Marshall Field's Chicken Pot Pie Recipe
Description
When it comes to comfort food, nothing beats a classic chicken pot pie. And this recipe for Marshall Field's Chicken Pot Pie is one of the best around. It's a flavorful combination of chicken, vegetables, and a rich creamy sauce all encased in a flaky, buttery crust. Whether you make your own crust or use store-bought, this recipe is a surefire crowd-pleaser.
The beauty of this recipe is that it can be made ahead of time, so it's perfect for busy weeknights. And if you're having a dinner party, you can serve individual pot pies as a first course. So, if you're looking for a classic comfort food dish, this recipe for Marshall Field's Chicken Pot Pie is just the ticket.
Prep Time
This recipe takes approximately 15 minutes of preparation time. You'll need to preheat the oven and gather all the ingredients. Also, you'll need to prepare the dough if you're making your own crust.
Cook Time
Once everything is prepped, the pot pie will take about 45 minutes to bake. Be sure to check the internal temperature with a thermometer before serving to make sure it's cooked through.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 onion, chopped
- 1 cup frozen peas
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup chicken broth
- 1/2 cup half-and-half
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon thyme
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 cup parsley, chopped
- 2 9-inch pie crusts (homemade or store-bought)
Instructions
1. Preheat the oven to 350°F.
2. Cut the chicken into 1/2-inch cubes. Place the chicken, carrots, celery, onion, and peas in a large bowl and set aside.
3. In a large skillet, melt the butter over medium heat. Add the flour and cook for a few minutes, stirring constantly, until the mixture is golden brown. Add the chicken broth, half-and-half, salt, pepper, nutmeg, thyme, paprika, and garlic powder, and stir to combine.
4. Add the vegetables to the skillet and simmer for 10 minutes, stirring occasionally. Remove from heat and stir in the parsley.
5. Place one of the pie crusts in a 9-inch pie plate. Pour the chicken and vegetable mixture into the crust. Place the other crust on top of the filling and crimp the edges to seal.
6. Bake the pie for 45 minutes, or until the crust is golden brown. Let cool for 10 minutes before serving.
Equipment
- Large bowl
- Large skillet
- 9-inch pie plate
- Thermometer
Notes
You can use a store-bought crust for this recipe, or you can make your own. If you're making your own, you'll need 2 pie crusts. You can also use a frozen pre-made crust and thaw it before using.
Nutrition: Per Serving
Calories: 546, Total Fat: 24g, Saturated Fat: 10g, Cholesterol: 87mg, Sodium: 853mg, Total Carbohydrate: 56g, Dietary Fiber: 4g, Protein: 25g
Recipe Tips
This recipe can be easily adapted to your tastes. Feel free to add mushrooms, green beans, or any other vegetable you like. You can also use turkey or tofu instead of chicken. And if you're looking for a healthier version, try using a whole wheat crust.
This recipe is also great for meal prep. Make a double batch and freeze the extra pot pies for later. Just pop them in the oven when you're ready to eat and you'll have a delicious meal in no time.
Finally, don't forget to add a few extra herbs and spices to this recipe. A pinch of cayenne pepper, a sprinkle of Italian seasoning, or a teaspoon of rosemary can all add a unique flavor to the dish.
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