A Slice of Nostalgia: Homemade Chicken Pot Pie
Chicken pot pie – the very name evokes feelings of warmth, comfort, and home. This recipe captures that essence perfectly, delivering a dish filled with juicy chicken, colorful vegetables, and a creamy sauce all nestled within a buttery, flaky pie crust.
Why You'll Love This Recipe:
- Homemade Goodness: This recipe ditches the frozen aisle and focuses on fresh, high-quality ingredients. You'll taste the difference in every single bite!
- Family Favorite: This recipe is guaranteed to be a crowd-pleaser. It's a fun and delicious way to sneak in a serving of vegetables, and the flaky crust is sure to be a hit with everyone.
- Simple Yet Satisfying: Don't be fooled by the impressive results – this recipe requires minimal prep and uses everyday ingredients. It's a perfect weeknight meal that delivers big on flavor and comfort.
Ingredients:
- Hearty Filling:
- 1 pound boneless, skinless chicken breasts, cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- ½ cup sliced celery
- Savory Sauce:
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- 1 ¾ cups chicken broth
- ⅔ cup milk
- Golden Crust:
- 2 (9 inch) unbaked pie crusts (homemade or store-bought)
Instructions:
- Preheat and Prep: Get your oven ready for baking by preheating it to 425°F (220°C). This ensures the crust cooks through and becomes golden brown.
- Simmering the Chicken and Vegetables: In a saucepan, combine the cubed chicken, carrots, peas, and celery. Add enough water to cover the ingredients and bring to a boil. Let the mixture simmer for 15 minutes, then remove from heat and drain any excess liquid. Set the cooked chicken and vegetables aside.
- Building the Savory Sauce: Using the same saucepan over medium heat, melt the butter and cook the chopped onions until softened and translucent. Stir in the flour, salt, pepper, and celery seed, creating a roux. This roux will thicken the sauce and add a touch of richness.
- Bringing it All Together: Slowly whisk in the chicken broth and milk, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until the sauce thickens. Remove the pan from heat and set aside.
- Assemble and Bake: Place the cooked chicken and vegetable mixture in the bottom pie crust. Pour the hot sauce mixture over the chicken and vegetables. Top the filling with the second pie crust. Seal the edges of the crust by pressing them together with your fingers or a fork. Trim any excess dough and create a few small slits in the top crust to allow steam to escape during baking.
- Baking to Golden Perfection: Place the assembled pie in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and the filling is bubbly. The golden brown crust is a visual cue that the pie is cooked through.
- Serve and Savor: Let the pie cool for 10 minutes before slicing and serving. This allows the filling to set slightly and prevents it from becoming runny. Enjoy a taste of homemade comfort food at its finest!
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