Chicken pot pie. Just the name conjures up images of warmth, comfort, and pure deliciousness. It’s a classic dish for a reason – a hearty blend of savory chicken, creamy gravy, and fluffy pastry, all baked to golden perfection.
But don’t let the “classic” label intimidate you. Making a delicious chicken pot pie is easier than you might think. This relaxed guide will walk you through the process, from gathering your ingredients to the final golden-brown masterpiece.
Gather Your Ingredients
Before you get started, make sure you have all your ingredients on hand. Here’s a basic recipe to get you started, but feel free to customize it to your liking:
For the Filling:
For the Pastry:
Preparing the Filling
1. Cook the Chicken: In a large pot or Dutch oven, cook the chicken breasts in simmering water or chicken broth until cooked through, about 15-20 minutes. Remove the chicken from the pot and shred it using two forks.
2. Sauté the Veggies: In the same pot, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute.
3. Make the Gravy: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth and milk until smooth. Bring the mixture to a simmer, stirring occasionally, until thickened.
4. Season and Simmer: Stir in the shredded chicken, thyme, salt, and pepper. Reduce heat to low and simmer for 10 minutes, or until the flavors have melded.
5. Add the Veggies: Stir in the peas and corn and cook for 5 more minutes.
Making the Pastry
1. Combine Flour and Salt: In a large bowl, whisk together the flour and salt.
2. Cut in the Butter: Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. Add Water Gradually: Gradually add ice water, 1 tablespoon at a time, tossing with a fork until the dough just comes together. Be careful not to overmix.
4. Shape the Dough: Divide the dough in half and shape each half into a disc. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes.
Assembling the Pot Pie
1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Roll Out the Dough: On a lightly floured surface, roll out one disc of dough to a 12-inch circle.
3. Transfer to a Pie Plate: Transfer the dough to a 9-inch pie plate, pressing it gently into the bottom and sides. Trim any excess dough.
4. Pour in the Filling: Pour the chicken and vegetable mixture into the prepared crust.
5. Roll Out the Top Crust: Roll out the remaining disc of dough to a slightly larger circle.
6. Cover the Pie: Place the top crust over the filling, trimming any excess. Crimp the edges to seal.
7. Cut Vent Holes: Cut a few small slits in the top crust to allow steam to escape.
8. Brush with Egg Wash: Brush the top crust with beaten egg for a golden finish.
9. Bake: Bake the pot pie for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Tips and Variations
Make it Ahead: You can make the filling ahead of time and store it in the refrigerator for up to 2 days.
Conclusion
There you have it – a relaxed guide to making a delicious chicken pot pie. With a little effort, you can create a comforting and satisfying meal that will warm you from the inside out. So gather your ingredients, get cooking, and enjoy the fruits of your labor!