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Chicken pot pie is the ultimate comfort dish in my house The flaky buttery pie crust cradles a rich creamy chicken filling brimming with vegetables and tender meat Each bite delivers cozy satisfaction especially on chilly evenings or when you want something truly nostalgic from scratch
The first chicken pot pie I baked was for a Sunday supper after a long week Since then my family begs for it whenever they want something homey and everyone always goes back for seconds
Ingredients
- Homemade pie crust: choose all-butter for the flakiest results or pick a quality store-bought one for speed
- Cooked shredded chicken: rotisserie chicken saves time and adds a deep flavor
- Unsalted butter: gives the gravy a smooth rich taste always use fresh for best flavor
- Yellow onion: adds sweetness as the base of the filling look for onions with tight skin and no blemishes
- Carrots: give a little sweetness and vibrant color thin slices cook evenly
- White or brown mushrooms: supply umami skip any that look shriveled for freshest results
- Garlic: brings extra savory notes and aroma use fresh cloves for the best punch
- All-purpose flour: thickens the sauce sift it to prevent lumps
- Chicken stock: forms the backbone of the gravy try to use low-sodium for better control of seasoning
- Heavy cream: creates a luscious creamy texture go for fresh cream rather than ultra-pasteurized
- Fine sea salt: for seasoning taste as you go
- Black pepper: adds warmth and depth
- Frozen peas: for bursts of sweetness no need to thaw them first
- Parsley: brings freshness and color chop right before adding
- Egg: for egg wash helps the crust brown and shine choose a fresh farm egg if possible
Step-by-Step Instructions
- Sauté the Vegetables:
- Cook onions and carrots in melted butter over medium heat for about eight minutes until onions are translucent and carrots are softened Stir in mushrooms and garlic and continue cooking for five more minutes until mushrooms have released their juices and everything smells sweet and savory
- Prepare the Roux:
- Sprinkle the flour over the mixture and stir constantly for two minutes This step cooks out any flour taste and ensures the sauce thickens without clumping
- Make the Gravy:
- Gradually pour in chicken stock stirring to avoid lumps Add heavy cream and let the sauce simmer for about one minute until thickened Season with salt and pepper and let it come together
- Combine the Filling:
- Remove from heat and stir in the chicken frozen peas and parsley Make sure everything is well distributed and you see flecks of green and orange throughout
- Prepare and Assemble the Pie Crusts:
- Roll one disk of pie dough into a twelve inch circle and press into your pie dish Fill with the chicken mixture Roll out the second disk and cover the pie crimping edges to seal and cutting small slits for steam to escape
- Bake the Pie:
- Preheat oven to four hundred twenty five degrees Brush the crust with egg wash for a glossy finish Sprinkle extra salt and pepper on top if you like Bake for thirty to thirty five minutes until bubbly and golden brown Cover the edges with foil if they darken too quickly
- Cool and Serve:
- Let the finished pie rest for about fifteen minutes before slicing It helps the filling set so each piece comes out clean and perfect
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My favorite part is the buttery crust paired with velvety sauce Once my spouse burned their tongue sneaking a taste straight out of the oven because patience was just too much to ask with that aroma in the house
Storage tips
Chicken pot pie keeps well in the fridge covered for three to four days For longer storage wrap tightly and freeze up to three months Reheat slices in the oven so the crust stays crisp Avoid the microwave if you want the best texture
Ingredient substitutions
Swap in turkey if you have leftovers after a holiday Use green beans corn or even sweet potatoes to change up the veggies For a dairy free version use olive oil instead of butter and oat milk for creaminess
Serving suggestions
Pair each slice with a simple green salad or steamed green beans A little cranberry sauce on the side echoes the holiday spirit For extra comfort I sometimes add a spoonful of hot sauce or spoon in extra herbs before baking
Cultural and historical context
Chicken pot pie dates back to colonial times in America but savory meat pies have even older roots across Europe The creamy sauce and enclosed pastry shell made it a thrifty yet indulgent dish Farmers often filled pies with a medley of vegetables and leftover meats making each family’s recipe unique
Frequently Asked Questions About Recipes
- → How do I prevent a soggy bottom crust?
Use chilled dough and baked on a preheated baking sheet, ensuring the filling isn’t excessively wet before assembling.
- → Can I swap out any vegetables?
Absolutely! Try green beans, corn, or potatoes in place of some carrots or mushrooms to suit your preferences.
- → What type of chicken works best?
Leftover rotisserie chicken or freshly poached chicken breasts are both flavorful and convenient options for this filling.
- → How do I store leftovers?
Cool completely, then cover and refrigerate for up to 4 days. Reheat in the oven to keep the crust crispy.
- → Is it possible to freeze the pie?
Yes, assemble and freeze before baking, or freeze baked portions. Always reheat until piping hot before serving.