
- 2 tbsp olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 4 carrots sliced
- 3 celery stalks sliced
- 1 cup frozen peas
- 1 cup frozen corn
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter chilled and cubed
- 1/4 to 1/2 cup ice water
Instructions
Prepare the Crust:
- In a large bowl, combine the flour and salt.
- Add the chilled, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. The key to a flaky crust is to keep the butter cold and not overwork the dough.
- Gradually add the ice water, a tablespoon at a time, until the dough comes together. It should be moist but not sticky. If you add too much water, the dough will be tough.
- Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.
Prepare the Filling:
- In a large pot, heat the olive oil over medium-high heat. Add the cubed chicken and cook until browned on all sides. Browning the chicken adds depth of flavor to the filling. Remove the chicken and set aside.
- In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent and fragrant, about 5 minutes. The aroma of sautéing onions and garlic is a wonderful start to any dish.
- Add the carrots and celery, cooking for about 5 minutes until they begin to soften. These vegetables add a nice crunch and sweetness to the filling.
- Sprinkle the flour over the vegetables and stir to coat. Cook for another 2 minutes to eliminate the raw flour taste. This step helps to thicken the filling.
- Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer. The broth forms the base of the creamy sauce.
- Stir in the heavy cream, thyme, rosemary, salt, and pepper. Return the chicken to the pot and add the frozen peas and corn. Simmer for about 10 minutes until the filling thickens. The cream adds richness, while the herbs provide an aromatic touch.
Assemble the Pie:
- Preheat your oven to 375°F (190°C).
- Roll out one disc of dough on a floured surface to fit your pie dish. Carefully transfer the dough to the dish, pressing it into the bottom and sides. Rolling out the dough evenly ensures a uniform crust.
- Pour the chicken filling into the crust. Make sure the filling is evenly distributed.
- Roll out the second disc of dough and place it over the filling. Trim any excess dough and crimp the edges to seal. A well-sealed crust prevents the filling from leaking out.
- Cut a few slits in the top crust to allow steam to escape. This prevents the crust from becoming soggy.
Bake the Pie:
- Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. The baking sheet also makes it easier to transfer the pie in and out of the oven.
- Let the pie cool for at least 15 minutes before serving to allow the filling to set. This resting period makes it easier to slice the pie.
Notes
Easy Chicken Pot Pie Recipe
Nutrition
Calories: 683.4kcalCarbohydrates: 46.3gProtein: 32.5gFat: 41.2gSaturated Fat: 22.7gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 12.2gTrans Fat: 0.9gCholesterol: 169.5mgSodium: 895.6mgPotassium: 754mgFiber: 4gSugar: 4.6gVitamin A: 6429.8IUVitamin C: 13.6mgCalcium: 67.4mgIron: 3.3mg