Mom’s Amazing Chicken Pot Pie
Relive the comforting warmth of Mom’s kitchen with this savory chicken pot pie recipe. Imagine tender chunks of chicken, mingling with fresh, crisp vegetables and a luxurious, creamy sauce, all lovingly encased in a flaky, golden-brown, buttery crust. Every bite is a loving reminder of home, a culinary embrace that takes you back to cherished memories around the family dinner table.
The beauty of a chicken pot pie is its adaptability and the endless ways you can make it uniquely yours. Here’s how you can play around with it:
POT PIE VARIATION
- Pie Crust: The crust is where magic begins. Try using homemade pie crust for an extra special touch, imbued with your love and care. But if you’re pressed for time, store-bought pie crust or puff pastry works great too, providing that delightful crispiness that everyone loves.
- Meat: Your choice of meat can totally change the game. Expand your palette by exploring other proteins like turkey for a leaner option, beef for a robust flavor, or even seafood for a touch of elegance. This versatility allows you to cater to different preferences and occasions.
- Vegetables: Vegetables bring color, texture, and nutrition. Add some corn for sweetness, a diced Yukon gold potato for heartiness, or sliced mushrooms for an earthy flavor. Experiment with different combinations, but be mindful of the gravy amount, so your pie isn’t overloaded. The key is to strike that perfect balance that pleases your taste buds.
- Spice: Spices are like the special effects in a movie; they can turn an ordinary dish into something extraordinary. Customize your pot pie with fresh chopped parsley for a hint of freshness, a pinch of celery seed for a slight tang, or even a little rosemary for a fragrant undertone. Small touches like these can transform your pot pie from delicious to unforgettable.
These variations invite you to make this classic dish your own. It’s not just about following a recipe; it’s about adding your touch, your preferences, and your creativity. That’s what makes Mom’s Amazing Chicken Pot Pie a timeless favorite, capable of satisfying both the heart and the stomach.
A Tribute to Tradition
Chicken pot pie is more than just a dish; it’s a part of culinary history, resonating across generations. Tracing its roots to the Neolithic Age, the pot pie has become a symbol of comfort and home. By recreating this recipe, you’re not just filling plates; you’re connecting with a rich tradition that bridges cultures and time.
Making It Healthy
Think comfort food can’t be healthy? Think again! You can make some simple swaps without losing the essence of the dish. For instance, you could use whole grain pastry, opt for leaner meat like turkey, or even add more vegetables for a nutritional boost. This way, you can enjoy the flavors you love without any guilt.
A chicken pot pie can be a meal in itself, but why stop there? Serve it with a crisp green salad, a refreshing beverage, and perhaps a simple dessert to complete the meal. Whether it’s a weekday dinner or a special gathering, these additions can turn a simple meal into a feast.
Tips for Leftovers
Chicken pot pie tastes even better the next day! Store leftovers properly in an airtight container, and they can be enjoyed for days. You can reheat them in the oven to maintain the crust’s flakiness or take a piece to work for a lunch that’s sure to make your colleagues envious.
Involve the Family
Cooking doesn’t have to be a solo activity. Involve your family in the preparation. Let the kids help with rolling the dough or mixing the filling. Not only does it make cooking more fun, but it also creates an opportunity for bonding and teaching valuable culinary skills.
The beauty of Mom’s Amazing Chicken Pot Pie lies in its simplicity, adaptability, and the memories it evokes. Whether you stick to the traditional recipe or make it your own with unique twists, you’re sure to create something that warms the soul and pleases the palate. Now, let’s get cooking!
Mom’s Chicken Pot Pie
- Large Food Processor For mixing the pie crust ingredients.
- Mixing Bowls For preparing and mixing various ingredients.
- Large Baking Dish For baking the chicken.
- Large Pot For cooking the filling.
- Shallow Pie Dish For assembling the pie.
- Rolling Pin To roll out the pie crust.
- Paring Knife To create slits on top of the pie.
- Pastry Brush For applying egg wash on the crust.
- Oven For baking the pot pie.
- Measuring Cups and Spoons For accurate measurements.
- Whisk For mixing flour and broth in the filling.
