Bob Evans Pot Pie Recipe

June 22, 2023 Post a Comment

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Description

If you’re looking for a comforting dinner that warms your soul and satisfies your taste buds, look no further. This Bob Evans pot pie recipe is just the thing for those cold winter nights. It’s a delicious mix of chicken and vegetables in a creamy sauce, all tucked in a flaky pastry crust. This comfort food classic is sure to be a hit with the whole family.

Prep Time

This recipe takes approximately 15 minutes of prep time. You’ll need to preheat your oven, chop the vegetables and mix the ingredients for the sauce. Then you’ll assemble the pot pie and bake it for about an hour.

Cook Time

Once the pot pie is assembled, it will need to bake in the oven for about an hour. The top of the crust should be golden brown and the inside should be bubbling.

Ingredients

2 tablespoons butter
1 onion, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
1 cup frozen peas
3 tablespoons all-purpose flour
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
2 cups chicken broth
1 cup heavy cream
1 cup cooked chicken, shredded
1 (9-inch) refrigerated pie crust
1/2 cup shredded cheddar cheese
Salt and pepper, to taste

Instructions

Preheat oven to 375 degrees F (190 degrees C).

In a large skillet, melt the butter and add the onion, carrots, celery and garlic. Saute for about 5 minutes until vegetables are softened. Add the peas, flour, thyme, oregano, and basil and mix to combine. Cook for 1 minute.

Slowly add the chicken broth and heavy cream, stirring constantly. Cook over medium heat until thickened. Add the chicken, stirring to combine. Season with salt and pepper, to taste.

Pour the mixture into a 9-inch pie dish. Place the pie crust on top and tuck the edges of the crust into the dish. Cut a few slits in the top of the crust to allow the steam to escape. Sprinkle the top with the shredded cheese.

Bake for about 45 to 50 minutes, or until the top is golden brown and the inside is bubbling. Let cool for 10 minutes before serving.

Equipment

Large skillet
9-inch pie dish

Notes

This recipe can easily be adapted to your own tastes. Feel free to use different vegetables like mushrooms or green beans, or swap out the chicken for turkey or beef. You can also use a homemade pie crust if desired.

Nutrition: Per Serving

Calories: 486
Total Fat: 22.7g
Saturated Fat: 11.8g
Cholesterol: 67mg
Sodium: 744mg
Carbohydrates: 45.7g
Fiber: 3.7g
Sugar: 4.7g
Protein: 16.6g

Recipe Tips

For a crispier crust, you can brush the top of the crust with an egg wash. To make an egg wash, simply whisk together 1 egg and 1 tablespoon of water. Brush the top of the crust with the egg wash before baking.

To give the pot pie a little extra flavor, you can sprinkle the top with a combination of Parmesan cheese and Italian seasoning. This will add a nice flavor to the top of the crust.

This recipe is also great for meal prepping. Simply assemble the pot pie, wrap it in plastic wrap and freeze for up to 3 months. When you’re ready to eat, simply thaw and bake according to the directions.

This pot pie is also great for feeding a crowd. You can easily double or triple the recipe to feed a large group of people. You can also make individual pot pies in ramekins for a cute presentation.