Chicken Pot Pie With Chicken Broth Recipe
Description
Chicken pot pie is a classic comfort food that’s sure to please the whole family. This version is made with a creamy chicken broth base and loaded with chunks of chicken, vegetables, and a flaky crust. It’s an easy to make recipe that’s sure to become a regular in your meal rotation. The flavorful broth and tender vegetables makes this dish a comforting and hearty meal that’s perfect for a cozy night in.
Prep Time
This recipe takes some time to get ready, but it’s worth it! The total prep time is about 30 minutes, but this can vary depending on how quickly you’re able to chop and measure the ingredients. For best results, make sure to have all of your ingredients prepped and ready to go before you start cooking.
Cook Time
The cook time for this recipe is about 45 minutes. After you’ve prepped the ingredients, you’ll need to cook the filling on the stovetop before adding it to the crust and baking it in the oven. This will give the filling time to thicken and the flavors to meld together.
Ingredients
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 carrots, peeled and diced
- 1 cup of frozen peas
- 3 cups of cooked chicken, shredded or diced
- 1/4 cup of all-purpose flour
- 2 cups of chicken broth
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried basil
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of freshly ground black pepper
- 1/4 cup of heavy cream
- 1 sheet of store-bought pie crust
- 1 egg, beaten (for egg wash)
Instructions
Preheat oven to 375 degrees F (190 degrees C). Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the carrots, peas, and chicken and cook for an additional 5 minutes.
Add the flour and cook for 1 minute, stirring constantly. Gradually stir in the chicken broth and bring to a boil. Reduce the heat to low and simmer for 5 minutes, stirring occasionally. Stir in the thyme, oregano, basil, garlic powder, onion powder, paprika, salt, and pepper and cook for an additional 2 minutes.
Remove the skillet from the heat and stir in the heavy cream. Pour the filling into a 9-inch pie plate. Roll out the pie crust and place it over the filling. Trim and crimp the edges. Cut several slits in the top of the crust to allow steam to escape. Brush the crust with the beaten egg. Bake for 30 minutes, or until the crust is golden brown.
Remove the pot pie from the oven and let cool for 10 minutes before serving. Enjoy!
Equipment
- Large skillet
- 9-inch pie plate
- Rolling pin
- Pastry brush
Notes
You can use canned or fresh vegetables in this recipe. If using canned vegetables, drain them before adding them to the filling. You can also use cooked rotisserie chicken in this recipe. To make this recipe gluten-free, use a gluten-free pie crust and a gluten-free all-purpose flour blend.
Nutrition: Per Serving
Calories: 429, Total Fat: 27.3g, Saturated Fat: 10.2g, Cholesterol: 91.2mg, Sodium: 522.6mg, Total Carbohydrates: 23.5g, Dietary Fiber: 2.8g, Protein: 22.6g
Recipe Tips
- Serve the pot pie with a side salad for a complete meal.
- Try adding other vegetables such as mushrooms or bell peppers to the filling.
- If you’re short on time, you can use a store-bought pie crust to save time.
- For a vegetarian version, substitute the chicken with extra vegetables.
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