Chicken Pot Pie: A Proper Bit of Comfort

Learn how to make chicken pot, like a warm hug in a dish! My easy chicken pot pie recipe boasts a flaky crust and creamy filling. Ready for a cosy night in?

Right then, let's get this show on the road! ever find yourself craving proper comfort food? something that just warms you right through to your soul? well, you've come to the right place.

We're diving headfirst into how to make chicken pot pie that'll knock your socks off. trust me, this isn't your average, run-of-the-mill pie.

Chicken Pot Pie: A Proper Bit of Comfort

Honestly, there's nothing quite like a steaming hot homemade chicken pot pie on a chilly evening. this classic dish, with its roots firmly planted in british and american culinary traditions, is pure indulgence.

It is basically the best chicken pot pie you can imagine. this easy chicken pot pie recipe needs just a little time, but the results? oh my gosh, they're worth it.

This recipe makes about 6 servings. perfect for a family dinner or a cosy night in with friends.

What Makes This Chicken Pot Pie So Special?

The beauty of chicken pie lies in its simplicity. the tender chicken, the creamy sauce, and the flaky crust...it's just magic.

It's a great way to use up leftover roast chicken. one serving gives you a decent boost of protein and nutrients.

Plus, it's the ideal centerpiece for a sunday lunch or a special occasion dinner. did you know that in the 18th century, pot pies were often served as a way to preserve meat? now that's resourceful.

Time to Talk Chicken Pot Pie Filling!

This chicken pot pie filling is absolutely dreamy. packed with veggies and creamy, it is a star. but seriously, the star of the show is the flavour.

The thyme and rosemary in the filling… chef's kiss . so, ready to learn how to homemade chicken pot pie ? let's gather those ingredients and get cracking!

Alright, mate, let’s get down to brass tacks. we're talking about how to make chicken pot pie. and not just any chicken pie , mind you, but a proper, hearty homemade chicken pot pie .

Ready to learn how to make chicken pot ?

Nitty-Gritty: Ingredients & Equipment

This is where we get serious, yeah? let’s dive into what you actually need to create the best chicken pot pie this side of the channel.

Or at least the best your family has ever seen.

Main Ingredients Sorted

Okay, for the star of the show, the chicken pot pie filling , here's the lowdown. Listen, I once tried skimping on the chicken. Big mistake! Honestly, the quality makes a difference.

• Cooked Chicken: 2 cups (300g), shredded. Aim for free-range, if you can. It tastes better.

• Onion: 1 large (approx. 150g), chopped. Not the size of your fist, mind.

• Carrots: 2 medium (approx. 120g), diced.

• Celery: 2 stalks (approx. 100g), diced.

• Mushrooms: 8 ounces (225g), sliced. I like cremini, but whatever you fancy.

• Chicken Broth: 4 cups (950ml). Proper, good quality stuff. Makes a difference.

• Heavy Cream: 1 cup (240ml). Full fat, naturally.

• Frozen Peas: 1 cup (150g). No need to be fancy here.

• Frozen Corn: ½ cup (75g). Again, standard stuff.

• Fresh Parsley: ¼ cup (20g), chopped. Adds a bit of brightness, you know?

And for that beautiful, golden lid:

• All-Purpose Flour: 2 ½ cups (315g), plus extra for dusting.

• Unsalted Butter: 1 cup (227g), cold and cubed. Crucial that it's cold .

• Ice Water: ½ cup (120ml), plus extra if needed.

• Egg: 1 large , beaten for the egg wash. Gives it that lovely shine.

Seasoning: A Little Bit of Magic

Seasoning is key to elevate homemade pot pie to another level.

• Thyme & Rosemary: ½ teaspoon dried thyme, ¼ teaspoon dried rosemary. Think cozy, warm flavours.

• Salt & Pepper: To taste. Don’t be shy.

• Flavor Boosters: A splash of Worcestershire sauce. Seriously, game changer . Or soy sauce if you like.

Can't find Rosemary? Use Italian seasoning, same difference.

Kit List: Gear You'll Actually Need

Right, no need for fancy gadgets. Just the basics to create homemade lasagna if you wanted.

