Growing up, I remember the bustling kitchen, the aroma of freshly baked pies, and the anticipation of a hearty meal. These memories are a testament to the power of comfort food in bringing people together and creating moments of joy. Blake’s Chicken Pot Pie captures this essence, offering a taste of nostalgia and the simplicity of good, honest cooking.
Table of Contents
How to make Blake’s Chicken Pot Pie
Blake’s Chicken Pot Pie is a popular frozen meal known for its comforting blend of chicken, vegetables, and a creamy sauce, all encased in a flaky crust. It’s often praised for its homemade taste and convenience, making it a favorite for those looking for a hearty, easy meal.
Ingredients:
For the Filling:
- 2 cups of cooked chicken, diced or shredded (preferably antibiotic-free)
- 1 cup of sliced carrots
- 1 cup of frozen green peas
- 1/2 cup of sliced celery
- 1/3 cup of butter
- 1/3 cup of chopped onion
- 1/3 cup of all-purpose flour (for gluten-free, use a suitable alternative like rice flour)
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of celery seed
- 1 3/4 cups of chicken broth (preferably organic, low sodium)
- 2/3 cup of milk (or a non-dairy alternative)
For the Crust:
- 2 cups of all-purpose flour (or a gluten-free alternative)
- 1 teaspoon of salt
- 2/3 cup of butter or shortening
- 4 to 6 tablespoons of ice water
Instructions:
Prepare the Vegetables and Chicken:
- Preheat your oven to 425 degrees F (220 degrees C).
- In a saucepan, combine carrots, peas, and celery. Add water to cover and boil for about 15 minutes. Remove from heat, drain, and set aside.
Make the Sauce:
- In the same saucepan over medium heat, cook onions in butter until soft and translucent.
- Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Prepare the Pastry:
- In a large bowl, combine flour and salt. Cut in butter until the mixture resembles coarse crumbs.
- Stir in water, a tablespoon at a time, until the mixture forms a ball. Divide the dough into two halves.
- Roll out one half of the dough to fit the bottom of a 9-inch pie pan. Place the bottom crust in the pie pan. Roll out the second half to cover the top.
Assemble the Pie:
- Combine the chicken mixture with the hot liquid mixture. Pour into the bottom pie crust.
- Cover with the top crust, seal the edges, and cut away excess dough.
- Make several small slits in the top to allow steam to escape.
Bake the Pie:
- Bake in the preheated oven for 30 to 35 minutes or until the pastry is golden brown and the filling is bubbly.
- Cool for 10 minutes before serving to allow the filling to set.
Tips for Perfecting Your Pot Pie:
- Ensure all your ingredients are chilled, especially the butter for the crust, to help achieve a flaky texture.
- Don’t skip the step of creating slits in the top crust; this is crucial to prevent the pie from bursting.
- If the edges of the pie crust begin to brown too quickly, you can cover them with strips of aluminum foil for the remainder of the bake time.
- For a richer flavor, consider roasting bone-in, skin-on chicken breasts and then dicing them for the filling.
- Feel free to tweak the vegetable components based on what you have on hand or personal preferences.
- Blake’s is known for its wholesome approach, so if possible, try to use organic and locally sourced ingredients.
What to serve with
Blake’s Chicken pot pie is a hearty, comforting dish on its own, but pairing it with a few thoughtful side dishes can turn it into an even more satisfying meal. When considering what to serve with a chicken pot pie like Blake’s, which is typically known for its wholesome, home-cooked appeal, choose sides that complement its richness without overpowering it. Here are some great options:
1. Garden Salad
Ingredients: Mixed greens, cherry tomatoes, cucumber, red onion, and your choice of dressing.
Instructions: Toss the greens with sliced cherry tomatoes, cucumber, and thinly sliced red onion. Dress with a light vinaigrette or your favorite salad dressing.
Why It Works: A fresh salad with a zesty dressing helps to balance the creaminess of the Blake’s Chicken pot pie.
2. Cranberry Sauce
Ingredients: Fresh or frozen cranberries, sugar, orange juice, and zest.
Instructions: In a saucepan, combine cranberries, sugar, and orange juice (and zest for extra flavor). Cook until the cranberries burst and the sauce thickens. Cool before serving.
Why It Works: The tartness of the cranberry provides a nice contrast to the savory flavors of theBlake’s Chicken pot pie.
3. Steamed Green Beans or Asparagus
Ingredients: Fresh green beans or asparagus, salt, pepper, and a little butter or olive oil.
Instructions: Steam the green beans or asparagus until just tender. Toss with a bit of butter or olive oil, salt, and pepper.
Why It Works: Steamed vegetables offer a crunchy, healthy side that pairs nicely without competing for flavor.
4. Roasted Root Vegetables
Ingredients: Carrots, parsnips, sweet potatoes, olive oil, rosemary, salt, and pepper.
Instructions: Cube the vegetables and toss them with olive oil, rosemary, salt, and pepper. Roast in a preheated oven at 400°F (204°C) until golden and tender.
Why It Works: The natural sweetness and earthiness of the root vegetables complement the savory chicken and creamy sauce in the pie.
5. Garlic Bread
Ingredients: Baguette or loaf of Italian bread, butter, minced garlic, parsley, and grated Parmesan.
Instructions: Mix softened butter with minced garlic and parsley. Spread over sliced bread, sprinkle with Parmesan, and broil until golden and crispy.
