Chicken Pot Pie Recipe With Pillsbury Crust
Description
When it comes to comfort food, nothing beats a classic chicken pot pie. Whether you’re looking for a cozy weeknight meal or a warm and inviting dish to bring to a potluck, this chicken pot pie recipe is sure to please the crowd. The flaky Pillsbury crust encases a flavorful mixture of chicken, carrots, celery, onions, and peas. It’s an easy, delicious meal that comes together in no time.
Prep Time
This chicken pot pie recipe takes about 10 minutes to prepare. You will need to preheat your oven to 375 degrees Fahrenheit (190 Celsius) before getting started. It’s also helpful to have all of your ingredients prepped and ready to go before you begin cooking.
Cook Time
Once your oven is preheated, the pot pie will take about 40 minutes to cook. The top crust should be golden brown, and the filling should be bubbling when the pot pie is finished cooking. Let the pot pie cool for about 10 minutes before serving.
Ingredients
This chicken pot pie recipe calls for the following ingredients:
- 1 package (2 crusts) Pillsbury Pie Crusts
- 3 cups cooked, shredded chicken
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 cup chopped onion
- 1 cup frozen peas
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
To make this delicious chicken pot pie, start by preheating your oven to 375 degrees Fahrenheit (190 Celsius). Unroll one of the Pillsbury Pie Crusts and place it in the bottom of a 9-inch pie plate. In a large bowl, mix together the cooked chicken, carrots, celery, onion, and peas. In a separate bowl, whisk together the flour, chicken broth, heavy cream, salt, and pepper. Add this liquid mixture to the chicken and vegetable mixture and stir until everything is combined.
Pour the chicken and vegetable mixture into the prepared pie crust. Unroll the other Pillsbury Pie Crust and place it on top of the filling. Fold the edges of the top crust under the edges of the bottom crust and crimp with a fork. Cut a few slits in the top crust to allow steam to escape. Place the pie plate on a baking sheet and bake in preheated oven for 40 minutes, or until the top crust is golden brown and the filling is bubbling.
Equipment
In order to make this chicken pot pie recipe, you will need the following equipment:
- 9-inch pie plate
- Large bowl
- Whisk
- Baking sheet
Notes
This recipe can easily be doubled and baked in a 9x13-inch baking dish. If you’re short on time, you can easily substitute cooked, shredded rotisserie chicken for the cooked, shredded chicken called for in the recipe.
Nutrition: Per Serving
This chicken pot pie recipe yields 8 servings. Each serving contains approximately 440 calories, 24 grams of fat, 37 grams of carbohydrates, and 15 grams of protein.
Recipe Tips
For a bit of added flavor, try adding 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried oregano, or 1/4 teaspoon of dried sage to the filling. You can also add 2 tablespoons of freshly chopped parsley to the filling for a bit of color. For a cheesy variation, try sprinkling 1/2 cup of shredded cheddar cheese over the top of the filling before adding the top crust.
This chicken pot pie recipe is a great way to use up any leftover cooked chicken you may have on hand. If you don’t have any cooked chicken, you can easily cook some up in a skillet with a bit of olive oil and a few seasonings. You can also substitute cooked turkey or ham in place of the chicken if you prefer.
This chicken pot pie recipe is sure to be a hit with the whole family. It’s easy to make and it’s a great way to use up any leftover cooked chicken or turkey. The flaky Pillsbury crust is the perfect complement to the flavorful filling. With just 10 minutes of prep time and 40 minutes of cook time, this chicken pot pie recipe is sure to be your new go-to meal.
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