Homemade Chicken Pot Pie Recipe
Description
This delicious homemade chicken pot pie recipe is perfect for the cold winter nights when you’re in need of a hearty meal. It’s filled with a creamy chicken filling, topped with a flaky pastry crust. This comforting dish will be sure to please the whole family. With just a few simple ingredients, you can whip up this delicious dish in no time. It is a great way to use up leftovers or any extra chicken you may have. It can also be made with store-bought rotisserie chicken for a quick and easy meal. This dish is sure to be a hit with both the young and the old.
Prep Time
This homemade chicken pot pie recipe is a relatively quick and easy dish to make. It takes approximately 20 minutes of prep time to assemble the ingredients before baking it in the oven. All you need to do is prepare the crust and filling, then assemble and bake. It’s that simple!
Cook Time
This dish requires a total of 45 minutes of cook time. The first 25 minutes are for baking the crust until it is golden brown and flaky. The final 20 minutes are for baking the filling until it is hot and bubbly. This is a great dish to make ahead of time and just pop in the oven when you’re ready to eat.
Ingredients
For the crust: 1 package refrigerated pie crust For the filling: 2 tablespoons butter 1 onion, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 1/4 cup all-purpose flour 2 cups chicken broth 2 cups cooked and shredded chicken 1 cup frozen peas 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano For the topping: 1 egg 2 tablespoons water 1 tablespoon butter, melted 1/4 teaspoon garlic powder
Instructions
1. Preheat oven to 425 degrees Fahrenheit. 2. To make the crust, roll out one package of refrigerated pie crust on a lightly floured surface. Place the crust into a 9-inch pie dish. Trim the edges and crimp with a fork. Place the crust in the fridge to chill for 15 minutes. 3. In a large skillet, melt butter over medium heat. Add onion, carrots, and celery. Cook for 5 minutes, stirring occasionally. 4. Add the flour to the skillet, and stir until combined. Slowly add the chicken broth, stirring until smooth. 5. Add chicken, peas, salt, pepper, garlic powder, thyme, and oregano. Simmer for 8 minutes, stirring occasionally. 6. Remove the filling from the heat and pour into the prepared pie crust. 7. To make the topping, whisk together the egg and water in a small bowl. Brush the egg wash over the top of the filling. 8. Combine melted butter and garlic powder in a small bowl. Sprinkle over the top of the filling. 9. Bake for 25 minutes, or until the crust is golden brown. 10. Let cool for 10 minutes before serving.
Equipment
To make this homemade chicken pot pie recipe, you will need: - A 9-inch pie dish - A large skillet - A rolling pin - A pastry brush - A whisk - A small bowl
Notes
This recipe can be easily doubled or tripled to feed more people. If you’re looking for a vegetarian version, you can omit the chicken and replace it with an equal amount of extra vegetables. You can also add other vegetables such as potatoes, mushrooms, or corn. You can also switch up the herbs and spices used in the filling to personalize your dish.
Nutrition: Per Serving
This recipe yields 8 servings. Each serving contains approximately 310 calories, 15 grams of fat, 30 grams of carbohydrates, 3 grams of fiber, and 11 grams of protein.
Recipe Tips
To make sure the crust is perfectly flaky, be sure to chill the crust before baking. This will help the crust stay flaky and not get soggy. If you’re short on time, you can use store-bought pie crusts for the top and bottom layer. This will cut down on prep time. Also, if you’re looking for a quicker meal, you can use store-bought rotisserie chicken for the filling instead of cooking your own chicken. This will save you a lot of time.
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