Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, simple classic chicken pot pie. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
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Simple Classic Chicken Pot Pie is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Simple Classic Chicken Pot Pie is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have simple classic chicken pot pie using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Simple Classic Chicken Pot Pie:
- Prepare 1 1/2 lb uncooked boneless skinless chicken breast - 3/4" cubed
- Prepare 1 1/2 cup 1/2" diced potato
- Take 1 cup 1/4" sliced carrots
- Prepare 1 cup frozen peas
- Make ready 1/3 cup + 2 tsp unsalted butter
- Make ready 1/3 cup chopped yellow onion
- Make ready 1/3 cup all-purpose flour
- Get 1 tsp sea salt
- Prepare 1/4 tsp black pepper
- Prepare 1/4 tsp celery seed
- Make ready 1/4 tsp dried thyme
- Get 1 1/2 cup unsalted chicken broth
- Take 2/3 cup milk (I use 1%)
- Take 2 refrigerated pie crusts (9in)
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. The Best Classic Chicken Pot Pie Recipe - Homemade chicken pot pie with flaky pie crust and creamy chicken pot pie filling.
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!
This dish is very hearty, easy to make, and keeps well in the fridge. Just what I look for in chicken pot pie. Some complained the filling was bland. Easy fix: actually try the filling and add whatever is missing. I added some nutmeg, mustard, and a few drops of hot sauce.
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