Include in Print View:

Chicken Pot Pie With Vegetables

Chicken Pot Pie With Vegetables recipe image
This classic Chicken Pot Pie is the ultimate comfort food, featuring tender chunks of chicken simmered with carrots, peas, and mushrooms in a rich, velvety sauce. Encased in a golden, flaky crust, it offers a perfect balance of hearty protein and sweet, fresh vegetables. It is an ideal dish for chilly evenings or family dinners, providing warmth and satisfaction with every bite. The savory broth reduces into a thick, flavorful filling that complements the buttery pastry shell beautifully.
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 chicken simmered with carrots, peas, and mushrooms in a rich, velvety sauce. Encased in a golden, flaky crust, it offers a perfect balance of hearty protein and sweet, fresh vegetables. It is an ideal dish for chilly evenings or family dinners, providing warmth and satisfaction with every bite. The savory broth reduces into a thick, flavorful filling that complements the buttery pastry shell beautifully.
Ingredients
  • 1 pound To 3 lb chicken with
Directions
  1. 1
    Place chicken, onion, celery, parsley, peppercorns, bay leaf, salt, and 2 cups water in a 4-quart Dutch oven.
  2. 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. 3
    Strain broth, discarding the vegetables, and return the broth to the Dutch oven.
  4. 4
    Cool chicken and giblets slightly, remove meat from bones, and cut into large chunks; discard skin and bones.
  5. 5
    Add carrots and small onions to the broth; cook, covered, until tender.
  6. 6
    Remove vegetables from the broth and set aside, reserving the liquid.
  7. 7
    Add enough water to the reserved broth to make 2 cups of liquid.
  8. 8
    Add peas, mushrooms, and poultry seasoning to the broth; bring to a boil.
  9. 9
    Mix flour and milk until smooth; stir into the boiling broth.
  10. 10
    Cook, stirring constantly, until the mixture thickens and boils for 1 minute.
  11. 11
    Stir in the cooked chicken, carrots, onions, and peas; season with salt and pepper to taste.
  12. 12
    Pour the filling into a 9-inch pie shell.
  13. 13
    Cover with pastry crust, sealing edges and cutting slits in the top for steam vents.
  14. 14
    Brush crust with beaten egg yolk mixture.
  15. 15
    Bake at 425&# 194;°F (218ðC) for 30 to 35 minutes or until 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, comfort food, creamy chicken, vegetable pie, flaky crust, homemade soup, easy dinner, family meal, winter recipe, classic cuisine, poultry dish, baked pie, carrots and peas, mushroom filling, one pot meal
Read it online: https://www.chefs-mate.com/recipe/chicken-pot-pie-with-vegetables/