Good Housekeeping Chicken Pot Pie Recipe
Description
This Good Housekeeping chicken pot pie recipe is the perfect comfort food for any occasion. The combination of hearty chicken, creamy sauce, and flaky crust makes for a delicious and satisfying meal. The pie is filled with tender chicken, carrots, celery, and onions, all smothered in a creamy sauce made with a roux and cooked in a homemade pastry crust. This classic dish is sure to be a hit with your family and friends. Serve it up with a side of mashed potatoes for a complete meal.
Prep Time
The prep time for this chicken pot pie is about 30 minutes. This includes measuring out all the ingredients, including the vegetables and chicken. The pastry crust is made from scratch, so it takes a bit of time to mix and roll out. You can also use pre-made puff pastry or store bought pie crust, which will cut the prep time significantly.
Cook Time
The cook time for this dish is about 45 minutes. The filling is cooked first, then the pastry crust is placed on top and baked in the oven. The result is a golden, flaky crust that perfectly encases the creamy filling. The chicken and vegetables are cooked to perfection, creating a delicious and comforting meal.
Ingredients
For this Good Housekeeping chicken pot pie recipe, you will need the following ingredients:
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 2 cups of chicken broth
- 2 cups of cooked, diced chicken
- 1 cup of carrots, diced
- 1 cup of celery, diced
- 1 cup of onion, diced
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried rosemary
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of frozen peas
- 1 sheet of puff pastry, thawed
Instructions
To make this Good Housekeeping chicken pot pie recipe, preheat the oven to 375°F. Begin by melting the butter in a large skillet over medium-high heat. Once the butter has melted, add the flour and whisk until combined. Cook for 1-2 minutes until the mixture starts to thicken. Slowly add the chicken broth, whisking constantly until the mixture is smooth. Add the chicken, carrots, celery, onion, thyme, oregano, rosemary, salt, and pepper. Continue to cook over medium-high heat until the vegetables are tender, about 8-10 minutes. Finally, stir in the frozen peas.
Remove the skillet from the heat and transfer the mixture to a 9-inch pie plate. Place the thawed puff pastry on top of the mixture and crimp the edges to seal. Cut several slits in the top of the pastry to allow the steam to escape. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown. Allow the pie to cool for 10 minutes before serving.
Equipment
To make this chicken pot pie, you will need the following equipment:
- Large skillet
- 9-inch pie plate
- Rolling pin
- Whisk
Notes
This recipe can easily be made ahead of time. Simply prepare the filling and store it in an airtight container in the refrigerator for up to 3 days. When you are ready to bake, simply transfer the filling to the pie plate and top with the puff pastry.
Nutrition: Per Serving
This recipe yields 6 servings. Each serving contains the following:
- Calories: 454
- Fat: 20g
- Carbohydrates: 43g
- Protein: 22g
- Fiber: 4g
Recipe Tips
This Good Housekeeping chicken pot pie recipe is a great way to use up leftovers. You can change up the vegetables and add in any other ingredients that you have on hand. You can also use cooked turkey or ham in place of the chicken. For a vegetarian version, simply omit the chicken and add in extra vegetables instead. For a lighter version, use a lower fat milk and reduced fat puff pastry.
Post a Comment for "Good Housekeeping Chicken Pot Pie Recipe"