Well now, let me tell ya ‘bout this here chicken pot pie. It’s a real good one, made from scratch, with all them ingredients you’ll find right in your kitchen. Ain’t no fancy stuff here, just good ol’ honest cooking, the kind that fills your belly and warms your heart. So, let’s get to it!
First things first, you’re gonna need yourself some chicken. Not just any chicken, mind ya, but boneless, skinless chicken breasts. Ya gotta cut ‘em up into nice little cubes, ‘bout bite-sized, so they cook real good. Now don’t go skimpin’ on the chicken, ‘cause it’s the star of the show. And remember, we’re makin’ this pie from scratch, so none of that store-bought stuff here!
Next, you’ll need a handful of carrots. I don’t care what kinda carrots you got, just make sure they’re fresh. Get ‘em peeled and chopped up into small pieces. Now, peas – well, you can use fresh peas if you’ve got ‘em, but frozen peas work just fine too. Ain’t no shame in that. You’ll need a good cup or so of them peas to throw in there, so the pie’s nice and colorful. A good handful of onions too – don’t forget ‘em, they make everything taste better, don’t they?
Once you’ve got all your veggies and chicken ready, it’s time for the sauce. You’ll need some butter – don’t be shy, give it a good chunk. Melt that butter in a big ol’ pot and then stir in some flour. The flour’s gonna help thicken up the gravy, so don’t go light on it. After that, slowly add in some chicken broth – about two cups or so, and keep stirrin’ till it all comes together nice and smooth. Now, you can throw in a little salt and pepper to taste, but don’t get too carried away with it. Sometimes, simple’s best, ya know?
Now, when that gravy’s lookin’ just right, throw in your chicken and veggies. Stir it all together and let it simmer for a while. We’re not rushin’ this, no sir. You wanna make sure everything’s nice and cooked through, with that gravy all thick and creamy. Keep stirrin’ it every now and then, so nothing sticks to the bottom of the pot.
Once it’s all cooked up nice, it’s time to assemble the pie. You’ll need yourself a pie crust, now. You can make your own if you’re feelin’ fancy, or just use a store-bought one. Ain’t nobody judging, I promise. Lay one of them pie crusts down in a pie dish, and pour that chicken and veggie mixture right into the crust. Now, take the other pie crust and lay it right on top. Pinch the edges together, and cut a few little slits in the top so the steam can escape while it’s bakin’.
Stick that pie in the oven, preheated to 400°F, and bake it for about 50 minutes. You want that crust to be nice and golden brown, and the filling to be all bubbly and hot. Just keep an eye on it, ‘cause every oven’s a little different. When it looks just right, take it out and let it sit for a few minutes. No rush – you don’t wanna burn your mouth!
There you go! You got yourself a mighty fine chicken pot pie, made from scratch, with love and good ol’ homegrown ingredients. Serve it up to your family, and they’ll be lickin’ their plates clean. It’s hearty, it’s filling, and it’ll warm you up right good on a cold day. Just like Grandma used to make. Simple, honest, and delicious.
Tags：[chicken pot pie, homemade chicken pot pie, easy chicken pot pie, recipe, comfort food, chicken recipes, homemade pies, classic chicken pot pie, family meal]
