Classic Chicken Pot Pie

A Comforting and Savory Masterpiece

Indulge in the warm, comforting embrace of a Classic Chicken Pot Pie, a timeless culinary masterpiece that never goes out of style. This beloved dish is a harmonious blend of tender chicken, succulent vegetables, and rich, flaky pastry, all perfectly balanced in a savory sauce. A staple of home cooking, Chicken Pot Pie is the ultimate comfort food, evoking memories of cozy nights and family gatherings. With its easy-to-follow recipe and adaptable ingredients, this classic dish is sure to become a staple in your kitchen, providing a delicious and satisfying meal for any occasion.

Ingredients:

For the Filling:

- 1 pound (450g) boneless, skinless chicken breast or thighs, cut into 1-inch pieces

- 2 tablespoons (30g) butter

- 1 medium onion, diced (120g)

- 2 cloves garlic, minced (6g)

- 2 carrots, peeled and diced (120g)

- 2 potatoes, peeled and diced (120g)

- 1 cup (250ml) all-purpose flour

- 1 cup (250ml) chicken broth

- 1/2 cup (120ml) heavy cream

- 1 teaspoon (5g) dried thyme

- Salt and pepper, to taste

For the Pastry:

- 2 cups (250g) all-purpose flour

- 1 teaspoon (5g) salt

- 1/2 cup (115g) cold unsalted butter, cut into small pieces

- 1/4 cup (60ml) ice-cold water

Instructions:

1. Preheat oven to 375°F (190°C).

2. In a large skillet, sauté the chicken, onion, garlic, carrots, and potatoes in butter until the chicken is cooked through and the vegetables are tender.

3. Add flour, broth, cream, thyme, salt, and pepper to the skillet. Bring to a boil, then reduce heat and simmer for 5 minutes.

4. To make the pastry, combine flour and salt in a bowl. Add butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs.

5. Gradually add water, stirring with a fork until the dough comes together in a ball.

6. Roll out the dough on a floured surface to a thickness of about 1/8 inch.

7. Spoon the filling into a 9x13-inch baking dish. Cover with the pastry, pressing the edges to seal.

8. Cut a few slits in the top crust to allow steam to escape.

9. Brush the top crust with egg wash (beaten egg mixed with a little water) and bake for 35-40 minutes, or until the crust is golden brown.

Note: You can also make individual pot pies using the same recipe and baking for 20-25 minutes.

Here is an approximate calorie chart for a serving of Chicken Pot Pie (assuming 6-8 servings total):

Per serving (approx. 300g):

- Calories: 420-500

- Protein: 30-35g

    - Chicken: 25-30g

    - Vegetables: 5-6g

- Fat: 25-30g

    - Saturated fat: 12-15g

    - Omega-3 fatty acids: 0.5-1g

- Carbohydrates: 30-35g

    - Pastry: 20-25g

    - Vegetables: 5-6g

- Fiber: 5-6g

- Cholesterol: 60-70mg

- Sodium: 400-500mg

- Sugar: 5-6g

Vitamins and Minerals:

- Vitamin A: 15-20% of the Daily Value (DV)

- Vitamin C: 25-30% of the DV

- Calcium: 10-12% of the DV

- Iron: 20-25% of the DV

- Potassium: 25-30% of the DV

Please note that this is an estimate, as exact values depend on specific ingredient brands and measurements. Additionally, Chicken Pot Pie can vary in ingredients and portion sizes, affecting calorie counts. This chart serves as an approximate guide.