Introduction
Chicken pot pie is a classic comfort dish that brings warmth and satisfaction with every bite. Its flaky crust, creamy filling, and mix of tender chicken and veggies make it a perfect meal for family dinners, gatherings, or when you crave something wholesome yet indulgent.
### **Origin and Cultural Significance**
Chicken pot pie has its origins in medieval England, where savory pies were a staple. It made its way to America and became an integral part of American cuisine, especially in the Southern and Midwestern regions. The pie symbolizes home-cooked comfort and has been enjoyed for generations as a dish that brings families together, evoking nostalgia and warmth.
Ingredients
Serves: 4-6
Filling
– 2 cups cooked, diced chicken (rotisserie chicken works well)
– 1 cup frozen peas and carrots
– 1 cup frozen corn
– 1/2 cup diced potatoes, pre-cooked
– 1/2 cup diced onions
– 1/3 cup butter
– 1/3 cup all-purpose flour
– 1 3/4 cups chicken broth
– 2/3 cup milk
– Salt and pepper to taste
Crust
– 1 sheet of store-bought pie crust or puff pastry (or use two if you want both a bottom and top crust)
– 1 egg, beaten (for egg wash)
Optional Additions
– 1/2 cup diced celery for extra texture
– Fresh herbs like thyme or parsley for a burst of flavor
– Grated cheese sprinkled over the filling for a cheesy variation
Tips for Success
– For a quick fix, use store-bought rotisserie chicken.
– Make sure the filling is thickened properly; a watery filling may prevent the crust from cooking well.
– Brushing the crust with an egg wash gives a golden, bakery-style finish.
– Allow the pie to cool for a few minutes after baking; this helps the filling set and makes it easier to serve.
Instructions
1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Prepare the Filling:
– In a large saucepan, melt the butter over medium heat.
– Add the onions and cook until they’re translucent, about 3-5 minutes.
– Stir in the flour, cooking for another 1-2 minutes to form a roux.
– Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens, about 3-4 minutes.
– Add the cooked chicken, peas, carrots, corn, and potatoes to the sauce. Season with salt and pepper to taste.
– Remove the filling from heat and set aside.
3. Assemble the Pie:
– Lay the pie crust in the bottom of a 9-inch pie dish. Spoon the filling mixture into the crust.
– Place the second crust on top (if using), sealing the edges and trimming any excess. Make a few slits in the top crust to let steam escape.
– Brush the top crust with the beaten egg for a golden finish.
4. Bake the Pie:
– Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
– Allow the pie to cool for 5-10 minutes before serving.
**Description**
This “Easy Peasy chicken Pot Pie” offers a rich and creamy. filling nestled between flaky pie crusts, with each bite carrying the warmth of homestyle comfort. The savory sauce coats tender chicken and colorful vegetables, creating a balanced meal that’s delicious and visually appealing.
Nutritional Information (Per Serving)
– Calories: 400
– Protein: 20g
– Carbohydrates: 35g
– Fat: 20g
– Fiber: 4g
– Sodium: 600mg
– Sugars: 5g
Conclusion
“Easy Peasy Chicken Pot Pie” is perfect for a cozy dinner, especially on cooler evenings. It’s easy to make, adaptable to your ingredient preferences, and always crowd-pleasing. Pair it with a light salad for a complete meal.