Imen Dridi Joy of Cooking Chicken Pot Pie is made with chicken, carrots, peas, celery, butter, onion, flour, seasonings, chicken broth, milk, and pie crusts. It serves 6 and takes about 1 hour to make, including preparation and baking time.
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🧡 What You’ll Love This Chicken Pot Pie Recipe:
- Comfort Food Classic: This recipe delivers all the warmth and comfort you expect from a homemade chicken pot pie.
- Simple Ingredients: Made with straightforward, easy-to-find ingredients, this dish is both delicious and uncomplicated to prepare.
- Perfect for Leftovers: It’s an excellent way to use up leftover chicken, reducing waste and making meal planning easier.
- Hearty and Filling: With its rich, creamy filling and flaky crust, this chicken pot pie is a satisfying meal all on its own.
❓ What Is Joy Of Cooking Chicken Pot Pie Recipe?
Joy of Cooking Chicken Pot Pie is a classic comfort food dish featuring cubed chicken breast, carrots, peas, celery, and onions in a creamy sauce, encased in flaky pie crusts. It’s a hearty, savory meal perfect for any occasion.
🍗 Joy Of Cooking Chicken Pot Pie Ingredients
- 1 pound skinless, boneless chicken breast halves – cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- ½ cup sliced celery
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- 1 ¾ cups chicken broth
- ⅔ cup milk
- 2 (9 inch) unbaked pie crusts
🥘 How To Make Joy Of Cooking Chicken Pot Pie
- Preheat oven to 425 degrees F (220 degrees C).
- In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain, and set aside.
- In the saucepan over medium heat, cook onions in butter until soft and translucent.
- Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- Combine the chicken mixture with the sauce. Pour into the bottom pie crust.
- Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
- Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
💭 Recipe Tips
- Use Fresh Vegetables: For a fresher taste and a bit of crunch, consider using fresh vegetables instead of frozen. Just make sure to cut them into small, uniform pieces so they cook evenly.
- Make it Creamier: If you like a creamier filling, you can increase the amount of milk or add a splash of heavy cream to the sauce.
- Prevent Soggy Bottom: Pre-bake (blind bake) the bottom crust for about 10 minutes before adding the filling. This can help prevent a soggy bottom.
- Let it Cool: Allow the pie to cool for about 10 minutes before serving. This resting time helps the filling set, making it easier to cut and serve.
- Thickening the Sauce: If the sauce seems too thin, you can cook it a little longer to reduce and thicken it before adding it to the pie. Conversely, if it’s too thick, add a little more broth or milk until you reach the desired consistency.
🥗 What To Serve With Chicken Pot Pie?
Serve Chicken Pot Pie with a crisp green salad, steamed vegetables like broccoli or green beans, cranberry sauce for a sweet contrast, or roasted root vegetables a light soup or fresh bread can also complement this hearty, comforting dish.
🎚 How To Store Leftovers Chicken Pot Pie?
- Refrigerate: Cool the pie completely then cover it tightly with plastic wrap or aluminum foil store in the refrigerator for up to 3 days.
- Freeze: Wrap the cooled pie securely in plastic wrap and aluminum foil, or place in a freezer-safe container freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
🥵 How To Reheat Leftovers Chicken Pot Pie?
- In The Oven: Preheat to 350°F cover Leftovers Chicken Pot Pie with foil heat it 20-30 minutes.
- In The Microwave: Slice Leftovers Chicken Pot Pie cover it medium power and heat in 4 -6 minute intervals.
FAQs
How can I make my Chicken Pot Pie crust flaky?
For a flaky crust, use cold butter or shortening in your dough, and avoid overworking it. Keeping ingredients cold ensures a flakier crust.
Can Chicken Pot Pie be made ahead of time?
Yes, you can prepare the filling ahead of time and refrigerate it, or fully assemble the pie and freeze it before baking. Just add a few extra minutes to the baking time if it’s going straight from freezer to oven.
How do I know when my Chicken Pot Pie is done?
The pie is done when the crust is golden brown, and the filling is bubbly inserting a knife near the center should come out hot, indicating the inside is thoroughly cooked.
Can I use puff pastry for the crust?
Yes, puff pastry can be used for a lighter, flakier crust just drape it over the filling and bake as directed, adjusting time as needed for the pastry to puff and brown.
Why does my Chicken Pot Pie filling come out runny?
A runny filling can result from not cooking the sauce long enough to thicken it or from adding too much liquid. Ensure the sauce is thick before adding it to the crust, and let the pie cool slightly to set the filling before serving.
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- Joy Of Cooking Cornbread Tamale Pie
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- Joy Of Cooking Hungarian Goulash Recipe
Joy Of Cooking Chicken Pot Pie Nutrition Facts
Amount Per Serving
- Calories: 431kcal
- Carbohydrates: 35g
- Protein: 19g
- Fat: 24g
- Saturated Fat: 10g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 9g
- Trans Fat: 0.3g
- Cholesterol: 81mg
- Sodium: 575mg
- Potassium: 413mg
- Fiber: 3g
- Sugar: 2g
- Vitamin A: 1805IU
- Vitamin C: 4mg
- Calcium: 72mg
- Iron: 2mg
Joy Of Cooking Chicken Pot Pie
Description
Joy of Cooking Chicken Pot Pie is made with chicken, carrots, peas, celery, butter, onion, flour, seasonings, chicken broth, milk, and pie crusts. It serves 6 and takes about 1 hour to make, including preparation and baking time.
Ingredients
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain, and set aside.
- In the saucepan over medium heat, cook onions in butter until soft and translucent.
- Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- Combine the chicken mixture with the sauce. Pour into the bottom pie crust.
- Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
- Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Notes
- Use Fresh Vegetables: For a fresher taste and a bit of crunch, consider using fresh vegetables instead of frozen. Just make sure to cut them into small, uniform pieces so they cook evenly.
- Make it Creamier: If you like a creamier filling, you can increase the amount of milk or add a splash of heavy cream to the sauce.
- Prevent Soggy Bottom: Pre-bake (blind bake) the bottom crust for about 10 minutes before adding the filling. This can help prevent a soggy bottom.
- Let it Cool: Allow the pie to cool for about 10 minutes before serving. This resting time helps the filling set, making it easier to cut and serve.
- Thickening the Sauce: If the sauce seems too thin, you can cook it a little longer to reduce and thicken it before adding it to the pie. Conversely, if it’s too thick, add a little more broth or milk until you reach the desired consistency.
