One of my fondest memories is of my grandmother inviting our neighbors over for a hearty meal. Their faces would light up when they realized she had prepared her famous chicken pot pie. It was always more than just a dish; it was an experience that brought us closer. Years later, during a trip to France, I stumbled upon a little café that served a pot pie remarkably similar to my grandmother’s. The taste transported me back home. This recipe I’m sharing today is inspired by those warm memories, ensuring that every bite is filled with love, tradition, and the rich flavors of a well-made chicken pot pie.
How to Prepare Chicken Pot Pie
Ingredients for Chicken Pot Pie
- Chicken: 1 pound boneless, skinless chicken breasts, cubed. This choice cut ensures the chicken remains tender and juicy.
- Vegetables: A mix of 1 cup sliced carrots, 1 cup green peas, 1/2 cup sliced celery, and 1/3 cup finely chopped onion. Optionally, you can add mushrooms or bell peppers.
- Roux Starters: 1/3 cup of butter and 1/3 cup all-purpose flour. These ingredients are key to achieving the perfect creamy filling.
- Seasonings: A blend of 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon celery seed. Adjust according to your palate.
- Liquids: 1 3/4 cups chicken broth and 2/3 cup milk, combining to give the filling its delectable creaminess.
- Pie Crusts: 2 (9 inch) unbaked pie crusts. Whether you go homemade or store-bought, ensure they’re fresh for the best results.
Directions for Chicken Pot Pie
- Begin by preheating your oven to 425 degrees F (220 degrees C).
- In a saucepan, combine the chicken cubes, carrots, peas, and celery. Add water to cover and bring this mix to a boil for about 15 minutes. Once done, drain and set aside.
- In another saucepan, melt the butter over medium heat. Introduce the chopped onions and sauté until translucent.
- Mix in the flour, salt, pepper, and celery seed, stirring continuously.
- Gradually add in the chicken broth and milk, stirring consistently. Let it simmer until the mixture becomes thick.
- Layer the bottom pie crust with the chicken-vegetable mixture. Pour your creamy broth mixture over this.
- Cover this with the top pie crust, crimping the edges to seal. Make a few slits on the top crust to allow steam to escape during baking.
- Place in the oven and bake until the crust turns a lovely golden brown and you see a bubbly filling, usually around 30-35 minutes. For the best flavor experience, let it cool for about 10 minutes before serving.
Can I use turkey instead of chicken?
Yes, turkey is a great substitute for chicken in this recipe. Just ensure that it’s cooked thoroughly before adding to the pie.
What other vegetables can I add?
You can incorporate vegetables like mushrooms, bell peppers, or even potatoes. The versatility of this recipe allows for various veggie additions based on personal preferences.
Can I use a homemade pie crust?
Definitely! A homemade pie crust might even enhance the flavor and texture of the pot pie. Feel free to use your favorite recipe or try different variations to see what works best for you.
How do I store leftover chicken pot pie?
Allow the pie to cool completely, then wrap it tightly in aluminum foil or place it in an airtight container. It can be refrigerated for 3-5 days and reheated when needed.
Is it possible to freeze chicken pot pie for later use?
Yes, you can freeze the pie either before or after baking. If frozen unbaked, ensure to increase the cooking time by about 20 minutes. If it’s already baked, thaw before reheating to maintain its delightful texture and flavor.
Can I use a different type of milk?
Of course! While the recipe suggests regular milk, alternatives like almond, soy, or oat milk can be used. However, the final taste and consistency might vary slightly.
What can I serve with chicken pot pie?
A fresh green salad, some crusty bread, or a light soup pairs wonderfully with chicken pot pie, making your meal complete and even more delightful.
How can I make a vegetarian version?
You can skip the chicken and add more of your favorite veggies or use tofu or tempeh as a protein substitute. Also, replace the chicken broth with vegetable broth to keep it vegetarian.
Can I add cheese to the filling?
Yes, adding cheese can introduce a creamy, rich flavor. Consider using cheddar, mozzarella, or even cream cheese. Mix it into the filling or sprinkle on top before baking for a cheesy crust.
Oven Chicken Pot Pie
- 1 pound skinless boneless chicken breast halves - cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- 1/2 cup sliced celery
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 9 inch unbaked pie crusts
- Gather all ingredients and preheat the oven to 425 degrees F.
- Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain.
- While the chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed
- Slowly stir in chicken broth and milk.
- Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside.
- Place chicken and vegetables in the bottom pie crust. Pour hot liquid mixture over top.
- Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.
- Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
- Serve immediately and enjoy!