Favorite Chicken Pot Pie Recipe

July 03, 2023 Post a Comment

Best Chicken Pot Pie The Comfort of Cooking from www.thecomfortofcooking.com

Description

Nothing says comfort food quite like a hot, homemade chicken pot pie. This classic dish is a favorite among families everywhere and is a great way to use up leftover chicken or turkey. Our favorite chicken pot pie recipe is a creamy blend of vegetables and chicken, combined with a flavorful gravy, all encased in a buttery, flaky crust. It’s a delicious, hearty meal that’s sure to become a family favorite!

Prep Time

This recipe takes about 30 minutes of prep time. You’ll need to pre-cook your chicken, cut up the vegetables, and get everything ready before you start assembling the pies. You can save time by buying pre-cooked chicken, frozen vegetables, and using premade pie crusts.

Cook Time

The cooking time for this recipe is about 40 minutes. Once the pies are assembled, you’ll need to bake them for about 30 minutes in a preheated 375°F oven. You’ll know they’re done when the tops are golden brown, and the filling is bubbly.

Ingredients

4 boneless, skinless chicken breasts
1 cup of carrots, diced
1 cup of celery, diced
1 cup of onion, chopped
1 cup of frozen peas
3 tablespoons of butter
3 tablespoons of all-purpose flour
2 cups of chicken broth
1/2 cup of whole milk
2 teaspoons of salt
1 teaspoon of black pepper
1/4 teaspoon of garlic powder
2 tablespoons of fresh parsley, chopped
2 9-inch pie crusts

Instructions

Preheat your oven to 375°F. Place the chicken breasts in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for 15 minutes. Remove the chicken from the pot and let cool. Once cooled, dice the chicken into small cubes.

In a large skillet, melt the butter over medium heat. Add the carrots, celery, and onion and sauté for 5 minutes. Add the peas, chicken, and all of the seasonings.

In a separate bowl, whisk together the flour and chicken broth. Pour the mixture into the skillet and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally. Add the milk and cook for an additional 3 minutes.

Remove from heat and stir in the parsley. Let the mixture cool for 5 minutes. Place one of the pie crusts in the bottom of a 9-inch pie plate. Spoon in the filling and spread it out evenly. Place the second pie crust on top and crimp the edges together.

Using a sharp knife, cut four 1-inch slits in the top of the pie. Place the pie on a baking sheet and bake for 30 minutes, or until the top is golden brown and the filling is bubbly. Let the pie cool for 15 minutes before serving.

Equipment

Large pot
Large skillet
Whisk
9-inch pie plate
Baking sheet

Notes

If you don’t have all of the vegetables listed in the recipe, feel free to substitute with whatever you have on hand. This recipe also works great with leftover Thanksgiving turkey. Just substitute the chicken with 2 cups of cooked, diced turkey.

Nutrition: Per Serving

Calories: 817 kcal
Fat: 39 g
Carbohydrates: 76 g
Protein: 41 g
Cholesterol: 114 mg
Sodium: 1499 mg
Fiber: 2 g
Sugar: 6 g

Recipe Tips

This recipe is a great way to use up leftover chicken or turkey. You can also substitute the chicken with prepared rotisserie chicken for a faster, easier version. If you’re looking for an even healthier version, try using whole wheat or gluten-free pie crusts.

If you’d like to make individual pot pies, you can use a muffin tin instead of a pie plate. Just fill each muffin cup with the filling and top with a small piece of pie crust. Bake for 15 minutes, or until the tops are golden brown.

This recipe also works great with biscuits instead of pie crusts. Just roll out the biscuit dough and cut into small circles. Place the circles on top of the filling and bake as directed.