Recipes For Dinner Tonight Tonight Myrecipes Seasoned

I love me some chicken pot pie, y'all! It's the ultimate comfort food and always hits the spot on a chilly day. And the great thing is, you don't have to make a big ol' pie to enjoy it. Check out these two recipes, one for a full-on, family-sized pot pie and one for a single-serving version.

The Ultimate Chicken Pot Pie

First up, we've got a recipe from the folks over at Epicurious. This one is truly the ultimate chicken pot pie, with a flaky, buttery crust and a creamy, savory filling. Here's what you'll need:

• 2 cups all-purpose flour
• 1/2 tsp salt
• 12 tbsp unsalted butter, cut into small pieces and chilled
• 5-7 tbsp ice water
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 3 celery stalks, sliced
• 3 carrots, peeled and sliced
• 3 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 3 cups chicken broth
• 1 cup whole milk
• 2 cups cooked chicken, shredded
• 1 cup frozen peas
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste

To make the crust:

1. Combine flour and salt in a large bowl.
2. Add the butter and work it in with your fingers until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, stirring until the dough comes together.
4. Divide the dough into two pieces, wrap in plastic, and chill for at least 30 minutes.

To make the filling:

1. Preheat oven to 400°F.
2. Heat oil in a large skillet over medium heat. Add onion, celery, and carrots and sauté until softened, about 10 minutes.
3. Add the butter to the skillet and let it melt. Sprinkle flour over the vegetables and stir to combine.
4. Add the chicken broth and milk, whisking constantly to prevent lumps. Bring to a simmer and cook until thickened, about 5-7 minutes.
5. Add the chicken, peas, and parsley to the skillet and stir to combine. Season with salt and pepper to taste.
6. Remove the skillet from heat.

To assemble the pie:

1. Roll out one of the pie crusts and fit it into a 9-inch pie dish. Trim the edges, leaving about a 1-inch overhang.
2. Pour the filling into the crust.
3. Roll out the second crust and place it over the filling. Trim the edges to match the bottom crust and crimp them together to seal the pie.
4. Cut a few slits in the top crust to allow steam to escape.
5. Bake for 45-50 minutes, until the crust is golden brown and the filling is bubbly.

And there you have it, folks: the ultimate chicken pot pie. Serve it up to your family or save the leftovers for yourself. It's sure to warm your soul.

Easy Chicken Pot Pie for One

Now, if you're flying solo or just want a quick and easy comfort-food fix, give this single-serving chicken pot pie recipe from One Dish Kitchen a try:

• 1 sheet (about 6x6 inches) puff pastry, thawed
• 1/2 cup cooked chicken, shredded
• 1/2 cup mixed frozen vegetables, thawed
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1/2 cup chicken broth
• 1/4 cup whole milk
• Salt and pepper, to taste

To make the pot pie:

1. Preheat oven to 400°F.
2. Roll out the puff pastry and use it to line a single-serving baking dish.
3. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until lightly browned.
4. Slowly whisk in the chicken broth and milk. Bring to a simmer and cook until thickened, about 3-4 minutes.
5. Add the chicken and vegetables to the saucepan and stir to combine. Season with salt and pepper to taste.
6. Pour the mixture into the prepared baking dish.
7. Bake for 20-25 minutes, until the puff pastry is golden brown and crispy.

And there you have it, folks: a single serving of pure comfort-food goodness. Enjoy it in the comfort of your own home, with no need to share.

Culinary Note: Chicken pot pie can be made with a variety of vegetables, depending on your personal preference. Some popular options include potatoes, mushrooms, green beans, and corn. Feel free to experiment and make it your own!

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