Classic Chicken Pot Pie Recipe By Betty Crocker
Description
This classic chicken pot pie recipe by Betty Crocker is a hearty, comforting meal that is sure to please everyone at the table. With a creamy chicken and vegetable filling, covered with a flaky puff pastry crust, this timeless dish makes a great weeknight meal. The dish is simple to make, but the result is a delicious, savory meal that your family will love. The combination of creamy filling and crispy crust is a favorite for any age.
Prep Time
Preparing this chicken pot pie recipe takes about 30 minutes. This includes gathering ingredients, prepping the vegetables, and putting the dish together. It's important to make sure you have all of the necessary ingredients before you begin, as this will make the process much easier. You'll also need to have the right equipment to get the job done.
Cook Time
Once all of the ingredients are prepped, the pot pie can be put into the oven to bake. The total cook time for this dish is about 45 minutes. It's important to check the pie periodically during the cooking process to make sure it's not getting too brown. If it does, you can cover it with aluminum foil to prevent it from burning.
Ingredients
This classic chicken pot pie recipe requires the following ingredients: 2 cups cooked, diced chicken; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 teaspoon poultry seasoning; 1 cup chicken broth; 1 cup frozen mixed vegetables; 1/2 cup frozen peas; 1/2 cup chopped celery; 1/2 cup chopped onion; 1/2 cup butter; 1/2 cup all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons chopped fresh parsley; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/2 teaspoon dried rosemary; 1/2 teaspoon dried thyme; 1/2 cup heavy cream; 1 sheet frozen puff pastry; 1 large egg, beaten; Pinch of salt.
Instructions
To make this classic chicken pot pie recipe, begin by preheating the oven to 375 degrees Fahrenheit. In a large skillet over medium heat, melt the butter and then add the chicken, celery, onion, and frozen vegetables. Cook until the vegetables are tender, about 5 minutes. Sprinkle the flour over the vegetables and stir until combined. Add the chicken broth, poultry seasoning, salt, pepper, parsley, garlic powder, onion powder, rosemary, and thyme. Bring to a simmer, stirring occasionally, and cook until the mixture begins to thicken, about 5 minutes. Add the cream and stir to combine. Remove the pan from the heat and let cool.
Once the filling has cooled, transfer it to a 9-inch pie plate. Unfold the puff pastry and lay it over the top of the pie plate. Trim the pastry to fit and crimp the edges. Brush the pastry with the beaten egg and sprinkle with a pinch of salt. Cut two slits into the top of the pastry. Bake for 30 minutes, or until the pastry is golden brown and the filling is bubbling. Let cool for 10 minutes before serving.
Equipment
In order to make this classic chicken pot pie recipe, you'll need the following equipment: a large skillet, a 9-inch pie plate, a rolling pin, a pastry brush, and a sharp knife.
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 three days. When you're ready to bake, just assemble the dish and bake as directed. You can also freeze the filling for up to three months. Thaw in the refrigerator overnight before using.
Nutrition: Per Serving
This classic chicken pot pie recipe yields 8 servings. Each serving contains 476 calories, 27g of fat, 31g of carbohydrates, and 23g of protein.
Recipe Tips
For added flavor, try adding a few tablespoons of dry white wine to the filling. You can also try adding different vegetables to the dish, such as corn, carrots, or green beans. If you're looking for a more indulgent version, try adding a few tablespoons of grated Parmesan cheese to the filling. For a gluten-free version, substitute a gluten-free puff pastry for the traditional puff pastry.
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