Jenny Can Cook Chicken Pot Pie Recipe
Description
Chicken pot pie is a classic and comforting dish that's perfect for a chilly winter night. It's a hearty meal that's sure to fill you up and make you feel cozy. Jenny Can Cook has come up with an amazing recipe for chicken pot pie that will make your mouth water. This dish is made with a creamy chicken and vegetable filling that's enveloped in a flaky, buttery crust. It's a delicious, easy-to-make meal that your whole family will love.
This recipe is so simple and straightforward that you can easily make it on a weeknight. All you need is a few ingredients, some basic kitchen tools, and about an hour of your time. It's a great way to use up leftovers or whatever you have on hand. Plus, you can make this dish ahead of time and freeze it for later. It's a great meal to have on hand for busy weeknights.
The key to this recipe is using fresh ingredients. The chicken should be cooked until it's tender and juicy, and the vegetables should be cooked until they're soft. The crust should be flaky and golden brown. All of these components come together to make a dish that's sure to impress your family and friends.
Ingredients
For the crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup (1 stick) cold, unsalted butter, cut into pieces
- 1/4 cup ice water
- 1 egg, beaten
For the filling:
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups cooked, diced chicken
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup frozen peas
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh parsley
Instructions
1. Preheat oven to 400 degrees F. Grease a 9-inch pie dish with butter or nonstick spray and set aside.
2. To make the crust, combine the flour and salt in a large bowl. Cut in the butter with a pastry cutter or two knives until the mixture resembles coarse crumbs. Add the water and stir with a fork until the dough comes together.
3. Turn the dough out onto a lightly floured surface and knead gently until the dough is smooth. Roll the dough into a 12-inch circle and place it in the prepared pie dish. Trim the excess dough, leaving a 1-inch overhang. Crimp the edges and brush the top with the beaten egg.
4. For the filling, heat the olive oil in a large skillet over medium heat. Add the onion, garlic, carrots, and celery and cook until the vegetables are soft, about 5 minutes. Add the chicken, thyme, oregano, and black pepper and cook for an additional 2 minutes.
5. Add the flour and stir to combine. Gradually add the broth, stirring until the mixture is thick and bubbly. Add the peas and cream and cook for 1 minute. Stir in the parsley and remove from the heat.
6. Pour the filling into the crust and bake for 30 minutes, or until the crust is golden brown and the filling is bubbly. Serve warm.
Equipment
- 9-inch pie dish
- Pastry cutter or two knives
- Rolling pin
- Large skillet
Notes
You can make this dish ahead of time and freeze it for later. Just make sure to thaw it before baking. For a vegan version, you can use vegetable broth and vegan butter instead of chicken broth and butter.
Nutrition
This dish is full of protein, vitamins, and minerals. It's a great source of iron, calcium, and fiber. Each serving contains about 350 calories, 19 grams of fat, 23 grams of carbs, and 18 grams of protein.
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