Imagine a dish that wraps you in a warm, comforting embrace with every single bite - that's exactly what Gail's Chicken Pot Pie delivers! This isn't just another chicken pot pie; it's a culinary masterpiece that transforms simple ingredients into a symphony of creamy, savory deliciousness that will have your family begging for seconds. Whether you're looking to impress dinner guests or create a soul-warming meal that brings everyone to the table, this recipe is your golden ticket to becoming a home cooking hero.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb chicken breast, cooked and shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup corn
- 1/2 cup onion, diced
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth
- 1 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme
- 2 pie crusts
Instructions
- Preheat the oven to 375°F (190°C). Ensure the rack is positioned in the center of the oven.
- In a large skillet, melt butter over medium heat. Add diced onions and sauté until translucent and softened, about 3-4 minutes.
- Sprinkle flour over the onions and butter, stirring constantly to create a roux. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually pour in chicken broth and milk, whisking continuously to prevent lumps from forming. Continue stirring until the mixture thickens and becomes smooth.
- Add salt, black pepper, and thyme to the sauce. Stir to combine and let simmer for 2-3 minutes.
- Fold in the cooked and shredded chicken, diced carrots, peas, and corn. Mix well to ensure all ingredients are evenly coated with the sauce.
- Line a 9-inch pie dish with one of the pie crusts, allowing a slight overhang around the edges.
- Pour the chicken and vegetable mixture into the pie crust, spreading it evenly.
- Cover the filling with the second pie crust. Trim the edges and crimp to seal, creating a decorative border. Cut 3-4 small slits in the top crust to allow steam to escape.
- Optional: Brush the top crust with an egg wash (1 beaten egg + 1 tablespoon water) for a golden, shiny finish.
- Place the pie on a baking sheet to catch any potential drips and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let the pie rest for 10-15 minutes before serving. This allows the filling to set and makes cutting easier.
- Slice and serve hot, enjoying the creamy, comforting flavors of this classic chicken pot pie.
Tips
- Use room temperature ingredients to ensure smooth sauce consistency and even cooking.
- Don't skip the roux-making step - it's crucial for creating a thick, luxurious filling.
- For extra flavor, consider using rotisserie chicken or adding a splash of white wine to the sauce.
- Ensure your pie crust edges are well-sealed to prevent filling from leaking during baking.
- Let the pie rest after baking to allow the filling to set, making it easier to slice and serve.
- For a crispy top crust, brush with egg wash and consider sprinkling some herbs or coarse salt on top.
- If you're short on time, you can prepare the filling a day ahead and assemble the pie just before baking.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 25g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 85mg
