Hey there foodies! Are you in the mood for something delicious and comforting? Look no further than these amazing chicken pot pie recipes. Whether you’re a seasoned chef or just starting out in the kitchen, these recipes are sure to impress. So, let’s dive right into it!
Hearty Chicken Pot Pie
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 2 cloves garlic, minced
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 2 refrigerated pie crusts
Instructions:
- Preheat the oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat. Add the carrots, peas, potatoes, onion, celery, and garlic. Cook until the vegetables are tender-crisp, about 5 minutes.
- Add the flour, salt, pepper, and thyme to the skillet. Stir until well combined.
- Gradually add the chicken broth and milk to the skillet, stirring constantly. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes or until thickened.
- Stir in the cooked chicken and remove from heat.
- Place one of the pie crusts into a 9-inch pie dish. Pour the filling into the pie crust.
- Place the second pie crust on top and seal 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.
- Allow the pie to cool for a few minutes before serving.
How to Prepare:
This hearty chicken pot pie is the perfect comfort food for chilly nights. With a flaky crust and a creamy filling, it’s guaranteed to warm you up from the inside out. To prepare this recipe, start by preheating your oven to 425°F (220°C). In a large skillet, melt the butter and sauté the carrots, peas, potatoes, onion, celery, and garlic until they are tender-crisp. Add the flour, salt, pepper, and thyme to the skillet and stir until well combined. Gradually add the chicken broth and milk, stirring constantly, until the mixture thickens. Stir in the cooked chicken and remove from heat. Pour the filling into a pie dish lined with one pie crust. Cover with the second pie crust and seal the edges. Bake for 30-35 minutes or until the crust is golden brown. Let it cool slightly before serving. Enjoy!
Preparation Time: 20 minutes
Servings: 6
Nutrition Facts:
Calories: 380
Total Fat: 18g
Saturated Fat: 9g
Cholesterol: 65mg
Sodium: 820mg
Total Carbohydrate: 35g
Dietary Fiber: 4g
Sugars: 3g
Protein: 19g
Tips:
- If you don’t have cooked chicken on hand, you can use rotisserie chicken or leftover roasted chicken.
- Feel free to add your favorite herbs and spices to the filling for extra flavor.
- This recipe can easily be made gluten-free by using a gluten-free pie crust and substituting the all-purpose flour with a gluten-free flour blend.
- Serve the chicken pot pie with a side salad or some steamed vegetables for a complete meal.
FAQs:
Q: Can I freeze the chicken pot pie?
A: Yes, you can freeze the chicken pot pie before baking. Just assemble the pie and cover it tightly with plastic wrap and aluminum foil. When you’re ready to bake it, remove the plastic wrap and bake according to the instructions, adding a few extra minutes to the baking time.
Q: Can I use puff pastry instead of pie crust?
A: Yes, you can use puff pastry for the crust instead of pie crust. Just make sure to adjust the baking time accordingly.
Q: Can I make individual chicken pot pies?
A: Absolutely! Simply divide the filling and the crust into individual ramekins and adjust the baking time as needed.
That’s it for these amazing chicken pot pie recipes. Enjoy the warm and comforting flavors of this classic dish! Happy cooking!
