Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, simple classic chicken pot pie. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Simple Classic Chicken Pot Pie is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Simple Classic Chicken Pot Pie is something that I have loved my whole life.
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To get started with this particular recipe, we must first prepare a few ingredients. You can have simple classic chicken pot pie using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Simple Classic Chicken Pot Pie:
- Get 1 1/2 lb uncooked boneless skinless chicken breast - 3/4" cubed
- Make ready 1 1/2 cup 1/2" diced potato
- Get 1 cup 1/4" sliced carrots
- Get 1 cup frozen peas
- Prepare 1/3 cup + 2 tsp unsalted butter
- Take 1/3 cup chopped yellow onion
- Make ready 1/3 cup all-purpose flour
- Prepare 1 tsp sea salt
- Make ready 1/4 tsp black pepper
- Make ready 1/4 tsp celery seed
- Take 1/4 tsp dried thyme
- Take 1 1/2 cup unsalted chicken broth
- Take 2/3 cup milk (I use 1%)
- Take 2 refrigerated pie crusts (9in)
I initially wanted to make an easy chicken pot pie. In a small saucepan, melt butter over medium heat. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Steps to make Simple Classic Chicken Pot Pie:
- In a medium sauce pan combine raw cubed chicken, carrots, peas and potatoes. Add just enough water to cover And a pinch of salt and pepper. Bring to a boil, reduce heat and simmer for 10 - 15 minutes, or until carrots and potatoes are just fork tender. When done drain in colander and set aside.
- Preheat oven to 425°F. Grease a square 2 quart casserole dish all over with 2 tsp butter. Unroll one pie crust and press into dish, forming and pressing from center out to fit and stretch up sides of dish, almost to top edge. If you get any tears just pinch 'em back together. Set aside.
- In same sauce pan used for chicken mix, melt butter over medium heat. When melted add onions and cook until translucent, Stirring frequently. About 3 minutes. Whisk in flour, salt, pepper, celery seed and thyme to make a roux. Cook until roux is golden, whisking frequently. About 2 minutes more.
- Slowly add chicken broth and milk, whisking constantly to prevent clumping and sticking to bottom. Bring to a simmer until thickened, stirring constantly. About 5 minutes. Turn off heat. Gently fold chicken and veg mixture into sauce.
- Pour filling into bottom pie crust, spreading out evenly. Unroll and add top crust, pinching to seal edges (use the tines of a fork for best seal). Cut a few slits for steam vents in top. Pop it in the oven and bake 30-35 minutes or until top is golden brown.
- When done remove from oven, spread an additional tablespoon of butter over top to melt into crust if desired. Allow to cool 10 minutes, dish up and enjoy!
Chicken Pot Pie is a classic comfort food full of chicken, carrots, peas and celery in a delicious homemade creamy chicken sauce (no cans!) baked in a flaky pie crust. We love cooking up classic comfort food in this house, and this week we're cooking Chicken Parmesan , Slow Cooker Pot Roast , and Oven Baked Pork Chops. My go to chicken pot pie recipe! If you are having problems with the flavor being bland, I suggest preparing the chicken first then use the same pot to make the filling, so that you can scrape up the delicious stuck on bits. When you use a rotisserie chicken or left overs, you miss out on so many flavors.
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