Get ready to experience the ultimate comfort food that will make your taste buds dance and your family beg for seconds! This Main Cocotte Chicken Pot Pie is not just a meal - it's a warm hug in a dish that transforms simple ingredients into a culinary masterpiece. Imagine diving into a golden, flaky crust that reveals a creamy, hearty filling packed with tender shredded chicken and perfectly cooked vegetables. Whether you're looking to impress your dinner guests or simply craving a soul-warming meal, this recipe is about to become your new go-to comfort classic!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cooked and shredded
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup onion, chopped
- 1/3 cup flour
- 1 cup chicken broth
- 1 cup milk
- 1 pie crust
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Ensure the rack is positioned in the center of the oven.
- In a large skillet, sauté chopped onions over medium heat until translucent and slightly golden, about 5 minutes.
- Add diced carrots to the skillet and cook for an additional 3-4 minutes until they begin to soften.
- Sprinkle flour over the vegetable mixture, stirring constantly to create a light roux. Cook for 1-2 minutes to remove raw flour taste.
- Gradually pour in chicken broth and milk, whisking continuously to prevent lumps and create a smooth sauce.
- Add shredded chicken and peas to the mixture. Season with salt and pepper to taste. Simmer for 5-7 minutes until the sauce thickens.
- Transfer the chicken and vegetable mixture to a deep 9-inch baking dish or cocotte.
- Carefully place the pie crust over the top of the filling, trimming excess edges and crimping to seal. Cut 2-3 small slits in the top to allow steam to escape.
- Brush the pie crust with an egg wash (optional) to create a golden, glossy finish.
- Bake in the preheated oven for 35-45 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from oven and let cool for 10-15 minutes before serving to allow the filling to set.
Tips
- For extra-tender chicken, consider poaching the breast in chicken broth instead of using pre-cooked chicken.
- Make sure to whisk the sauce constantly when adding broth and milk to prevent lumpy texture.
- Use a deep cocotte or baking dish to ensure all the delicious filling is contained.
- The egg wash is optional but highly recommended for that picture-perfect golden-brown crust.
- Let the pot pie rest for 10-15 minutes after baking to allow the filling to set and make serving easier.
- For a more intense flavor, consider adding fresh thyme or rosemary to the filling.
- If you're short on time, you can use store-bought rotisserie chicken to speed up the preparation process.
- Ensure your oven is fully preheated before baking to achieve an evenly cooked, crispy crust.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 85mg
