Cheesy Chicken Pot Pie Recipe
Description
Cheesy chicken pot pie is a delicious and comforting dish that the whole family will love. It’s the perfect way to use up leftovers and is a great dish to make ahead of time and freeze. This recipe is easy to customize with your favorite vegetables, herbs, and spices. It’s a classic dish that everyone should have in their recipe box!
This cheesy chicken pot pie is made with a creamy sauce and chunks of chicken, carrots, potatoes, peas, and corn. The vegetables are simmered in a creamy sauce and then topped with a golden and flaky puff pastry crust. The cheesy topping makes it extra delicious, and it is sure to be a hit with everyone. Serve with a side salad or a bowl of soup for a complete meal.
Prep Time
This cheesy chicken pot pie takes about 20 minutes to prepare. You will need to chop and prepare the vegetables, cook the chicken, and make the creamy sauce. You can also use cooked chicken and frozen vegetables to save time.
Cook Time
This dish will take about 40 minutes to cook. The vegetables need to be cooked until tender, and the sauce needs to be thick and bubbly. The puff pastry crust needs to be golden and crisp.
Ingredients
- 2 cups cooked chicken, cut into bite-sized pieces
- 2 carrots, peeled and diced
- 1 potato, peeled and diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 1/2 cup half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup shredded Cheddar cheese
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
Instructions
Preheat oven to 375°F. Grease a 9-inch pie plate and set aside.
In a large skillet, melt the butter over medium heat. Add the carrots, potatoes, peas, and corn and cook for 5 minutes, stirring occasionally. Add the chicken and cook for 5 minutes more.
Add the flour and stir to coat the vegetables. Slowly add the chicken stock and half-and-half, stirring constantly. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally, until the sauce is thick and bubbly.
Remove the skillet from the heat and stir in the salt, pepper, and cheese. Pour the mixture into the prepared pie plate.
Cut the puff pastry sheet into 8 equal pieces. Place 4 of the pieces on top of the chicken mixture, overlapping them slightly. Brush the top of the pastry with the beaten egg. Place the remaining 4 pieces of pastry on top of the egg-brushed pieces, overlapping them slightly. Trim any excess pastry and press the edges of the pastry together to seal.
Bake in the preheated oven for 25 minutes, or until the top is golden and crisp. Let cool for 10 minutes before serving.
Equipment
- 9-inch pie plate
- Large skillet
- Spatula
- Pastry brush
Notes
This dish can be made ahead of time and frozen. To freeze, prepare the dish up to the point of baking. Cover with plastic wrap and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.
Nutrition: Per Serving
- Calories: 413
- Fat: 22 g
- Carbohydrates: 28 g
- Protein: 24 g
- Sodium: 605 mg
Recipe Tips
This dish can be made with any type of cooked chicken. You can use rotisserie chicken, grilled chicken, or poached chicken. Feel free to mix up the vegetables to customize the dish. You can also add some herbs or spices to give it more flavor. If you don’t have puff pastry, you can substitute a traditional pie crust.
This cheesy chicken pot pie is a great dish to make ahead of time and freeze. It’s an easy and delicious meal that the whole family will love. Enjoy!
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