Chicken Pot Pie Recipe With Chicken Gravy

June 01, 2023 Post a Comment

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Chicken Pot Pie recipes from www.reddit.com

Description

A chicken pot pie is a savory dish made with a flaky, buttery crust and filled with a savory chicken and vegetable filling. It is a classic comfort food that is enjoyed by people of all ages. This recipe adds a delicious chicken gravy to the mix, giving the dish an extra level of flavor. The chicken gravy adds a richness and depth to the dish that is sure to make it a crowd pleaser. This recipe is easy to make and will be a hit at your next gathering. So, grab your ingredients and let's get started!

Prep Time

This recipe requires about an hour of prep time. You will need to prepare the crust, vegetables, and chicken before assembling the dish. You will also need to make the chicken gravy, which can be made ahead of time and stored in the refrigerator for up to one week. Once you have all of the ingredients ready, you can start assembling the dish.

Cook Time

Once you have assembled the dish, it will need to cook for about 35 minutes in a preheated oven. You will know the dish is done when the crust is golden brown and the filling is bubbling. You can also insert a knife into the center of the dish to check for doneness.

Ingredients

1 package of pre-made pie crust
2 tablespoons butter
1 onion, diced
3 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1 cup frozen peas
2 cups cooked, shredded chicken
1/2 cup all-purpose flour
2 cups chicken broth
1/4 cup heavy cream
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Preheat oven to 375°F. Grease a 9-inch pie plate with butter. Unroll the pie crust and lay it in the prepared pie plate. Trim the excess dough and crimp the edges. Set aside.

In a large skillet, melt the butter over medium heat. Add the onion, garlic, carrot, and celery to the pan and cook until the vegetables are soft, about 5 minutes. Add the peas and cooked chicken to the pan and stir to combine. Sprinkle the flour over the top and stir to combine. Cook for 1 minute.

Add the chicken broth and heavy cream to the pan and stir to combine. Bring to a simmer and cook until thickened, about 5 minutes. Remove from the heat and stir in the thyme, salt, and pepper.

Pour the chicken and vegetable mixture into the prepared pie crust. Place the top crust on top and crimp the edges to seal. Cut a few slits in the top to allow steam to escape. Place the pie plate on a baking sheet and bake for 30-35 minutes, until the crust is golden brown and the filling is bubbling.

Remove from the oven and let cool for 10 minutes before serving. Enjoy!

Equipment

9-inch pie plate
Large skillet
Baking sheet

Notes

This recipe can be easily adapted to suit personal preferences. Feel free to add different vegetables, herbs, or spices to the filling. You can also use cooked turkey or pork instead of chicken. The sky is the limit!

Nutrition: Per Serving

Recipe Tips

This dish can be made ahead of time and stored in the refrigerator for up to three days.
For a crispier crust, brush the top of the pie with an egg wash before baking.
This dish can be frozen for up to three months. To reheat, thaw overnight in the refrigerator and bake at 375°F for 25-30 minutes.
To make this dish vegan, replace the butter with vegan butter and the chicken broth with vegetable broth.