Smitten Kitchen's Chicken Pot Pie Recipe
Description
When you want a hearty, comforting home cooked meal for dinner, nothing beats a classic chicken pot pie. Smitten Kitchen’s recipe is the perfect combination of creamy and savory, and it’s sure to be a hit with the whole family. It’s also a great way to make use of leftover chicken or turkey if you have it on hand. Whether you make it for a special occasion or just a regular weeknight dinner, the delicious flavors of this chicken pot pie will have everyone asking for seconds.
Prep Time
This chicken pot pie takes a bit of time to prepare, but it’s worth it. You’ll need to allow approximately 30 minutes for prepping all the ingredients, making the filling and the crust. While the filling is simmering, you’ll need to roll out the crust and fit it into the pie dish. This can take a few minutes to get right, but in the end, it’s worth the effort.
Cook Time
Once the pot pie is assembled and ready to be baked, you’ll need to allow an additional 40 minutes in the oven. Be sure to keep an eye on it as it bakes and check it periodically to make sure it doesn’t get too brown. As soon as it’s golden and bubbly, it’s ready to be served.
Ingredients
For this delicious chicken pot pie, you’ll need the following ingredients:
- 1/2 cup (1 stick) butter
- 1/2 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1/2 cup milk
- 1 1/2 cups shredded cooked chicken
- 1 cup frozen peas and carrots
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- Salt and pepper
- 1 recipe pie crust
You can use store-bought pie crust or your own favorite recipe. If you don’t have cooked chicken, you can use 2 cans of chicken breast.
Instructions
To make Smitten Kitchen’s Chicken Pot Pie, start by preheating your oven to 375°F. Then, melt the butter in a large saucepan over medium heat. Once it’s melted, add the flour and whisk for about a minute until it’s combined. Slowly whisk in the chicken broth and milk and continue stirring until the mixture is smooth and thick. Add the chicken, peas, carrots, thyme, oregano, garlic powder, and a pinch of salt and pepper. Allow the mixture to simmer for about 10 minutes, stirring occasionally.
While the filling is simmering, roll out the pie crust and fit it into a 9-inch pie dish. Once the filling is done, pour it into the pie dish and spread it out evenly. Place the top crust over the filling and crimp the edges to seal them. Cut several slits in the top of the crust to allow steam to escape. Bake the pie for 40 minutes, or until golden brown.
Equipment
You will need the following equipment to make this chicken pot pie:
- Large saucepan
- Whisk
- 9-inch pie dish
- Rolling pin
Notes
For a gluten-free version, you can use a gluten-free pie crust. You can also substitute the chicken broth with vegetable broth if you’d like a vegetarian version. If you like, you can also add some diced potatoes to the filling.
Nutrition: Per Serving
This chicken pot pie is a great source of protein and other essential nutrients. Each serving of this dish contains 562 calories, 33 grams of fat, 14 grams of saturated fat, 486 milligrams of sodium, 48 grams of carbohydrates, 3 grams of dietary fiber, 4 grams of sugar, and 22 grams of protein.
Recipe Tips
If you like, you can sprinkle a bit of grated cheese over the top of the pie before baking. This adds a nice cheesy flavor and a bit of crunch. You can also use a combination of different vegetables in the filling. Try adding some diced bell peppers or corn for additional flavor and texture. Finally, you can use the leftovers to make individual pot pies in ramekins.
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