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Chicken Pot Pie is a classic comfort food perfect for a cold winter. It is also a great way to use up leftover chicken. This recipe for Chicken Pot Pie is easy to follow and produces a delicious and satisfying dish.
Ingredients
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 cup chopped onion
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 2 (9-inch) unbaked pie crusts
Instructions
- Preheat broiler to 425 degrees F (220 degrees C).
- Consolidate the chicken, carrots, celery, and onion in an enormous bowl.
- Whisk together the flour, salt, and pepper in a different bowl.
- Progressively whisk the chicken stock and milk into the flour combination until smooth.
- Pour the chicken stock blend over the chicken and vegetables and join.
- Empty the filling into one of the pie outsides and top with the subsequent covering.
- Crease the edges of the pie outside layers together and cut a few cuts in the top covering to permit steam to get away.
- Prepare for 30-35 minutes until the hull is brilliant brown and the filling is effervescent.
Tips
- For a more richer flavor, use spread or margarine rather than vegetable oil.
- Add different vegetables to the filling, like green beans, corn, or peas.
- If you are utilizing extra chicken, heat it prior to adding it to the filling.
- Add 1/4 cup of cornstarch to the flour combination in the event that you need a thicker filling.
- Cover the pie with foil for the last 10-15 minutes of baking to keep the top outside layer from turning out to be excessively brown.
Serving Tips for Chicken Pot Pie Recipe
- Let the chicken pot pie rest for 10-15 minutes before slicing and serving. This will help the filling to set and prevent it from running out.
- Serve the chicken pot pie with a side salad or roasted vegetables for a complete meal.
- If you serve the chicken pot pie to a group, you should cut it into individual slices before baking. This will make serving easier and ensure everyone gets a piece of the crust.
- You can also serve the chicken pot pie in individual ramekins. This is a great way to portion out the dish and to make it look more elegant.
Variations
- Vegetarian Chicken Pot Pie: Substitute vegetables for the chicken, such as mushrooms, lentils, or tofu.
- Beef Pot Pie: Substitute beef for the chicken.
- Turkey Pot Pie: Substitute turkey for the chicken.
- Seafood Pot Pie: Substitute Seafood for the chicken, like shrimp, crab, or scallops.
- Individual Pot Pies: Make pot pies by baking the filling in ramekins or biscuit tins.
- Hand Pies: Make hand pies by filling little baked good circles with the filling and creasing the edges together. Heat in a preheated grill at 400 degrees Fahrenheit for 15-20 minutes or until the external layer is splendid brown and the filling is bubbly.
Conclusion
This Chicken Pot pie recipe is a delectable and simple method for making an exemplary solace food. The filling is made with chicken, carrots, celery, and onion and finished off with two flaky pie hulls. This recipe is ideal for a virus winter day or any event when you need a good and fulfilling feast.
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Additional Tips
These are some additional tips for making chicken pot pie:
- Prebake the base body for 10-15 minutes before adding the filling to hold it back from becoming elastic.
- To keep the pie from spilling over, be mindful so as not to pack it. Leave about an inch of space between the filling and the top crust.
- To keep the pie from spilling over, be mindful so as not to pack it. Leave about an inch of room between the filling and the top outside.
- On the off chance that you utilize a twofold covering pie, vent the top hull to permit steam to get away.
- Allow the pie to cool for 10-15 minutes prior to cutting and serving. This will take care of the filling to set and keep it from running.
FAQ
Can I use frozen vegetables in chicken pot pie?
Yes, you can involve frozen vegetables in chicken pot pie. Simply make certain to defrost them totally and channel them a long time prior to adding them to the filling.
Can I make chicken pot pie ahead of time?
Yes, you can make chicken pot pie early. Gather the pie and afterward refrigerate it for as long as 3 days. At the point when prepared to heat it, preheat the stove to 425 degrees Fahrenheit and heat for 30-35 minutes, or until the outside is brilliant brown and the filling is effervescent.
Can I freeze chicken pot pie?
Yes, you can freeze chicken pot pie. Collect the pie and afterward freeze it for as long as 90 days. At the point when you are prepared to heat it, defrost it short-term in the fridge and afterward heat it as per the recipe directions.
Why is my chicken pot pie runny?
There are a couple of justifications for why your chicken pot pie could should be fixed. One explanation is that you might have added an excessive amount of fluid to the filling. Another explanation is that you might have to appropriately thicken the filling. To decrease the filling, add a cornstarch slurry or a thickening specialist like flour or cornstarch.
How can I prevent the bottom crust of my chicken pot pie from becoming soggy?
You can do a couple of things to forestall the base covering of your chicken pot pie from becoming soaked. You can prebake the covering for 10-15 minutes prior to adding the filling. Something else you can do is to brush the base outside layer with a beaten egg white prior to adding the filling. This will assist with making a hindrance between the crust and the filling.
Ingredients
Instructions
Notes
