Welcome to the Comfort of Chicken Pot Pie
Imagine slicing into a warm, golden puff pastry only to discover a creamy, savory filling of tender chicken and vibrant vegetables. That’s the magic of Chicken Pot Pie! This dish offers a hug in food form – it’s all about cozy flavors, and it’s perfect for busy weeknights when your taste buds crave comfort but you don’t have hours to spend in the kitchen. It balances heartiness and nutrition, making it a delightful meal that brings everyone together.
Serving Versatility
One of the beautiful things about Chicken Pot Pie is its versatility. Serve it over fluffy rice for a complete meal that feels like a warm embrace. If you’re in the mood for something different, try it with noodles or wrapped in a tortilla for a fun twist. Looking for a low-carb option? You can enjoy it straight from the bowl or spoon it into lettuce wraps for a light yet satisfying meal.
Full Recipe Section
Ingredients:
- 2 pounds chicken breast
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons neutral oil
- 5 tablespoons unsalted butter (divided)
- ½ cup diced potatoes
- ½ cup chopped mushrooms
- ½ cup diced carrots
- ½ cup diced onion
- ½ cup peas
- ¼ cup minced garlic
- 3 tablespoons flour
- 1 cup heavy cream
- 1 cup chicken broth
- ½ cup milk
- 2 tablespoons fresh herbs (rosemary, thyme, etc.) (chopped fine)
- 2 teaspoons salt (adjust as needed)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon pepper
- 1 box puff pastry
- 1 egg (beaten)
Directions:
- Preheat your oven to 375°F (200°C).
- Season the chicken with garlic powder, salt, and pepper.
- Heat the oil in a large skillet over medium-high heat. Cook the chicken breasts for 4-5 minutes on each side or until fully cooked. The internal temperature should read 165°F. Shred the chicken and set aside.
- In a large skillet or Dutch oven over medium heat, melt 2 tablespoons of butter. Add the potatoes, mushrooms, carrots, onions, peas, and garlic. Sauté until the vegetables are tender.
- Add the remaining 3 tablespoons of butter to the pot and let it melt. Sprinkle the flour over the mixture and stir continuously to create a thick roux. Cook for 2 minutes to remove the raw flour taste.
- Gradually pour in the heavy cream, chicken broth, and milk while stirring constantly to avoid lumps. Continue stirring until the mixture thickens.
- Add in the shredded chicken and mix well. Season the mixture with fresh herbs, salt, garlic powder, onion powder, and pepper. Combine and simmer on low until it thickens.
- Roll out one sheet of puff pastry and line a pie dish with it. Trim any excess pastry hanging over the edges. Fill the pastry-lined dish with the chicken and vegetable mixture.
- Roll out the second sheet of puff pastry and place it over the filling. Press the edges of the top and bottom pastry sheets together to seal the pie. Trim any excess.
- Brush the top of the puff pastry with the beaten egg for a beautiful golden finish.
- Place the pie in the preheated oven and bake for 25-30 minutes or until the pastry is golden brown and the filling is hot and bubbly.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Calories: Approx. 450 per serving (variable)
Why You’ll Love This Recipe
Get ready to fall in love with Chicken Pot Pie for several reasons:
- Quick preparation for busy nights
- Budget-friendly ingredients that won’t break the bank
- Big, cozy flavor that feels like home
- Packed with nutrition from fresh veggies
- Customizable with your favorite ingredients
Cultural or Cooking Technique Note
Chicken Pot Pie has roots in traditional cooking, bringing together leftover meats and fresh vegetables for a hearty dish. The flaky pastry crust seals in the warmth, making each bite a delightful comfort.
Serving Suggestions
Want to play around with your meal? Here are a few serving ideas:
- Over fluffy rice for a complete meal.
- Tossed with noodles for an easy pasta dish.
- Wrapped in tortillas for a fun twist.
- Enjoyed straight from the bowl for a cozy night in.
Pro Tips for Success
- Season as you go; tasting is key to building flavor!
- Control the heat: a medium flame is perfect for sautéing to avoid burning.
- Cut veggies into even sizes for uniform cooking.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat in the oven at 350°F (175°C) until warmed through. This will help maintain that golden, flaky crust!
Closing Paragraph
I can’t wait for you to try this Chicken Pot Pie! It’s like a warm hug on a plate, and I’m sure you’ll find joy in making it as much as I do. Feel free to customize the filling with your favorite veggies or herbs. Once you’ve given it a shot, please share your thoughts or rate this recipe in the comments. I’d love to hear how it turns out for you!
🎀 Final Thoughts
From my kitchen to yours, remember that cooking is about creating memories along the way. If you have a splash or a spill, just think of it as adding a little extra love to your dish. Happy cooking, friends!
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“If you loved this recipe, don’t miss my Chicken Pot Pie Soup Recipe for another comforting favorite.”
Chicken Pot Pie
Ingredients
Chicken and Seasoning
- 2 pounds chicken breast Boneless, skinless
- 1 teaspoon garlic powder
- 1 teaspoon salt Adjust as needed
- ½ teaspoon pepper
Cooking Ingredients
- 2 tablespoons neutral oil
- 5 tablespoons unsalted butter Divided
- ½ cup diced potatoes
- ½ cup chopped mushrooms
- ½ cup diced carrots
- ½ cup diced onion
- ½ cup peas
- ¼ cup minced garlic
- 3 tablespoons flour
- 1 cup heavy cream
- 1 cup chicken broth
- ½ cup milk
- 2 tablespoons fresh herbs (rosemary, thyme, etc.) Chopped fine
- 1 teaspoon onion powder
Final Touches
- 1 box puff pastry
- 1 large egg Beaten
Instructions
Preparation
- Preheat your oven to 375°F (200°C).
- Season the chicken with garlic powder, salt, and pepper.
- Heat the oil in a large skillet over medium-high heat. Cook the chicken breasts for 4-5 minutes on each side or until fully cooked. The internal temperature should read 165°F. Shred the chicken and set aside.
Cooking
- In a large skillet or Dutch oven over medium heat, melt 2 tablespoons of butter. Add the potatoes, mushrooms, carrots, onions, peas, and garlic. Sauté until the vegetables are tender.
- Add the remaining 3 tablespoons of butter to the pot and let it melt. Sprinkle the flour over the mixture and stir continuously to create a thick roux. Cook for 2 minutes to remove the raw flour taste.
- Gradually pour in the heavy cream, chicken broth, and milk while stirring constantly to avoid lumps. Continue stirring until the mixture thickens.
- Add in the shredded chicken and mix well. Season the mixture with fresh herbs, salt, garlic powder, onion powder, and pepper. Combine and simmer on low until it thickens.
Assembly
- Roll out one sheet of puff pastry and line a pie dish with it. Trim any excess pastry hanging over the edges. Fill the pastry-lined dish with the chicken and vegetable mixture.
- Roll out the second sheet of puff pastry and place it over the filling. Press the edges of the top and bottom pastry sheets together to seal the pie. Trim any excess.
- Brush the top of the puff pastry with the beaten egg for a beautiful golden finish.
- Place the pie in the preheated oven and bake for 25-30 minutes or until the pastry is golden brown and the filling is hot and bubbly.