• Pie Dish: A 9-inch (23cm) pie dish. Glass or ceramic is fine.
• Large Pot or Dutch Oven: For the pot pie filling .
• Mixing Bowls: For the crust, obviously.
• Rolling Pin: To get that crust just right.
• Pastry Blender (Optional): Or just use your fingers for the crust. I’ve done it both ways, tbh.
• Whisk: For smoothing out the sauce.
• Knife & Chopping Board: Don't be using your best butcher knife, eh?

Honestly, that's it. Nothing too complicated. Get these bits together, and you’re ready to learn how to make chicken pot .

You might be tempted to make a easy chicken pot pie recipe but trust me this will be better. Ready? Let's get cracking.

Alright, let's dive into how to make chicken pot pie! honestly, homemade pot pie is pure comfort food. forget your diet; this is about soul-soothing deliciousness.

I'm sharing my easy chicken pot pie recipe , the one that even gets my notoriously picky uncle barry asking for seconds.

No joke!

Prep: The Secret to a Stellar Chicken Pie

Essential Mise en Place: Get Your Ducks in a Row

First things first, let's get organized. chop your onion, carrots, and celery. slice your mushrooms. shred your cooked chicken. honestly, this mise en place thing isn't just for fancy chefs, it saves time.

It means you are ready to cook. no need to stress during the crucial steps.

Time-Saving Organization Tips: Be a Clever Clogs

Get the frozen peas and corn out. measure out your herbs and spices. make sure the chicken broth is handy.

Measure the flour. this step will make your life so much easier. trust me.

Safety First: Don't Burn the Joint Down!

Okay, this isn't exactly a dangerous recipe, but please, be careful when using knives and hot pans. No one wants a trip to A&E on chicken pot pie night.

Step-by-Step: From Raw Chicken to Best Chicken Pot Pie

1. Sauté Those Veggies: Lay the Flavor Foundation

Heat 2 tablespoons of olive oil in a large pot. sauté chopped onion, carrots, and celery until softened. add sliced mushrooms, 1/2 teaspoon dried thyme, and 1/4 teaspoon dried rosemary.

Cook until the mushrooms are tender. season with salt and pepper to taste. you know, the smell alone is worth it.

2. Make the Roux: Thickening Magic

Melt 1/2 cup of butter in the pot. whisk in 1/2 cup of all-purpose flour and cook for 1- 2 minutes .

This is crucial to thickening your chicken pot pie filling .

3. Broth and Cream: Get Creamy

Gradually whisk in 4 cups of chicken broth until smooth. stir in 1 cup of heavy cream. bring to a simmer and cook until thickened.

This is what transforms your filling into that perfect homemade chicken pot pie texture.

4. The Filling Finale: Chicken and Veg

Stir in 2 cups of cooked shredded chicken, 1 cup of frozen peas, 1/2 cup of frozen corn, and 1/4 cup of chopped fresh parsley.

Season to taste. this is your pot pie filling , baby!

5. Bake It!

Pop in the oven at 400° F ( 200° C) and bake for 45- 55 minutes , or until the crust is golden brown and the filling is bubbling.

Pro Tips: Turn This into a Best Chicken Pot Pie

Secret Weapon: Cold Butter for Flaky Crust

Cold butter is the absolute secret to a flaky crust. No ifs, ands, or buts.

Mistake Avoidance: Soggy Bottoms

To avoid a soggy bottom, thicken your filling well and cut slits in the top crust. this allows steam to escape.

You may also blind bake the crust at 400° f ( 200° c) for 15 minutes before adding filling.

Make-Ahead Magic: Winning at Life

You can totally make the filling a day ahead. just store it in the fridge. this is a great way to save time on a busy weeknight.

Or, you know, if you fancy a chicken pie tonight and homemade lasagna tomorrow.

So there you have it! my easy chicken pot pie recipe. honestly, this homemade chicken pot pie will be a regular on your table.

I promise! the only remaining question is, will there be leftovers?

Alright, let’s talk about the nitty-gritty for the best Homemade Chicken Pot Pie . Honestly, these Recipe Notes can make or break your Easy Chicken Pot Pie Recipe , so pay attention!

