Are you craving a warm, comforting meal that tastes like a big hug? Look no further than this old-fashioned chicken pot pie recipe. This isn't your average frozen dinner; we're talking homemade goodness, bursting with tender chicken, fresh vegetables, and a flaky, golden crust. It's the perfect blend of easy recipes and delicious dishes, ideal for a cozy weeknight dinner or a special Sunday supper. This healthy meal is surprisingly quick to make, making it a fantastic addition to your quick dinner ideas repertoire.
Ingredients:
For the Filling:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 ounces cremini mushrooms, sliced
- 3 cups cooked chicken, shredded (rotisserie chicken works perfectly!)
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen peas
- 1/2 cup frozen corn
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¼ cup ice water
Instructions:
Get Started:
- Preheat your oven to 400°F (200°C).
Make the Filling:
- Heat the olive oil in a large oven-safe skillet (cast iron is ideal) over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in the mushrooms and cook until they release their moisture and begin to brown, about 5 more minutes.
- Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth until smooth. Bring to a simmer, stirring occasionally.
- Stir in the thyme, salt, pepper, shredded chicken, peas, and corn. Simmer for 5 minutes, or until the sauce has thickened slightly.
Create the Crust:
- In a large bowl, whisk together the flour and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add the ice water, mixing until the dough just comes together. Do not overmix.
- Roll out the dough on a lightly floured surface to about ⅛ inch thickness.
Assemble and Bake:
- Transfer the chicken filling to the prepared skillet.
- Top the filling with the rolled-out dough, tucking the edges to create a rustic crust. You can cut slits in the top to allow steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Serving Suggestions:
Serve your delicious homemade chicken pot pie warm, perhaps with a side salad for a complete and healthy meal. Enjoy!
Tips and Variations:
- For a richer flavor, use homemade chicken stock instead of store-bought broth.
- Add other vegetables like potatoes, parsnips, or green beans to customize the filling.
- Use puff pastry instead of making your own crust for a shortcut.
- For a vegetarian version, substitute the chicken with cooked lentils or mushrooms.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Protein: 30-35g Fat: 20-25g Carbohydrates: 40-45g
This old-fashioned chicken pot pie recipe is a guaranteed crowd-pleaser, perfect for showcasing your homemade cooking skills. It’s a testament to the enduring appeal of classic comfort food. Enjoy the process of making this delicious dish and the satisfaction of sharing it with loved ones. It's a simple yet incredibly rewarding experience.