Tasty Harrows Chicken Pot Pie Recipe
Are you looking for a delicious and easy-to-make dinner recipe? Look no further than this Harrows chicken pot pie recipe. This creamy and flavor-filled dish is sure to be a hit with the entire family. With just a few simple ingredients and a few easy steps, you can enjoy a hot and hearty meal that is sure to warm your soul. Read on to find out how to make this tasty dish!
Description
This Harrows chicken pot pie recipe is a creamy and flavorful dish that is sure to be a hit with the entire family. It is made with tender chunks of chicken and vegetables simmered in a creamy sauce and topped with a flaky and golden crust. The combination of flavors and textures makes this dish a winner every time. It is perfect as a main course or as a side dish, and it can also be served as a decadent appetizer.
Prep Time
This tasty dish can be ready in just 50 minutes. That includes the time it takes to assemble the ingredients and to bake the crust. So, give yourself about 30 minutes of prep time before you start cooking.
Cook Time
Once the ingredients are prepped and the crust is ready, it takes about 20 minutes to bake the pot pie in the oven. The crust should be golden brown and the filling should be bubbly when it is done. Allow the dish to cool for about 10 minutes before serving.
Ingredients
- 1 package of pre-made pie crust (1 crust will be used for the bottom and 1 crust will be used for the top)
- 3 cups of diced cooked chicken
- 2 cups of diced carrots
- 1 cup of diced celery
- 1 cup of diced onion
- 2 cloves of garlic, minced
- 1/4 cup of butter
- 1/4 cup of all-purpose flour
- 2 cups of chicken broth
- 1/2 teaspoon of dried thyme
- 1/4 teaspoon of black pepper
- 1/2 cup of milk
- 1/2 cup of frozen peas
- 1/2 cup of frozen corn
Instructions
Preheat the oven to 375°F. Grease a 9-inch pie plate with non-stick cooking spray. Place one of the crusts in the pie plate and set aside.
In a large skillet over medium-high heat, melt the butter. Add the carrots, celery, onion, and garlic and cook for about 5 minutes, stirring occasionally, until softened. Add the flour and cook for 1 minute, stirring constantly. Gradually add the chicken broth and stir until the mixture is thick and bubbly. Reduce the heat to low and add the thyme, black pepper, milk, peas, corn, and chicken. Simmer for 5 minutes, stirring occasionally.
Pour the filling into the prepared pie plate. Place the second crust over the top of the filling and press the edges together to seal. Cut several slits in the top of the crust to allow steam to escape while baking. Bake for 20 minutes, or until the crust is golden brown and the filling is bubbly.
Remove the pot pie from the oven and allow it to cool for 10 minutes before serving. Enjoy!
Equipment
- Large skillet
- 9-inch pie plate
Notes
This dish can be made ahead of time and frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and bake in a preheated 375°F oven for 30 minutes, or until heated through.
Nutrition: Per Serving
- Calories: 535
- Fat: 28g
- Carbohydrates: 40g
- Protein: 24g
- Sodium: 877mg
- Fiber: 3g
Recipe Tips
For a vegetarian version of this dish, substitute the chicken with extra vegetables such as mushrooms, zucchini, and bell peppers. You can also use a store-bought rotisserie chicken or leftover cooked chicken to cut down on prep time. For extra flavor, add a pinch of nutmeg and a splash of sherry to the sauce.
This Harrows chicken pot pie recipe is sure to be a hit with the entire family. With just a few simple ingredients and a few easy steps, you can enjoy a hot and hearty meal that is sure to warm your soul. So, give it a try and enjoy this delicious dish!
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