Chicken Pot Pie
Nice warm and comforting easy dish. I make one 9-inch pie and freeze one before cooking and thaw it overnight for another meal. I make my own pie crust and fryer chickens, but you can buy the crusts (2 tops and 2 bottoms) from the store and just use 6-8 chicken breasts or 2 rotisserie chickens. Serve with stuffing and/or potatoes and extra gravy.
Nice warm and comforting easy dish. I make one 9-inch pie and freeze one before cooking and thaw it overnight for another meal. I make my own pie crust and fryer chickens, but you can buy the crusts (2 tops and 2 bottoms) from the store and just use 6-8 chicken breasts or 2 rotisserie chickens. Serve with stuffing and/or potatoes and extra gravy.
- 1 cup milk
- 1 egg beaten
- 4 cups chicken stock
- 1 1/2 cups shortening
- salt & pepper
- garlic
- 2/3 cup all purpose flour
- 4 1/2 cups all purpose flour
- 2/3 cup butter
- basil
- bowl 1 (medium)
- 1 cup cold water
- bowl 2 (extra large)
- 1/2 finely chopped onions
- 2 chicken whole cooked & shredded
- 4 cups mixed vegetables frozen
- 3rd bowl (small)
- Carbohydrate 82.4140466040388 g
- Cholesterol 237.720905162063 mg
- Fat 80.6852152795567 g
- Fiber 5.5288164506621 g
- Protein 61.0478473486269 g
- Saturated Fat 31.4937314920293 g
- Serving Size 1 1 Serving (739g)
- Sodium 740.116683506988 mg
- Sugar 76.8852301533767 g
- Trans Fat 5.85259640993593 g
- Calories 1311 calories
Step-by-step
- BOWL 1: Cut shortening into flour. Add water and stir with a fork until a ball is formed. Divide into 2 balls. Refrigerate one ball and divide the other ball into 2. Roll each ball large enough to fit into a greased 9-inch pie pan.
- BOWL 2: In an extra large saucepan, melt butter and stir in onions until softened. Add flour and stir until golden. Slowly whisk in chicken stock. Slowly whisk in milk, garlic, salt and pepper, basil. When thickened like a gravy, stir in chicken and vegetables.
- Pour into prepared pie crusts.
- BOWL 3: Halve the refrigerated dough and roll large enough to cover the two pies. Pinch crusts together. Brush with eggs and cut slits in top.
- Bake at 375F for 30 minutes covered and 30 minutes uncovered. Remove from oven and let stand for 10 minutes to firm up.
My Comfort Food Classic: Chicken Pot Pie
There's nothing quite like the aroma of a freshly baked chicken pot pie wafting through the kitchen. The flaky crust, the creamy, savory filling...it's the epitome of comfort food, and a dish I’ve been perfecting for years. For me, it’s more than just a meal; it's a memory, a taste of home, a warm hug on a chilly evening. This recipe isn't just about following instructions; it's about the process, the joy of creating something delicious from scratch, and the satisfaction of sharing it with loved ones.
I remember learning to make chicken pot pie from my grandmother. She'd spend hours in the kitchen, her hands flour-dusted, her laughter echoing through the air. It wasn't just a recipe she was teaching me; she was passing down a tradition, a piece of her heart. Now, years later, I carry that torch, adapting her techniques and adding my own personal touches. While she used to make everything from scratch, including the chickens themselves (a feat I admire but haven’t quite mastered!), I often take shortcuts – utilizing rotisserie chickens or store-bought pie crusts when time is short. The key, I've discovered, is in the heart of the dish: that rich, creamy filling brimming with tender chicken and vegetables. Whether you're a seasoned baker or a novice in the kitchen, this recipe is both achievable and adaptable. It allows for your own personal touch, whether it’s adding extra herbs, substituting vegetables, or creating your own unique twist on the classic crust.
The beauty of chicken pot pie lies in its versatility. It's a perfect dish for a cozy night in, a family gathering, or even a potluck. It reheats beautifully, making it ideal for meal prepping. I often bake two pies at once – one for immediate enjoyment, and the other for the freezer, ready to be thawed and baked another day. Beyond the practical, it’s the sentimental value that truly makes this dish special. It's the kind of meal that brings people together, fosters conversation, and leaves everyone feeling warm, satisfied, and deeply connected. And that, more than anything, is why I love making – and sharing – my chicken pot pie.
Beyond the Recipe: My Personal Touch
The true magic of cooking, I’ve found, is the ability to infuse your personality and experiences into your creations. Every time I make a chicken pot pie, it's a little different, reflecting my mood, the season, and the ingredients available. Sometimes I add a touch of thyme or rosemary for an extra layer of flavor. Other times, I experiment with different vegetables, depending on what's fresh at the farmer's market. The beauty of this recipe is that it's a blank canvas; you can personalize it to your liking and let your culinary creativity shine. This isn't just a recipe; it's a journey, a celebration of flavor, and a testament to the enduring power of comfort food.
So, gather your ingredients, roll up your sleeves, and let's embark on this culinary adventure together. I guarantee, you’ll be delighted with the result – not just a delicious meal, but a cherished memory in the making.
I hope you enjoy this recipe as much as I do. Don't forget to share your culinary creations and tag me in your photos! Let's spread the love of home-cooked goodness.
