Homestyle Comfort: Homemade Chicken Pot Pie
There’s something undeniably comforting about a warm, flaky chicken pot pie straight from the oven. With its golden crust and hearty filling, this classic dish is a staple of home-cooked meals everywhere. But why settle for store-bought when you can easily whip up a homemade version that’s even more delicious? Join us as we take you through the steps to create your own Homemade Chicken Pot Pie masterpiece!
Ingredients:
For the Filling:
- 1 pound boneless, skinless chicken breast halves, cut into cubes
- 1 cup sliced carrots
- 1/2 cup frozen green peas, or 1 (16-ounce) bag frozen carrots and peas
- 1 large potato, or 2 small potatoes, peeled and diced
- 1/2 cup sliced celery
- 1 (32-ounce) box chicken stock or broth
For the Crust:
- 2 (9-inch) unbaked pie crusts
For the Sauce:
- 1/3 cup unsalted butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon celery seed
- 2/3 cup milk
Instructions:
Preparing the Filling:
- Cooking the Chicken: In a large pot, combine the chicken breast cubes and chicken stock. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the chicken is cooked through. Remove the chicken from the pot and set aside to cool.
- Cooking the Vegetables: In the same pot, add the sliced carrots, frozen peas, diced potatoes, and sliced celery to the chicken stock. Bring to a boil, then reduce the heat and simmer for about 10-15 minutes, or until the vegetables are tender. Remove the pot from the heat and set aside.
Making the Sauce:
- Preparing the Roux: In a separate saucepan, melt the unsalted butter over medium heat. Add the chopped onion and cook until translucent, about 3-5 minutes. Gradually whisk in the all-purpose flour until smooth, then cook for an additional 2-3 minutes to remove the raw flour taste.
- Seasoning the Sauce: Stir in the coarse salt, ground black pepper, and celery seed, then gradually pour in the milk while stirring constantly. Continue cooking and stirring until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
Assembling the Pie:
- Combining the Ingredients: Preheat the oven to 375°F (190°C). Place one pie crust in the bottom of a 9-inch pie dish. Layer the cooked chicken and vegetables over the crust, then pour the prepared sauce evenly over the filling.
- Covering with Crust: Top the filling with the second pie crust, crimping the edges to seal. Cut several slits in the top crust to allow steam to escape during baking.
- Baking the Pie: Place the pie dish on a baking sheet to catch any drips, then transfer to the preheated oven. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Cooling and Serving: Allow the chicken pot pie to cool for 10-15 minutes before slicing and serving. Enjoy hot, and savor the comforting flavors of homemade goodness!
Cook Notes and Variations:
- Rotisserie Chicken Shortcut: To save time, you can use pre-cooked rotisserie chicken instead of cooking the chicken breasts from scratch. Simply shred the chicken and add it to the vegetable mixture.
- Vegetarian Option: For a vegetarian version of this dish, omit the chicken and use vegetable broth instead of chicken stock. You can also add extra vegetables such as mushrooms, bell peppers, or green beans for added flavor and texture.
- Gluten-Free Crust: If you’re gluten-sensitive or following a gluten-free diet, use a gluten-free pie crust or make your own using a gluten-free flour blend.
Keto and Low-Carb Version:
- Low-Carb Modifications: To reduce the carb content of this dish, you can omit the potatoes and use cauliflower florets instead. You can also skip the pie crust altogether and serve the chicken and vegetable filling as a hearty stew.
Frequently Asked Questions (FAQs):
Q: Can I freeze homemade chicken pot pie? A: Yes, chicken pot pie can be frozen either before or after baking. To freeze before baking, assemble the pie as directed but do not bake. Wrap the pie tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. To freeze after baking, allow the pie to cool completely, then wrap and freeze as directed.
Q: How do I reheat frozen chicken pot pie? A: To reheat a frozen chicken pot pie, preheat the oven to 375°F (190°C). Remove the pie from the freezer and unwrap it, then place it on a baking sheet. Cover loosely with aluminum foil and bake for 30-40 minutes, or until heated through.
Q: Can I make chicken pot pie ahead of time? A: Yes, you can assemble the chicken pot pie ahead of time and refrigerate it for up to 24 hours before baking. Simply cover the assembled pie tightly with plastic wrap and refrigerate until ready to bake. Allow the pie to come to room temperature for about 15-20 minutes before baking as directed.
With its tender chicken, flavorful vegetables, and buttery crust, Homemade Chicken Pot Pie is the epitome of comfort food. Whether you’re serving it for a cozy family dinner or entertaining guests, this timeless dish is sure to impress. So why not treat yourself to the comforting flavors of homemade goodness? Try out this recipe today and elevate your dinner table with a classic favorite that’s always a hit!