Why It Works: Garlic bread offers a crispy, flavorful contrast to the soft richness of the pot pie.
6. Apple Slaw
Ingredients: Green apples, carrots, cabbage, mayonnaise, apple cider vinegar, honey, salt, and pepper.
Instructions: Julienne the apples and carrot, shred the cabbage and combine. In another bowl, whisk together mayonnaise, vinegar, honey, salt, and pepper. Combine both mixtures and chill before serving.
Why It Works: The crisp texture and slight sweetness of the slaw refresh the palate between bites of the creamy pie.
7. Beverage Pairings
Cold Beverage: A crisp white wine like Sauvignon Blanc or a light beer such as a pilsner can cleanse the palate.
Warm Beverage: Herbal tea or a light roast coffee complements the meal without overwhelming it.
Ingredients Substitutes
When making a homemade Blake’s chicken pot pie, you might need to substitute some ingredients. Whether due to dietary restrictions, availability issues, or personal taste, there are plenty of alternatives you can use without compromising the essence of this comforting dish.
For the Chicken
- Vegan Substitute: Use firm tofu, tempeh, or a plant-based chicken substitute. These alternatives can mimic the texture of chicken when cooked properly. Press and cube tofu, then bake or sauté for added texture.
- Vegetarian Substitute: For a protein-packed option that is still hearty, you might opt for chickpeas or white beans.
For the Creamy Sauce
- All-purpose Flour Substitute: For gluten-free options, you can use a gluten-free all-purpose flour blend or cornstarch as a thickener. Use them in a 1:1 ratio for flour, but start with half the amount if using cornstarch, adjusting as needed to reach the desired consistency.
- Dairy-free Substitute: Instead of regular milk or cream, opt for unsweetened almond milk, coconut milk, or any other plant-based milk. For the butter, use a dairy-free margarine or coconut oil.
Vegetables
- Peas and Carrots Substitute: If you don’t like peas or carrots, you can substitute corn, green beans, or diced sweet potatoes for a sweet and hearty alternative. These should be precooked or blanched before adding to the pie to ensure they are fully cooked in the end product.
- Onion Substitute: For those who cannot consume onions, try using fennel for a similar texture with a slightly different but pleasant taste, or simply increase the amount of celery for bulk without adding an onion substitute.
Pie Crust
- Gluten-free Crust: There are many pre-made gluten-free crusts available, or you can make your own using gluten-free flour blends.
- Homemade Crust Substitute: For a quicker alternative, use store-bought pie crusts or puff pastry sheets. If frozen, ensure they’re thawed properly.
- Low-carb Crust: For a keto version, consider making a crust with almond flour, coconut flour, and butter. You can also simply omit the bottom crust and only use a top layer of crust to reduce carb intake.
Seasonings
- Herb Substitutes: If specific herbs called for in a recipe aren’t available or to your liking, feel free to use what you have on hand. Poultry seasoning can replace thyme or sage and vice versa. Dried herbs can be used in place of fresh, just remember the rule of thumb is to use 1/3 the amount of dried compared to fresh.
Final Thoughts
By understanding these substitutes, you can customize Blake’s chicken pot pie to meet various dietary needs or personal preferences without losing the essence of this classic comfort food.
More Pie Recipes:
- Fig Pie Recipe
- Brisket, Jalapeno and Cheese Pot Pie Recipe
- Brenda Gantt Chocolate Pie Recipe
- Lemon Drop Pie Recipe
- Pioneer Woman Blueberry Hand Pies Recipe
Ingredients
For the Filling:
- 2 cups of cooked chicken, diced or shredded (preferably antibiotic-free)
- 1 cup of sliced carrots
- 1 cup of frozen green peas
- 1/2 cup of sliced celery
- 1/3 cup of butter
- 1/3 cup of chopped onion
- 1/3 cup of all-purpose flour (for gluten-free, use a suitable alternative like rice flour)
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of celery seed
- 1 3/4 cups of chicken broth (preferably organic, low sodium)
- 2/3 cup of milk (or a non-dairy alternative)
For the Crust:
- 2 cups of all-purpose flour (or a gluten-free alternative)
- 1 teaspoon of salt
- 2/3 cup of butter or shortening
- 4 to 6 tablespoons of ice water
Instructions
Prepare the Vegetables and Chicken:
- Preheat your oven to 425 degrees F (220 degrees C).
- In a saucepan, combine carrots, peas, and celery. Add water to cover and boil for about 15 minutes. Remove from heat, drain, and set aside.
Make the Sauce:
- In the same saucepan over medium heat, cook onions in butter until soft and translucent.
- Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Prepare the Pastry:
- In a large bowl, combine flour and salt. Cut in butter until the mixture resembles coarse crumbs.
- Stir in water, a tablespoon at a time, until the mixture forms a ball. Divide the dough into two halves.
- Roll out one half of the dough to fit the bottom of a 9-inch pie pan. Place the bottom crust in the pie pan. Roll out the second half to cover the top.
Assemble the Pie:
- Combine the chicken mixture with the hot liquid mixture. Pour into the bottom pie crust.
- Cover with the top crust, seal the edges, and cut away excess dough.
- Make several small slits in the top to allow steam to escape.
Bake the Pie:
- Bake in the preheated oven for 30 to 35 minutes or until the pastry is golden brown and the filling is bubbly.
- Cool for 10 minutes before serving to allow the filling to set.
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