A pot pie is a comforting and hearty dish, usually filled with chicken, vegetables, and a creamy sauce, all encased in a flaky pie crust. Here’s a classic chicken pot pie recipe:
Ingredients:
For the Filling:
- 1 lb boneless, skinless chicken breasts or thighs (cooked and cubed or shredded)
- 2 tablespoons olive oil or butter
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 medium carrots (peeled and diced)
- 2 stalks celery (diced)
- 1 cup frozen peas (or fresh peas, if preferred)
- 1/3 cup all-purpose flour
- 3 cups chicken broth (or vegetable broth)
- 1 cup milk (whole or 2%)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon fresh parsley (chopped, optional for garnish)
For the Pie:
- 1 package (2 sheets) of refrigerated or frozen pie crusts (or homemade pie dough if you prefer)
- 1 egg (beaten, for egg wash)
Instructions:
1. Prepare the Filling:
- Cook the chicken: If your chicken isn’t already cooked, you can cook it by baking, boiling, or pan-frying. Once cooked, shred or cube the chicken and set it aside.
- Sauté the vegetables: In a large skillet, heat the olive oil or butter over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.
- Make the sauce: Add the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir well to combine. Cook for about 2 minutes, allowing the flour to absorb the butter and cook out the raw flavor.
- Add liquids: Gradually whisk in the chicken broth and milk, making sure there are no lumps. Stir until the mixture thickens and becomes smooth, about 4-5 minutes.
- Season: Add the dried thyme, salt, and pepper. Stir in the cooked chicken and peas, and cook for an additional 2 minutes until heated through. Remove the skillet from heat and set the filling aside to cool slightly.
2. Assemble the Pot Pie:
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Prepare the crust: Roll out one sheet of pie crust and place it into the bottom of a 9-inch pie dish. Press the crust into the dish, making sure there are no air pockets. Trim the edges of the crust.
- Add the filling: Spoon the chicken and vegetable mixture into the pie crust, spreading it evenly.
- Top with the second crust: Roll out the second pie crust and place it over the filling. Trim any excess dough and pinch the edges together to seal the crusts. You can crimp the edges with a fork or fold them over and pinch with your fingers for a decorative finish. Cut a few small slits in the top crust to allow steam to escape while baking.
- Egg wash: Brush the top crust with the beaten egg to give it a golden, glossy finish.
3. Bake the Pot Pie:
- Place the pie on a baking sheet to catch any drips, then bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbling through the slits in the crust.
- If the crust begins to brown too quickly, you can cover the edges with aluminum foil and continue baking.
4. Serve:
- Let the pot pie cool for 10 minutes before slicing and serving. Garnish with fresh parsley, if desired.
Tips:
- Make it ahead: You can make the filling ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to bake, assemble the pie and bake as directed.
- Freezing: Pot pies freeze well. If you want to freeze the pie, assemble it completely (but don’t bake), wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. When ready to bake, thaw the pie in the fridge overnight and bake as directed.
- Vegetarian version: You can easily make a vegetarian pot pie by substituting the chicken with a mix of vegetables like mushrooms, potatoes, and more peas, or using tofu or tempeh as a protein.
This classic chicken pot pie is a perfect comfort food dish for family dinners or gatherings. Enjoy!