A Delicious Chicken Pot Pie Recipe For Facebook
Description
Chicken pot pie is a classic dish that is sure to please any crowd. This recipe is perfect for the upcoming holiday season. It's made with a simple flaky crust, a creamy chicken and vegetable filling, and a delicious topping of melted cheese. It's a hearty and comforting meal that's great for sharing with friends and family. Serve this dish with a side of mashed potatoes or your favorite vegetable. This recipe is sure to be a hit!
Prep Time
Preparing this dish doesn't take much time. All you need to do is prep the ingredients and assemble the pot pie. This should take about 10 minutes.
Cook Time
Once the pot pie is assembled, it needs to bake in the oven for about 45 minutes. During this time, the crust will become golden brown and the filling will be bubbling. You'll know it's done when a knife inserted in the center comes out clean.
Ingredients
- 1 package refrigerated pie crust
- 1 tablespoon olive oil
- 1 onion, diced
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 teaspoon dried thyme
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- 1/4 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- 1 cup shredded cheese, such as cheddar or Monterey Jack
Instructions
1. Preheat the oven to 375°F (190°C). Grease a 9-inch pie plate and set aside.
2. Unroll one of the pie crusts and press it into the greased pie plate. Set aside.
3. Heat the olive oil in a large skillet over medium-high heat. Add the onion, carrots, celery, thyme and garlic and cook, stirring often, until the vegetables are softened and starting to brown, about 5 minutes.
4. Add the flour and cook, stirring, for 1 minute. Add the chicken broth and bring to a simmer. Cook, stirring, until the mixture thickens, about 3 minutes. Add the chicken, peas, Parmesan cheese, salt, and pepper and stir to combine. Remove from the heat.
5. Spread the chicken mixture into the prepared pie plate. Sprinkle the shredded cheese over the top. Unroll the remaining pie crust and place it over the filling. Trim the edges and crimp to seal.
6. Cut several slits in the top of the pie crust to allow steam to escape. Place the pie plate on a baking sheet and bake for 45 minutes, or until the top is golden brown and the filling is bubbling.
7. Let the pie cool for 10 minutes before slicing and serving.
Equipment
- 9-inch pie plate
- Large skillet
- Baking sheet
Notes
If you don't have cooked shredded chicken on hand, you can use rotisserie chicken or cooked chicken breasts. Simply shred the chicken and measure out 2 cups.
Nutrition: Per Serving
- Calories: 430
- Protein: 17g
- Carbohydrates: 38g
- Fat: 22g
- Fiber: 3g
Recipe Tips
For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth. You can also add extra vegetables such as mushrooms, corn, or green beans.
If you don't have time to make your own crust, you can use a store-bought pie crust. Just be sure to read the label to make sure it's vegan-friendly, if needed.
This recipe is easily doubled and can be made in a 9x13-inch baking dish. You may need to increase the cook time slightly.
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