Classic Chicken Pot Pie: The Ultimate Winter Comfort Food

05 Aug Classic Chicken Pot Pie: The Ultimate Winter Comfort Food

As the winter chill sets in, nothing warms the heart and home quite like a classic chicken pot pie. This quintessential comfort food is the perfect blend of rich, creamy filling and flaky, golden crust, making it a favourite for family dinners and cosy nights. Today, we’ll dive into the delicious world of chicken pot pie, exploring the secrets to crafting this beloved dish, from creating the perfect pastry to achieving a flavorful filling. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe will guide you through the process, ensuring your pot pie turns out perfectly every time.

Ingredients:

To make a chicken pot pie that serves six, you’ll need the following ingredients:

• For the Pie Crust:
  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • 1 teaspoon salt
  • 6-8 tablespoons ice water
• For the Filling:
  • 3 cups cooked chicken, shredded (preferably from a roasted or rotisserie chicken)
  • 1/3 cup unsalted butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 cups frozen mixed vegetables (carrots, peas, green beans, and corn), thawed

Directions:

Step 1: Prepare the Pie Crust

1. Mix Dry Ingredients: In a large bowl, combine 2 1/2 cups of flour with 1 teaspoon of salt.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs.
3. Add Ice Water: Gradually mix in ice water, a tablespoon at a time, just until the dough begins to clump together. If the dough is too dry, add more water, one tablespoon at a time.
4. Divide and Chill: Divide the dough into two halves. Shape each into a disc and wrap in plastic wrap. Refrigerate for at least one hour.

Step 2: Make the Filling

1. Cook the Onions: In a large skillet or saucepan, melt 1/3 cup of butter over medium heat. Add the chopped onions and cook until they are soft and translucent.
2. Add Flour and Seasonings: Stir in 1/3 cup of flour, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Cook for about 2 minutes to remove the raw flour taste.
3. Pour in Liquids: Gradually add 1 3/4 cups of chicken broth and 2/3 cup of milk, stirring constantly. Cook and stir until the mixture is thick and bubbly.
4. Add Chicken and Vegetables: Stir in the cooked chicken and thawed mixed vegetables. Remove from heat and set aside to cool slightly.

Step 3: Assemble and Bake the Pot Pie

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Bottom Crust: On a lightly floured surface, roll out one disc of chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate.
3. Add Filling: Spoon the chicken mixture into the pastry-lined pie plate.
4. Add Top Crust: Roll out the second disc of dough and lay it over the filling. Trim excess dough from the edges and crimp to seal. Cut several small slits in the top crust to allow steam to escape.
5. Bake: Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust begin to brown too quickly, cover them with strips of foil.

Serving and Storage:

Serve your chicken pot pie hot, straight from the oven, for a truly comforting winter meal. It pairs wonderfully with a simple green salad or steamed vegetables. If you have leftovers, they can be stored in the refrigerator for up to three days. Reheat in the oven to maintain the crust’s flakiness.

Chicken pot pie is more than just a dish; it’s a heartwarming experience that brings people together. This recipe provides you with all the tips and techniques you need to master this winter comfort, making your next meal not just delicious, but memorably cosy. So, embrace the colder months with this warm, savoury classic that promises to satisfy your comfort food cravings.