Welcome to Food & Love! I started this series to document my culinary journey as I try to improve my kitchen skills. I’ll be sharing with you some quick and easy recipes. I’ll try to cook or bake these recipes, and hopefully make something edible for my hubby.
New Year….new challenges……. new recipe! Today’s big challenge is baking my first Chicken Pot Pie. I usually collect quick and easy recipes, but when my friend Kaitlin told me that her mom makes the best chicken pot pie, I begged her for the recipe.
Who doesn’t love Chicken Pot Pie? There’s nothing like eating a flaky pie crust with creamy chicken pot pie filling. It is the perfect comfort food during a cold winter day.
Kaitlin gave me a copy of her mom’s recipe, and I bought all the ingredients last Thursday. There’s a winter storm right now in New York, and my hubby and I planned to just stay home this weekend. So, here I am… ready to surprise my sweetheart with a delicious homemade chicken pot pie!
Chicken Pot Pie
- 3 boneless chicken breast, cubed
- 1 medium onion, chopped coarsely
- 2 cloves garlic, minced
- 2 stalks celery, cut into 1-inch pieces
- 3 carrots, chopped coarsely
- 3 potatoes, cubed
- 1 cup peas
- 5 tbsp. butter
- 4 tbsp. flour
- 1/2 cup heavy cream
- 3 cups chicken broth
- 2 pie crust
- salt & pepper
- garlic powder
1. Place onion, celery, potatoes, peas, and carrots in a large pot and add just enough water to cover; season with salt and pepper.
2. Bring to a boil over medium heat, simmer for 25 minutes, drain and set aside.
3. Heat a large skillet with 1 tbsp. of butter. Add chicken and garlic; saute until cooked through, then removed from the pan.
4. In the same skillet, melt 4 tbsp. butter, then add 4 tbsp. of flour. Stir constantly to make a roux.
5. Add 3 cups of chicken broth and 1/2 cup heavy cream; stir until thickened.
6. Toss vegetables, chicken, and broth together in a bowl; season to taste.
7. Pour mixture in pie crust.
8. Place the top crust over the filling. Make sure you have nice fluted edges to prevent leaking. Using a knife, cut 5 slits on the top of the crust.
9. Rub softened butter on the top crust. Sprinkle lightly with garlic powder
10. Preheat oven to 350 degrees. Bake for 1 hour and 15 minutes or until golden brown.
It’s not only my first time making this pie, but it’s also the first time I made a two-crust filled pie. I don’t know how to flute or crimp the pie crust. Thus, I watched a few videos on YouTube and decided to follow the simplest one – using a fork to crimp the edge. I guess, I still need a little bit more practice on how to crimp and create patterns to make this a more “beautiful” pie (haha😊). Though this pie may not be picture perfect yet, it is so rich in flavor.
Kaitlin wasn’t kidding when she said it’s the best chicken pot pie! My hubby and I love it so much – we ate half of the pie. And yes… I want more!
Thank you so much for reading. Hope you’re having a nice weekend. Stay safe and warm!
Special Thanks to Kaitlin and Patricia for this delicious recipe.