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Recipe

Ultimate Chicken Pot Pie Recipe Large: Indulge In Comfort Food Perfection

Victoria's love for cooking began at an early age, nurtured by the joyful memories of family gatherings and the enchanting aromas wafting from the kitchen. Her culinary journey has been a continuous exploration of flavors, techniques, and the art of transforming simple ingredients into extraordinary meals.

What To Know

  • Whether you’re serving it for a family dinner or a special gathering, this chicken pot pie recipe large is sure to be a hit.
  • To make a gluten-free chicken pot pie, use a gluten-free flour blend for the roux and a gluten-free pie crust.
  • For a special occasion, serve chicken pot pie with a dollop of whipped cream or a scoop of ice cream.

Chicken pot pie is a classic comfort food that is perfect for any occasion. This hearty and flavorful dish is made with a creamy filling of chicken, vegetables, and herbs, all encased in a flaky, golden-brown crust. Whether you’re serving it for a family dinner or a special gathering, this chicken pot pie recipe large is sure to be a hit.

Ingredients for Chicken Pot Pie Recipe Large

  • 1 large (3-4 pound) whole chicken, cut into 8 pieces
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 3 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups chicken broth
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup frozen carrots
  • 1 cup chopped fresh parsley
  • 1 recipe pie crust, or 1 package (17.3 ounces) refrigerated pie crusts
  • 1 egg, beaten

Instructions for Chicken Pot Pie Recipe Large

1. Prepare the Chicken:

  • In a large Dutch oven or pot, heat the olive oil over medium heat.
  • Add the chicken pieces and cook until browned on all sides.
  • Remove the chicken from the pot and set aside.

2. Sauté the Vegetables:

  • Add the onion, celery, and carrots to the pot and cook until softened about 5 minutes.
  • Add the garlic and cook for 1 minute more.

3. Make the Roux:

  • Stir in the flour, thyme, sage, salt, and pepper.
  • Cook for 1 minute, or until the mixture is golden brown.

4. Add the Chicken Broth:

  • Slowly whisk in the chicken broth until the roux is smooth.
  • Bring to a boil, then reduce heat and simmer for 10 minutes, or until the sauce has thickened.

5. Add the Chicken and Vegetables:

  • Return the chicken to the pot along with the peas, corn, carrots, and parsley.
  • Bring to a simmer and cook for 10 minutes, or until the chicken is cooked through.

6. Assemble the Pie:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Pour the chicken mixture into a large (9-inch) pie plate.
  • Top with the pie crust and trim the edges.
  • Fold the edges under and crimp to seal.
  • Brush the crust with the beaten egg.

7. Bake the Pie:

  • Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
  • Let cool for 10 minutes before serving.

Tips for Making Chicken Pot Pie Recipe Large

  • For a more flavorful filling, use a combination of dark and light meat chicken.
  • Add your favorite vegetables to the filling, such as green beans, mushrooms, or potatoes.
  • If you don’t have a pie crust recipe, you can use two packages of refrigerated pie crusts.
  • To make a gluten-free chicken pot pie, use a gluten-free flour blend for the roux and a gluten-free pie crust.
  • Leftover chicken pot pie can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Variations of Chicken Pot Pie Recipe Large

  • Chicken and Vegetable Pot Pie: This is the classic chicken pot pie recipe, made with chicken, vegetables, and a creamy sauce.
  • Chicken and Dumplings Pot Pie: This variation adds dumplings to the chicken pot pie, making it a hearty and filling meal.
  • Chicken and Cornbread Pot Pie: This Southern-inspired pot pie is made with chicken, cornbread dumplings, and a creamy sauce.
  • Chicken and Wild Rice Pot Pie: This gourmet pot pie is made with chicken, wild rice, and a creamy sauce.
  • Chicken and Broccoli Pot Pie: This healthy pot pie is made with chicken, broccoli, and a creamy sauce.

Serving Suggestions for Chicken Pot Pie Recipe Large

  • Serve chicken pot pie with a side of mashed potatoes, green beans, or a salad.
  • For a special occasion, serve chicken pot pie with a dollop of whipped cream or a scoop of ice cream.
  • Leftover chicken pot pie can be served cold, as a sandwich filling, or reheated in the oven.

Troubleshooting Chicken Pot Pie Recipe Large

  • If the filling is too thick, add a little more chicken broth.
  • If the filling is too thin, cook it for a few minutes longer, or add a little more flour to the roux.
  • If the crust is too brown, cover the pie with foil during baking.
  • If the crust is not cooked through, bake the pie for a few minutes longer.

Summary: A Comforting and Delicious Dish

Chicken pot pie is a classic comfort food that is perfect for any occasion. With its creamy filling, flaky crust, and hearty flavor, this dish is sure to please everyone at the table. So next time you’re looking for a delicious and satisfying meal, give this chicken pot pie recipe large a try.

Frequently Discussed Topics

1. Can I use a different type of meat in this recipe?

Yes, you can use any type of meat you like in this recipe. Some popular options include beef, pork, turkey, or lamb.

2. Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Simply brown the chicken and vegetables in a skillet over medium heat, then transfer them to the slow cooker. Add the flour, thyme, sage, salt, and pepper and stir to coat. Add the chicken broth and cook on low for 6-8 hours, or on high for 3-4 hours. Stir in the peas, corn, carrots, and parsley and cook for an additional 30 minutes. Pour the mixture into a pie plate, top with the pie crust, and bake at 375 degrees F for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

3. Can I freeze this recipe?

Yes, you can freeze this recipe. Simply bake the pie according to the instructions, then let it cool completely. Wrap the pie tightly in plastic wrap and freeze for up to 3 months. When you’re ready to serve, thaw the pie in the refrigerator overnight or at room temperature for several hours. Reheat the pie in a preheated 350 degrees F oven for 30-35 minutes, or until heated through.

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Victoria

Victoria's love for cooking began at an early age, nurtured by the joyful memories of family gatherings and the enchanting aromas wafting from the kitchen. Her culinary journey has been a continuous exploration of flavors, techniques, and the art of transforming simple ingredients into extraordinary meals.

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