Chicken Pot Pie With Fresh Vegetables
Chicken pot pie is a classic comfort food dish that has been a family favorite for generations. The dish consists of a creamy, flavorful filling and a flaky, buttery crust. This particular version of the classic dish is made with fresh vegetables, making it a delicious and nutritious meal. The vegetables add texture and flavor, while the chicken adds protein and heartiness to the dish. This easy-to-make recipe is sure to become a family favorite.
Prep Time
This recipe for chicken pot pie with fresh vegetables takes about 25 minutes to prepare. This includes prepping the vegetables and making the crust. Once the dish is in the oven, it will take about 45 minutes to bake. This makes the total time for preparation and baking about an hour and 10 minutes.
Ingredients
For the filling, you will need: 2 tablespoons of butter, 2 tablespoons of flour, 2 cups of chicken broth, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 2 cups of cooked, shredded chicken, 2 cups of diced carrots, 2 cups of diced celery, 2 cups of diced potatoes, 1 cup of frozen peas, and 1/2 cup of half-and-half. For the crust, you will need: 2 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of sugar, 1 cup of cold butter, 1/3 cup of cold water.
Instructions
To make the filling, melt the butter in a large skillet over medium heat. Add the flour and stir until blended. Gradually add the chicken broth and stir until smooth. Add the garlic powder, oregano, and thyme, and stir to combine. Add the chicken, carrots, celery, potatoes, and peas and simmer for about 10 minutes, or until the vegetables are tender. Add the half-and-half, stir, and remove from heat.
To make the crust, mix together the flour, salt, and sugar in a large bowl. Cut the butter into the flour mixture with a pastry blender or two knives until the mixture resembles coarse crumbs. Add the water and stir until the dough comes together. Divide the dough into two balls, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F. Grease a 9x13-inch baking dish. On a lightly floured surface, roll out one of the dough balls and place it in the baking dish. Pour the filling into the baking dish and spread it out evenly. Roll out the remaining dough and place it on top of the filling. Trim the edges and crimp with a fork. Cut several slits in the top of the crust to allow the steam to escape.
Bake for 45 minutes, or until the crust is golden brown. Let cool for 10 minutes before serving.
Equipment
For this recipe, you will need a large skillet, a 9x13-inch baking dish, a pastry blender or two knives, a rolling pin, and a fork.
Notes
This recipe can be easily adapted to suit your tastes. For a heartier filling, try adding some cooked bacon or sausage. You can also substitute the vegetables with any combination of your favorite vegetables. For a vegetarian version, substitute the chicken with cooked lentils.
Nutrition: Per Serving
This recipe yields 8 servings. Each serving contains about 476 calories, 25 grams of fat, 39 grams of carbohydrates, and 26 grams of protein.
Recipe Tips
To ensure a crispy and flaky crust, use cold butter and cold water for the dough. Cold butter will melt slower when it is baking, which will help create a light and flaky crust. For a lighter crust, use a light-colored baking dish. Dark colored baking dishes tend to cause the crust to brown too quickly.
For an extra flavorful crust, try adding some grated Parmesan cheese to the dough. You can also try adding some herbs and spices to the dough for an added kick. For a sweet and savory dish, add some diced apples or cranberries to the filling.
This delicious chicken pot pie with fresh vegetables is sure to become a family favorite. The combination of the creamy, flavorful filling and the flaky, buttery crust make this dish irresistible. Whether you are serving it for dinner or just a cozy night in, this dish is sure to hit the spot.
Post a Comment for "Chicken Pot Pie With Fresh Vegetables"