Introduction
When it comes to comfort food, few dishes can rival the classic Creamy Chicken Pot Pie. This hearty and delicious meal is perfect for chilly evenings or family gatherings. The combination of tender chicken, savory vegetables, and a creamy sauce, all encased in a flaky pastry crust, is sure to warm both your body and soul. In this article, we will guide you through the steps to create an Easy Creamy Chicken Pot Pie that will become a staple in your recipe collection.
Ingredients
To make this Easy Creamy Chicken Pot Pie, you will need the following ingredients:
– 2 boneless, skinless chicken breasts
– 1 cup chopped carrots
– 1 cup frozen peas
– 1/2 cup butter
– 1/3 cup chopped onion
– 1/3 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon celery seed
– 1 3/4 cups chicken broth
– 2/3 cup milk
– 2 9-inch unbaked pie crusts
Steps
1. Preheat your oven to 425°F (220°C).
2. In a saucepan, combine the chicken, carrots, peas, and water. Bring to a boil and cook for 15 minutes. Remove from heat, drain, and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in the bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Variations
If you want to add a twist to your Easy Creamy Chicken Pot Pie, here are some variations you can try:
– Add diced potatoes for extra heartiness.
– Use puff pastry instead of traditional pie crust for a flakier texture.
– Incorporate mushrooms for a richer flavor profile.
– Experiment with different herbs and spices to customize the taste to your liking.
Tips
Here are some tips to help you perfect your Easy Creamy Chicken Pot Pie:
– Make sure to fully cook the chicken and vegetables before assembling the pie to ensure they are tender.
– Let the filling cool slightly before pouring it into the pie crust to prevent a soggy bottom crust.
– Brush the top crust with an egg wash for a shiny, golden finish.
– Allow the pie to rest for a few minutes after baking to allow the filling to set before serving.
Conclusion
In conclusion, Easy Creamy Chicken Pot Pie is a comforting and satisfying dish that is perfect for any occasion. With simple ingredients and easy steps, you can create a delicious meal that will impress your family and friends. Whether you follow the classic recipe or add your own variations, this dish is sure to become a favorite in your household. So, gather your ingredients and get ready to enjoy a warm and creamy slice of homemade pot pie!
FAQs
Q: Can I make Easy Creamy Chicken Pot Pie ahead of time?
A: Yes, you can prepare the filling and store it in the refrigerator for up to 2 days before assembling and baking the pie.
Q: Can I freeze Easy Creamy Chicken Pot Pie?
A: Yes, you can freeze the assembled but unbaked pie. When ready to bake, simply place it in the oven and add a few extra minutes to the baking time.
Q: What side dishes pair well with Easy Creamy Chicken Pot Pie?
A: Some popular side dishes to serve with pot pie include a fresh green salad, roasted vegetables, or mashed potatoes.
Q: How can I make Easy Creamy Chicken Pot Pie gluten-free?
A: You can use a gluten-free flour blend in place of all-purpose flour and ensure that your pie crust is gluten-free as well.
Easy Creamy Chicken Pot Pie
A classic comfort food dish featuring tender chicken, savory vegetables, and a creamy sauce, all enclosed in a flaky pastry crust.
Ingredients
-
2 boneless, skinless chicken breasts
-
1 cup chopped carrots
-
1 cup frozen peas
-
1/2 cup butter
-
1/3 cup chopped onion
-
1/3 cup all-purpose flour
-
1/2 teaspoon salt
-
1/4 teaspoon black pepper
-
1/4 teaspoon celery seed
-
1 3/4 cups chicken broth
-
2/3 cup milk
-
2 9-inch unbaked pie crusts
Directions
-
Preheat your oven to 425°F (220°C).
-
In a saucepan, combine the chicken, carrots, peas, and water. Bring to a boil and cook for 15 minutes. Remove from heat, drain, and set aside.
-
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
-
Place the chicken mixture in the bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
-
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
