A popular comfort dish, chicken pot pie reminds many people across the US of home and family. It is hearty and filling, making this steaming dish great for the colder months. Enjoyed by SOS Children's Villages in Florida and Illinois, chicken pot pie is sure to become a favorite of your family too!
Our version of this traditional dish also includes mashed potatoes! This is a great dish to serve in the autumn, when root vegetables are plentiful, or enjoy this meal year-round.
Did you know? Chicken pot pie is thought to have originated in ancient Greece! Chicken pot pie has many regional iterations that incorporate local flavors and ingredients: when pot pies were introduced to America in the 19th century, robin was frequently used instead of chicken!
- 1 lb. whole chicken breast
- ¼ cup all purpose flour
- 2 ½ cups chicken broth
- 1 cup pearl onions, unpeeled
- 2 medium carrots, cut into ¼-inch slices
- 2 celery stalks, cut into ¼-inch slices
- ½ lb. peas
- ½ lb. mushrooms, thinly sliced
- ¼ cup shallots, finely chopped
- ¼ tsp thyme
- 2 tbsp unsalted butter
- 1 bay leaf
- ¼ tsp tarragon
- 1 cup dry white wine (or one additional cup chicken broth)
- Salt and pepper to taste
- 1 package ready-made pastry dough
- 1 large egg
- 1 ½ lb. potatoes
- 3 tbsp chives, minced
- ¼ cup sour cream
- Salt and pepper to taste
- Large saucepan
- Small bowl
- Casserole dish
- Large bowl
- Medium pot
- Serving bowl
Chicken Pot Pie:
1. Preheat oven to 425 F.
2. In a large saucepan, bring 3 quarts of water to a boil. Add chicken and simmer uncovered for 25 minutes. Remove the pan from heat and transfer chicken to a bowl, discarding the cooking liquid.
3. Cut chicken into ¾-inch cubes and set aside in a casserole dish.
4. Bring 2 quarts of water to a boil and cook onions until tender. Transfer onions to a bowl of cold water, reserving cooking liquid in a pan.
5. Peel onions and add to chicken.
6. Return reserved cooking liquid to a boil and cook carrots and celery until tender. Drain carrots and celery, add with uncooked peas to chicken mixture.
7. Cook mushrooms in ½ tbsp of butter over medium heat, stirring until softened and golden brown. Add to chicken mixture.
8. Cook shallots with bay leaf, thyme and tarragon in remaining 1 ½ tbsp butter over moderately low heat, stirring until soft and pale golden. Stir in flour.
9. Cook mixture, stirring, for 3 minutes. Gradually whisk in wine, broth, salt and pepper to taste. Simmer sauce for 5 minutes, whisking occasionally.
10. Discard bay leaf. Pour sauce over chicken mixture and stir until combined well.
11. Cover the chicken mixture with your pre-packaged pastry dough. Cut off any excess and brush lightly with an egg wash for a nice golden color on top.
12. Put 3-4 slits on the top of the pastry and bake at 425 F for 30-35 minutes.
1. Peel potatoes and cut into 1-inch pieces.
2. Cover potatoes with water and simmer until very tender.
3. Drain potatoes and reserve about 1/3 cup cooking liquid.
4. Mash the potatoes with a large spoon.
5. Stir in sour cream, chives, salt, pepper and enough cooking liquid to make the potatoes fluffy.
6. For an extra kick, put them in a 425 F oven for 25 minutes.
7. Enjoy with family and friends!
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