I love finding hearty, comfort food style recipes to make for my family. They come in especially handy during the winter! While I often times reach for one of my tried and true soup recipes on blustery days, there’s nothing better than a homestyle chicken pot pie too. It’s a quintessential comfort food!
Made with a rich gravy, crunchy veggies, and lots of chicken, all served up inside of a flaky crust, it’s the perfect dish to warm you up in the colder months. Plus, because it contains meat, grain, and multiple vegetables, all you need to add is a glass of milk for a well-balanced meal!
Where Did Chicken Pot Pie Come From?
Chicken pot pie is an all-American comfort food but the most iconic version of it — from Lancaster, inPennsylvaniaDutch country — has its roots in English dishes made from leftovers. The Pennsylvania Dutch added noodles, and the rest of the country made it a standby.
Homestyle Chicken Pot Pie
While this recipe doesn’t feature noodles, it does offer up all the classic flavors you’ve come to know and love with this hearty dish. Homestyle Chicken Pot Pie is a popular dish, which is why there are so many frozen variations available. However, if you chose to make it from scratch, I think you’ll find your efforts pay off in flavor and quality!
Ingredients:
1 cup corn
1 (10 ounce) package frozen peas & carrots
1 large onion, diced
1 can potatoes (optional)
1/4 cup butter
1/3 cup flour
1/2 teaspoon salt
1 teaspoon sage
1/8 teaspoon pepper
3 cups chicken, cooked and cut into cubes (pro tip: Grab a rotisserie chicken from the grocery store and dice up for recipes like this!)
parsley
2 cups chicken broth
3/4 cup milk
pie crust
garlic salt and parsley for garnish
Directions:
Preheat oven to 400 degrees.
Melt butter in large pot. Add onion and cook for 2 minutes. Add in corn, frozen peas and carrots, and the potatoes (if you are choosing to use them too). Continue cooking until veggies are tender.
Stir flour and salt, sage, & pepper together in a small bowl. Add to pot. Mix.
Add the chicken broth and milk to the mixture. Continue cooking and stirring until mixture is thickened and bubbly. Then set a timer and cook for 2 additional minutes.
Add chicken and parsley to the pot. Heat until bubbly.
Coat a 9×13 pan with non-stick cooking spray.
Pour pot pie mixture into the pan.
Top with a pie crust of choice. (You can make one from scratch or use a store bought crust.)
Sprinkle garlic salt and parsley over the top of the crust.
Bake for 35-45 minutes or until the crust is golden.
Melt the butter in large pot. Add onion and cook for 2 minutes, stirring occasionally. Add in corn, frozen peas and carrots, and the potatoes (if you are choosing to use them too). Continue cooking until veggies are tender.
In a separate bowl, stir flour and spices: salt, sage, & pepper together. Add to pot. Mix.
Add the chicken broth and milk to the mixture in the pot. Continue cooking and stirring until mixture is thickened and bubbly. Then set a timer and cook for 2 additional minutes.
Add cooked chicken and parsley to the pot. Heat until bubbly.
Coat a 9×13 pan with non-stick cooking spray.
Pour hot pot pie mixture into the greased pan.
Top the pot pie mixture with a pie crust of choice. (You can make one from scratch or use a store bought crust.)
Sprinkle garlic salt and parsley over the top of the crust.
Bake your chicken pot pie for 35-45 minutes or until the crust is golden.
Enjoy!
Notes
Optional additional ingredients include mushrooms, jar of palmettos, and other veggies of choice.
PRO TIP: For the chicken, grab a rotisserie chicken the next time you're at the grocery store and dice up to use in recipes like this chicken pot pie.
If you’re wanting to add to this meal, consider this fresh and flavorful Strawberry Romaine Recipe. For dessert, this no bake Peanut Butter Oatmeal Bars with Chocolate Chips is a sweet treat!
Butter, Onion, & Garlic: The aromatic flavor base for many sauces and soups, including creamy chicken noodle soup. Flour: Flour thickens the sauce. Seasonings: We're flavoring this pot pie filling with salt, pepper, and thyme. Chicken Stock/Broth: Feel free to use vegetable broth/stock instead.
A watery potpie may be the result of not cooking the filling for long enough or adding too much liquid to the filling. Another possible reason for the pie being watery is if you add watery vegetables like spinach or green beans to the filling rather than potatoes or carrots, which soak up liquid.
Unfortunately, the filling relies on flour for thickening. However, you can substitute it to make it truly gluten free a few ways. You can dissolve cornstarch in the COLD milk before pouring it into the skillet. You can use a one-for-one gluten free flour substitution, or you can use arrowroot!
You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.
Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.
Most of the fat and calories in pot pie comes from that crust. And don't worry, we wouldn't ask you to give up it -- just make some changes. Crusts made with shortening, lard or puff pastry are overloaded with artery-clogging saturated and trans fats.
I only gave my pot pie a top crust, because I feel like the bottom crust always gets soggy. If you do want to add a bottom crust, I suggest blind baking it. What does blind baking mean? It's when you bake your pie crust without a filling in order to crisp it up.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
You've spent time and effort putting the pastry together, so don't sell yourself short by skipping the final step—the egg wash for the pie crust. The truth is that cream and egg washes are a simple but vital step to improving the appearance and flavor of pies and other baked goods.
Adding flour to the chicken and vegetable mixture will set it up for becoming thick and creamy once you pour in the broth. Just let it simmer for a few minutes until it thickens. But if you've already added the broth and realize it's too thin, you can always make a slurry to stir in.
Pan sauces, as the name suggests, are made in the exact same pan you've used to sauté shrimp, sear a steak, or brown some onions. After cooking your meat, fish, or vegetables, those little leftover particles stuck to your pan's bottom—called the fond—transform into a silk smooth sauce in a process called deglazing.
A significant amount of the calories and fat in traditional chicken pot pie come from the crust. Only using crust on the top of the pies made a big difference nutritionally.
For the parsley liquor, melt the butter in a saucepan over a medium heat and whisk in the cornflour to make a paste. Gradually stir in the stock, bring to a simmer, then stir in the parsley and garlic and stir until thickened and smooth. Serve the hot pies with the mash, parsley liquor and jellied eels on the side.
Today's Classics. Today's classic pot pies have a pie crust bottom and a flaky pastry top. They can be filled with just about anything, but classic fillings are made from things like chicken and beef, though some may also be made from seafood and poultry.
Introduction: My name is Pres. Carey Rath, I am a faithful, funny, vast, joyous, lively, brave, glamorous person who loves writing and wants to share my knowledge and understanding with you.
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