Chicken Corn Chowder Pot Pie Recipe
Description
This Chicken Corn Chowder Pot Pie is a hearty and delicious meal that the whole family will love. A perfect combination of creamy chowder, tender chicken, and sweet corn, all baked together in a flaky pie crust. It’s the ultimate comfort food that’s sure to please even the pickiest of eaters. This easy to make meal is sure to become a family favorite that you’ll be making over and over again.
Prep Time
This Chicken Corn Chowder Pot Pie has a prep time of 15 minutes. This includes the time it takes to prepare the ingredients, such as cutting the chicken and vegetables, and making the chowder. The crust does not need to be pre-made, as the recipe calls for store-bought pastry. This makes the recipe even easier and faster to make.
Cook Time
Once the ingredients are all prepped, the Chicken Corn Chowder Pot Pie takes about 35 minutes to cook. This includes the time it takes to bake the crust and simmer the chowder. The end result is a golden and flaky crust, filled with a creamy and flavorful chowder and tender chicken.
Ingredients
The ingredients for this recipe are simple and easy to find. You’ll need:
- 1 lb boneless, skinless chicken breasts
- 2 cups frozen corn
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp ground black pepper
- 1/2 tsp ground paprika
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 1/2 cup half-and-half
- 1/4 cup chopped fresh parsley
- 1 store-bought 9-inch pie crust
Instructions
This Chicken Corn Chowder Pot Pie is easy to make and is sure to become a family favorite. To get started, preheat your oven to 375 degrees Fahrenheit. Start by heating a large skillet over medium-high heat. Add the butter and heat until melted. Add the chicken and cook for about 5 minutes, or until cooked through. Remove the chicken from the skillet and set aside. Add the onions, garlic, thyme, pepper, and paprika to the skillet and cook for about 4-5 minutes, or until the onions are soft and translucent. Add the flour and stir to combine.
Next, slowly add the chicken stock and stir until the mixture is smooth. Bring the mixture to a boil, then reduce the heat to low and simmer for about 10 minutes, stirring occasionally. Add the half-and-half, corn, and cooked chicken and stir until combined. Simmer the chowder for an additional 5 minutes, until the corn is tender. Remove the chowder from the heat and stir in the parsley.
To assemble the pot pie, roll out the store-bought pie crust and place it in the bottom of a 9-inch pie dish. Pour the chowder mixture into the dish and spread it evenly. Place the top crust over the chowder and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape. Bake the pot pie for 25 minutes, or until the crust is golden brown and the chowder is bubbling.
Equipment
To make this Chicken Corn Chowder Pot Pie you will need the following equipment:
- Large skillet
- 9-inch pie dish
- Rolling pin
- Sharp knife
- Measuring cups and spoons
Notes
This recipe can be easily doubled to feed a larger crowd. You can also use pre-cooked chicken to cut down on the cooking time. Feel free to substitute the half-and-half for whole milk or heavy cream for a richer chowder.
Nutrition: Per Serving
This Chicken Corn Chowder Pot Pie contains approximately 329 calories per serving. It is high in protein and low in fat, making it a healthy meal option. It also contains 7 grams of carbohydrates, 21 grams of fat, and 28 grams of protein.
Recipe Tips
To make this recipe even easier and faster to make, try using pre-cooked chicken or store-bought rotisserie chicken. This will cut down on the cooking time and make the recipe even more convenient. You can also use pre-made pie crusts or frozen puff pastry for the top crust. This will save time and also make the recipe more flavorful.
For an even more flavorful chowder, try adding other vegetables, such as carrots, celery, or potatoes. You can also add more herbs and spices, such as sage, rosemary, or cayenne pepper. This will add more depth of flavor to the chowder. For a vegetarian option, try using vegetable stock instead of chicken stock and omit the chicken.
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