Skip to content Skip to sidebar Skip to footer
Home / chicken / recipe / wine / with

Chicken Pot Pie With Wine Recipe

Post a Comment
Table of Contents [Show]

Recipe of Super Quick Homemade Homemade chicken pot pie
Recipe of Super Quick Homemade Homemade chicken pot pie from spid3rblog.blogspot.com

Description

This Chicken Pot Pie with Wine is a delicious and comforting homemade classic! This easy one-pot meal is filled with a creamy white wine sauce, tender chicken, and a variety of vegetables. The flaky pastry crust is made from scratch and it's so worth the effort. Perfect for a family dinner or Sunday supper, this is a dish that everyone will love. It's also an excellent make-ahead meal that is just as tasty reheated!

Prep Time

This recipe takes about 45 minutes to prepare. It includes making the pastry crust and pre-cooking the vegetables. You can also make the pastry crust a day in advance and store it in the refrigerator until you are ready to use it.

Cook Time

This dish takes about 30 minutes to bake in the oven. The crust should be golden brown and the filling should be bubbling when it is done.

Ingredients

  • 1 batch of flaky pastry crust
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 cup white wine
  • 1 cup low-sodium chicken broth
  • 2 cups cooked and shredded chicken
  • 2 tablespoons all-purpose flour
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • Salt and pepper, to taste
  • 1 egg, beaten

Instructions

Preheat the oven to 375°F. Grease a 9-inch pie plate and set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and sauté for about 5 minutes, until the onion is softened. Add the carrots, celery, thyme, and rosemary and cook for an additional 5 minutes.

Add the white wine to the pan and cook for about 3 minutes, until the liquid is reduced by half. Add the chicken broth, chicken, and flour and stir to combine. Simmer for about 8 minutes, until the sauce is thickened. Add the peas and corn and cook for an additional 5 minutes.

Season the mixture with salt and pepper, to taste. Spoon the filling into the prepared pie plate and spread it out evenly. Cut the pastry dough into strips and arrange them on top of the filling in a lattice pattern. Brush the pastry with the beaten egg and bake for 30 minutes, until the crust is golden brown and the filling is bubbling.

Equipment

  • Large skillet
  • 9-inch pie plate
  • Pastry brush

Notes

This recipe can easily be made gluten-free by using a gluten-free pastry crust.

Nutrition: Per Serving

  • Calories: 518
  • Total Fat: 17.8 g
  • Saturated Fat: 6.8 g
  • Cholesterol: 88 mg
  • Sodium: 216 mg
  • Carbohydrates: 52.2 g
  • Fiber: 3.6 g
  • Sugar: 4.1 g
  • Protein: 28.6 g

Recipe Tips

For a heartier pot pie, you can add in some cooked bacon or mushrooms. You can also use a mix of cooked vegetables if you prefer. This dish is also delicious with a sprinkle of shredded cheese on top before baking.

If you don't have the time to make the pastry crust from scratch, you can use a store-bought crust. Just make sure to follow the package instructions for baking.

If you are looking for a healthier version of this dish, you can use a whole wheat pastry crust and use low-fat milk or non-fat Greek yogurt instead of cream. You can also use olive oil in place of the butter.


Post a Comment for "Chicken Pot Pie With Wine Recipe"