Chicken Pot Pie with Vegetables has always been a family favorite in our household. The warm, comforting aroma of this dish baking in the oven brings back memories of cozy family gatherings and special occasions. Recently, I decided to try a new recipe that promised a flakier crust and a heartier filling, and I must say, it did not disappoint. My family devoured it, and even the picky eaters went back for seconds. This recipe has now become a staple in our weekly meal rotation, and I’m excited to share it with you.
Ingredients
The magic of Chicken Pot Pie lies in its rich, flavorful ingredients that come together to create a symphony of taste. Here’s what you’ll need:
- 2 cups cooked chicken, shredded
- 1 cup carrots, sliced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup celery, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 unbaked pie crusts
Instructions
Creating a delicious Chicken Pot Pie requires attention to detail and a little patience, but the end result is well worth the effort. Follow these steps to ensure a perfect pie:
Step 1: Preheat your oven to 425°F (220°C). This ensures the pie cooks evenly and achieves a golden-brown crust.
Step 2: In a saucepan over medium heat, combine the carrots, peas, potatoes, and celery. Add water to cover and boil for about 15 minutes. Drain and set aside.
Step 3: In a separate pan, melt the butter over medium heat. Stir in the flour, salt, pepper, and onion powder, creating a paste. Slowly whisk in the chicken broth and milk, cooking until the mixture thickens. Remove from heat.
Step 4: Place one of the pie crusts into a pie pan. Layer the bottom with the cooked chicken, followed by the vegetable mixture. Pour the thickened sauce over the top, ensuring even distribution.
Step 5: Cover with the second pie crust, sealing the edges. Use a fork to crimp the edges and a knife to cut slits in the top to allow steam to escape.
Step 6: Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown. Let cool for 10 minutes before serving.
Nutrition Facts
This recipe serves 8 people, making it perfect for a family dinner or gathering. Each serving contains approximately 320 calories. It’s a well-balanced meal that offers proteins, carbohydrates, and vegetables, ensuring you get a bit of everything in each bite.
Preparation Time
The total preparation time for this Chicken Pot Pie is around 1 hour and 15 minutes. This includes 20 minutes of prep time and 35 minutes of baking. The rest is waiting for the pie to cool slightly before serving, which can be the hardest part!
How to Serve
Chicken Pot Pie is a versatile dish that can be served in various ways to enhance your dining experience:
- Pair with a fresh green salad for a lighter accompaniment.
- Serve with a side of mashed potatoes for an extra comforting meal.
- A glass of chilled white wine complements the savory flavors perfectly.
- For a cozy winter meal, serve with a warm bowl of soup.
- Garnish with fresh herbs like parsley or thyme for added aroma and flavor.
Additional Tips
To ensure your Chicken Pot Pie turns out perfect every time, consider these additional tips:
- Use Pre-Cooked Chicken: Save time by using rotisserie chicken or leftovers from a previous meal.
- Customize the Vegetables: Feel free to add or substitute other vegetables like corn or green beans.
- Make Ahead: You can prepare the filling a day in advance and store it in the refrigerator until you’re ready to assemble and bake the pie.
- Prevent Soggy Crust: Blind bake the bottom crust for a few minutes before adding the filling to prevent it from becoming soggy.
- Freezing for Later: This pie freezes well. Assemble it, cover tightly, and freeze. When ready to eat, bake from frozen, adding extra time as needed.
FAQ Section
Here are some frequently asked questions about Chicken Pot Pie:
Q: Can I use store-bought pie crust?
A: Yes, using a store-bought pie crust can save time and effort. Just make sure to choose a high-quality crust for the best results.
Q: Is it possible to make this recipe gluten-free?
A: Absolutely! Substitute the all-purpose flour with a gluten-free flour blend and use a gluten-free pie crust to accommodate dietary restrictions.
Q: How do I store leftovers?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
Q: Can I make this recipe vegetarian?
A: Yes, simply omit the chicken and add more vegetables or use a meat substitute to keep the dish vegetarian-friendly.
Q: What if I don’t have a pie pan?
A: No pie pan? No problem! Use a baking dish or casserole dish as an alternative. The shape may be different, but the delicious taste remains the same.
