Tasty Kitchen's Chicken Pot Pie Recipe
Description
Chicken Pot Pie is a classic comfort food dish that everyone loves. It’s a hearty dish that’s made with a creamy sauce and lots of hearty vegetables and chicken. It’s a great dish to make when you’re craving something warm and filling. This recipe from Tasty Kitchen is sure to be a hit with your family. It’s easy to make and can be customized to your taste. It’s perfect for a weeknight dinner or a special occasion.
Prep Time
This recipe takes about 30 minutes to prep. This includes chopping the vegetables, prepping the chicken, and making the sauce.
Cook Time
Once everything is prepped, the Chicken Pot Pie can be cooked in about 40 minutes.
Ingredients
This recipe calls for:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 cups cooked, shredded chicken
- 1 cup frozen peas
- 1/2 cup frozen corn
- 1 9-inch pie crust
Instructions
Preheat the oven to 375°F.
Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, carrots, and celery and sauté for 5 minutes.
Add the flour, thyme, oregano, basil, salt, and pepper and stir to combine. Cook for 1 minute more.
Add the chicken broth and cream and bring to a simmer. Simmer for 5 minutes.
Add the chicken, peas, and corn to the skillet and stir to combine. Simmer for 5 minutes more.
Pour the mixture into a 9-inch pie dish. Top with the pie crust and crimp the edges. Cut a few slits in the top of the crust to allow steam to escape.
Bake for 25 minutes or until the crust is golden brown and the filling is bubbly.
Equipment
This recipe requires a large skillet, a 9-inch pie dish, and a pie crust.
Notes
This recipe can be made ahead of time and frozen. To freeze, prepare the recipe until the filling is in the pie dish. Cover the dish with plastic wrap and freeze. When ready to bake, remove the plastic wrap and top with the pie crust. Bake as directed.
Nutrition: Per Serving
This recipe yields 8 servings. Each serving contains:
- Calories: 522
- Fat: 27g
- Carbohydrates: 34g
- Protein: 29g
Recipe Tips
To save time, you can buy pre-cooked chicken or you can use rotisserie chicken. You can also use frozen vegetables if you don’t have fresh ones on hand. You can also use store-bought pie crust instead of making your own. If you’re short on time, you can make the filling a day or two in advance and store it in the fridge. When you’re ready to make the pot pie, just top with the pie crust and bake.
This recipe is a great way to use up leftover chicken and vegetables. You can also customize the recipe to your taste by adding different vegetables or herbs. To make the pot pie vegetarian, you can omit the chicken and add extra vegetables. You can also top the pot pie with mashed potatoes or biscuit dough instead of the pie crust.
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