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Chicken Pot Pie Recipe With Ready Made Crust

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Chicken Pot Pie with Crescent Roll Crust Recipe Easy and delicious!
Chicken Pot Pie with Crescent Roll Crust Recipe Easy and delicious! from www.positivelysplendid.com

Description

Chicken pot pie has been a comfort food classic for generations. It’s creamy, rich, and full of flavor. It’s also super easy to make, especially with a ready made crust. This chicken pot pie recipe is sure to please everyone at the table. It’s a great way to use up leftover chicken or to make a delicious meal with a rotisserie chicken. The creamy gravy and the flaky crust are a match made in heaven. This chicken pot pie recipe is a classic and it’s sure to become a family favorite!

Prep Time

This chicken pot pie recipe is quick and easy to make. You can have it prepped and ready to go in about 15 minutes. All you need to do is gather your ingredients, chop the vegetables, and mix together the gravy.

Cook Time

This chicken pot pie recipe will take about an hour to cook. You’ll want to preheat your oven to 350°F and bake the pot pie for about 45 minutes. You can check it by inserting a knife into the center to make sure it’s cooked through. You can also check the temperature with a thermometer. The internal temperature should read 165°F.

Ingredients

  • 2 tablespoons butter
  • 1 onion, diced
  • 1/2 cup carrots, diced
  • 1 cup frozen peas
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups cooked chicken, shredded
  • 1 9-inch ready made pie crust

Instructions

  1. Preheat oven to 350°F.
  2. Melt butter in a large skillet over medium heat.
  3. Add onions, carrots, and peas and cook for 8-10 minutes, stirring occasionally, until vegetables are softened.
  4. Add garlic and cook for 1 minute.
  5. Stir in flour and cook for 1 minute.
  6. Slowly add chicken broth, whisking constantly until there are no lumps.
  7. Add milk, thyme, salt and pepper and stir to combine.
  8. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  9. Stir in chicken and cook for 1 minute.
  10. Pour mixture into a 9-inch pie plate and top with ready made pie crust.
  11. Bake for 45 minutes, or until crust is golden brown and filling is bubbly.
  12. Remove from oven and let cool for 10 minutes before serving.

Equipment

  • Large skillet
  • 9-inch pie plate
  • Whisk
  • Knife
  • Thermometer (optional)

Notes

You can substitute the vegetables in this recipe for whatever you have on hand. You can also use any type of cooked chicken such as rotisserie chicken or leftover chicken. If you prefer a creamier sauce, you can add an extra 1/2 cup of milk. If you want to lighten up the recipe, you can use low-fat milk or low-sodium broth.

Nutrition: Per Serving

  • Calories: 316
  • Fat: 15.6g
  • Carbohydrates: 23.1g
  • Protein: 17.6g
  • Sodium: 581mg
  • Fiber: 2.5g

Recipe Tips

This chicken pot pie recipe is a great way to use up leftovers. You can also add some cubed potatoes or other vegetables to the filling. If you’re short on time, you can skip the pre-baking step and just bake the pot pie for about an hour. You can also use a pre-made refrigerated pie crust for an even quicker option. This chicken pot pie recipe is a great way to enjoy a classic comfort food without spending too much time in the kitchen.


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