Indulge In Cozy Comfort: Our Large Quantity Chicken Pot Pie Recipe Will Warm Your Soul

Indulge in the heartwarming goodness of a large quantity chicken pot pie recipe, a culinary masterpiece that brings together tender chicken, vibrant vegetables, and a creamy, flavorful sauce, all encased in a golden, flaky crust. This recipe is perfect for feeding a crowd, whether you’re hosting a family gathering, a potluck, or a special event. With careful preparation and a few simple ingredients, you can create a mouthwatering dish that will leave everyone craving more.

Ingredients:

• 2 whole chickens, cut into 8 pieces each
• 2 medium onions, diced
• 2 ribs celery, diced
• 2 carrots, diced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup all-purpose flour
• 1/2 cup butter, cubed
• 1/2 cup chicken broth
• 1 cup milk
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 egg, beaten
• 1 sheet puff pastry, thawed

Instructions:

1. Boil the Chicken:

• In a large pot, bring water to a boil. Add the chicken pieces and cook until tender, about 15-20 minutes.
• Remove the chicken from the pot and let it cool. Once cooled, remove the meat from the bones and shred it.

2. Prepare the Vegetables:

• While the chicken is cooking, dice the onions, celery, and carrots. Mince the garlic.

3. Sauté the Vegetables:

• Heat a large skillet over medium heat. Add the onions, celery, and carrots and sauté until softened, about 5 minutes.
• Add the garlic and cook for an additional minute.

4. Make the Sauce:

• In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes, or until golden brown.
• Gradually whisk in the chicken broth and milk until the sauce thickens, about 5 minutes.
• Stir in the thyme, sage, salt, and pepper.

5. Combine the Ingredients:

• In a large bowl, combine the shredded chicken, sautéed vegetables, sauce, peas, corn, cheddar cheese, and mozzarella cheese. Stir until well combined.

6. Assemble the Pot Pie:

• Preheat the oven to 375°F (190°C).
• Transfer the chicken mixture to a large baking dish.
• Unfold the puff pastry sheet and place it over the chicken mixture. Trim the edges and tuck them in.
• Brush the top of the puff pastry with the beaten egg.

7. Bake the Pot Pie:

• Bake the pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
• Let the pot pie cool for 10-15 minutes before serving.

Tips for Success:

• Use a variety of vegetables: Don’t limit yourself to just carrots, celery, and onions. Try adding other vegetables like broccoli, green beans, or mushrooms.
• Make your own crust: If you have the time, making your own pie crust is always a great option. It’s not as difficult as you might think, and it will give your pot pie a more homemade flavor.
• Don’t overcook the chicken: Overcooked chicken will be dry and tough. Cook it just until it is tender, about 15-20 minutes.
• Thicken the sauce: If you find that the sauce is too thin, you can thicken it by adding a cornstarch slurry. To make a cornstarch slurry, mix equal parts cornstarch and water in a small bowl until smooth. Add the slurry to the sauce and cook over medium heat, stirring constantly, until the sauce has thickened.
• Let the pot pie cool before serving: This will help the filling to set and prevent it from becoming runny.

Serving Suggestions:

• Mashed potatoes: Mashed potatoes are a classic side dish for chicken pot pie. They’re creamy, comforting, and the perfect way to soak up all the delicious sauce.
• Green salad: A green salad is a light and refreshing side dish that will help to balance out the richness of the pot pie.
• Roasted vegetables: Roasted vegetables are a healthy and flavorful side dish that will add some color and variety to your meal.
• Bread or rolls: Bread or rolls are a great way to sop up the sauce from the pot pie.

Storing:

• Refrigerator: Leftover chicken pot pie can be stored in the refrigerator for up to 3 days.
• Freezer: Chicken pot pie can also be frozen for up to 3 months. To freeze, let the pot pie cool completely, then wrap it tightly in plastic wrap and aluminum foil. When you’re ready to serve, thaw the pot pie in the refrigerator overnight or at room temperature for several hours.

“Cook’s Corner” – Troubleshooting Common Issues:

• My pot pie filling is too watery: If your pot pie filling is too watery, it’s likely because the sauce wasn’t thickened enough. You can fix this by adding a cornstarch slurry to the sauce. To make a cornstarch slurry, mix equal parts cornstarch and water in a small bowl until smooth. Add the slurry to the sauce and cook over medium heat, stirring constantly, until the sauce has thickened.
• My pot pie crust is too soggy: If your pot pie crust is too soggy, it’s likely because it wasn’t baked long enough. Bake the pot pie for an additional 10-15 minutes, or until the crust is golden brown and the filling is bubbling.
• My pot pie is too dry: If your pot pie is too dry, it’s likely because there wasn’t enough liquid in the filling. You can fix this by adding some chicken broth or milk to the filling. Stir the filling until it is well combined, then bake the pot pie for an additional 10-15 minutes, or until the filling is bubbling.

“Grandma’s Tips” – Culinary Secrets and Tricks:

• Use a combination of chicken breasts and thighs: This will give your pot pie a more flavorful and moist filling.
• Add a splash of white wine to the sauce: This will add a subtle depth of flavor to the pot pie.
• Top the pot pie with a sprinkle of grated Parmesan cheese before baking: This will give the crust a golden brown color and a cheesy flavor.
• Let the pot pie rest for 10-15 minutes before serving: This will help the filling to set and prevent it from becoming runny.

“The Joy of Sharing” – A Culinary Journey of Love and Connection:

A large quantity chicken pot pie recipe is more than just a culinary creation; it’s an expression of love and connection. Whether you’re preparing it for a family gathering, a potluck, or a special event, the act of sharing this delicious dish brings people together. As you gather around the table, savoring each bite of the tender chicken, vibrant vegetables, and creamy sauce, you’re creating memories that will last a lifetime.

Quick Answers to Your FAQs

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

• Yes, you can use any type of meat you like. Some popular options include turkey, beef, or pork.

2. Can I make this recipe ahead of time?

• Yes, you can make the filling ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to bake the pot pie, simply assemble it and bake it according to the instructions.

3. Can I freeze this recipe?

• Yes, you can freeze the pot pie after it has been baked. Let the pot pie cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze the pot pie for up to 3 months. When you’re ready to serve, thaw the pot pie in the refrigerator overnight or at room temperature for several hours.