Craving the ultimate comfort food? Prepare to fall in love with Chicken Pot Pie Recipe 2, a delectable twist on a classic. This isn't just any pot pie; it boasts a secret ingredient that will elevate your culinary experience to unforgettable heights!
Ingredients
Okay, let's gather our ingredients for this awesome Chicken Pot Pie! You'll need about 1.2 pounds of chicken breast. Two cups of any milk work—I usually grab what's in the fridge!
We're gonna need a cup of chicken broth for richness and 2 teaspoons of chicken stock powder, it's like magic dust. Fresh thyme sprigs? Optional, but they bring a woodsy vibe. To expedite prep, using rotisserie chicken is a fantastic shortcut.
Chop one large onion, two carrots—or three small guys—and three celery ribs. Mince a few cloves of garlic; garlic's always welcome. Three tablespoons of butter melt into flavor, plus a teaspoon of dried thyme—more thyme!
Next, 1/3 cup of white wine—or extra chicken stock if you're wine-shy! Then, 1/3 cup of flour for thickening, half a cup of parmesan for cheesy goodness, and half a teaspoon of black pepper. Oh, and a cup-ish of frozen peas—don't thaw 'em!
Grab two sheets of puff pastry and an egg to paste 'em!
Instructions
Now that we have all our ingredients prepped and ready to go—let's get cooking! First, I'm going to warm the milk, broth, and stock powder with thyme in a pot—gently, mind you. Using homemade stock made with chicken bones will yield a richer flavor in the pot pie. Add the chicken, cover, and simmer for 15 minutes. We don't want it boiling!
Next up, I'll pull out the chicken, shred it up (don't sweat if it's a tad undercooked!), and set it aside. We need to melt butter, toss in garlic and onion – cook until fragrant for about 2 minutes. Carrot and celery goes in next, and cook for 3 minutes.
Now I'll add wine and scrape up any bits from the bottom of the pot. Cook til the wine evaporates then stir in the flour for a minute! Then I stir in the reserved broth in two parts, parmesan, pepper and the shredded chicken. Add frozen peas and cook until hot! And then—that's it! We're done! Let's eat… nearly.
Recipe Notes
If you want to make this dish even richer, I have a few notes for you to contemplate! Substituting some milk with cream will blow your mind—but don't add it when poaching the chicken, or it'll curdle up; stir it in after adding the flour!
I really like vegetable stock powder, specifically Vegeta, but you can use bouillon cubes if ya want. Remember, the sauce thickness now is what you'll get in the end—no changing it later! For pot sizes, aim for four large ones—about 2 cups—or six smaller ones, about 1.5 cups. Or, go big with one large pie dish; it could be fun.
Cooling the filling prevents melted pastry—a very sad moment. As long as the surface feels nice and cool, you're golden. Now go forth and conquer!
Nutrition Information
Alright, let's explore into the nitty-gritty of what you're actually eating! I'm presenting the nutrition info per serving – important stuff, right?
Each slice packs about 588 calories, so it's a hearty meal. Carbs are at 36g – fuel for your body. You're getting a solid 47g of protein.
Fat sits at 26g, with 11g being saturated – keep that in mind! Cholesterol's at 144mg; sodium's a bit high at 1191mg. Potassium gives you 1152mg.
Fiber contributes a good 4g. Sugar amounts to 12g. Vitamin A shines with 6245 IU – good for your eyes! We have 22.4mg of Vitamin C. Calcium is at 344mg. Iron content? It's measured at 2.9mg. Isn't it neat knowing exactly what goodness is inside each pot pie?
Short Recipe Version
Chicken Pot Pie Recipe 2 (Concise)
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 6
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 lb boneless, skinless chicken breast, cubed
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 tbsp all-purpose flour
- 3 cups chicken broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions:
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5 minutes.
- Add chicken, thyme, salt, and pepper and cook until chicken is browned.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and bring to a simmer.
- Stir in peas and corn.
- Pour mixture into a 9-inch pie dish.
- Top with puff pastry, trim edges, and cut vents in the top.
- Brush with beaten egg.
- Bake for 30-45 minutes, or until golden brown.
Nutrition (Estimated per serving):
- Calories: 400-450
- Protein: 25-30g
- Fat: 20-25g
- Carbohydrates: 30-35g