Homemade Chicken Pot Pie is a comforting and indulgent dish that combines the warmth of a flaky crust with the savory flavors of tender chicken and vegetables in a rich and creamy filling. This classic recipe is a staple in many cuisines around the world and is often served as a main course or a comforting side dish. With its rich history dating back to medieval times, this recipe has evolved over the years to incorporate various flavors and ingredients, making it a versatile and beloved dish. Whether you're a seasoned cook or a novice in the kitchen, making Homemade Chicken Pot Pie is a straightforward and rewarding process that yields a delicious and satisfying result.
Ingredients:
For the filling:
* 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
* 2 tablespoons butter
* 1 medium onion, diced
* 2 cloves garlic, minced
* 2 medium carrots, peeled and diced
* 2 medium potatoes, peeled and diced
* 1 cup all-purpose flour
* 1 cup chicken broth
* 1/2 cup heavy cream or whole milk
* 1 teaspoon dried thyme
* Salt and pepper, to taste
For the crust:
* 2 cups all-purpose flour
* 1 teaspoon salt
* 1/2 cup cold unsalted butter, cut into small pieces
* 1/4 cup ice-cold water
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Add the chicken and cook until browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Add the onion, garlic, carrots, and potatoes to the skillet. Cook until the vegetables are tender, about 10-12 minutes.
4. In a small bowl, whisk together the flour, chicken broth, and heavy cream or whole milk. Add the mixture to the skillet with the vegetables and cook, stirring constantly, until the mixture thickens.
5. Stir in the cooked chicken, thyme, salt, and pepper.
6. To make the crust, combine the flour and salt in a large bowl. Add the cold butter and use a pastry blender or your fingers to work the butter into the flour until it resembles coarse crumbs.
7. Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball.
8. Turn the dough out onto a lightly floured surface and roll out to a thickness of about 1/8 inch.
9. Spoon the filling into a 9×13-inch baking dish and brush the edges of the dish with a little water.
10. Roll out the remaining dough to a thickness of about 1/8 inch and use it to cover the filling. Press the edges of the crust to seal and crimp with a fork.
11. Cut a few slits in the top crust to allow steam to escape during baking.
12. Brush the top crust with a beaten egg or a little water and bake the pie for 35-40 minutes, or until the crust is golden brown and the filling is hot and bubbly.
Tips and Variations:
* Use leftover cooked chicken or turkey for a quick and easy filling.
* Add some diced bell peppers or mushrooms for extra flavor and texture.
* Use different herbs, such as parsley or rosemary, for a unique flavor profile.
* Make individual mini pies using ramekins or small cast-iron skillets.
* Try using puff pastry or other types of pastry dough for a different flavor and texture.
* Experiment with different cheeses, such as cheddar or Parmesan, for a unique flavor combination.
* Make the filling ahead of time and store it in the refrigerator for up to 3 days or freeze it for up to 3 months. Assemble the pie when you're ready to bake it.
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