dhoha123 Delicious chunks of chicken breast and colorful veggies like carrots and peas are combined to create Michael Symon recipe for Chicken Pot Pie, which has a silky cream sauce enhanced with flavorful herbs. Its rich flavors and creamy texture bring back fond memories of home-cooked comfort food. Taking its name from the pie crust, a typical baking dish, it captures the spirit of traditional American comfort food with a charming twist.
Ingredients
- 2 cups cooked chicken breast
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, diced
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 pie crust
How to make Michael Symon Chicken Pot Pie
- Set the oven’s temperature to 375°F to begin. Heat a large skillet over medium heat to melt the butter. Add the peas, carrots, and celery and sauté for about 5 minutes, or until the vegetables start to soften.
- To make a roux, sprinkle the flour over the vegetables and simmer for a further two minutes while stirring constantly. Stir the milk and chicken broth in small amounts while whisking until the sauce thickens.
- Add salt, pepper, and thyme to taste. Stir thoroughly after adding the cooked chicken to the skillet. Transfer the filling into a pie plate that has the pie crust lining it. Top with the remaining pie crust, sealing the edges with a crimp.
- To let air out, make a few slits on the top crust. Bake the pot pie for 35 to 40 minutes, or until the filling is bubbling and the crust is golden brown. Before serving, let the pot pie cool for ten minutes.
Recipe Variations
- Creamy Mushroom Chicken Pot Pie. Sautéed mushrooms give Michael Symon’s Chicken Pot Pie a rich, earthy flavor. For a savory and rich twist, just slice and sauté your preferred mushrooms alongside the carrots and celery. This meal is satisfyingly heavy, with the mushrooms adding a perfect counterpoint to the creamy sauce.
- Cheesy Chicken Pot Pie. Add a lot of shredded cheddar or Swiss cheese to the creamy filling of Michael Symon’s Chicken Pot Pie to make it a cheesy pleasure. With each bite, the melted cheese offers a decadent smoothness and a gooey texture that melts in your mouth.
- Herb-Roasted Vegetable Chicken Pot Pie. Roasted vegetables such as potatoes, parsnips, and squash elevate Michael Symon’s Chicken Pot Pie.
What to serve with Michael Symon Chicken Pot Pie
- Garlic Mashed Potatoes. With their savory undertones and velvety texture, creamy garlic mashed potatoes are a perfect match for Michael Symon’s Chicken Pot Pie.
- Mixed Green Salad with Balsamic Vinaigrette. The creamy richness of Michael Symon’s Chicken Pot Pie is sharply contrasted with a crisp mixed green salad dressed in a tangy balsamic vinaigrette.
- Buttermilk Biscuits. Michael Symon’s Chicken Pot Pie pairs well with these flaky, buttery biscuits. With their golden outside and delicate interior, the biscuits add a nostalgic and familiar touch to the dish and make a fantastic vehicle for soaking up the creamy pot pie sauce.
How To Store This Recipe?
- In The Fridge. Refrigerate the pot pie in an airtight container for up to 3 days, ensuring it’s properly cooled.
- In The Freezer. Freeze the cooled pot pie in a freezer-safe container for up to 3 months.
- To Reheat. Preheat oven to 350°F, place frozen or refrigerated pot pie in oven for 30-40 minutes until heated through.
Recipe Nutrition Facts
Calories: 450 per serving
Protein: 25g
Carbohydrates: 35g
Fat: 25g
Fiber: 4g
Vitamin A: 80% of daily value
Vitamin C: 15% of daily value
Calcium: 10% of daily value
Iron: 20% of daily value
Sodium: 800mg
