Chicken Pot Pie With Top And Bottom Crust Recipe
Description
Chicken pot pies are one of the most classic comfort foods. This particular recipe uses a top and bottom crust for a more flavorful and flaky experience. The filling is packed with chicken, carrots, celery, onions, and a creamy sauce. To top it all off, a buttery and flaky crust is used for the top and bottom layers. This recipe for chicken pot pies is easy to make and sure to please the whole family.
Prep Time
This recipe requires about 30 minutes of prep time. This includes assembling the ingredients, cutting the vegetables, and measuring out the liquids. Once everything is prepped, the actual cooking time is minimal.
Cook Time
The chicken pot pies will cook in the oven for 30 minutes. During this time, the top and bottom crusts will become golden brown and the filling will be cooked through.
Ingredients
- 1 lb chicken, diced
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper, to taste
- 2 packages of store-bought pie crusts
Instructions
Preheat your oven to 375 degrees F. Begin by melting the butter in a large skillet over medium heat. Once melted, add the onions, carrots, and celery. Saute for 5 minutes, stirring occasionally. Add the diced chicken and saute for another 5 minutes.
Next, add the flour and stir until combined. Pour in the chicken broth and stir until combined. Add the heavy cream, thyme, parsley, and salt and pepper. Cook for an additional 5 minutes, stirring occasionally.
Remove the skillet from the heat and set aside. Take one package of the store-bought pie crusts and line the bottom of a 9-inch pie pan. Pour the chicken filling into the pie pan. Place the remaining pie crust on top and crimp the edges together. Cut several slits in the top of the crust to allow steam to escape.
Place the pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is cooked through. Remove the pie from the oven and let cool for 15 minutes before slicing and serving.
Equipment
- Large skillet
- 9-inch pie pan
- Knife
- Cutting board
- Measuring cups and spoons
- Oven
Notes
This recipe uses store-bought pie crusts to save time. If you prefer, you can make your own crust from scratch. You can also use a pre-made pie crust for the top and make your own for the bottom. If you do this, make sure to pre-cook the bottom crust before adding the filling.
Nutrition: Per Serving
- Calories: 500
- Fat: 24g
- Carbs: 42g
- Protein: 20g
Recipe Tips
For a healthier version of this recipe, you can substitute the butter for olive oil and the heavy cream for a low-fat milk. You can also use boneless, skinless chicken breasts instead of chicken thighs. If you want to add more vegetables, you can add frozen peas or corn to the filling.
This recipe is also easily customizable. You can add different herbs, spices, or vegetables to the filling to make it your own. For example, you can add garlic powder, cayenne pepper, or diced mushrooms to the filling. You can also use different types of cheese, such as cheddar or feta, to make the filling more flavorful.
This recipe is a great way to use up leftover cooked chicken. If you have cooked chicken on hand, you can simply dice it and add it to the filling. This will significantly reduce the cook time.
This recipe can also be made ahead of time and frozen. To freeze the chicken pot pie, prepare it according to the recipe instructions but do not bake it. Wrap the pie tightly in aluminum foil and place it in the freezer. When ready to bake, remove the pie from the freezer and place it in the preheated oven. Bake for an additional 10-15 minutes, or until the crust is golden brown and the filling is cooked through.
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