CHICKEN POT PIE

Homemade Chicken Pot Pie: Comfort Food at Its Best

Chicken Pot Pie is the epitome of comfort food, with tender chicken, savory vegetables, and a creamy sauce, all encased in a flaky, golden-brown crust. In this article, we’ll guide you through a classic and mouthwatering recipe to create your own Homemade Chicken Pot Pie.

Ingredients You’ll Need

To make Homemade Chicken Pot Pie, you’ll need:

For the Pie Filling:

• 2 cups of cooked chicken, diced or shredded
• 2 cups of mixed frozen vegetables (carrots, peas, corn, and green beans)
• 1/2 cup of diced onion
• 1/2 cup of diced celery
• 1/4 cup of unsalted butter
• 1/3 cup of all-purpose flour
• 2 cups of chicken broth
• 1 cup of whole milk
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of dried thyme
• 1/2 teaspoon of dried parsley
• 1/4 teaspoon of garlic powder
• 1 refrigerated pie crust (for the top)

For the Pie Crust (optional):

• 1 refrigerated pie crust (for the bottom)

Step-by-Step Instructions

1. Prepare the Pie Filling

1. In a large skillet or saucepan, melt the unsalted butter over medium heat.
2. Add the diced onions and celery to the melted butter and sauté until they become tender and translucent, about 5 minutes.
3. Stir in the all-purpose flour, salt, black pepper, dried thyme, dried parsley, and garlic powder. Cook for an additional 1-2 minutes, stirring constantly, until the mixture is well combined and fragrant.
4. Gradually pour in the chicken broth and whole milk, stirring constantly to avoid lumps. Cook the mixture until it thickens and comes to a gentle boil, about 5-7 minutes.
5. Add the diced or shredded chicken and mixed frozen vegetables to the creamy sauce. Stir to combine and let it simmer for another 5 minutes until the vegetables are heated through.

2. Assemble the Pot Pie

1. Preheat your oven to 375°F (190°C).
2. If using a refrigerated pie crust for the bottom, roll it out and place it into a 9-inch pie dish. Trim any excess crust hanging over the edges.
3. Pour the prepared chicken and vegetable filling into the pie crust.
4. Unroll the second refrigerated pie crust for the top. You can place it whole over the filling or cut it into strips for a lattice design. Seal the edges of the top and bottom crusts by pressing them together.

3. Bake the Chicken Pot Pie

1. Place the assembled pot pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
2. If the edges of the crust start to brown too quickly, you can cover them with aluminum foil to prevent over-browning.

4. Serve and Enjoy

1. Once the Chicken Pot Pie is done, remove it from the oven and let it cool for a few minutes before serving.
2. Slice into portions and serve hot. It pairs wonderfully with a side of green salad or steamed vegetables.

Tips for Perfect Chicken Pot Pie

• Feel free to add your favorite herbs and spices to the filling for extra flavor. Fresh herbs like thyme or rosemary work wonderfully.
• If you’re short on time, you can use a pre-made rotisserie chicken for the cooked chicken in the filling.
• To save time, you can use a store-bought pie crust for both the bottom and top.

This Homemade Chicken Pot Pie is a comforting and hearty dish that’s perfect for a cozy family dinner or a special occasion. Its creamy filling and flaky crust make it a timeless favorite that’s sure to warm your heart and satisfy your taste buds. Enjoy!