What To Know
- Serve your chicken pot pie with a side of mashed potatoes, rice, or a salad.
- For a spicy chicken pot pie, add 1 teaspoon of chili powder to the filling.
- Serve it with a side of mashed potatoes, rice, or a salad for a complete meal.
Comfort food at its finest, this chicken pot pie recipe from Gimme Some Oven is a classic dish that warms the soul and satisfies the taste buds. With its flaky crust, tender chicken, and creamy filling, this pot pie is a nostalgic favorite that everyone will love. Follow this step-by-step guide to create a mouthwatering chicken pot pie that will be the star of your dinner table.
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
- 1/4 cup ice water
- 1 tablespoon white vinegar
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups chicken broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup frozen carrots
- 1/2 cup chopped fresh parsley
Instructions:
1. Preheat oven to 375°F (190°C). Line a 9-inch pie plate with parchment paper.
2. In a medium bowl, whisk together the flour and salt. Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
3. Add the ice water and vinegar and mix until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Heat the olive oil in a large pot over medium heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
5. Add the onion, carrots, and celery to the pot and cook until softened about 5 minutes. Add the garlic and cook for 1 minute more.
6. Stir in the flour, thyme, rosemary, salt, and pepper. Cook for 1 minute, stirring constantly.
7. Gradually whisk in the chicken broth until the mixture is smooth. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened.
8. Add the peas, corn, carrots, and chicken back to the pot. Stir to combine.
9. On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer the dough to the prepared pie plate and trim the edges. Fold the edges under and crimp to seal.
10. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
11. Let cool for 15 minutes before serving. Garnish with fresh parsley.
Tips:
- For a flakier crust, use a combination of butter and shortening.
- If you don’t have time to make your own crust, you can use a store-bought pie crust.
- To save time, you can use pre-cooked chicken.
- Feel free to add other vegetables to your pot pie, such as green beans, broccoli, or mushrooms.
- Serve your chicken pot pie with a side of mashed potatoes, rice, or a salad.
Variations:
- For a vegetarian version, omit the chicken and add more vegetables.
- For a creamy chicken pot pie, add 1/2 cup of heavy cream to the filling.
- For a cheesy chicken pot pie, sprinkle 1 cup of shredded cheddar cheese over the filling before baking.
- For a spicy chicken pot pie, add 1 teaspoon of chili powder to the filling.
Serving Suggestions:
- Chicken pot pie is a hearty and satisfying meal on its own.
- Serve it with a side of mashed potatoes, rice, or a salad for a complete meal.
- For a special occasion, serve chicken pot pie in individual ramekins.
Storage:
- Chicken pot pie can be stored in the refrigerator for up to 3 days.
- To freeze chicken pot pie, bake it according to the recipe instructions. Let it cool completely, then wrap it tightly in plastic wrap and freeze for up to 3 months.
- To reheat chicken pot pie, thaw it overnight in the refrigerator. Then, bake it in a preheated 350°F (175°C) oven until heated through.
Beyond the Classic: Creative Chicken Pot Pie Twists
- Chicken and Sausage Pot Pie: Elevate your pot pie with the addition of flavorful sausage. Choose your favorite sausage variety, such as Italian, chorizo, or breakfast sausage, and cook it until browned before adding it to the filling.
- Seafood Pot Pie: For a coastal twist, swap the chicken for a combination of shrimp, scallops, and salmon. Adjust the seasonings to complement the delicate flavors of the seafood.
- Vegetable Pot Pie: Create a hearty and healthy vegetarian pot pie by using a medley of roasted vegetables as the filling. Include a variety of colorful vegetables like carrots, broccoli, zucchini, and bell peppers.
- Mini Chicken Pot Pies: Make individual-sized pot pies by using muffin tins. This is a fun and easy way to serve pot pie at parties or potlucks.
- Chicken Pot Pie Soup: Transform your pot pie into a comforting soup by adding more broth and simmering it for a longer time. Serve it with crusty bread or crackers for dipping.
Frequently Asked Questions
- Can I use a store-bought pie crust?
Yes, you can use a store-bought pie crust to save time. Just make sure to pre-bake it according to the package instructions before adding the filling.
- How do I know when the chicken pot pie is done baking?
The chicken pot pie is done baking when the crust is golden brown and the filling is bubbling. You can also insert a toothpick into the center of the pie. If it comes out clean, the pie is done.
- Can I freeze chicken pot pie?
Yes, you can freeze chicken pot pie. Bake it according to the recipe instructions, let it cool completely, then wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw the pie overnight in the refrigerator, then bake it in a preheated 350°F (175°C) oven until heated through.
