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Deliciously Easy Chicken Pot Pie Recipe With Pie Crust

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Easy Chicken Pot Pie Aunt Bee's Recipes
Easy Chicken Pot Pie Aunt Bee's Recipes from auntbeesrecipes.com

Description

Chicken pot pie is a classic comfort food that is sure to please the whole family. This recipe is easy to make and uses store-bought pie crust to make the process even easier. The creamy filling is packed with vegetables and chicken, and the top crust makes the perfect crunchy topping. Serve this pot pie with a side of mashed potatoes or a salad for a complete meal.

Prep Time

This recipe takes about 15 minutes to prepare and assemble. You will need to pre-bake the pie crust for 10 minutes before adding the filling.

Cook Time

The chicken pot pie will need to bake for about 30 minutes in a preheated oven. The finished pot pie should be golden brown on top and the filling should be bubbly.

Ingredients

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

Instructions

Preheat oven to 375 degrees F. Place the store-bought pie crust in a 9-inch pie plate and pre-bake for 10 minutes. Remove from oven and set aside.

In a large skillet, melt the butter over medium-high heat. Add the onion, garlic, carrots, and celery and cook for about 5 minutes, stirring occasionally. Add the peas and cook for an additional 2 minutes.

Sprinkle the flour, thyme, and black pepper over the vegetables and cook for 1 minute. Add the chicken broth, cream, and chicken and bring to a simmer. Cook for 5 minutes, stirring occasionally, until the sauce has thickened.

Pour the filling into the pre-baked pie crust and top with the grated Parmesan cheese. Bake for 30 minutes, or until the top is golden brown and the filling is bubbly.

Equipment

  • 9-inch pie plate
  • Large skillet
  • Spatula

Notes

This recipe can easily be adapted to use whatever vegetables you have on hand. Try adding corn, mushrooms, bell peppers, or whatever else you like. You can also substitute cooked turkey for the chicken, if you prefer.

Nutrition: Per Serving

Calories: 424, Fat: 24g, Carbohydrates: 24g, Protein: 22g, Sodium: 383mg, Fiber: 2g

Recipe Tips

  • If you don't have store-bought pie crust, you can make your own using this recipe: Pie Crust for a 9-Inch Pie
  • Leftovers can be stored in the refrigerator for up to 3 days. To reheat, place in a baking dish and bake for 20 minutes at 350 degrees F.
  • To add some extra flavor to the pot pie, try adding a teaspoon of fresh herbs like thyme, rosemary, or parsley. You can also add a pinch of cayenne pepper for some heat.
  • If you don't have any chicken broth on hand, you can use vegetable broth or even water.

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