"If I had one last meal request my mother's homemade chicken pot pie would be it! A recipe derived from an old Southern Living cookbook, this classic comfort food was a meal I always looked forward to growing up. I know my mother made this with lots of love as it is a bit time consuming, but I can tell you it's well worth the time spent as you're guaranteed many smiles from your loved ones.
I hope you enjoy making this labor of love dish for your family!" - Brittany
Classic Chicken Pot Pie Recipe
Serves 10-12 Prep Time: 1.5 Hours Cook Time: 20 min
3lb Whole Chicken
6 cups water
1 1/2 teaspoon salt
1/2 teaspoon pepper
2 cups chopped celery
1 yellow onion, quartered
2 bay leaves
2 cups of frozen vegetables (I prefer a mix of carrots, peas, corn, green beans)
2 large potatoes, peeled and cubed
1/2 cup butter
1/2 cup all-purpose flour
1 cup whole milk
1 1/2 teaspoons salt
1 teaspoons pepper
1/4 teaspoon dried thyme
1 thawed piecrust (or use homemade pie crust recipe)
Directions:
Combine first 7 ingredients in a large pot and bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Remove chicken, reserving broth in pot and discard vegetables and bay leaves. Let chicken cool, remove meat and cut into bite-size pieces.
Bring leftover broth in pot to a boil. Add frozen vegetables and potatoes and return to a boil. Reduce heat, cover, and simmer 8 minutes or until tender. Remove vegetables from broth, and set aside. Measure 3 cups broth; set aside. Discard of any remaining broth or save for further use.
Melt butter in the same pot over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and stir constantly. Add the 3 cups broth one cup at a time and continue to cook over medium heat, stirring constantly, until mixture is thickened. Stir in salt, pepper, and thyme. Add vegetables, chicken and stir gently. Spoon into a lightly greased 13- x 9 baking dish or large pie dish and set aside.
Roll out piecrust on a lightly floured surface into a large rectangle (piecrust will be very thin). Place over pot pie mixture; crimp edges, pressing against sides of baking dish. Brush a thin coat of butter on top of the dough. Cut slits in top for steam to escape; bake at 400° for 20 minutes. Let rest for 5-10 min before serving.
Tips
- A homemade pie crust does make this dish even better, but if you need a quick option there are several frozen pie crusts you can use like phyllo, puff, biscuits, or a traditional pie dough.
- Add in your own preferred veggies. Broccoli is a great option!
- Leave out the chicken for a vegetarian option, just make sure to substitute more vegetables in place of the chicken and use vegetable broth in replacement of chicken broth.
- To cut time, cook your chicken in an Instant Pot. You'll cut down the cooking time in half.
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