- Wooden Spoon or Spatula For stirring and sautéing the filling.
FOR THE CRUST
- 3 cup all-purpose flour plus more for surface
- 1 cup butter cut into ½" pieces
- 1 tsp baking powder
- 1 tsp kosher salt
- ½ cup ice water or more, if needed
FOR THE FILLING
- 4 boneless skinless chicken breasts shredded
- ½ cup butter plus more for baking dish
- black pepper
- 2 large carrots peeled and diced
- 1 medium onion chopped
- 3 cloves garlic minced
- ¾ cup all-purpose flour
- 3 cup low-sodium chicken broth
- ¼ cup heavy cream
- 1 cup peas
- 2 tbsp parsley freshly chopped
- 2 tsp thyme leaves freshly chopped
- egg wash
- Place 3 cup all-purpose flour and 1 cup butter into the freezer for 30 minutes before starting the crust process. In a large food processor, pulse flour, 1 tsp baking powder, and 1 tsp kosher salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add ½ cup ice water into the feed tube, 1 tablespoon at a time until the dough just come together and is moist but not wet and sticky (test by squeezing some with your fingers).
- Turn dough onto a lightly floured surface, form into 2 balls, and flatten into 2 discs (making sure there are no/minimal cracks). Cover with plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 400°. Grease a large baking dish with butter and grease one side of a large piece of parchment with butter. Season 4 boneless skinless chicken breasts all over with black pepper then place in baking dish. Place buttered side of parchment paper over chicken, so that chicken is completely covered. Bake until chicken is cooked through, 30 to 40 minutes. Let rest 10 minutes before cutting into cubes.
- Meanwhile, start filling: In a large pot over medium heat, melt ½ cup butter. Add 1 medium onion and 2 large carrots and cook until vegetables are beginning to soften for about 10 minutes. Stir in 3 cloves garlic, then stir in ¾ cup all-purpose flour and cook until the flour mixture is golden and beginning to bubble. Gradually whisk in 3 cup low-sodium chicken broth. Bring mixture to a boil and cook until thickened, about 5 minutes. Stir in ¼ cup heavy cream, cubed chicken, 1 cup peas, 2 tbsp parsley, and 2 tsp thyme leaves. Season mixture with pepper.
- On a lightly floured surface, roll out one disc of dough into a large round, about ¼” thick. Place in a shallow pie dish then add the filling. Roll out the second disc of dough into a large round, about ¼” thick and place on top of filling. Trim and crimp edges, then use a paring knife to create slits on top. Brush with egg wash and sprinkle with flaky sea salt.
- Reduce heat to 375° and bake pie until crust is golden about 45 minutes. Let cool for at least 15 minutes before serving.
- Pie Crust Options: Whether homemade or store-bought, ensure that the crust is kept chilled until ready to use. A cold crust will bake up flakier.
- Chicken Preparation: You may use leftover cooked chicken or rotisserie chicken as a convenient alternative. Shred it to resemble the texture of the baked and cubed chicken in the recipe.
- Vegetable Substitutions: Feel free to experiment with other vegetables like green beans or celery, but be mindful of the cooking time variations.
- Seasoning Adjustments: Taste the filling as you cook and adjust the seasonings according to personal preferences. Different herbs like sage or tarragon can add unique flavors.
- Freezing Instructions: If you wish to freeze the unbaked pot pie, assemble it in a freezer-safe pie dish and freeze until firm. Then, wrap it tightly and freeze for up to 3 months. You can bake it directly from the freezer, adding about 20 additional minutes to the baking time.
- Leftover Handling: Leftover baked pot pie can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350°F until heated through.
- Dairy-Free Option: Replace butter with a dairy-free alternative and use full-fat coconut milk instead of heavy cream if you want to make it dairy-free.
- Serving Suggestion: Serve hot, ideally right out of the oven, to enjoy the crust at its flakiest. Accompany with a fresh green salad or steamed green beans for a complete meal.
- Gravy Consistency: If the filling appears too thick, add a bit more chicken broth to reach the desired consistency. If too thin, simmer a little longer to reduce.