Ace Your Chicken Pot Pie : Pro Tips!

Serving Like a Champ

Presentation matters, right? after all that hard work, don't just plonk it on a plate! think about a sprinkle of fresh parsley.

Maybe a cheeky wedge of lemon if you're feeling fancy. for sides, something simple and fresh works best. a green salad, like rocket with vinaigrette.

I once served mine with roasted asparagus. boom! it was gone in minutes. a chilled glass of pinot grigio is never wrong.

Storing Like a Pro

Leftover homemade chicken pot pie ? lucky you! pop it in the fridge within two hours. it'll keep for up to three days.

Always use an airtight container. if you want it to last longer, you can freeze individual portions. wrap them tight in cling film, then foil.

To reheat, bake from frozen at 350° f ( 175° c). cover with foil until heated through. honestly, how to make chicken pot pie is only the first step, storing it correctly is the real victory!

Mixing It Up a Bit

Fancy a change? easy chicken pot pie doesn't have to be boring. go veggie. swap the chicken for mushrooms and squash.

For a low-carb version, ditch the crust altogether. you could add a little cayenne pepper to the chicken pot pie filling for kick.

Nutrition Lowdown

Okay, homemade lasagna this isn’t, so don’t think it's diet food. expect about 650-750 calories per slice. it's packed with protein from the chicken and carbs from the crust.

But hey, it's comfort food. enjoy it! i always find that a good pot pie filling is worth it.

So there you have it! don't be scared to experiment. even if you mess up a bit, it'll still taste pretty good.

Now go on, get baking! i hope you enjoyed my easy chicken pot pie guide.

Frequently Asked Questions

Alright, spill the tea! How do I make chicken pot pie with a truly flaky crust?

The secret's in the cold butter! Ensure your butter is properly chilled before cutting it into the flour. Also, don't overwork the dough. Overmixing develops the gluten, making for a tougher crust – think more brick than Baker Street. Finally, chill the dough before rolling it out; this helps relax the gluten and makes it easier to handle.

My chicken pot pie filling is always a bit watery. What am I doing wrong, guv'nor?

Nobody likes a soggy bottom! Make sure you cook the roux (the butter and flour mixture) for a good 1-2 minutes to cook out the raw flour taste and allow it to thicken properly. Also, avoid adding too much broth at once. Gradually whisk it in to prevent lumps. A well-thickened filling will ensure a pie that holds its shape and avoids a soup-like consistency.

Can I make chicken pot pie ahead of time? I'm planning a right royal knees-up!

Absolutely! You can prepare the filling a day in advance and store it in the fridge. You can even assemble the entire pot pie (unbaked) and keep it in the fridge for up to 24 hours. Just add a few minutes to the baking time. Alternatively, fully bake the pot pie, let it cool completely, wrap it well, and freeze it for up to 2 months. Thaw overnight in the fridge before reheating.

I'm a vegetarian. Is it possible to learn how to make chicken pot pie without the chicken?

Of course, darling! Simply substitute the chicken with an equal amount of chopped vegetables like mushrooms, butternut squash, or even chickpeas. You can also add some vegetable protein for extra substance. Ensure you season everything well to maintain the flavour depth. This vegetarian version is just as comforting and delicious!

Can I use shop-bought pastry for my chicken pot pie? I haven't got all day!

Absolutely, using shop-bought pastry is a cracking time-saver! Just make sure to get a good quality, all-butter puff pastry for the best flavour and texture. Blind bake the bottom crust for about 10 minutes before adding the filling to ensure it stays crisp. No one will ever know you didn't spend hours slaving over a hot oven... your secret's safe with me!

How do I make chicken pot pie a bit healthier? I'm trying to be good, you know!

Good on you, mate! To make chicken pot pie a bit lighter, you can swap the heavy cream for a mix of milk and cornstarch to thicken the filling, use less butter in the roux, and load up on the veggies for added fiber and nutrients. Opt for a whole-wheat crust or use a top crust only to reduce the amount of pastry. Also, skinless chicken thighs can be used for a lower-fat alternative while still having great flavor!

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