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Chicken Pot Pie With Store-Bought Crust

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Homemade Chicken Pot Pie Recipe Cook Eat Go
Homemade Chicken Pot Pie Recipe Cook Eat Go from cookeatgo.com

Description

Chicken pot pie is a classic comfort food dish that is sure to please the whole family. This easy version uses store-bought crust, making it a quick and delicious dinner option. This version features a creamy filling of chicken, vegetables, and herbs, all topped with a buttery, flaky crust. This savory dish is perfect for a cozy winter evening, or anytime you need a comforting meal.

Prep Time

This chicken pot pie recipe is quick and easy to make, with a total prep time of about 15 minutes. This includes prepping the ingredients, assembling the pot pie, and popping it in the oven.

Cook Time

This delicious pot pie takes about 45 minutes to cook. This includes preheating the oven, baking the pot pie, and letting it rest before serving.

Ingredients

  • 1 store-bought pie crust
  • 2 tablespoons butter
  • 1 small onion, diced
  • 1 rib celery, diced
  • 1/2 cup carrots, diced
  • 1/2 cup frozen peas
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 2 cups cooked, diced chicken
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup heavy cream

Instructions

Preheat the oven to 375 degrees F (190 C). Line a 9-inch pie plate with the store-bought crust and set aside.

In a large skillet, melt the butter over medium-high heat. Add the onion, celery, carrots, and peas. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the garlic and cook for 1 minute.

Add the flour to the skillet and cook for 1 minute, stirring constantly. Slowly add the chicken broth and stir until the mixture is thick and bubbly. Remove from the heat and stir in the chicken, thyme, salt, and pepper. Stir in the heavy cream and pour the mixture into the prepared crust.

Cover the pie with the remaining crust, crimping the edges to seal. Cut a few slits in the top crust to vent. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.

Equipment

  • 9-inch pie plate
  • Large skillet
  • Wooden spoon
  • Measuring cups and spoons

Notes

Be sure to use cooked, diced chicken in this recipe. You can use rotisserie chicken or cooked chicken breasts. You can also use cooked, shredded chicken.

Nutrition: Per Serving

  • Calories: 545 kcal
  • Carbohydrates: 37 g
  • Protein: 23 g
  • Fat: 33 g
  • Saturated Fat: 15 g
  • Cholesterol: 98 mg
  • Sodium: 1082 mg
  • Potassium: 449 mg
  • Fiber: 3 g
  • Sugar: 5 g
  • Vitamin A: 3420 IU
  • Vitamin C: 15 mg
  • Calcium: 79 mg
  • Iron: 2 mg

Recipe Tips

  • For a extra-flaky crust, brush the top of the crust with an egg wash before baking.
  • You can use any combination of vegetables in this recipe, such as corn, mushrooms, or green beans.
  • If you would like a thicker sauce, you can add an additional tablespoon of flour to the skillet.
  • For a richer flavor, you can add a tablespoon of fresh chopped herbs, such as parsley, thyme, or sage.
  • For a crunchy topping, sprinkle the top of the pot pie with some grated Parmesan cheese before baking.

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