When it comes to crafting the perfect Chicken Pot Pie, there are a few essentials to keep in mind. Naturally, chicken tops the list. I’m partial to boneless, skinless chicken breasts for their swift cooking time and consistently moist result. Next up, we’ve got veggies. Feel free to get creative, but my go-to blend involves carrots, peas, and potatoes. They lend a lovely touch of sweetness and texture to the dish.
The secret to the velvety, flavorful sauce is a well-made roux. I whip up mine with a little butter, flour, and milk. You can experiment with different kinds of milk – even soy milk for a daring twist. And finally, we can’t forget about the pie crust. Though I do enjoy a good homemade crust, there’s no harm in using a quality store-bought version, especially when you’re short on time.
Let’s talk tools. There’s nothing quite like a cast iron skillet for cooking up a chicken pot pie. The heat distribution is simply unmatched, ensuring your chicken and veggies cook evenly. Don’t worry if you don’t own one, though. Any oven-safe pan will do the trick.
As for the cooking time? I’m a believer in slow and steady. Let your Chicken Pot Pie luxuriate in the oven for about an hour and a half, covered. This leisurely baking time allows the flavors to meld and deepen into something truly special. But, if time is of the essence, it’s flexible. Just make sure your chicken is thoroughly cooked before serving.
Easiest Way to Make the Best Delicious Chicken Pot Pie Recipe
There’s nothing quite like a well-executed Chicken Pot Pie. It’s a classic, and mastering it can truly elevate your culinary prowess. I’m excited to share my tried-and-true recipe that I assure you will yield the most delightful pot pie you’ve ever tasted. Ready? Let’s dive right in.
We start with gathering our ingredients, which include chicken, carrots, peas, butter, onion, flour, milk, salt, and pepper.
Find a large pot or Dutch oven and start by melting your butter over medium heat. Toss in your onion and sauté until it turns a gorgeous translucent shade. Now, sprinkle in the flour and let it cook for another minute or two. Next up is the milk – whisk it into your mixture and let it cook until it thickens and begins to boil. This is where you add salt and pepper to taste.
Now for the heart of the dish – the chicken and vegetables. Add these to the pot and stir until everything is beautifully coated in the gravy. Pour this mixture into a 9×13 baking dish and cap it off with your pie crust. Bake at a preheated oven of 425 degrees Fahrenheit for 25-30 minutes or until the crust turns a golden brown. It’s time to feast!
In conclusion, there’s a unique charm to a well-made Chicken Pot Pie. With this step-by-step guide, you’ll not only master this traditional dish, but you’ll also be ready to dazzle your loved ones with your newfound skills. Here’s to making the tastiest Chicken Pot Pie you’ve ever had!Print
EASY CHICKEN POT PIE
- Total Time: 1 hour 20 minutes
- Yield: 6 Servings 1x
One of our most popular recipes of all time, this classic chicken pot pie
- A 1/3 cup of butter, which will add a silky richness to our dish.
- An equal 1/3 cup of all-purpose flour to help thicken our sauce.
- Don’t forget about our 1/3 cup of chopped onion for a bit of savory depth.
- Seasoning is key, so include 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
- For the liquid base, we’ll use 1 3/4 cups of chicken broth and 2/3 cup of milk.
- Next, you’ll need between 2 1/2 to 3 cups of cut-up cooked chicken or turkey, depending on how hearty you want your pie.
- A 10 oz box of frozen peas and carrots will add color and nutritious goodness.
- And finally, to make things simple and delicious, one 14.1 oz box of refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on the box, will provide the perfect encasement for our pie.
Let’s start cooking! Grab a 2-quart saucepan and melt your butter over medium heat. Once it’s melted, mix in your flour, onion, salt, and pepper. Keep stirring until the mixture starts to bubble; then, take it off the heat. Next, stir in your broth and milk. Turn the heat back on and bring your mixture to a boil, stirring all the while. Let it boil for a minute, then add in your chicken and peas and carrots. Once they’re mixed in, take your saucepan off the heat.
Now, preheat your oven to 425°F. It’s time to roll out one of your pie crusts into a 13-inch square. Carefully fit it into a 9-inch (2-quart) glass baking dish. No need for greasing here. Now pour your chicken mixture into the dish, right on top of the crust.
Next, roll your remaining pie crust into an 11-inch square. Get creative and cut out some designs with a 1-inch cookie cutter. Place this square over the top of the chicken mixture, and arrange your cutouts on top. Neatly turn the edges of the pie crust under to create a fluted edge.
Finally, place your masterpiece in the oven and bake for approximately 35 minutes, or until the crust turns a beautiful golden brown. Enjoy!
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch,
- Cuisine: American
Keywords: chicken pot pie