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Butter Chicken Pot Pie Recipe

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Butter chicken pot pies Healthy Food Guide
Butter chicken pot pies Healthy Food Guide from www.healthyfood.com

Description

Butter chicken pot pie is a delicious and comforting dish that is perfect for cold winter days. The creamy sauce and tender chicken are combined with vegetables and a flaky pastry crust to make a meal that everyone will love. This recipe is easy to prepare and can be adapted to suit your taste. If you are looking for a flavorful meal that will keep you warm and satisfied, this is the dish for you.

Prep Time

This dish takes about 20 minutes to prepare. It is important to have all of your ingredients prepped and ready to go before you start cooking so that everything comes together easily.

Cook Time

This dish takes about 40 minutes to cook. The chicken should be cooked through and the vegetables tender. The pastry should be golden brown and flaky. It is important to keep an eye on the pot pie as it cooks to make sure that it does not burn.

Ingredients

For this recipe, you will need: 1 tablespoon of butter, 1 onion, 1 garlic clove, 2 boneless, skinless chicken breasts, 1 cup of sliced mushrooms, 1 can of diced tomatoes, 1 cup of chicken broth, 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of ground black pepper, 2 tablespoons of flour, 1 sheet of puff pastry, 2 tablespoons of butter, 1/4 cup of frozen peas, and 1/4 cup of frozen corn.

Instructions

1. Preheat the oven to 375 degrees F.
2. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the chicken breasts to the skillet and cook until they are no longer pink, about 8 minutes. Remove the chicken from the skillet and set aside.
4. Add the mushrooms, tomatoes, chicken broth, thyme, oregano, paprika, and pepper to the skillet and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
5. Add the flour to the skillet and stir until it is completely incorporated. Simmer for an additional 5 minutes.
6. Pour the chicken and vegetable mixture into a 9-inch pie plate.
7. Cut the puff pastry into small squares and place them over the top of the pie plate. Cut four 1-inch slits in the top of the pastry.
8. Melt 2 tablespoons of butter and brush it over the top of the pastry.
9. Bake the pot pie in the preheated oven for 25 minutes.
10. Remove the pot pie from the oven and add the peas and corn. Bake for an additional 5 minutes.
11. Let the pot pie cool for 10 minutes before serving.

Equipment

You will need a large skillet, a 9-inch pie plate, a pastry brush, and a sharp knife for this recipe.

Notes

This recipe is easy to customize to suit your tastes. Feel free to add more vegetables or swap out the chicken for a different protein, such as shrimp or tofu.

Nutrition: Per Serving

This recipe makes 4 servings. Each serving contains: 467 calories, 18 g of fat, 34 g of protein, and 38 g of carbohydrates.

Recipe Tips

If you want to make this dish even more flavorful, try adding some diced bell peppers or a tablespoon of curry powder to the sauce. You can also top the pot pie with some grated cheese before baking for an extra cheesy treat. If you want to make the dish healthier, use whole wheat puff pastry instead of the traditional version.


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