Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, simple classic chicken pot pie. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Simple Classic Chicken Pot Pie is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Simple Classic Chicken Pot Pie is something which I have loved my entire life.
One of our most popular and top-rated recipes of all time, this classic chicken pot pie recipe has a flaky, buttery crust, a creamy sauce and a hearty mix of chicken and vegetables. Plus, it's super easy to make, which makes it a great recipe for beginner cooks and busy families alike. If using whole rotisserie chickens, separate meat from skin and bones, and tear into bite-size pieces.
To begin with this recipe, we must prepare a few ingredients. You can cook simple classic chicken pot pie using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Simple Classic Chicken Pot Pie:
- Prepare 1 1/2 lb uncooked boneless skinless chicken breast - 3/4" cubed
- Get 1 1/2 cup 1/2" diced potato
- Get 1 cup 1/4" sliced carrots
- Get 1 cup frozen peas
- Make ready 1/3 cup + 2 tsp unsalted butter
- Take 1/3 cup chopped yellow onion
- Take 1/3 cup all-purpose flour
- Prepare 1 tsp sea salt
- Prepare 1/4 tsp black pepper
- Get 1/4 tsp celery seed
- Get 1/4 tsp dried thyme
- Get 1 1/2 cup unsalted chicken broth
- Take 2/3 cup milk (I use 1%)
- Prepare 2 refrigerated pie crusts (9in)
The Best Homemade Classic Chicken Pot Pie Recipe. The Classic Homemade Chicken Pot Pie recipe. Warmth of a hearty chicken dinner in a flaky pie crust is the perfect comfort food. Stir in flour, salt and pepper until well blended.
Instructions 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!
Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. 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. With homemade gravy and a few shortcuts, you get big pot pie flavor. So warm and savory, a pot pie is the perfect cold weather comfort food.
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