chicken pot pie || chicken pot pie recipe

chicken pot pie recipe

Introduction:

This classic Chicken in a Pot recipe is a comforting and hearty dish that's perfect for a cozy family dinner or a gathering with friends. Made with tender chicken, aromatic vegetables, and flavorful herbs, it's a one-pot wonder that will leave everyone satisfied. Let's get cooking!

Preparation time: 20 minutes

Cooking time: 1 hour 30 minutes

Total time: 1 hour 50 minutes

Servings: 4-6

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Ingredients:

  • 1 whole chicken (about 3-4 pounds)
  • 2 tablespoons olive oil
  • 1 onion, peeled and roughly chopped 
  • 3 peeled carrots,cutting into chunks
  • 3 celery stalks, cut into chunks
  • 4 cloves of garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 4 cups chicken broth (low sodium) 
  • 1 cup water 
  • Fresh parsley, chopped (for garnish)
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Instructions:

1. Preheat the oven to 375°F (190°C).

2. Flush the chicken under cool water and wipe it off with paper towels. Season the chicken liberally with salt and pepper, both all around.

3. Heat the olive oil in an enormous broiler safe pot or Dutch oven over medium-high intensity. Place the chicken, breast-side down, in the pot and cook for about 5 minutes until it turns golden brown. Flip the chicken and cook for an additional 5 minutes to brown the other side. Eliminate the chicken from the pot and set it aside.

4. In the same pot, add the chopped onion, carrots, celery, minced garlic, dried thyme, dried rosemary, salt, and pepper. Sauté the vegetables for about 5 minutes until they begin to soften and release their aroma.

5. Pour in the chicken broth and water, and bring the mixture to a simmer. Place the chicken, breast-side up, back into the pot. The liquid should come about halfway up the chicken.

6. Cover the pot with a lid and transfer it to the preheated oven. Let the chicken cook for about 1 hour 30 minutes or until the internal temperature of the chicken reaches 165°F (74°C). Baste the chicken with the cooking liquid every 30 minutes to keep it moist.

7. Once the chicken is cooked, remove the pot from the oven and let it rest for a few minutes. Carefully transfer the chicken to a serving platter.

8. If desired, strain the cooking liquid and serve it alongside the chicken as a flavorful broth. You can also skim off any excess fat from the top before serving.

9. Garnish the chicken with freshly chopped parsley and serve it hot with the cooked vegetables and broth on the side.

Note: Feel free to customize this recipe by adding your favorite herbs or additional vegetables such as potatoes or parsnips.

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Conclusion:

This chicken pot pie recipe is a timeless classic that brings warmth and flavor to any mealtime. The succulent chicken, combined with the aromatic vegetables and herbs, creates a dish that is both satisfying and comforting. Give it a try, and enjoy the delightful flavors of this hearty one-pot wonder!

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