Chicken Pot Pie Recipe With Frozen Crust
Chicken Pot Pie is a classic comfort food. It’s a tasty and easy-to-make dish that’s perfect for those cold winter nights. This recipe uses a frozen crust for convenience, so it can be made quickly and easily. This Chicken Pot Pie is full of flavor and will be a hit with the whole family.
Description
This Chicken Pot Pie recipe is made with a savory and creamy filling, topped with a golden, flaky crust. It’s a simple dish that’s packed with flavor and is sure to satisfy. The filling is made with chicken, potatoes, carrots, and peas, and seasoned with herbs and spices. The crust is pre-made, so all you have to do is assemble the ingredients and bake. The result is a delicious, hearty dish that’s sure to please.
Prep Time
This Chicken Pot Pie takes about 10 minutes to prepare. You’ll need to preheat your oven and assemble the ingredients before you can put it in the oven. The filling takes about 15 minutes to prepare, and the crust takes about 10 minutes to prepare as well.
Cook Time
This Chicken Pot Pie takes about 45 minutes to bake. The crust should be golden brown and the filling should be bubbly when it’s done. Let it cool for 10 minutes before serving.
Ingredients
- 1 package of frozen pie crust
- 2 cups of cooked, shredded chicken
- 1 cup of diced potatoes
- 1 cup of diced carrots
- 1/2 cup of frozen peas
- 1/4 cup of butter
- 1/4 cup of flour
- 2 cups of chicken broth
- 1 teaspoon of dried thyme
- 1/2 teaspoon of dried oregano
- Salt and pepper to taste
Instructions
1. Preheat your oven to 375°F. Grease a 9-inch pie pan and set aside.
2. In a large saucepan, melt the butter over medium heat. Add the flour and stir to make a roux. Cook for 1 minute until bubbly.
3. Add the chicken broth, thyme, oregano, salt, and pepper. Cook for 2 minutes until thickened.
4. Add the chicken, potatoes, carrots, and peas. Cook for 5 minutes until the vegetables are tender.
5. Remove from heat and pour the mixture into the prepared pie pan.
6. Place the frozen crust on top of the mixture and tuck the edges of the crust into the pan.
7. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
8. Let cool for 10 minutes before serving.
Equipment
- 9-inch pie pan
- Large saucepan
- Oven
Notes
This recipe can be made with cooked, shredded turkey instead of chicken. You can also use any type of frozen vegetables you like. This recipe can be made with a homemade crust, but a frozen crust is much faster and easier.
Nutrition: Per Serving
- Calories: 425
- Fat: 22g
- Carbohydrates: 35g
- Protein: 20g
- Sodium: 827mg
- Fiber: 3g
Recipe Tips
For a crunchier crust, brush the crust with a beaten egg before baking. This will give it a nice golden color. If you don’t have thyme, you can use any other herbs you like, such as rosemary or oregano. To make the filling even creamier, add a tablespoon of cream or half-and-half. This Chicken Pot Pie can be served with a side of mashed potatoes, a green salad, or a slice of crusty bread.
This Chicken Pot Pie is a perfect comfort food dish. It’s easy to make and is sure to be a crowd-pleaser. The combination of savory filling and flaky crust is sure to hit the spot. Enjoy!
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