Introducing the ultimate comfort food: Chicken Pot Pie! 🥧 This classic savory pie is a wholesome dish that’s perfect for busy weeknights or whenever you’re craving some hearty goodness. With a golden, flaky crust and a rich, creamy filling packed with tender chicken and flavorful veggies, it’s guaranteed to warm your soul with every bite. Let’s dive into the recipe and discover how to create this delicious masterpiece!
Chicken Pot Pie
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Ingredients:
- 1 1/2 cups fresh mushrooms, sliced
- 1 green pepper, diced
- 1 cup canned corn niblets
- 1/3 cup butter
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon paprika
- 1/4 cup chicken broth
- 3 tablespoons lemon juice
- 3/4 cup milk
- 2 tablespoons half-and-half
- 1 cup cooked chicken, diced
- 3 cups sage biscuit topping (recipe follows)
For Sage Biscuit Topping:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon dried sage
- 1/2 teaspoon cumin seed
- 1/2 cup shortening
- 2/3 cup milk
- 1 tablespoon light corn syrup mixed with 1 tablespoon water (optional)
Instructions:
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Prepare the Filling:
- In an oven-going frying pan, melt 1 tablespoon of butter over medium heat.
- Add the sliced mushrooms and diced green pepper to the pan and cook until tender.
- Remove the cooked vegetables from the pan and set aside.
- Melt the remaining butter in the same pan, then stir in the flour, salt, pepper, and paprika until well combined.
- Gradually pour in the chicken broth and milk, stirring constantly until the mixture boils and thickens.
- Add the diced chicken, cooked vegetables, canned corn niblets, and lemon juice to the sauce. Keep the filling hot in the frying pan or transfer it to a 2 1/2 quart casserole dish.
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Prepare the Sage Biscuit Topping:
- In a mixing bowl, combine the flour, baking powder, salt, dried sage, and cumin seed.
- Cut in the shortening until the mixture resembles coarse crumbs.
- Pour in the milk and mix until all the flour is moistened.
- Turn the dough out onto a lightly floured surface and shape it into a ball.
- Roll or pat the dough into an 8-inch circle, then cut it into 6 wedges.
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Assemble and Bake:
- If desired, mix together the light corn syrup and water, then brush it over the biscuit topping for a crispier crust.
- Arrange the biscuit wedges on top of the hot chicken mixture.
- Preheat your oven to 350°F (175°C).
- Bake the chicken pot pie for 35 to 45 minutes, or until the biscuit topping is golden brown and cooked through.
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Serve and Enjoy!
- Once baked, remove the chicken pot pie from the oven and let it cool for a few minutes.
- Serve slices of this comforting dish piping hot, and savor the delicious combination of flavors and textures in every bite.
Now, sit back, relax, and indulge in the comforting goodness of this homemade Chicken Pot Pie. Whether it’s a cozy family dinner or a casual gathering with friends, this recipe is sure to be a hit! Enjoy! 🍽️✨
