Chicken Pot Pie Recipe



 

Best Chicken Pot Pie Recipe: Hearty and Satisfying

Chicken pot pie is a delicious and comforting dish that combines tender chicken, vegetables, and a creamy sauce under a flaky pie crust.

Ingredients:

Filling:

  • 1 pound boneless, skinless chicken breasts, cubed
  • 1 cup frozen peas and carrots
  • 1/2 cup frozen corn
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 3/4 cups chicken broth
  • 2/3 cup milk

Crust:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold and cubed
  • 1/4 cup ice water

Instructions:

  1. Preheat Oven:

    • Preheat your oven to 425°F (220°C).
  2. Make the Crust:

    • In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
    • Gradually add the ice water, one tablespoon at a time, until the dough comes together. Divide the dough in half, shape into discs, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
  3. Prepare the Filling:

    • In a large skillet, melt the butter over medium heat. Add the cubed chicken and cook until no longer pink, about 5-7 minutes.
    • Stir in the flour, salt, pepper, onion powder, and garlic powder until well combined. Gradually add the chicken broth and milk, stirring constantly until the mixture thickens and comes to a boil. Stir in the peas, carrots, and corn. Remove from heat.
  4. Assemble the Pie:

    • Roll out one disc of dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim the edges. Pour the chicken filling into the crust.
    • Roll out the second disc of dough and place it over the filling. Trim and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
  5. Bake:

    • Bake in the preheated oven for 30-35 minutes until the crust is golden brown and the filling is bubbly. Let the pot pie cool for 10 minutes before serving.
Kitchen Tools Required:
  • Large skillet
  • Mixing bowls
  • Pastry cutter
  • Rolling pin
  • 9-inch pie dish

Background

Chicken pot pie has its origins in medieval Europe, where it was often made with various meats and vegetables. The dish became popular in America during the 19th century and has since become a comfort food classic. The combination of creamy filling and flaky crust makes it a favorite for family dinners and gatherings.

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Description

 

Best Chicken Pot Pie Recipe: Hearty and Satisfying

Chicken pot pie is a delicious and comforting dish that combines tender chicken, vegetables, and a creamy sauce under a flaky pie crust.

Ingredients:

Filling:

  • 1 pound boneless, skinless chicken breasts, cubed
  • 1 cup frozen peas and carrots
  • 1/2 cup frozen corn
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 3/4 cups chicken broth
  • 2/3 cup milk

Crust:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold and cubed
  • 1/4 cup ice water

Instructions:

  1. Preheat Oven:

    • Preheat your oven to 425°F (220°C).
  2. Make the Crust:

    • In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
    • Gradually add the ice water, one tablespoon at a time, until the dough comes together. Divide the dough in half, shape into discs, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
  3. Prepare the Filling:

    • In a large skillet, melt the butter over medium heat. Add the cubed chicken and cook until no longer pink, about 5-7 minutes.
    • Stir in the flour, salt, pepper, onion powder, and garlic powder until well combined. Gradually add the chicken broth and milk, stirring constantly until the mixture thickens and comes to a boil. Stir in the peas, carrots, and corn. Remove from heat.
  4. Assemble the Pie:

    • Roll out one disc of dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim the edges. Pour the chicken filling into the crust.
    • Roll out the second disc of dough and place it over the filling. Trim and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
  5. Bake:

    • Bake in the preheated oven for 30-35 minutes until the crust is golden brown and the filling is bubbly. Let the pot pie cool for 10 minutes before serving.
Kitchen Tools Required:
  • Large skillet
  • Mixing bowls
  • Pastry cutter
  • Rolling pin
  • 9-inch pie dish

Background

Chicken pot pie has its origins in medieval Europe, where it was often made with various meats and vegetables. The dish became popular in America during the 19th century and has since become a comfort food classic. The combination of creamy filling and flaky crust makes it a favorite for family dinners and gatherings.

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Chicken Pot Pie Recipe

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Best Chicken Pot Pie Recipe: Hearty and Satisfying

Chicken pot pie is a delicious and comforting dish that combines tender chicken, vegetables, and a creamy sauce under a flaky pie crust.

Ingredients:

Filling:

Crust:

Instructions:

  1. Preheat Oven:

    • Preheat your oven to 425°F (220°C).
  2. Make the Crust:

    • In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
    • Gradually add the ice water, one tablespoon at a time, until the dough comes together. Divide the dough in half, shape into discs, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
  3. Prepare the Filling:

    • In a large skillet, melt the butter over medium heat. Add the cubed chicken and cook until no longer pink, about 5-7 minutes.
    • Stir in the flour, salt, pepper, onion powder, and garlic powder until well combined. Gradually add the chicken broth and milk, stirring constantly until the mixture thickens and comes to a boil. Stir in the peas, carrots, and corn. Remove from heat.
  4. Assemble the Pie:

    • Roll out one disc of dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim the edges. Pour the chicken filling into the crust.
    • Roll out the second disc of dough and place it over the filling. Trim and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
  5. Bake:

    • Bake in the preheated oven for 30-35 minutes until the crust is golden brown and the filling is bubbly. Let the pot pie cool for 10 minutes before serving.
Kitchen Tools Required:

Background

Chicken pot pie has its origins in medieval Europe, where it was often made with various meats and vegetables. The dish became popular in America during the 19th century and has since become a comfort food classic. The combination of creamy filling and flaky crust makes it a favorite for family dinners and gatherings.

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