Classic Comfort Chicken Pot Pie
This Classic Comfort Chicken Pot Pie is a delightful blend of tender chicken and fresh vegetables enveloped in a flaky, golden crust. Inspired by the nostalgic flavors of the 50's, this recipe has been refined to create a dish loved by families and friends alike. Perfect for gatherings or cozy dinners, this pot pie is sure to bring warmth and happiness to your table. With a creamy, cheesy filling and an inviting aroma as it bakes, it's a dish that feels just like home. Serve it warm and watch everyone come back for seconds!
8
Servings
N/A
Calories
12
Ingredients
Ingredients
chicken tenderloins
2 cups (uncooked)
broccoli
1 cup (tops only)
carrot
1/2 cup (cubed)
celery
1/2 cup (cubed)
leek
1/4 cup (diced)
butter
3 tablespoons (unsalted)
flour
3 tablespoons
milk or half-and-half
3 cups
parmesan cheese
1 cup (grated)
chicken bouillon cubes
2 cubes
double-crust pie pastry
1
egg
1 (beaten)
Instructions
1
Preheat the oven to 400°F (200°C).
2
In a large pot of boiling salted water, simmer the chicken tenderloins, broccoli, carrots, celery, and leeks for about 15 minutes until the chicken is cooked through and the vegetables are tender but still slightly crunchy. Drain the mixture well and set aside.
3
In a medium-sized skillet, melt the butter over medium heat. Whisk in the flour and cook for about 5 minutes until golden brown.
4
Gradually add the milk or half-and-half while continuously whisking. Bring the mixture to a boil and let it simmer until it thickens, approximately 10 minutes.
5
Dissolve the chicken bouillon cubes in 1/4 cup of warm water and stir this into the sauce. Mix in the grated parmesan cheese and remove from heat.
6
Fold the cooked chicken and vegetable mixture into the sauce, ensuring everything is evenly coated.
7
Pour the chicken and vegetable filling into a deep-dish pie plate. Place the pie dough over the top, sealing the edges firmly to avoid leaks. Cut a few slits in the top crust to allow steam to escape, then brush the crust with the beaten egg for a beautiful golden color.
8
Bake the pot pie in the preheated oven for 45 to 50 minutes or until the crust is golden brown and the filling is bubbling hot. Optionally, brushing a little milk on the crust before baking can enhance its color.
9
Let the pie cool slightly before slicing and serving. Enjoy your comforting chicken pot pie!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Classic Comfort Chicken Pot Pie?
It is a delightful blend of tender chicken and fresh vegetables enveloped in a flaky, golden crust, inspired by the nostalgic flavors of the 50's.
How many servings does this chicken pot pie yield?
This recipe makes 8 servings.
What is the recommended oven temperature?
The oven should be preheated to 400°F (200°C).
How long should I simmer the chicken and vegetables?
Simmer them for about 15 minutes until the chicken is cooked through and the vegetables are tender.
What vegetables are included in this recipe?
The recipe includes broccoli, carrots, celery, and leeks.
How do I make the sauce for the filling?
Melt butter, whisk in flour for 5 minutes, then gradually add milk or half-and-half and simmer until thickened.
Can I use half-and-half instead of milk?
Yes, the recipe allows for either milk or half-and-half.
What type of cheese is used in the pot pie?
One cup of grated parmesan cheese is mixed into the sauce.
How do I incorporate the chicken bouillon cubes?
Dissolve 2 bouillon cubes in 1/4 cup of warm water and stir it into the sauce.
How should the top crust be prepared?
Place the pie dough over the filling, seal the edges firmly, and cut a few slits in the top to let steam escape.
Why do I need to brush the crust with a beaten egg?
Brushing with egg helps the crust achieve a beautiful golden color during baking.
How long does the pot pie need to bake?
Bake for 45 to 50 minutes.
How do I know when the chicken pot pie is done?
It is done when the crust is golden brown and the filling is bubbling hot.
What is the preparation for the broccoli?
Use 1 cup of broccoli tops only.
How much chicken is required?
The recipe calls for 2 cups of uncooked chicken tenderloins.
What is the secret to a better crust color?
Brushing a little milk on the crust before baking can enhance its color.
Should the pie cool before serving?
Yes, let the pie cool slightly before slicing to help it set.
What kind of pie plate is best for this recipe?
A deep-dish pie plate is recommended to hold all the filling.
How much butter and flour are needed for the roux?
Use 3 tablespoons of unsalted butter and 3 tablespoons of flour.
What type of pastry is used?
The recipe uses a double-crust pie pastry.
How are the carrots and celery prepared?
Both should be cubed into 1/2 cup measurements.
What category does this recipe belong to?
It is categorized under Savory Pies.
How much milk or half-and-half is used?
The recipe requires 3 cups of milk or half-and-half.
How are the leeks prepared?
The leeks should be diced into 1/4 cup portions.
Is the chicken cooked before it goes into the pie?
Yes, the chicken is simmered in boiling water for 15 minutes before being added to the filling.
What kind of butter should I use?
The recipe specifies unsalted butter.
Can I use frozen vegetables?
While the recipe suggests fresh, you can substitute frozen vegetables if needed, though textures may vary.
What does the parmesan cheese add to the dish?
It provides a creamy, cheesy element to the filling.
How long does it take for the sauce to thicken?
The sauce takes approximately 10 minutes of simmering to thicken properly.
Is this a good recipe for family gatherings?
Yes, its comforting nature and 8-serving yield make it perfect for gatherings or cozy dinners.