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Homemade Chicken Pot Pie

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Seriously Good Chicken Pot Pie Craving Tasty My Recipe Magic
Seriously Good Chicken Pot Pie Craving Tasty My Recipe Magic from www.myrecipemagic.com

Description

Chicken pot pie is a home-style classic that is easy to make and brings a warm comfort on a cold day. It features a creamy, savory filling of chicken, vegetables, and herbs, all encased in a buttery, flaky pastry crust. The top crust can be a full top crust, a lattice top, or simply a few decorative cutouts. Whether you’re making it for a weeknight dinner or for a special occasion, this chicken pot pie is sure to be a hit.

Prep Time

30 minutes

Cook Time

30 minutes

Ingredients

  • 1 pound boneless, skinless chicken breasts, cooked and diced
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup milk
  • 1/4 cup butter
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 2 ready-made pie crusts

Instructions

Preheat the oven to 375°F (190°C). In a large skillet over medium heat, melt the butter and add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes. Add the flour and stir to coat the vegetables. Slowly add the chicken broth and milk, stirring constantly. Bring to a simmer and cook until thickened, about 5 minutes. Add the cooked chicken, thyme, parsley, salt, and pepper. Stir in the peas and corn. Pour the filling into a 9-inch (23 cm) pie plate. Roll out one of the pie crusts and place it over the filling. Trim off any excess dough. Roll out the second crust and place it over the filling. Trim and crimp the edges.

Equipment

  • Large skillet
  • 9-inch (23 cm) pie plate
  • Rolling pin
  • Pastry brush

Notes

For a lattice-top crust, use a pastry wheel to cut the dough into strips and weave them over the filling. For a full top crust, use a pastry brush to brush the top crust with an egg wash (1 egg whisked with 1 tablespoon of water) before baking.

Nutrition: Per Serving

  • Calories: 591 kcal
  • Carbohydrates: 47 g
  • Protein: 28 g
  • Fat: 32 g
  • Saturated Fat: 11 g
  • Cholesterol: 74 mg
  • Sodium: 813 mg
  • Potassium: 567 mg
  • Fiber: 3 g
  • Sugar: 5 g
  • Vitamin A: 3719 IU
  • Vitamin C: 9 mg
  • Calcium: 73 mg
  • Iron: 2 mg

Recipe Tips

  • For added flavor, add 1 teaspoon of poultry seasoning to the filling.
  • For a cheesy pot pie, add 1/2 cup of shredded cheese to the filling.
  • For a crunchy topping, sprinkle the top crust with 1/4 cup of panko breadcrumbs.
  • Leftover chicken pot pie can be stored in the refrigerator for up to 3 days.
  • To reheat, thaw in the refrigerator overnight, then bake at 350°F (175°C) for 20 minutes.

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