Description
A heartwarming recipe for comforting chicken pot pie, featuring tender chicken, fresh vegetables, and a creamy sauce encased in a flaky crust.
Ingredients
- Cooked chicken, shredded: 2 cups
- Carrots, diced: 1 cup
- Peas: 1 cup (frozen or fresh)
- Onions, chopped: 1 medium
- Celery, diced: 1 cup
- Chicken broth: 2 cups
- Heavy cream: 1/2 cup
- Pie crust: 1 package (store-bought or homemade)
- Thyme: 1 teaspoon (dried or fresh)
- Salt and pepper: to taste
- Olive oil or butter: 2 tablespoons (for sautéing)
- Garlic: 2 cloves, minced (optional)
- Potatoes: 1 cup, diced (optional)
- Mushrooms: 1 cup, sliced (optional)
- Parsley: Fresh, chopped for garnish (optional)
- Cheddar cheese: 1/2 cup, shredded (optional)
Instructions
- Prepare the chicken by shredding it into bite-sized pieces.
- Make the filling by sautéing onions, carrots, and celery in olive oil or butter, then adding chicken, peas, broth, cream, thyme, salt, and pepper. Simmer for 5-10 minutes.
- Prepare the pie crust by rolling it out and fitting it into a 9-inch pie dish.
- Assemble the pie by pouring the filling into the crust and covering it with the top crust, sealing the edges and cutting slits for steam.
- Bake in a preheated oven at 425°F (220°C) for 25-30 minutes until golden brown and bubbling. Let cool for 10-15 minutes before serving.
Notes
- Avoid overcooking the vegetables to maintain texture.
- Ensure the sauce thickens to prevent a soggy crust.
- Cut slits in the top crust for steam to escape.
- Use room temperature ingredients for even cooking.
- Let the pie cool before slicing for easier serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg
Keywords: chicken pot pie, comfort food, hearty meal, family recipe