Description
Hearty Chicken Pot Pie emerges as a comforting classic from American kitchens. Creamy filling nestled in flaky pastry delivers warmth and satisfaction, inviting you to savor each delectable bite of this soul-soothing meal.
Ingredients
Scale
Main Proteins:
- 1 pound (454 grams) of chopped or shredded chicken breast or thighs
Vegetables:
- 2 stalks of chopped celery
- 2 medium potatoes, peeled and sliced
- 2 medium carrots, peeled and chopped
- 1 medium-sized onion, minced
- 3 cloves of garlic, minced
- 1 cup (240 milliliters) of frozen peas
- Fresh thyme, minced
- Chopped fresh parsley for garnish (optional)
Liquids and Seasonings:
- 2 cups (480 milliliters) of whole milk or cream
- 4 cups (960 milliliters) of chicken broth
- 4 tablespoons (60 milliliters) of butter
- ½ cup (60 grams) of all-purpose flour
- ¾ teaspoon of paprika
- Salt and pepper to taste
- 1 sheet of pre-baked puff pastry, cut into squares (optional)
Instructions
- Heat butter in a large skillet over medium-high temperature. Introduce diced onions, celery, potato cubes, and carrot slices to the pan, allowing them to soften and develop a gentle caramelization for approximately 6-7 minutes.
- Incorporate minced garlic during the final minute of vegetable sautéing, releasing its aromatic essence without risking scorching.
- Add diced chicken pieces to the vegetable medley, cooking thoroughly until the meat transitions from pink to a uniform white color, approximately 4-5 minutes.
- Season the chicken-vegetable mixture with kosher salt, freshly ground black pepper, ground paprika, and dried thyme, ensuring even distribution of robust flavors.
- In a separate smaller saucepan, melt remaining butter, whisking in all-purpose flour to create a pale golden roux. Toast the mixture for 2 minutes to eliminate raw flour’s intrusive taste.
- Gradually stream chicken broth into the roux, continuously whisking to prevent lumps and create a silky, smooth base.
- Transfer the roux into the primary skillet containing chicken and vegetables, integrating milk or heavy cream to develop a luxurious, velvety consistency.
- Reduce heat and allow the mixture to gently simmer for 15-18 minutes, stirring intermittently until potatoes reach desired tenderness and sauce thickens appropriately.
- Fold frozen green peas into the mixture, cooking for an additional 4-5 minutes to warm them through.
- Taste and recalibrate seasonings, adding extra salt and pepper as necessary to elevate the overall flavor profile.
- Serve the pot pie filling in deep bowls, garnishing with delicate puff pastry fragments or freshly chopped parsley for an elegant finishing touch.
Notes
- Prep Like a Pro: Chop all vegetables uniformly to ensure even cooking and consistent texture throughout the pot pie.
- Flavor Boosting Hack: Toast spices like thyme and paprika briefly before adding to intensify their aromatic qualities and depth of taste.
- Roux Mastery: Whisk flour and butter carefully to prevent lumps, creating a silky smooth base that thickens the filling perfectly.
- Temperature Control: Maintain a gentle simmer when combining ingredients to prevent scorching and preserve delicate flavors.
- Make-Ahead Magic: Prepare filling a day in advance and refrigerate to allow flavors to meld, resulting in a more complex and rich dish.
- Pastry Perfection: Use cold, high-quality puff pastry and brush with egg wash for a golden, crispy, and visually stunning topping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 385 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg