Are you fascinated by history and love to cook? Then get ready for a culinary journey back in time! This blog post features a classic recipe from the 19th century – a delicious and surprisingly easy-to-make dish that will transport your taste buds to a bygone era. We're going to make a delightful 1800s-style Chicken Pot Pie, a hearty and comforting meal perfect for a cozy evening. This recipe is a testament to the resourcefulness and deliciousness of homemade cooking from a simpler time. It’s a fantastic example of how easy it can be to create delicious, healthy meals from scratch. This recipe is also perfect for those looking for quick dinner ideas that don't compromise on flavour.
1800s Chicken Pot Pie: A Step Back in Time
This chicken pot pie recipe draws inspiration from common ingredients and techniques used in the 1800s. While we'll be using modern conveniences like an oven (many 1800s ovens were wood-fired!), the spirit of the recipe remains true to its historical roots. It’s a wonderful blend of simple ingredients creating a truly delicious dish, perfect for both experienced cooks and those just starting out on their culinary journey.
Ingredients:
- 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
- 4 cups chicken broth
- 1 cup all-purpose flour
- 1 tsp dried thyme
- 1/2 tsp dried sage
- Salt and pepper to taste
- 1 (14.1 ounce) can of creamed corn
- 2 cups milk
- 1 (10-inch) pie crust (store-bought or homemade)
Instructions:
- Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Cook the Chicken: Add the chicken to the pot and cook until browned.
- Make the Sauce: Stir in the flour, thyme, and sage. Cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth and milk until smooth. Bring to a simmer, stirring occasionally, until the sauce has thickened.
- Add Corn and Season: Stir in the creamed corn, salt, and pepper. Simmer for another 5 minutes to allow flavors to meld.
- Assemble the Pie: Pour the chicken and vegetable mixture into a 9-inch pie dish. Top with the pie crust, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- Bake: 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.
Tips for Success:
- For a richer flavor, use homemade chicken broth.
- If you don’t have creamed corn, you can substitute with regular corn and a tablespoon of heavy cream.
- Feel free to add other vegetables like peas or potatoes to customize your pie.
- To make a crust from scratch, use a classic pie crust recipe – you’ll find many online!
Variations:
- Vegetarian Pot Pie: Replace the chicken with 1 cup of cooked lentils or mushrooms for a vegetarian version.
- Spicy Pot Pie: Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a spicy kick.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 40-45g
This 1800s-inspired Chicken Pot Pie is a delicious and satisfying meal that’s easy to make. It showcases the simple elegance of food from a different era, proving that delicious dishes can be both comforting and surprisingly easy to create at home. Enjoy this trip back in time! Let us know in the comments how your 1800s culinary adventure went!