Best 2 Moms Creamy Chicken Pie 1940s Recipes
Indulge in the nostalgic flavors of Mom's Creamy Chicken Pie, a culinary treasure from the 1940s that has stood the test of time. This classic dish is a symphony of tender chicken, enveloped in a velvety cream sauce, nestled beneath a golden crust. Each bite transports you back to a simpler era, where comfort food reigned supreme.
The journey to creating this iconic pie begins with a medley of succulent chicken, sautéed to perfection with onions and celery, releasing an aromatic symphony that fills the kitchen. A roux, the cornerstone of the creamy sauce, is crafted by patiently whisking flour and butter until golden, then whisked into the chicken broth, creating a smooth and luscious base.
Enrich the sauce with a splash of white wine, infusing it with a subtle depth of flavor. Stir in evaporated milk and cream, bringing the sauce to a velvety crescendo. Nestled within this creamy embrace are tender pieces of chicken, peas, and carrots, a colorful tapestry of flavors and textures.
Unveil the secrets of the pie crust, a delicate balance of flour, butter, and ice water, rolled out with precision and care. This culinary canvas is then draped over a pie plate, awaiting its delectable filling. Pour the creamy chicken mixture into the crust, its golden hues promising a feast for the eyes.
The final touch comes in the form of a lattice crust, a masterpiece of interwoven pastry strips, meticulously arranged to allow steam to escape during baking. Brush the crust with milk for an irresistible golden-brown finish, then surrender it to the oven's embrace.
As the pie bakes, the kitchen fills with an intoxicating aroma, a siren's call that beckons you to the table. The golden crust shatters with a satisfying crunch, revealing the creamy heart of the pie, its steam rising like a fragrant cloud. Each spoonful is a journey through time, a reminder of the enduring charm of classic comfort food.
So gather your loved ones, set the table, and prepare to embark on a culinary adventure. This 1940s Mom's Creamy Chicken Pie is more than just a recipe; it's a heartfelt tribute to the enduring power of tradition and the timeless allure of a home-cooked meal.
CHICKEN CREAM PIE
"This buttery, 2-crust pie is stuffed with tender chicken pieces, vegetables, seasonings and a creamy sauce," says Sue Davis of Wausau, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a stockpot, bring the chicken, water, onion, celery, carrot and 1/2 teaspoon salt to a boil. Reduce heat; cover and simmer for 50-60 minutes or until chicken is tender., Remove chicken and vegetables from broth. Set aside until cool enough to handle. Meanwhile, line a 9-in. deep-dish pie plate with bottom pastry; trim even with edge of plate. Set aside., Remove chicken from bones; discard skin and bones and cut chicken into cubes. Set aside. Chop the onion, celery and carrot. Strain broth and skim fat; set broth aside., In a small bowl, combine the flour, onion salt, celery salt, pepper and remaining salt. Add 1/2 cup broth; whisk until smooth. In a large saucepan, bring 3 cups of broth to a boil; whisk in the flour mixture. Cook and stir for 2 minutes or until thickened. Remove from the heat; add chicken and vegetables. Pour into crust., Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. , Cover edges loosely with foil. Bake at 400° for 40-45 minutes or until golden brown and filling is bubbly. Let stand for 15 minutes before cutting.,
Nutrition Facts :
MOM'S CHICKEN POT PIE
Easy, beginner pot pie that your family will love.
Provided by Samantha Hamilton
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
- Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
- Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
- Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
- Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.
Nutrition Facts : Calories 439.6 calories, Carbohydrate 35.2 g, Cholesterol 53 mg, Fat 25.9 g, Fiber 3.5 g, Protein 16.9 g, SaturatedFat 9.5 g, Sodium 935.6 mg, Sugar 1.6 g
Tips:
- Use fresh ingredients whenever possible, especially for the vegetables.
- Don't be afraid to experiment with different types of vegetables. This recipe is very versatile and can be easily adapted to your own preferences.
- If you don't have time to make your own pastry, you can use a store-bought pie crust.
- Be careful not to overcook the chicken. It should be cooked through, but not dry.
- Let the pie cool for at least 15 minutes before serving. This will help the filling to set and make it easier to slice.
Conclusion:
This classic chicken pie recipe is a delicious and comforting dish that is perfect for a family meal. It is easy to make and can be tailored to your own preferences. Whether you use fresh or frozen vegetables, a homemade or store-bought pie crust, or your favorite type of cheese, this recipe is sure to be a hit.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
