Homemade Chicken Pot Pie Recipe With Potatoes
Description
This homemade chicken pot pie recipe with potatoes is a comfort food classic. It's a creamy, savory pie made with chicken, potatoes, and vegetables in a delicious cream sauce. The crust is a simple pastry dough that is rolled out and placed over the top of the filling. This easy chicken pot pie is a surefire way to please the whole family. It's a perfect meal for any night of the week.
Prep Time
This recipe takes about 30 minutes of prep time. You will need to preheat your oven to 375 degrees Fahrenheit, then combine the filling ingredients, roll out the pastry dough, and assemble the pot pie. The prep time also includes pre-cooking the potatoes in the microwave.
Cook Time
The cook time for this recipe is about 45 minutes. The pot pie will need to bake in the oven for about 40 minutes, then you will need to let it cool for a few minutes before serving.
Ingredients
For the filling:
- 2 cups cooked chicken, chopped
- 1 cup potatoes, diced
- 1 cup carrots, diced
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the crust:
- 2 cups flour
- 1/2 teaspoon salt
- 1/2 cup cold butter, cut into small pieces
- 6-7 tablespoons cold water
Instructions
1. Preheat your oven to 375 degrees Fahrenheit.
2. Place the potatoes in a microwave-safe bowl and cook for 3 minutes. Set aside.
3. In a large skillet, melt the butter over medium heat. Add the onion, celery, carrots, and potatoes and sauté for 5 minutes.
4. Add the flour and stir to combine. Cook for 2 minutes, stirring constantly.
5. Slowly add the chicken broth and milk, stirring to combine. Add the thyme, salt, and pepper and stir to combine. Simmer for 5 minutes, stirring occasionally.
6. Add the cooked chicken to the skillet and stir to combine. Remove from the heat and set aside.
7. To make the crust, combine the flour and salt in a large bowl. Add the butter and use a pastry blender or two knives to cut it into the flour until it resembles coarse crumbs.
8. Slowly add the water, 1 tablespoon at a time, stirring to combine. The dough should come together but still be slightly crumbly.
9. Place the dough onto a lightly floured surface and roll it out into a circle large enough to fit over the top of the filling.
10. Transfer the filling to a 9-inch pie plate. Place the dough over the top and crimp the edges. Cut a few slits in the top of the dough to allow steam to escape.
11. Bake for 40 minutes, until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.
Equipment
You will need a large skillet, a 9-inch pie plate, a pastry blender or two knives, and a rolling pin.
Notes
Feel free to use any combination of vegetables you like in this recipe. You can also add cooked frozen vegetables if you like.
Nutrition: Per Serving
Calories: 495, Fat: 24g, Carbs: 38g, Protein: 30g, Sodium: 572mg, Fiber: 3g
Recipe Tips
This recipe can be easily doubled or tripled and frozen for future meals. To freeze, simply assemble the pot pies and place them in the freezer. When you are ready to bake, thaw the pies overnight in the refrigerator and bake as directed.
For a heartier pot pie, add a cup of cooked peas or corn to the filling. This will add extra flavor and nutrition.
If you don't have fresh vegetables, you can use a bag of frozen mixed vegetables instead. Simply cook them according to the package directions and add them to the filling.
For a lighter crust, you can use a store-bought pie crust instead of making your own. You can also use a store-bought biscuit dough for the crust.
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