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Bob Evans Chicken Pot Pie Recipe

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Slow roasted chicken pot pie with mashed potatoes and gravy Chicken pot pie recipes, Chicken
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Description

This Bob Evans chicken pot pie recipe is truly a classic. It is a delicious, comforting dish that is perfect for a cozy night in. The creamy chicken and herbs in a flaky crust are a sure crowd-pleaser. This recipe takes a bit of time to make, but the end result is worth it. So, get your utensils ready and let’s get cooking!

Prep Time

This recipe will take you about 30 minutes to prep.

Cook Time

This recipe will take you about 1 hour and 15 minutes to cook.

Ingredients

  • 3 tablespoons butter
  • 1/4 cup flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon dried thyme
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 2 cups cooked, shredded chicken
  • 1 cup frozen peas
  • 1/2 cup frozen corn
  • 1 package refrigerated pie crusts
  • 1/4 cup butter, melted

Instructions

Preheat oven to 375°F. In a large saucepan, melt 3 tablespoons of butter over medium heat. Add the flour, garlic powder, salt, pepper, paprika, poultry seasoning, and thyme to the melted butter and stir until combined. Slowly add the chicken broth and heavy cream, and whisk until combined. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes, or until mixture is thickened. Add the celery, onion, chicken, peas, and corn to the sauce and stir until combined. Grease a 9-inch pie plate and line it with one of the refrigerated pie crusts. Pour the chicken mixture into the crust and cover with the remaining pie crust. Crimp the edges of the crusts together with a fork and brush the top of the crust with the melted butter. Cut several slits in the top of the crust to allow steam to escape while cooking. Bake for 45 minutes, or until crust is golden brown and filling is bubbly. Let cool for 10 minutes before serving.

Equipment

  • Large saucepan
  • Whisk
  • 9-inch pie plate
  • Fork
  • Pastry brush

Notes

You can use canned vegetables in this recipe if you prefer. You can also use canned chicken if you do not have cooked, shredded chicken on hand. You can also substitute the butter with vegetable oil for a vegan option.

Nutrition: Per Serving

Calories: 517; Total Fat: 33g; Saturated Fat: 16g; Cholesterol: 126mg; Sodium: 615mg; Carbohydrate: 37g; Dietary Fiber: 3g; Sugars: 3g; Protein: 19g

Recipe Tips

  • For a crunchier crust, brush the top of the crust with an egg wash before baking.
  • If the edges of the crust start to brown too quickly, cover them with foil while baking.
  • You can make the filling ahead of time and store it in the refrigerator until ready to use.
  • You can use any type of vegetable you like in this recipe. Carrots, green beans, mushrooms, and potatoes are all great options.
  • You can also add some diced jalapenos to the filling for a little bit of heat.

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