Creamy Chicken Pot Pie Recipe: A Comforting Classic With Secret Heavy Cream Addition

Indulge in a culinary journey with our delectable chicken pot pie recipe with heavy cream. This classic dish embodies comfort and warmth, featuring tender chicken, a creamy sauce, and a flaky crust. With its irresistible aroma and rich flavors, this chicken pot pie is sure to become a family favorite.

Ingredients

For the Crust:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
• 1/2 cup ice water

For the Filling:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon ground black pepper
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup heavy cream
• 1/2 cup chopped fresh parsley

Instructions

1. Prepare the Crust:

• In a large bowl, whisk together the flour and salt.
• Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
• Add the ice water one tablespoon at a time, mixing until the dough just comes together.
• Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Make the Filling:

• Heat the olive oil in a large pot over medium heat.
• Add the chicken and cook until browned on all sides.
• Add the onion, carrots, celery, garlic, thyme, rosemary, and black pepper. Cook for 5 minutes, or until the vegetables are softened.
• Stir in the flour and cook for 1 minute.
• Gradually whisk in the chicken broth, stirring constantly.
• Bring to a boil, then reduce heat and simmer for 15 minutes, or until the chicken is cooked through.
• Stir in the peas, corn, heavy cream, and parsley.

3. Assemble the Pot Pie:

• Preheat the oven to 375°F (190°C).
• Divide the dough into two equal parts. Roll out one part on a lightly floured surface to a 12-inch circle.
• Transfer the dough to a 9-inch pie plate and trim the edges.
• Pour the filling into the pie plate.
• Roll out the remaining dough to a 10-inch circle. Place the dough over the filling and trim the edges.
• Crimp the edges of the dough to seal the pie.
• Brush the top of the pie with milk and sprinkle with salt and pepper.

4. Bake the Pot Pie:

• Bake the pot pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
• Let the pot pie cool for 10 minutes before serving.

Tips for a Perfect Chicken Pot Pie:

• Use high-quality ingredients for the best flavor.
• Don’t overmix the dough, or it will become tough.
• Chill the dough for at least 30 minutes before rolling it out.
• Use a sharp knife to trim the edges of the dough.
• Crimp the edges of the dough firmly to seal the pie.
• Brush the top of the pie with milk or an egg wash before baking.
• Bake the pot pie until the crust is golden brown and the filling is bubbling.
• Let the pot pie cool for 10 minutes before serving.

Variations

• For a vegetarian version, omit the chicken and add more vegetables.
• Add a cup of shredded cheese to the filling.
• Use a different type of crust, such as a puff pastry or biscuit dough.
• Top the pot pie with a mashed potato crust.

Serving Suggestions

• Serve the chicken pot pie with a side of mashed potatoes, roasted vegetables, or a salad.
• Garnish the pot pie with fresh herbs, such as parsley, thyme, or rosemary.
• Accompany the pot pie with a glass of white wine or a cold beer.

Storing and Reheating

• Store the chicken pot pie in the refrigerator for up to 3 days.
• Reheat the pot pie in a preheated oven at 350°F (175°C) for 20-25 minutes, or until warmed through.
• You can also reheat the pot pie in the microwave on high for 2-3 minutes, or until warmed through.

“Beyond Chicken Pot Pie: A Culinary Odyssey”

Chicken pot pie is a classic comfort food, but there’s an entire world of culinary possibilities waiting to be explored. Try your hand at these unique twists on the traditional recipe:

• Shepherd’s Pie: Swap out the chicken for ground beef or lamb and add a layer of mashed potatoes on top.
• Seafood Pot Pie: Use a combination of shrimp, scallops, and fish for a delicious seafood filling.
• Vegetable Pot Pie: Create a hearty and healthy vegetarian version with a variety of vegetables, such as carrots, celery, peas, and corn.
• Thai Chicken Pot Pie: Add a touch of Thai flavor with coconut milk, lemongrass, and ginger.
• Mexican Chicken Pot Pie: Use a spicy Mexican-style filling with chili powder, cumin, and salsa.

Frequently Discussed Topics

Q: Can I use a store-bought pie crust?

A: 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 filling it.

Q: Can I freeze the chicken pot pie?

A: Yes, you can freeze the chicken pot pie before or after baking. To freeze before baking, assemble the pot pie and freeze it for up to 3 months. To freeze after baking, let the pot pie cool completely and then freeze it for up to 2 months.

Q: How do I know when the chicken pot pie is done baking?

A: 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.