Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, combine the all-purpose flour and salt.
- Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, mixing until the dough comes together.
- Divide the dough into two portions, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Make the Filling
- In a large saucepan, melt the butter over medium heat.
- Add the flour and whisk continuously to form a smooth roux. Cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually pour in the chicken broth, whisking constantly to avoid lumps.
- Stir in the milk and continue cooking until the mixture thickens into a creamy sauce.
- Season the sauce with salt, pepper, and thyme.
- Add the cooked chicken, carrots, celery, and peas. Mix well and set aside to cool slightly.
Step 3: Assemble the Pot Pie
- Preheat your oven to 375°F (190°C).
- Roll out one portion of the dough on a floured surface into a circle large enough to fit a 9-inch pie dish.
- Gently place the rolled-out dough into the pie dish, pressing it against the edges and trimming any excess.
- Pour the prepared filling into the crust.
- Roll out the second portion of dough and place it over the filling. Trim and seal the edges by crimping with a fork or your fingers.
- Cut a few small slits in the top crust to allow steam to escape during baking.
Step 4: Bake the Pie
- Place the pie on a baking sheet to catch any drips.
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and flaky.
- Allow the pie to cool for 10 minutes before serving.
Serving
Serve the chicken pot pie warm, either on its own or alongside a simple green salad. This dish is perfect for dinner and can be stored for leftovers to enjoy the next day.
Pairing and Serving Suggestions
Chicken pot pie pairs well with:
- Side Salads: A crisp Caesar salad or mixed greens with a light vinaigrette.
- Bread: Warm, crusty bread or dinner rolls.
- Drinks: Try pairing with iced tea, lemonade, or a light fruit juice for a refreshing complement.
Variations of the Recipe
- Vegetarian Pot Pie: Replace chicken with mushrooms or tofu and use vegetable broth.
- Gluten-Free Pot Pie: Substitute the crust with a gluten-free flour blend and use cornstarch for the filling instead of flour.
- Dairy-Free Pot Pie: Use plant-based butter and milk alternatives like almond or oat milk.
- Turkey Pot Pie: Swap chicken with leftover turkey, especially after the holidays.
Health Benefits Notes
- High Protein: Chicken is an excellent source of lean protein.
- Rich in Vegetables: This dish includes a variety of nutrient-packed vegetables like carrots and peas.
- Customizable: You can reduce calories and fat by using less butter or substituting with healthier alternatives.
FAQs
1. Can I use store-bought pie crust?
Yes, store-bought crust can save time and works well for this recipe.
2. How do I store leftovers?
Store leftover pot pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
3. Can I freeze chicken pot pie?
Absolutely! Assemble the pie but do not bake it. Wrap it tightly and freeze for up to 3 months. Bake directly from frozen, adding an extra 10-15 minutes to the cooking time.
4. Can I use frozen vegetables?
Yes, frozen vegetables are a convenient and time-saving option for this recipe.
Conclusion
Classic chicken pot pie is a timeless recipe that brings comfort and joy to the table. With its buttery crust, creamy filling, and wholesome ingredients, it’s a dish that satisfies on every level. Whether you follow this recipe to the letter or customize it to suit your preferences, you’re sure to create a meal that your family and friends will love.