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Chicken Pot Pie Oven Recipe

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Seriously Easy Chicken Pot Pie HappyMoneySaver
Seriously Easy Chicken Pot Pie HappyMoneySaver from happymoneysaver.com

Description

Chicken Pot Pie is a classic American dish that is easy to make and tastes delicious. This oven-baked recipe takes a little bit longer to prepare, but it is well worth the wait! The creamy and flavorful filling is topped with a flaky, golden-brown crust that will have your mouth watering. It's a classic comfort food that everyone will love, and a great way to feed a crowd. Whether you're having a fancy dinner party or just a family dinner, this is one recipe you can't go wrong with.

Prep Time

Preparing this delicious Chicken Pot Pie will take approximately 25 minutes. This includes prep time for the filling and making the pie crust. For the filling, you'll need to cook the chicken, dice the vegetables, and sauté the aromatics. For the crust, you'll need to mix the dry ingredients and cut in the butter. It's a fairly quick process, and you'll be ready to assemble the pie in no time!

Cook Time

Once the pie is assembled and in the oven, it will take about 45 minutes to bake. This gives the filling time to thicken and the crust to become golden and flaky. You'll know it's done when you can see the filling bubbling up through the vents in the crust. Be sure to check the pie often and rotate it in the oven to ensure even baking.

Ingredients

For the filling:

  • 2 cups cooked and diced chicken
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup half-and-half or heavy cream
  • 2 tablespoons butter
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

For the crust:
  • 2 cups all-purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 cup cold butter, cut into cubes
  • 1/2 cup cold water

Instructions

To make the filling:

  • In a large saucepan, melt the butter over medium heat. Add the diced onion, carrots, celery, and garlic. Sauté the vegetables for 5 minutes, or until the onions are translucent. Add the flour and stir to combine.
  • Gradually add the chicken broth and half-and-half, stirring constantly. Bring the mixture to a simmer and cook for 10 minutes, or until the mixture has thickened. Add the chicken, peas, thyme, salt, and pepper. Stir to combine.
  • Remove the pan from the heat and set aside to cool.

To make the crust:
  • In a large bowl, mix together the flour, sugar, and salt. Cut in the butter with a pastry blender or two forks until the mixture resembles coarse crumbs. Gradually add the cold water and stir until the dough comes together.
  • Turn the dough onto a lightly floured surface and knead lightly until smooth. Divide the dough in half, wrap each half in plastic wrap, and refrigerate for 30 minutes.

To assemble the pie:
  • Preheat the oven to 375°F (190°C).
  • Roll out one half of the dough on a lightly floured surface. Transfer the dough to a 9-inch pie plate and press it into the bottom and sides. Pour the cooled filling into the pie plate.
  • Roll out the remaining dough and place it on top of the filling. Trim and crimp the edges of the pastry. Cut a few vents in the top of the pastry.
  • Bake the pie in the preheated oven for 40-45 minutes, or until the filling is bubbling and the crust is golden brown. Cool for 10 minutes before serving.

Equipment

You'll need a large saucepan, a mixing bowl, a pastry blender or forks, a rolling pin, and a 9-inch pie plate to make this recipe.

Notes

This recipe can be made ahead of time and frozen for up to 3 months. Thaw the pie in the refrigerator overnight before baking. If you don't have a pastry blender, you can use two forks to cut the butter into the flour mixture.

Nutrition: Per Serving

Calories: 516, Fat: 29g, Saturated Fat: 16g, Cholesterol: 88mg, Sodium: 644mg, Carbohydrates: 41g, Fiber: 3g, Sugar: 3g, Protein: 19g

Recipe Tips

For extra flavor, try adding some herbs to the filling. Fresh or dried parsley, oregano, or rosemary would all be delicious. You can also add a pinch of nutmeg for a hint of warmth.
To make this recipe even easier, you could use a store-bought pie crust. Be sure to bake the crust separately before adding the filling to ensure a crispy, flaky crust.
If you want to make this recipe vegetarian, you can substitute the chicken with tofu or mushrooms.
For a cheesy twist, add 1/2 cup of shredded cheese to the filling before baking.
To make the crust extra flaky, use half butter and half shortening in place of the butter.


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