Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, simple classic chicken pot pie. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Simple Classic Chicken Pot Pie is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Simple Classic Chicken Pot Pie is something which I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can have simple classic chicken pot pie using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Simple Classic Chicken Pot Pie:
- Make ready 1 1/2 lb uncooked boneless skinless chicken breast - 3/4" cubed
- Make ready 1 1/2 cup 1/2" diced potato
- Make ready 1 cup 1/4" sliced carrots
- Take 1 cup frozen peas
- Get 1/3 cup + 2 tsp unsalted butter
- Take 1/3 cup chopped yellow onion
- Get 1/3 cup all-purpose flour
- Make ready 1 tsp sea salt
- Get 1/4 tsp black pepper
- Prepare 1/4 tsp celery seed
- Get 1/4 tsp dried thyme
- Prepare 1 1/2 cup unsalted chicken broth
- Take 2/3 cup milk (I use 1%)
- Prepare 2 refrigerated pie crusts (9in)
Instructions to make Simple Classic Chicken Pot Pie:
- In a medium sauce pan combine raw cubed chicken, carrots, peas and potatoes. Add just enough water to cover And a pinch of salt and pepper. Bring to a boil, reduce heat and simmer for 10 - 15 minutes, or until carrots and potatoes are just fork tender. When done drain in colander and set aside.
- Preheat oven to 425°F. Grease a square 2 quart casserole dish all over with 2 tsp butter. Unroll one pie crust and press into dish, forming and pressing from center out to fit and stretch up sides of dish, almost to top edge. If you get any tears just pinch 'em back together. Set aside.
- In same sauce pan used for chicken mix, melt butter over medium heat. When melted add onions and cook until translucent, Stirring frequently. About 3 minutes. Whisk in flour, salt, pepper, celery seed and thyme to make a roux. Cook until roux is golden, whisking frequently. About 2 minutes more.
- Slowly add chicken broth and milk, whisking constantly to prevent clumping and sticking to bottom. Bring to a simmer until thickened, stirring constantly. About 5 minutes. Turn off heat. Gently fold chicken and veg mixture into sauce.
- Pour filling into bottom pie crust, spreading out evenly. Unroll and add top crust, pinching to seal edges (use the tines of a fork for best seal). Cut a few slits for steam vents in top. Pop it in the oven and bake 30-35 minutes or until top is golden brown.
- When done remove from oven, spread an additional tablespoon of butter over top to melt into crust if desired. Allow to cool 10 minutes, dish up and enjoy!
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