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Bobby Deen Chicken Pot Pie Recipe

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Description

This Bobby Deen chicken pot pie recipe is sure to become a family favorite. It’s a classic comfort food that everyone loves. This version is rich, creamy, and full of flavor. It uses canned chicken for convenience, but you can easily substitute with cooked chicken, turkey, or even beef. It’s a great way to use up leftovers, too. The buttery, flaky crust pairs perfectly with the creamy chicken filling. Serve it up with a side of mashed potatoes or a green salad. Enjoy!

Prep Time

This chicken pot pie recipe takes about 30 minutes to prepare. It’s a great dish to make on a weeknight when you’re short on time. You can also make it ahead of time and freeze it for later.

Cook Time

This Bobby Deen chicken pot pie takes about 30 minutes to cook. It’s best to bake it in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius). If you’re baking from frozen, it will take a bit longer.

Ingredients

For the crust:

-1 (9-inch) pre-made pie crust

For the filling:

-2 tablespoons butter
-1/2 cup chopped onion
-1/4 cup all-purpose flour
-2 cups chicken broth
-1/2 teaspoon dried thyme
-1/4 teaspoon black pepper
-1/2 cup frozen peas and carrots
-2 cups canned chicken, drained
-1/3 cup heavy cream
-1/2 cup shredded cheddar cheese

Instructions

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2. Place the pre-made pie crust in a 9-inch pie plate. Set aside.

3. In a large skillet, melt the butter over medium-high heat. Add the onion and sauté until softened, about 5 minutes.

4. Reduce heat to medium. Add the flour and cook for about 1 minute.

5. Slowly add the chicken broth, stirring constantly. Simmer until thickened, about 5 minutes.

6. Remove from heat and stir in the thyme, black pepper, frozen peas and carrots, canned chicken, and cream.

7. Pour the chicken mixture into the prepared pie crust. Sprinkle the top with the shredded cheese.

8. Bake for 30 minutes, or until the crust is golden brown and the filling is bubbly.

9. Let cool for 10 minutes before serving.

Equipment

For this recipe, you will need a large skillet, a 9-inch pie plate, and an oven. That’s it!

Notes

You can use any type of cooked, diced chicken for this recipe. You can also substitute with cooked turkey or beef. You can also substitute the frozen peas and carrots with any type of frozen vegetable you like.

Nutrition: Per Serving

Calories: 470
Fat: 22g
Carbohydrates: 39g
Protein: 25g
Sodium: 730mg
Fiber: 2g

Recipe Tips

If you don’t have canned chicken, you can use cooked, diced chicken. You can also use cooked turkey or beef.

For a crispier crust, brush the top of the crust with an egg wash (1 egg beaten with 1 tablespoon of water) before baking.

To make this dish ahead of time, prepare it up to the point when it needs to be baked. Cover and refrigerate for up to 24 hours. When ready to bake, preheat the oven and bake as directed.

This recipe makes 4 servings, but you can easily double or triple it to feed a crowd.

For a dairy-free version, omit the cheese and use full-fat coconut milk instead of the cream.

Conclusion

This Bobby Deen chicken pot pie recipe is a classic comfort food that everyone loves. It’s easy to make and can be made ahead of time. It’s perfect for weeknights, but it’s also great for a crowd. Enjoy!


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