Traditional Chicken Pot Pie is the epitome of comfort food, perfect for warming up on a chilly day. With its flaky crust and creamy filling, this dish is bound to be a family favorite. Let’s dive into making this classic, homey delight.
Chicken is the star of the show, providing a hearty protein base. We’re using boneless, skinless chicken breasts for a lean, tender result. Chicken broth enhances the flavor profile, keeping the filling moist and savory. Carrots and peas add a touch of sweetness and color, while potatoes give the pie its comforting, filling texture. Celery adds a mild, aromatic flavor that complements the other ingredients. Butter is essential for creating a rich roux, giving the sauce a smooth, velvety consistency. Flour thickens the mixture, binding everything together. Onions provide a savory depth, and milk adds creaminess to the sauce. Season with salt, black pepper, and a hint of thyme for a subtle herby note. The double crust pie dough holds everything together, offering a flaky, golden finish. Finally, a beaten egg wash gives that irresistible glossy sheen.
Pair this comforting pie with a simple green salad lightly dressed with vinaigrette. A crisp, chilled white wine like Chardonnay complements the creamy filling beautifully. For a non-alcoholic option, a refreshing iced tea works well.
First, preheat your oven to 425°F (220°C). While that’s heating up, grab a sturdy pot and place your chicken and broth inside. Cook over medium heat until the chicken is no longer pink in the center. Once cooked, remove the chicken, dice it into bite-sized pieces, and set aside.
In the same pot, add the carrots, peas, potatoes, and celery. Simmer this mixture for about 10 minutes — just enough to soften the vegetables without turning them mushy. Drain them and keep them aside for the moment.
Now, in a separate saucepan, melt the butter over medium heat. Stir in the onions and cook until they’re soft and translucent. This should take about 2-3 minutes. Sprinkle in the flour, salt, black pepper, and thyme. Stir continuously until the flour is fully blended and starts to bubble.
Carefully whisk in the milk and the remaining chicken broth. Keep whisking until the sauce thickens to a creamy consistency. This can take around 5 minutes. Add the diced chicken and the cooked vegetables to this luscious sauce, stirring until everything is evenly coated.
To assemble the pie, line a pie pan with one of the crusts. Pour in the chicken and vegetable mixture, making sure to spread it out evenly. Cover with the second crust, sealing and fluting the edges to prevent leakage. Brush the top with the beaten egg to ensure a beautifully golden finish.
Bake in your preheated oven for 30-35 minutes or until the crust is golden brown. Let the pie cool for about 10 minutes before cutting into it. This resting time helps the filling set a bit, making it easier to slice.
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