Smoky Chicken Pot Pie with Cheddar-Chive Crust

Name: Smoky Chicken Pot Pie with Cheddar-Chive Crust
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Cuisine: Comida Estadounidense
Ingredients: 1.5 lb skinless chicken breast, small diced; 1 1/2 tsp salt; 1 tsp black pepper; 2 tsp smoked paprika; 2 tbsp vegetable oil; 6 tbsp unsalted butter; 1 cup yellow onion, diced; 1 cup carrot, small diced; 3/4 cup celery, small diced; 4 cloves garlic, minced; 6 tbsp all-purpose flour; 1 1/2 cups chicken broth; 1 cup whole milk; 1/2 tsp dried thyme; 2 tsp Dijon mustard; 3/4 cup frozen peas; 3/4 cup corn kernels; 1/4 cup fresh parsley, chopped; 1 1/2 cups all-purpose flour; 1 1/4 tsp baking powder; 1 cup sharp cheddar cheese, shredded; 3 tbsp chives, chopped; 3/4 cup buttermilk; 1 large egg

An original American-inspired recipe: a savory chicken pot pie filled with tender vegetables in a creamy, lightly smoky sauce, topped with a flaky cheddar-chive crust. Comforting, golden, and perfect for a hearty main meal.

30 minPrep

45 minCook

75 minTotal

6Servings

High Protein

Ingredients

Adjust servings

700 g skinless chicken breast, small diced (dry with papel of cocina antes of cocinar)
8 g salt (divided)
3 g black pepper (freshly ground, divided)
4 g smoked paprika (divided)
30 ml vegetable oil
85 g unsalted butter (divided)
150 g yellow onion, diced
120 g carrot, small diced
100 g celery, small diced
12 g garlic, minced
45 g all-purpose flour (for the sauce)
360 ml chicken broth (preferiblemente low sodium)
240 ml whole milk
1 g dried thyme
10 g Dijon mustard
100 g frozen peas (without descongelar)
120 g corn kernels (fresh or congelado)
10 g fresh parsley, chopped
190 g all-purpose flour (for the crust)
6 g baking powder
115 g sharp cheddar cheese, shredded
12 g chives, chopped
180 ml buttermilk (cold)
1 unit egg (beaten for brush)

Nutrition facts

per serving

620 kcal

Calories

34 g

Protein

34 g

Carbs

38 g

Fat

3 g

Fiber

31 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsCeleryMustard

Instructions

1
Preheat the oven to 400°F / 200°C. Lightly grease a 2.5-liter (about 2.5-quart) baking dish with a little of the vegetable oil or butter.
2
Season the chicken with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon smoked paprika.
3
Heat the vegetable oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Brown the chicken for 5 to 6 minutes, stirring occasionally, until no longer pink on the outside. Transfer to a plate; it will finish cooking later.
4
In the same skillet, melt 3 tablespoons of the butter over medium heat. Add the onion, carrot, and celery. Cook for 6 to 8 minutes until softened. Stir in the garlic and cook 30 seconds more.
5
Sprinkle the 45 g (6 tbsp) flour for the sauce over the vegetables and cook for 1 minute, stirring constantly. Gradually add the chicken broth and then the whole milk, whisking to prevent lumps.
6
Add the dried thyme, Dijon mustard, 1/2 teaspoon salt, the remaining black pepper, and the remaining smoked paprika. Cook for 3 to 5 minutes over medium heat until the sauce thickens.
7
Return the chicken to the skillet. Add the peas, corn, and parsley. Cook for 2 minutes, stir well, and adjust salt if needed. Transfer the filling to the baking dish.
8
For the crust, combine the 190 g (1 1/2 cups) flour, baking powder, the remaining 1/2 teaspoon salt, and 2 tablespoons cold cubed butter in a large bowl. Rub with your fingertips until the mixture looks sandy.
9
Stir in the shredded cheddar and chives. Pour in the cold buttermilk and mix with a fork just until a soft dough forms. Do not overmix.
10
On a lightly floured surface, roll the dough to about 1 cm (1/2 inch) thick, large enough to cover the dish. Place the crust over the filling and gently press the edges.
11
Brush the top with the beaten egg. Cut 3 or 4 small slits in the crust to let steam escape.
12
Bake for 28 to 32 minutes at 400°F / 200°C, until the crust is golden and the filling is bubbling. If it browns too quickly, loosely tent with foil for the last 8 to 10 minutes.
13
Let rest for 10 minutes before serving so the filling can set slightly.

Chef tips

For deeper flavor, let the chicken brown well without moving it too much at first. The crust turns out best when the buttermilk and butter are very cold. For cleaner slices, let the whole pie rest 15 minutes before cutting.

Substitutions

You can use boneless chicken thighs instead of breast meat. The cheddar can be replaced with Monterey Jack or Colby. If you do not have buttermilk, mix 180 ml (3/4 cup) milk with 2 teaspoons lemon juice and let it stand for 5 minutes before using.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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