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Martha Stewart's Chicken Pot Pie Recipe

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Recipe Chicken Pot Pie Martha Stewart cipesre
Recipe Chicken Pot Pie Martha Stewart cipesre from cipesre.blogspot.com

Description

Chicken pot pie is a classic comfort food dish that is beloved by many. This particular recipe is from the renowned Martha Stewart, and it is sure to be a hit in any household. It is a creamy, hearty pot pie full of vegetables and juicy chicken. The flaky crust is the perfect finishing touch on this delicious meal.

This recipe is perfect for a cozy weeknight dinner, or for a special occasion. It is a dish that everyone will love, and it is sure to become a family favorite. It is also a great way to use up ingredients that you have in your pantry or fridge. Plus, it is surprisingly easy to make, so it is a great dish for beginner cooks.

Prep Time

This recipe does not require a lot of prep time. The vegetables need to be diced, and the chicken should be cut into bite-sized pieces. The crust can be made from scratch, but it can also be bought pre-made to save time. All in all, the prep time should take around 20 minutes.

Cook Time

The cook time for this recipe is 30 minutes. The vegetables, chicken, and sauce will all be cooked together in one pot. The crust will be baked in a separate pan. The pot pie should then be baked in the oven for 20 minutes, until the crust is golden and the sauce is bubbling.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cups cooked chicken, diced
  • 1/2 cup frozen peas
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup heavy cream
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten

Instructions

  1. Preheat the oven to 400 degrees F.
  2. In a large pot, heat the olive oil over medium-high heat. Add the onion, garlic, carrots, and celery, and cook until the vegetables are softened, about 5 minutes.
  3. Add the chicken, peas, flour, chicken broth, thyme, salt, and pepper. Stir to combine, and bring to a boil. Reduce heat to low and simmer until the sauce is thickened, about 10 minutes.
  4. Stir in the cream, and simmer for a few more minutes.
  5. Pour the chicken mixture into a 9-inch pie plate. Place the puff pastry on top, and trim the edges to fit the plate.
  6. Brush the puff pastry with the beaten egg. Bake for 20 minutes, until the crust is golden and the sauce is bubbling.
  7. Let cool for a few minutes before serving.

Equipment

  • Large pot
  • 9-inch pie plate
  • Rolling pin (optional)
  • Pastry brush

Notes

This recipe can easily be doubled or tripled to feed a larger crowd. If you are short on time, you can use a store-bought pie crust instead of making your own. If you don't have fresh vegetables on hand, you can use frozen vegetables instead.

Nutrition: Per Serving

Calories: 418, Fat: 28g, Saturated Fat: 8g, Cholesterol: 69mg, Sodium: 518mg, Carbohydrates: 24g, Fiber: 3g, Sugar: 3g, Protein: 17g.

Recipe Tips

  • You can use any type of cooked chicken for this recipe. Rotisserie chicken is a great option, as it is already cooked and full of flavor.
  • For a vegan version of this recipe, use cooked chickpeas instead of chicken, and use vegan butter in the crust.
  • For a cheesy twist, sprinkle some shredded cheese on top of the crust before baking.
  • You can also add other vegetables to the pot pie, such as mushrooms, bell peppers, or potatoes.

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