Remember those iconic Betty Crocker recipe cards? The vibrant colors, the promise of delicious home-cooked meals, the slightly faded edges whispering stories of family dinners past? Today, we're taking a trip down memory lane, recreating a classic from the Betty Crocker Recipe Card Library of 1971: a comforting and flavorful chicken pot pie. This recipe is perfect for a cozy night in and offers a delightful taste of nostalgia, proving that some classics never go out of style. It’s a great example of easy recipes that deliver big on flavor, perfect for busy weeknights. This homemade cooking project is sure to become a family favorite.
Ingredients: A Taste of 1971 (with a Modern Twist)
This recipe uses readily available ingredients, making it a simple yet satisfying quick dinner idea. Feel free to adjust quantities based on your preference and the number of servings you need.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup chicken broth
- 1 cup frozen peas and corn
- 1/2 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (14.1 ounce) package refrigerated pie crusts
Step-by-Step Instructions: Bringing the Recipe to Life
This recipe is straightforward, even for beginner cooks. Follow these simple steps to create a delicious chicken pot pie that will transport you back to simpler times.
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Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
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Cook the Chicken: Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes more.
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Make the Sauce: Stir in the flour, thyme, salt, and pepper. Cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth and cream of mushroom soup until smooth.
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Add the Vegetables and Simmer: Stir in the frozen peas and corn. Bring to a simmer, reduce heat, and cook for 5 minutes, or until heated through.
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Assemble and Bake: Pour the chicken mixture into a 9-inch pie plate. Top with the pie crust, crimping the edges to seal. Cut several slits in the top crust to allow steam to escape.
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Bake to Perfection: Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
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Serve and Enjoy: Let the chicken pot pie cool slightly before slicing and serving.
Tips and Variations for a Personalized Touch
- For a richer flavor, use homemade chicken broth instead of store-bought.
- Add other vegetables like potatoes, mushrooms, or green beans.
- Use different herbs and spices to customize the flavor profile. Rosemary or sage would pair beautifully.
- For a healthier option, use a whole wheat pie crust or make your own crust from scratch.
Nutritional Information (Per Serving, Approximate)
This nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
- Calories: Approximately 450-500
- Protein: 25-30g
- Fat: 20-25g
- Carbohydrates: 40-45g
This classic chicken pot pie recipe is a delicious and satisfying meal that is perfect for any occasion. It's a testament to the enduring appeal of simple, comforting food, and a wonderful way to connect with culinary history. Enjoy this taste of the past, and happy cooking!