Chicken Pot Pie Recipe Top Crust Only

July 04, 2023 Post a Comment

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Recipes For Leftovers For Busy Moms from www.food.com

Description

This chicken pot pie recipe is a delicious and hearty dish that everyone in the family will love. It's made with a tender, flaky top crust and is filled with a creamy and flavorful chicken filling. The combination of the two creates a truly delicious meal that can be enjoyed for dinner or as a lunch dish. It's sure to be a favorite in your home!

This recipe is a great way to use up any leftover chicken you may have. The top crust is what makes this dish stand out from traditional pot pies. The crust is made with butter, flour, salt, and water, and is rolled out and placed on top of the filling. The top crust will create a golden, flaky texture that will add an extra layer of flavor and texture to your dish.

Prep Time

This recipe will take about 15 minutes of prep time. You will need to prepare the filling, roll out the top crust, and assemble the ingredients before baking. This will give you plenty of time to make sure everything is perfect before you pop it in the oven.

Cook Time

The cook time for this recipe is about 40 minutes. You'll need to preheat the oven to 375 degrees F and bake the pot pie for about 40 minutes or until the crust is golden brown. The filling should be cooked through and the top crust should be nice and flaky.

Ingredients

1 tablespoon butter
3 tablespoons all-purpose flour
1 teaspoon salt
¾ cup cold water
1 ½ cups cooked, shredded chicken
1 can (10.5 ounces) cream of chicken soup
1 cup frozen mixed vegetables
½ cup milk

Instructions

1. Preheat oven to 375 degrees F.

2. In a medium bowl, combine the butter, flour, salt, and cold water. Stir until the mixture is smooth and forms a dough. Roll out the dough on a lightly floured surface until it is about ¼-inch thick.

3. In a large bowl, combine the shredded chicken, cream of chicken soup, mixed vegetables, and milk. Mix until everything is evenly combined.

4. Pour the chicken mixture into a 9-inch pie dish. Place the rolled out dough on top of the filling. Crimp the edges of the crust to seal in the filling.

5. Bake for 40 minutes or until the crust is golden brown. Let cool for 10 minutes before serving.

Equipment

Mixing bowls
Rolling pin
Measuring cups and spoons
9-inch pie dish

Notes

You can use any type of cooked, shredded chicken for this recipe. Rotisserie chicken works great. You can also substitute the frozen vegetables for canned vegetables, if desired. To make this dish vegetarian, you can omit the chicken and use vegetable broth instead of chicken broth.

Nutrition: Per Serving

Calories: 315 kcal

Fat: 11 g

Carbohydrate: 35 g

Protein: 17 g

Recipe Tips

This recipe can be made ahead of time and stored in the refrigerator for up to 3 days. When you're ready to bake, just preheat the oven and bake for 40 minutes or until the crust is golden brown. If you're short on time, you can use store-bought pie crust instead of making your own.

For a crunchy top crust, you can brush the top of the crust with egg wash or melted butter before baking. This will give the crust a nice golden color and a crispy texture. You can also sprinkle some Parmesan cheese or herbs on top to give it extra flavor.

This chicken pot pie recipe is perfect for a busy weeknight dinner. It's easy to make and is sure to please the whole family. Serve with a side salad or steamed vegetables and you have a complete meal!