Cook's Country Chicken Pot Pie Recipe
Description
A rich and creamy chicken pot pie should be a staple in everyone's recipe collection. This version from Cook's Country is full of flavor and texture, with tender chicken, a creamy sauce, and a flaky, golden crust. It's a classic comfort food dish that is sure to be a hit at any table.
This chicken pot pie recipe is easy to make and can be adapted to your taste. You can substitute different vegetables, herbs, and spices, or add your favorite ingredients. For a heartier version, try adding some diced potatoes or sweet potatoes to the mix. The possibilities are endless!
A good chicken pot pie is all about the filling. Cook's Country has perfected a creamy, flavorful sauce that is sure to please. The sauce is made with a mixture of butter, flour, and a combination of herbs and spices. The result is a rich and flavorful sauce that binds all the ingredients together.
The filling is topped with a flaky, golden crust that is the perfect complement to the creamy sauce. The crust is made with a combination of butter and shortening, which gives it a light, flaky texture. The crust is also prebaked, so it comes out perfectly golden and crisp every time.
Ingredients
For the filling: 2 tablespoons butter 2 tablespoons all-purpose flour 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/4 teaspoon ground black pepper 3 cups chicken broth 2 cups diced cooked chicken 1 1/2 cups frozen mixed vegetables 1/4 cup heavy cream 2 tablespoons chopped fresh parsley For the crust: 1 cup all-purpose flour 1/2 teaspoon salt 6 tablespoons cold butter, cut into small pieces 2 tablespoons cold vegetable shortening 2 tablespoons ice water
Instructions
1. Preheat oven to 375 degrees F. Grease a 9-inch pie plate. 2. To make the filling: Melt the butter in a large saucepan over medium heat. Add the flour, thyme, oregano, and pepper, and cook, stirring constantly, for 1 minute. Gradually whisk in the chicken broth and bring to a simmer. Cook, stirring often, until thickened, about 5 minutes. 3. Add the chicken, frozen vegetables, cream, and parsley, and stir to combine. Cook until heated through, about 5 minutes. Pour the filling into the prepared pie plate. 4. To make the crust: In a medium bowl, whisk together the flour and salt. Using a pastry blender or two forks, cut the butter and shortening into the flour mixture until the mixture resembles coarse crumbs. Stir in the ice water until the dough comes together. 5. On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough over the filling and crimp the edges. Cut several slits in the top of the crust to allow steam to escape. 6. Bake for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.
Equipment
For this recipe, you will need a 9-inch pie plate, a large saucepan, a whisk, a pastry blender or two forks, a rolling pin, and a cutting board.
Notes
For a heartier pot pie, try adding some diced potatoes or sweet potatoes to the filling. For a richer sauce, substitute half-and-half for the cream. You can also substitute other herbs and spices for the thyme and oregano, or add other ingredients such as bacon or mushrooms.
Nutrition
This recipe makes 8 servings. Each serving contains approximately 300 calories, 11 grams of fat, 33 grams of carbohydrates, 2 grams of fiber, and 13 grams of protein.
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