Are you craving a comforting, classic dish that's both delicious and surprisingly easy to make? Look no further than this incredible Chicken Pot Pie, baked to golden perfection in a trusty Dutch oven! This recipe elevates the humble pot pie to new heights, offering a rich, creamy filling encased in a flaky, buttery crust. Perfect for a cozy weeknight dinner or a special occasion, this homemade cooking masterpiece is sure to become a family favorite. Get ready to impress your loved ones with this easy recipe for a truly satisfying and healthy meal.
Ingredients:
For the Filling:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 1 cup frozen peas and carrots
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
For the Crust:
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 1/2 cup ice water
Instructions:
Making the Chicken Filling:
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the chicken, thyme, rosemary, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes more.
- In a small bowl, whisk together the flour and chicken broth until smooth. Pour the mixture into the Dutch oven and bring to a simmer, stirring constantly. Reduce heat and simmer for 2-3 minutes, or until the sauce has thickened slightly.
- Stir in the peas, carrots, and heavy cream. Simmer for another 2 minutes. Remove from heat and set aside.
Making the Crust:
- Whisk together the flour and salt in a large bowl. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water, mixing until the dough just comes together. Do not overmix.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Assembling and Baking the Pot Pie:
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll out the dough to a 12-inch circle.
- Carefully transfer the dough to the Dutch oven. Trim and crimp the edges to create a neat seal. Cut several slits in the top of the crust to allow steam to escape.
- Pour the chicken filling into the crust-lined Dutch oven.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Tips for the Best Chicken Pot Pie:
- For an even richer flavor, use homemade chicken broth.
- Don't overmix the pie crust dough, as this can make it tough.
- If you prefer a crispier crust, brush it with a little egg wash before baking.
- This recipe can be easily doubled for a larger crowd.
Variations:
- Add different vegetables: Mushrooms, potatoes, or corn would be delicious additions to the filling.
- Use different protein: Substitute the chicken with turkey, beef, or even pork.
- Make it a creamy chicken pot pie: Increase the amount of heavy cream for an extra decadent treat.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 25-30g
- Fat: 25-30g
- Carbohydrates: 30-35g
This quick dinner idea is perfect for busy weeknights, and the delicious flavors will have everyone coming back for seconds. Enjoy your homemade chicken pot pie! This easy recipe is a guaranteed crowd-pleaser, perfect for showcasing your homemade cooking skills, and making quick and easy weeknight meals. It's a delicious dish that perfectly balances healthy eating with comforting flavors. This is one of the best recipes for a classic dish with a modern twist.