Chicken Pot Pie
This is a homemade version that doesnt use any canned soups.
This is a homemade version that doesnt use any canned soups.
- 1 cup heavy whipping cream
- 3/4 teaspoon salt
- 1/2 cup all purpose flour
- 1 pinch nutmeg
- 1/4 teaspoon celery seed
- 1/2 cup whole milk
- 1/4 teaspoon dried thyme
- 1 tablespoon unsalted butter
- 3/4 teaspoon black pepper
- 1 3/4 pounds cubed chicken 1.5 inch cubes, can be leftovers, i like dark meat but you can be traditional and use white meat
- 10 1/2 ounces white potatoes 1 inch cubes
- 1 1/2 ounces crimini mushrooms sliced; can use white shrooms as well (2 med shrooms)
- 3 1/8 ounces celery sliced on the bias
- 7 ounces yellow onions diced
- 5 ounces peas can use fozen (i substitued some corn i had left over)
- 4 ounces carrots diced into 1/2 inch cubes or 1/4 inch slices
- 2 cloves garlic minced and crushed
- 1 3/4 cup chicken stock
- 1/4 ounce fresh parsley
- 2.5 tablespoon chicken base paste
- 4 each pie crust
- Carbohydrate 81.8396947996618 g
- Cholesterol 111.054472990163 mg
- Fat 45.5438211219787 g
- Fiber 5.22221444044076 g
- Protein 39.1628508818921 g
- Saturated Fat 17.9960744278673 g
- Serving Size 1 1 Serving (458g)
- Sodium 719.587070848412 mg
- Sugar 76.6174803592211 g
- Trans Fat 4.18380560847266 g
- Calories 899 calories
Step-by-step
- Preheat oven to 400. (makes two pies)
- Boil the potatoes in salted water for 8 minutes; strain and set aside.
- Cook off the cubed chicken in the butter on high if it isnt already cooked for 3 to 4 minutes and then add the veggies (onions, celery, peas, mushrooms, garlic, and parsley) and cook for 6 to 7 minutes.
- Turn the stove off and add the flour into the mixture; once incorporated cook on medium for a couple minutes just to get the raw flour taste cooked out.
- Add the chicken stock and stir, add the chicken base paste.
- Add the cream and stir, add the milk and stir.
- Throw in the potatoes and all the spices and herbs; bring to boil.
- Cook off a pie shell to go under the pie.
- Then fill the pie up with the chicken mixture and put the top shell on.
- Slit the pie shell and bake until the crust is done (35ish minutes).
My Comfort Food: A Homemade Chicken Pot Pie Adventure
As a busy working mom, finding time to cook a hearty, delicious meal can feel like a Herculean task. But sometimes, the simplest things bring the most comfort. And nothing speaks comfort quite like a warm, flaky chicken pot pie. This isn't your average, store-bought version; this is the real deal – a homemade recipe crafted with love and a touch of culinary adventure. I’ve always been drawn to cooking that feels deeply personal, the kind that warms both the body and the soul. I never cared for the taste of canned soup. That's why I set out to create a pot pie that was undeniably homemade, from the perfectly seasoned filling to the golden-brown, buttery crust. It's become a staple in our home, a testament to the fact that even amid the chaos of daily life, there's always room for a comforting, homemade meal that nourishes our bodies and strengthens the bonds we share.
The journey to this perfect chicken pot pie wasn't without its trials and tribulations. Early attempts resulted in soggy bottoms, unevenly cooked chicken, and crusts that resembled more of a biscuit than a pie. But through trial and error (and a lot of taste testing!), I finally perfected a recipe that's both easy to follow and incredibly delicious. It's become a tradition in my family. The smell of the baking pie fills our kitchen, creating a warm and inviting atmosphere; it's a scent that evokes feelings of home, family, and shared moments. This isn't just a recipe; it's a connection to our past, a love letter to simpler times, and a delicious promise of comfort for generations to come.
The Magic of Homemade: What makes this chicken pot pie stand out? The answer lies in the details. The carefully selected ingredients, the precise cooking techniques, and the love infused into every step of the process combine to create a dish that's far superior to its store-bought counterparts. The richness of the creamy filling, studded with tender chicken and vibrant vegetables, is perfectly balanced by the flaky, golden-brown crust. Each bite is an explosion of flavor and texture, a harmonious blend that satisfies both the palate and the soul. And it's remarkably easy to make, befitting a busy lifestyle. It's not just about speed though, its more about the simplicity of using fresh ingredients and the pride of creating something delicious yourself that beats out any store-bought alternative. This pie is a testament that quality food and life's precious moments don't need to be sacrificed.
Beyond the Recipe: The best part of this pot pie, besides its incredible taste, is the memories it creates. I have vivid memories of family gatherings, where the aroma of baking chicken pot pie filled the air, and laughter echoed through the kitchen. Each bite brought back fond memories of family and friends. It's more than just a meal; it’s a vehicle for creating traditions that will last a lifetime. I'm not alone. People from all walks of life find comfort in recipes, and passing them down through the family. The pot pie acts as a symbol of connection, comfort, and continuity for the many generations who have eaten this comforting dish.
A Recipe for the Soul: This chicken pot pie recipe is more than just a collection of ingredients and instructions; it's a recipe for the soul. It's a testament to the power of food to bring people together, to create memories, and to nourish both body and spirit. It's a reminder that even in the midst of a busy life, there's always time to make something special, something that reflects our love, our values, and our dedication to creating memories. So, gather your ingredients, roll up your sleeves, and let's embark on a culinary journey together. This isn't just a chicken pot pie; it's an experience, a delicious testament to the joy of homemade food and the power of shared moments.
Adapting the Recipe to Your Needs: One of the beautiful things about this recipe is its adaptability. Feel free to substitute ingredients to your liking. Don't have crimini mushrooms? Use white button mushrooms instead. Out of fresh parsley? Dried parsley will work just fine. The key is to be creative and have fun with it. The result is still going to be a delicious pie.
Sharing the Joy: One of the greatest joys of cooking is sharing your creations with others. I encourage you to make a double batch of this chicken pot pie and share the goodness with friends, family, or neighbors. It's a wonderful way to spread joy and create lasting memories. The perfect occasion to make this is anytime you want a taste of comfort and nostalgia, or when you are looking for a special way to share a meal with someone special.
Beyond the Plate: This chicken pot pie recipe reminds us that the best things in life are often the simplest. It’s a reminder to slow down, to savor the moment, and to appreciate the power of food to nourish our souls and connect us to the ones we love. This recipe can be a family heirloom for generations to come.
