Are you craving a comforting, flavorful meal that's also surprisingly easy to make? Look no further than this homemade chicken pot pie recipe! This dish is a perfect example of delicious food that doesn't require hours in the kitchen. It's a fantastic option for a quick weeknight dinner or a satisfying weekend meal, perfect for busy families or anyone looking for a healthy and homemade alternative to takeout. Get ready to impress your family and friends with this simple yet elegant chicken pot pie recipe!
Ingredients:
This recipe serves 4-6 people. Feel free to adjust the quantities based on your needs.
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For the Filling:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
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For the Crust: (You can use store-bought pie crust for an even quicker option!)
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup ice water
Step-by-Step Instructions:
Making the Chicken Filling:
- Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add chicken to the skillet and cook until browned and cooked through.
- Stir in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth until smooth. Bring to a simmer and cook until slightly thickened.
- Stir in heavy cream, thyme, salt, and pepper. Add peas and corn and cook for another 2-3 minutes, or until heated through. Remove from heat.
Making the Pie Crust (from scratch):
- In a large bowl, whisk together flour and salt.
- Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together. Don't overmix.
- Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
Assembling and Baking the Pie:
- Preheat oven to 375°F (190°C).
- Roll out half of the dough and place it in a 9-inch pie plate.
- Pour the chicken filling into the pie crust.
- Roll out the remaining dough and either place it over the filling or cut into strips for a lattice top. Crimp the edges to seal.
- Cut several slits in the top crust to allow steam to escape.
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool for 10-15 minutes before serving.
Tips and Variations:
- For a richer flavor, use homemade chicken broth.
- Add other vegetables like mushrooms, potatoes, or green beans to the filling.
- Substitute the heavy cream with half-and-half or milk for a lighter version.
- Use rotisserie chicken to save time on cooking the chicken.
- Add a sprinkle of Parmesan cheese to the top crust before baking for extra flavor.
- For a vegetarian option, substitute the chicken with firm tofu or vegetables like butternut squash.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 25-30g
- Fat: 25-30g
- Carbohydrates: 30-35g
This easy chicken pot pie recipe is perfect for a delicious and comforting meal any time of the year. The combination of tender chicken, creamy sauce, and flaky crust is sure to be a hit with everyone! Enjoy!