Tasty Chicken Pot Pie Recipe Using Frozen Vegetables
Description
This delicious chicken pot pie has all of the comforting flavors you know and love, but with a twist! This version uses frozen vegetables, making it a breeze to whip up. The creamy sauce, made with a roux, is the perfect accompaniment to the vegetables and chicken. This pot pie is the perfect meal for a cozy night in or a busy weeknight when you don't have a lot of time. So gather your ingredients, and let's get cooking!
Prep Time
Prep time for this dish is about 10 minutes. This includes prepping the vegetables, measuring out the ingredients, and prepping the pie dish. This is a great dish to make ahead of time, as it can easily be stored in the fridge for up to 3 days. Just make sure to cover it with plastic wrap!
Cook Time
Cook time for this delicious dish is around 40-45 minutes. You'll want to make sure the filling is bubbling and the crust is golden brown before you take it out of the oven. If you find that the crust is browning too quickly, you can always cover it with foil and continue cooking.
Ingredients
- 1 lb boneless, skinless chicken breasts, cubed
- 3 cups frozen mixed vegetables
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 sheet of frozen puff pastry, thawed
Instructions
Preheat oven to 400°F. Grease a 9-inch pie dish with butter or non-stick spray.
In a large skillet over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is lightly golden brown. Whisk in the garlic powder, onion powder, thyme, and black pepper. Slowly whisk in the chicken broth and cream of chicken soup. Bring the mixture to a boil, and then reduce heat to a simmer. Simmer for 5 minutes, stirring occasionally, until the sauce is thickened. Add the cubed chicken and frozen vegetables to the sauce and stir to combine. Simmer for 5 minutes until the chicken is cooked through.
Pour the chicken and vegetable mixture into the prepared pie dish. Unroll the puff pastry and place it over the top, pressing down to seal the edges. Cut a few small slits in the top of the pastry to allow steam to escape. Bake in preheated oven for 25-30 minutes, until the top is golden brown and the filling is bubbly.
Equipment
- Large skillet
- 9-inch pie dish
- Whisk
- Spatula
Notes
This recipe can be easily customized with your favorite vegetables and herbs. Feel free to mix it up and use whatever you have on hand!
Nutrition: Per Serving
- Calories: 544
- Fat: 33g
- Carbohydrates: 33g
- Protein: 27g
Recipe Tips
- For a gluten-free version, use a gluten-free puff pastry.
- If you don't have frozen vegetables on hand, you can use fresh vegetables. Just make sure to cook them before adding them to the filling.
- This dish can easily be made ahead of time and stored in the fridge for up to 3 days. Just make sure to cover it with plastic wrap to keep it fresh.
- To make this dish vegetarian, just omit the chicken and use vegetable broth in place of chicken broth.
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