Chicken Pot Pie With Vegetables

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Advanced
Jump To Recipe Print Recipe
0 Add to Favorites
Hearty, comforting savory pie with tender chicken and fresh vegetables in a rich broth
Chicken Pot Pie With Vegetables recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This classic chicken pot pie is the ultimate comfort food, featuring tender chunks of slow-simmered chicken nestled among carrots, onions, and peas in a savory broth. The dish is baked under a flaky pastry crust, creating a perfect contrast between the crisp top and the warm, stew-like filling. It’s an ideal meal for cozy weeknight dinners or family gatherings, offering a homemade taste that feels both rustic and elegant. Simple to assemble with pantry staples and fresh produce, this recipe delivers satisfying flavor in every bite, making it a reliable favorite for cold evenings.

Chicken Pot Pie With Vegetables recipe image
Print Recipe
0 Add to Favorites

Chicken Pot Pie With Vegetables

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 542.5

Description

This classic chicken pot pie is the ultimate comfort food, featuring tender chunks of slow-simmered chicken nestled among carrots, onions, and peas in a savory broth. The dish is baked under a flaky pastry crust, creating a perfect contrast between the crisp top and the warm, stew-like filling. It&# 226;€™s an ideal meal for cozy weeknight dinners or family gatherings, offering a homemade taste that feels both rustic and elegant. Simple to assemble with pantry staples and fresh produce, this recipe delivers satisfying flavor in every bite, making it a reliable favorite for cold evenings.

Ingredients

Directions

  1. Place chicken, onion, celery, parsley, peppercorns, bay leaf, salt, and 2 cups water in a 4-quart Dutch oven.
  2. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1 hour or until chicken is tender.
  3. Strain broth, discarding the vegetables, and return the liquid to the Dutch oven.
  4. Cool the chicken and giblets, remove meat from bones, and cut into large chunks, discarding skin and bones.
  5. Add carrots and small onions to the broth; cook, covered, until tender.
  6. Remove the cooked vegetables from the broth, reserving the liquid.
  7. Add enough water to the reserved broth to make 4 cups of liquid.
  8. Stir in flour and cook, stirring constantly, until the mixture thickens and boils.
  9. Add the chicken, mushrooms, peas, and cooked vegetables to the thickened broth.
  10. Season with poultry seasoning, salt, and pepper to taste.
  11. Line a 9-inch pie plate with the bottom half of the pastry.
  12. Pour the chicken and vegetable mixture into the pie crust.
  13. Cover with the top pastry crust, sealing and crimping the edges.
  14. Cut slits in the top crust to allow steam to escape.
  15. Brush the top with beaten egg yolk mixed with water.
  16. Bake at 425ðF (218ðC) for 30 minutes, or until the crust is golden brown.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 542.5kcal
% Daily Value *
Total Fat 27.2g42%
Saturated Fat 7.5g38%
Cholesterol 202.0mg68%
Sodium 186.1mg8%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 61.3g123%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, pot pie, vegetables, comfort food, pastry, carrots, onions, peas, mushrooms, broth, dinner, homemade, flaky crust, hearty, winter meal, family style, classic recipe, slow cooked
Recipe Card powered by WP Delicious

Leave a Comment