Bob Evans Chicken And Potato Pot Pie Recipe
Description
The Bob Evans Chicken and Potato Pot Pie recipe is a comfort food classic that is sure to please the pickiest of eaters. This hearty meal is made with tender chunks of chicken, potatoes, and vegetables, all simmered in a creamy sauce, and then topped with a flaky pastry crust. It is a perfect meal for a cold winter night, or a lazy Sunday afternoon. It is a meal that the whole family can enjoy, and is sure to become a regular on your dinner table.
Prep Time
This recipe requires 15 minutes of preparation time before cooking. This includes chopping vegetables, cooking the chicken, and making the pastry dough. Once the ingredients are all prepped and ready to go, the cooking time is fairly quick and easy.
Cook Time
The cooking time for the Bob Evans Chicken and Potato Pot Pie is 40 minutes. The pot pie is cooked in a preheated oven at 375°F (190°C). The cooking time may vary depending on your oven and the thickness of your crust.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 3 cups potatoes, diced
- 2 cups carrots, diced
- 1 cup frozen peas
- 1/2 cup frozen corn
- 2 sheets frozen puff pastry, thawed
- 1 egg, beaten for egg wash
Instructions
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and season with the garlic powder, onion powder, parsley, thyme, salt, and pepper. Cook until the chicken is cooked through, about 8 minutes. Remove the chicken from the pan and set aside.
3. In the same skillet, melt the butter over medium heat. Add the flour and stir until combined. Slowly whisk in the chicken broth and bring to a simmer. Simmer for 5 minutes, stirring occasionally, until the sauce has thickened. Add the potatoes, carrots, peas, and corn and stir to combine. Simmer for another 5 minutes until the vegetables are tender.
4. Remove the skillet from the heat and add the cooked chicken. Stir to combine.
5. Grease a 9-inch pie dish and pour the chicken and vegetable mixture into the dish. Unfold one sheet of puff pastry over the top of the dish and press the edges to seal. Cut a few slits in the top of the pastry to allow steam to escape. Brush the top of the pastry with the beaten egg to create a golden brown finish.
6. Place the pie dish on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling.
7. Remove from the oven and let cool for 10 minutes before serving.
Equipment
- Large skillet
- 9-inch pie dish
- Baking sheet
Notes
This recipe can be made ahead of time and stored in the refrigerator for up to three days. Reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through.
Nutrition: Per Serving
Calories: 450, Fat: 27g, Saturated Fat: 10g, Cholesterol: 70mg, Sodium: 350mg, Carbohydrates: 39g, Fiber: 4g, Sugar: 2g, Protein: 13g.
Recipe Tips
- For a vegan version, substitute the chicken with extra vegetables, such as mushrooms, bell peppers, and zucchini.
- For a gluten-free version, use a gluten-free puff pastry or make your own gluten-free pastry dough.
- For a healthier version, use a reduced-fat puff pastry and use low-sodium chicken broth.
- This recipe can be easily doubled to feed a larger crowd.
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