What To Know
- Add the chilled butter and use a pastry cutter or your fingers to work it into the flour until it resembles coarse crumbs.
- Stir in a cup of heavy cream to the filling for a richer, creamier sauce.
- Serve the pie with a side of mashed potatoes or a green salad for a complete meal.
In the realm of home cooking, time is often a precious commodity. But that doesn’t mean we have to compromise on taste and comfort. With our quick and easy chicken pot pie recipe, you can savor a classic dish without spending hours in the kitchen.
Ingredients:
For the Crust:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
- 1/4 cup ice water
For the Filling:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 cup frozen peas
- 1 cup frozen carrots
- 1 cup frozen corn
- 1 cup diced celery
- 1 cup diced onion
- 2 cups chicken broth
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
Instructions:
1. Prepare the Crust:
- In a large bowl, whisk together the flour and salt.
- Add the chilled butter and use a pastry cutter or your fingers to work it into the flour until it resembles coarse crumbs.
- Add the ice water, one tablespoon at a time, 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:
- In a large saucepan, combine the shredded chicken, peas, carrots, corn, celery, and onion.
- Bring to a simmer over medium heat and cook until the vegetables are tender, about 5 minutes.
- In a small bowl, whisk together the chicken broth, milk, flour, thyme, rosemary, salt, and pepper.
- Pour the mixture into the saucepan and bring to a boil.
- Reduce heat and simmer until the sauce has thickened, about 5 minutes.
3. Assemble the Pie:
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, roll out the dough into a 12-inch circle.
- Transfer the dough to a 9-inch pie plate and trim the edges.
- Pour the filling into the pie crust.
- Roll out the remaining dough into a 10-inch circle.
- Place the dough over the filling and trim the edges.
- Crimp the edges to seal.
- Brush the crust with milk and sprinkle with a pinch of salt.
4. Bake:
- Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool for 10 minutes before serving.
Variations:
1. Veggie-Packed Chicken Pot Pie:
Add chopped bell peppers, mushrooms, or zucchini to the filling for extra veggie power.
2. Creamy Chicken Pot Pie:
Stir in a cup of heavy cream to the filling for a richer, creamier sauce.
3. Gluten-Free Chicken Pot Pie:
Use gluten-free flour for the crust and a gluten-free chicken broth for the filling.
Tips:
- For a crispy crust, brush the dough with beaten egg before baking.
- If the crust starts to brown too quickly, cover the edges with foil.
- Serve the pie with a side of mashed potatoes or a green salad for a complete meal.
Final Thoughts: A Culinary Triumph
With this quick and easy chicken pot pie recipe, you can enjoy a comforting and delicious meal without spending hours in the kitchen. Whether you’re a seasoned cook or a kitchen novice, this recipe will guide you every step of the way. So gather your ingredients, grab your apron, and let’s embark on a culinary adventure that will leave your taste buds singing!
Frequently Asked Questions
1. Can I use raw chicken in the filling?
- No, it’s important to use cooked and shredded chicken to ensure that the filling is cooked through and safe to eat.
2. What can I use if I don’t have chicken broth?
- You can use vegetable broth or water with a chicken bouillon cube dissolved in it.
3. How can I make the crust ahead of time?
- Prepare the dough according to the recipe and refrigerate it for up to 2 days. When ready to use, roll out the dough and assemble the pie as directed.
