There’s nothing quite like a warm, flaky chicken pot pie to bring comfort on a chilly day. This recipe combines tender chicken, fresh vegetables, and a creamy sauce all encased in a golden crust. Perfect for family dinners or a cozy weekend meal, this dish is sure to satisfy. Follow this easy recipe to create a delicious pot pie that will impress your loved ones and become a staple in your home.
Ingredients
– 2 cups cooked chicken, shredded
– 1 cup frozen peas and carrots
– 1/2 cup diced potatoes
– 1/3 cup butter
– 1/3 cup flour
– 1/2 teaspoon onion powder
– 1/2 teaspoon garlic powder
– 1 3/4 cups chicken broth
– 2/3 cup milk
– 1 package refrigerated pie crusts (2 crusts)
Servings and Cooking Time
This recipe serves 6 people. Preparation time is approximately 20 minutes, and cooking time is around 30-35 minutes.
Nutritional Value
Per serving (1 slice):
– Calories: 320
– Protein: 18g
– Carbohydrates: 30g
– Fat: 15g
– Fiber: 2g
Step-by-Step Cooking Process
1. Preheat your oven to 425°F (220°C).
2. In a saucepan, melt butter over medium heat.
3. Stir in flour, onion powder, and garlic powder to create a roux.
4. Gradually whisk in chicken broth and milk until smooth.
5. Cook until the mixture thickens, stirring constantly.
6. Add shredded chicken and frozen vegetables to the sauce, mixing well.
7. Roll out one pie crust into a pie dish.
8. Pour the chicken mixture into the crust.
9. Cover with the second pie crust, sealing the edges.
10. Cut slits in the top crust to allow steam to escape.
11. Bake for 30-35 minutes, or until the crust is golden brown.
Alternative Ingredients
You can substitute cooked turkey for chicken, or use a mix of vegetables like broccoli or mushrooms. For a lighter option, consider using a whole wheat pie crust or a biscuit topping instead of traditional pie crust.
Serving and Pairings
This chicken pot pie pairs wonderfully with a simple green salad or steamed vegetables. For an extra touch, serve it with a side of cranberry sauce or a warm bread roll.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until heated through. This dish can also be frozen before baking; simply thaw and bake as directed when ready to enjoy.
Cooking Mistakes
– Don’t skip the roux; it thickens the filling.
– Avoid overcooking the vegetables; they should be tender but not mushy.
– Ensure the crust is properly sealed to prevent leaks.
– Don’t forget to cut slits in the top crust for steam to escape.
– Use a deep dish to accommodate the filling.
Helpful Tips
– Use leftover rotisserie chicken for a quicker prep.
– Experiment with spices like thyme or rosemary for added flavor.
– Let the pie cool for a few minutes before slicing for cleaner pieces.
– If the crust browns too quickly, cover it with foil.
FAQs
Can I make chicken pot pie ahead of time?
Yes, you can prepare the filling and assemble the pie a day in advance. Just cover and refrigerate until ready to bake.
What can I use instead of a pie crust?
You can use biscuit dough or even puff pastry as a delicious alternative to traditional pie crust.
Can I freeze chicken pot pie?
Absolutely! You can freeze the unbaked pie. Just wrap it tightly and bake directly from the freezer, adding a few extra minutes to the baking time.
How do I know when the pot pie is done?
The pot pie is done when the crust is golden brown and the filling is bubbling.
Can I add other vegetables?
Yes, feel free to add your favorite vegetables like corn, green beans, or bell peppers for added flavor and nutrition.
Conclusion
Chicken pot pie is the epitome of comfort food, combining savory flavors and a flaky crust that everyone will love. This recipe is not only simple to prepare but also customizable to your taste. Enjoy this delightful dish with your family and friends, and watch it become a beloved favorite in your home.
Chicken Pot Pie
Ingredients
- 2 cups cooked chicken shredded
- 1 cup frozen peas and carrots
- 1/2 cup diced potatoes
- 1/3 cup butter
- 1/3 cup flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package refrigerated pie crusts 2 crusts
Instructions
- Preheat your oven to 425°F (220°C).
- In a saucepan, melt butter over medium heat.
- Stir in flour, onion powder, and garlic powder to create a roux.
- Gradually whisk in chicken broth and milk until smooth.
- Cook until the mixture thickens, stirring constantly.
- Add shredded chicken and frozen vegetables to the sauce, mixing well.
- Roll out one pie crust into a pie dish.
- Pour the chicken mixture into the crust.
- Cover with the second pie crust, sealing the edges.
- Cut slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown.
Nutrition
