With winter weather coming down in full force in many parts of the United States, a nice, hot comfort food is in order for dinner tonight. Go for one of the most comforting—and most hearty, for those who are having to dig themselves out from under the latest pile of snow—comfort foods of all: chicken pot pie.
Chicken pot pie is easy to make, not to mention economical. It is a great way to make your chicken stretch just a little bit further than it would have if everyone was getting a whole piece of chicken on their plate. And, you can use whatever type of chicken your family likes: white meat, dark meat or a mixture of the two. My personal preference is for white meat, but, again, use what you like—or whatever is on sale this week!
Additionally, when talking chicken pot pie, you have to talk pie crust. If you don’t want to make your own pie crust, check out the dairy section of your local market. That is where you will find refrigerated bread doughs, like canned biscuits, breadsticks and, yes, pie crusts. You will need two pie crusts for this recipe, so be sure the package you buy has two, or buy two singles. On the other hand, if you want to knock out your own homemade pie crust, feel free to do that, too. I typically go this route and, to that end, I am including a recipe for pie crust. But, feel free to use the type of crust you prefer—both will work fabulously! You will need the following for the pie crust:
- 2 cups plain flour
- ½ tsp. salt
- 2/3 cups shortening
- Several tablespoons of ice-cold water (literally, put ice in your cup of water to dip from)
Combine flour and salt in your mixing bowl. Cut in the shortening, until the mixture is about the size of peas. Add water, one tablespoon at a time, mixing until it just comes together. You do NOT want this dough to be wet or sticky. You just want it to all come together in a ball. Then, separate into two balls—your upper and lower pie crusts. Roll each ball on a floured surface—roll out nice and thin, about a 12-inch circle for your 9” deep-dish pie pan. Place the first pie crust in the bottom of the pie pan, trim the edges, and set aside. Roll out your second pie crust (your top) and set aside.
For your pot pie filling, you will need the following ingredients:
- 2 boneless chicken breasts, cubed
- 1 medium potato, cubed
- 1 cup carrots, sliced
- 1 cup frozen green peas
- 1/2 cup celery, sliced
- Low-sodium broth to cover veggies and chicken while cooking
- 1/3 cup butter or coconut oil
- 3/4 cup onion, chopped
- 1/3 cup all-purpose flour
- 2 tsp. garlic
- 1 tsp. poultry seasoning
- 1/2 tsp. black pepper
- 1/4 tsp. salt
- 1/4 tsp. celery seed
- 2 cups low-sodium chicken broth
- 1 cup low-fat milk
Preheat oven to 375 degrees. Combine chicken, potato, carrots, peas, and celery in a pot, adding broth to cover. Boil for about 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter/coconut oil until soft and translucent. Stir in flour and spices. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat. Mix chicken mixture into the thickened sauce.
Pour the chicken mixture into the bottom pie crust (which you earlier placed into a deep-dish 9" pan). Cover with top crust, seal edges, and trim. Make several small slits in the top to allow steam to escape.
Bake in 375 oven for 40 to 45 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Huliq Reader Question:
Do you prefer buying a pie crust or making your own, Huliq readers? Leave your vote in the comment section below!
Image: Wikimedia Commons