What To Know
- Bring to a boil, then reduce heat and simmer for 1 hour, or until the chicken is cooked through.
- A refreshing green salad or roasted vegetables would also provide a delightful balance to the richness of the pie.
- Store the pie in an airtight container in the refrigerator for up to 3 days.
Indulge in the timeless flavors of a homemade chicken pot pie, a dish that evokes memories of cozy family gatherings and comforting aromas. This delectable creation is a culinary masterpiece that can be effortlessly crafted from scratch with a few simple steps.
Ingredients: The Foundation of Flavor
- 1 whole chicken (3-4 pounds)
- 1/2 cup chopped onion
- 2 ribs celery, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups frozen peas
- 1 cup chopped carrots
The Culinary Journey: Step-by-Step Instructions
1. Prepare the Chicken Broth
Submerge the chicken in a large pot filled with water. Bring to a boil, then reduce heat and simmer for 1 hour, or until the chicken is cooked through. Remove the chicken from the pot and set aside to cool.
2. Sauté the Vegetables
In a large skillet, heat some oil over medium heat. Add the onion, celery, and carrots and sauté until softened. Add the garlic and cook for another minute.
3. Make the Roux
Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for 1 minute, then gradually whisk in the chicken broth until smooth.
4. Simmer the Sauce
Bring the sauce to a boil, then reduce heat and simmer for 15 minutes, or until thickened.
5. Remove the Chicken Meat
Remove the meat from the chicken and shred it. Add the shredded chicken to the sauce along with the milk, heavy cream, thyme, and rosemary. Season with salt and pepper to taste.
6. Add the Vegetables
Stir in the peas and chopped carrots. Cook for 5 minutes, or until the vegetables are heated through.
7. Prepare the Pie Crust
Preheat oven to 375°F (190°C). Roll out the pie crust and place it in a 9-inch pie dish. Pour the chicken pot pie filling into the pie crust.
8. Bake and Serve
Cover the pie with the remaining pie crust and crimp the edges. Brush the crust with an egg wash and bake for 30-35 minutes, or until golden brown. Allow the pie to cool slightly before serving.
The Perfect Pairing: Sides to Elevate Your Dish
Complement your homemade chicken pot pie with a side of crusty bread to soak up the savory juices. A refreshing green salad or roasted vegetables would also provide a delightful balance to the richness of the pie.
Frequently Asked Questions
1. Can I use rotisserie chicken instead of whole chicken?
Yes, you can use 3 cups of rotisserie chicken instead of cooking a whole chicken.
2. What if I don’t have heavy cream?
You can substitute 1/2 cup of evaporated milk for the heavy cream.
3. How do I store leftover chicken pot pie?
Store the pie in an airtight container in the refrigerator for up to 3 days. You can also freeze the pie for up to 3 months.
4. Can I make the pie ahead of time?
Yes, you can assemble the pie and refrigerate it for up to 24 hours before baking.
5. What is the best way to reheat the pie?
Reheat the pie in the oven at 350°F (175°C) for 20-25 minutes, or until heated through.
