Easter is approaching and it is time to finalize the holiday menu. If you don’t want to spend hours preparing and cooking the ham centerpiece, a good chicken pot pie can certainly replace the traditional meat dish. Now if you are wondering what’s so special about chicken pot pie, let me tell you the two reasons for it. Chicken pot pie is soul food; it is quick to make and uses whatever you have in your kitchen.
There are so many variations to the chicken pot pie but I bet my recipe version is the quickest and easiest. It is so delicious that it can replace ham on your Easter table. The best part is that you get to decorate it however you see fit. Although this is a no-fuss recipe and doesn’t need to be fancy, you do you.
Prep Time: 15 Minutes
Cook Time: 1 Hour and 10 Minutes
Total Time: 1 Hour and 25 Minutes
Yield: 5 Servings
Ingredients:
- 500 g skinless, boneless chicken breast, cubed
- 2 cubed carrots (about 130 g)
- 120 g frozen green peas
- 60 g of sliced celery
- 1 medium potato cubed
- 2 medium onions, chopped
- 5 tablespoons butter
- 4 garlic cloves, minced
- Salt
- Pepper
- A sprig or two of fresh herbs of choice (I use thyme)
- 2 tablespoons all-purpose flour
- 400 ml chicken broth
- 155 ml milk
- 2 (9-11 inch) unbaked and chilled pie crusts (choose a size that matches your pie dish)
Instructions:
- Cook the Chicken: Preheat the oven to 220 degrees Celsius. Meanwhile, cook the chicken on a skillet with a spoonful of butter and one tablespoon of olive oil on medium heat on both sides until cooked through. Set aside and let it cool down. Once cool, shred it using a fork or your hand
- Cook the Vegetables: In a separate pan, cook onions and garlic in butter over medium heat. When the onions are translucent, add in the carrots, celery, and potatoes. Stir occasionally, cooking until the carrots are tender. Whisk in the flour and cook it for two minutes while constantly stirring. Pour in the milk while slowly stirring. Then add the broth, and stir in the herbs, salt, and pepper. Bring it to a simmer or cook until the sauce is slightly thickened. Stir in the chicken and peas and set aside to cool
- Prep the Pie Crust: While the filling cools down, prepare the chilled pie crust. I always make my crust but you can use the store-bought crust as well. Roll one of the crusts on a lightly floured surface using a rolling pin into a circle 3 inches bigger than the circumference of your pie dish. Roll out the second crust as big as the top of the pie dish
- Pour in the Filling: Transfer the pie crust into the deep pie dish and pour in the cooled filling. Place the second crust on it and trim the excess crust within an inch of the edge. You can create a nice pattern here or do what I did, which was simply tucking in the edges of both crusts and crimping them with my fingers. I cut four slits in the center of the pie to vent steam
- Bake the Pie: Place the pie dish on a rimmed baking sheet and bake for 20 minutes at 220 degrees Celsius. Then reduce the temperature to 175 degrees Celsius and bake for another 30-40 minutes or until the filling starts bubbling
- Cool and Serve: Let the pie cool for 20 minutes. Sprinkle some flaked salt, pepper, and garnish with fresh herbs (preferably thyme) and serve.
Note:
1. I used an oval dish 12 inches long and 8 inches wide from the center. So I rolled the first crust into a 15-inch-long and 10-inch-wide oval shape. For oval dishes, you can cut a circle 3 inches bigger than the dish and then cut whatever hangs off the edges
2. I reduce the pie filling till it is nice and thick because I do not like the runny consistency. You can allow it to simmer and take it off the heat to keep a somewhat runny consistency, or cook till the consistency you want, whichever you prefer
And that is it. You don’t even have to use many ingredients and cookware to make this chicken pot pie. It is a simple yet elegant recipe that takes under an hour and a half, which is less than half of what it takes to prepare a fancy ham for Easter.
Another thing to remember is that you can use your favorite vegetables in this recipe, such as mushrooms and even corn. This chicken pot pie recipe is very flexible, quick, and so hearty. Let me know if you give it a try. Happy Cooking!
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