Halloween Chicken Pot Pie Recipe
Description
This Halloween Chicken Pot Pie Recipe is the perfect meal for your spooky night. It’s a classic comfort food that’s been given a festive makeover with the addition of chicken, vegetables, potatoes, and a few other ingredients. This savory pie is sure to please even the pickiest of eaters and make your Halloween night extra special. The best part? It’s a breeze to make and can be ready in no time!
Prep Time
Prep time for this recipe is 15 minutes. You’ll need to pre-cook the chicken, potatoes, and vegetables before assembling the pie. This will ensure everything is cooked properly and to the right texture.
Cook Time
Cook time for this recipe is 35 minutes. The filling should be cooked until the potatoes are tender and the chicken is cooked through. The crust should be golden brown and cooked all the way through.
Ingredients
For this Halloween Chicken Pot Pie Recipe, you’ll need:
- 2 cups cooked, diced chicken
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1 1/2 cups chicken broth
- 1/3 cup all-purpose flour
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons butter
- 1/3 cup milk
- 1/2 cup frozen peas
- 2 cups cooked, diced potatoes
- 1 9-inch double-crust pie shell
Instructions
Preheat your oven to 375°F. Begin by pre-cooking the chicken, potatoes, and vegetables. You can do this in a skillet on the stovetop or in a microwave. For the skillet, heat a little oil in the pan over medium-high heat. Add the chicken and cook until it’s cooked through, about 10 minutes. Transfer to a plate and set aside. In the same skillet, add the onion, celery, and carrots. Cook until they are soft and beginning to brown, about 5 minutes. Transfer to a plate and set aside. In a medium saucepan, combine the chicken broth, flour, thyme, salt, and pepper. Whisk until smooth. Place over medium heat and bring to a boil. Once boiling, reduce heat and simmer for 5 minutes, whisking constantly. Add the butter and milk, whisking until fully combined. Add the peas and cooked vegetables, stirring to combine. Add the cooked chicken and potatoes, stirring to combine. Remove from heat and set aside.
Roll out the bottom crust of the pie shell and place it in a 9-inch pie plate. Pour the chicken pot pie filling into the shell, spreading it evenly. Roll out the top crust and place it over the filling. Crimp the edges of the crust together to seal it. Cut several slits in the top crust to allow steam to escape. Place the pie on a baking sheet and bake for 35 minutes. The edges of the crust should be golden brown and the filling should be bubbling.
Equipment
For this recipe, you’ll need a 9-inch pie plate, a skillet, a medium saucepan, a rolling pin, and a baking sheet.
Notes
This recipe can also be made with cooked turkey or cooked beef instead of chicken. You can also use canned vegetables if you prefer. If you want the filling to be a bit thicker, you can add 1 tablespoon of cornstarch to the filling before baking.
Nutrition: Per Serving
Calories: 294, Fat: 12g, Carbohydrates: 33g, Protein: 13g, Sodium: 556mg, Sugar: 2g.
Recipe Tips
This Halloween Chicken Pot Pie Recipe is a great way to use up leftover chicken or vegetables. If you have any extra filling, you can store it in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. To reheat, thaw overnight in the refrigerator and bake at 375°F for 20 minutes or until heated through.
If you want to make this recipe even spookier, you can use a pumpkin-shaped pie plate or cut out shapes from the top crust with cookie cutters.
Post a Comment for "Halloween Chicken Pot Pie Recipe"