Description
A comforting PA Dutch Chicken Pot Pie that combines tender chicken, fresh vegetables, and a creamy broth under a flaky crust.
Ingredients
- 🍗 Cooked chicken: 2 cups, shredded or diced
- 🥕 Carrots: 2 medium, diced
- 🌿 Celery: 2 stalks, diced
- 🧅 Onion: 1 medium, chopped
- 🥔 Potatoes: 2 medium, peeled and diced
- 🍲 Chicken broth: 4 cups
- 🌾 All-purpose flour: 1/2 cup
- 🧈 Butter: 1/4 cup
- 🥛 Milk: 1 cup
- 🌱 Dried thyme: 1 teaspoon
- 🌱 Dried parsley: 1 teaspoon
- 🧂 Salt and pepper: to taste
- 🥧 Pie crust: 1 (store-bought or homemade)
Instructions
- Prepare the chicken by shredding or dicing it into bite-sized pieces.
- If making your own pie crust, combine flour, butter, and salt, then add cold water to form a dough.
- Sauté the onions, carrots, and celery in melted butter over medium heat for 5-7 minutes.
- Add diced potatoes and cook for another 5 minutes.
- Sprinkle flour over the vegetables and stir well, cooking for 2-3 minutes.
- Gradually pour in chicken broth while stirring continuously until thickened.
- Preheat the oven to 425°F (220°C) and assemble the pot pie in a 9-inch pie dish.
- Cover with a top crust, crimp the edges, and cut slits for steam to escape.
- Bake for 30-35 minutes until golden brown and bubbly.
- Let cool for 10 minutes before slicing and serving.
Notes
- Use quality ingredients for the best flavor.
- Don’t rush the sautéing process to build depth of flavor.
- Experiment with different herbs for unique variations.
- Let the pot pie rest before slicing for easier serving.
- Make the filling ahead of time for convenience.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: PA Dutch, Chicken Pot Pie, Comfort Food, Hearty Meal