Unleash the magic of jiffy baking mix: how to create a dreamy chicken pot pie in minutes
Embark on a culinary adventure as we delve into the secrets of crafting a delectable chicken pot pie using the humble yet versatile Jiffy baking mix. With its crispy, golden-brown crust and a hearty, comforting filling, this dish will tantalize your taste buds and warm your soul.
Ingredients:
For the Crust:
- 1 package (17.5 ounces) Jiffy baking mix
- 1/2 cup cold butter, cut into small pieces
- 1/2 cup cold milk
For the Filling:
- 2 cups cooked chicken, shredded or diced
- 2 cups mixed vegetables (such as carrots, celery, peas, and onions)
- 1 can (14.5 ounces) chicken broth
- 1 can (10.75 ounces) cream of chicken soup
- 1/2 cup frozen peas
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions:
Making the Crust:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine the Jiffy baking mix, butter, and milk.
3. Mix until the ingredients are well combined and form a dough.
4. Divide the dough into two equal parts.
Preparing the Filling:
1. In a large skillet, heat a little oil over medium heat.
2. Add the mixed vegetables and sauté until tender-crisp.
3. Stir in the cooked chicken, chicken broth, cream of chicken soup, frozen peas, parsley, and salt and pepper to taste.
4. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes, or until thickened.
Assembling the Pot Pie:
1. Roll out one portion of the dough into a 12-inch circle.
2. Place the dough in a 9-inch pie plate and trim the edges.
3. Pour the chicken filling into the pie crust.
4. Roll out the remaining dough into a 10-inch circle.
5. Place the dough on top of the filling and trim the edges.
6. Crimp the edges to seal the pie.
Baking:
1. Bake the pot pie for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
2. Let the pot pie cool for 10 minutes before serving.
Tips for Perfection:
- For a richer flavor, use a combination of dark and white meat chicken.
- Add a touch of dried thyme or rosemary to the filling for extra depth.
- If the crust is browning too quickly, cover the edges with aluminum foil.
- Serve the pot pie with a side of mashed potatoes or a crusty bread roll.
Variations:
- Experiment with different types of vegetables in the filling, such as corn, green beans, or mushrooms.
- Add a layer of shredded cheese on top of the chicken filling before adding the crust.
- Use a pre-made pie crust to save time.
The Final Touch:
As you savor each bite of this homemade chicken pot pie, let its comforting warmth embrace you. With every spoonful, you’ll experience the culinary magic that transforms simple ingredients into a dish that nourishes both body and soul.
Answers to Your Most Common Questions
1. Can I use a different type of baking mix?
Yes, you can use other baking mixes such as Bisquick or Krusteaz, but the measurements may need to be adjusted.
2. How do I make sure the crust is not too dry?
Add a little more milk to the dough if it seems too dry.
3. Can I freeze the chicken pot pie?
Yes, you can freeze the unbaked pot pie for up to 3 months. Simply cover it tightly and freeze. Thaw overnight in the refrigerator before baking.
4. How do I reheat the chicken pot pie?
To reheat, preheat the oven to 350°F (175°C) and bake the pot pie for 15-20 minutes, or until heated through.
5. Can I use a different type of meat?
Yes, you can use ground beef, pork, or turkey instead of chicken.
