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Copycat Recipe For Banquet Chicken Pot Pie

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Banquet Frozen Meal, Chicken Pot Pie, Value Pack, 7 Ounce, 6Count
Banquet Frozen Meal, Chicken Pot Pie, Value Pack, 7 Ounce, 6Count from www.walmart.com

Description

If you're a fan of Banquet Chicken Pot Pies, then you're in for a treat with this copycat recipe. It's got all the same flavors as the original, but with a few of your own kitchen creations to make it your own. This recipe takes about an hour and a half to complete, but it is definitely worth the wait. The end result is a flavorful and creamy pot pie that will be sure to please even the pickiest eaters.

Prep Time

This recipe takes about 15 minutes to prepare. During this time, you will need to gather all of the ingredients, measure them out, and prepare the filling. This includes dicing up the vegetables, mixing together the wet ingredients, and stirring in the seasonings.

Cook Time

Once you have all of your ingredients prepared, the cook time is about an hour. During this time, you will need to cook the filling in a large pot, stirring occasionally. Once the filling has thickened, you can spoon it into the pie crust, top with the top crust, and bake. The final step is to bake the pot pie for about 25 minutes until the crust is golden brown.

Ingredients

  • 1/4 cup butter
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 1/4 cup all-purpose flour
  • 1 can (14.5 ounces) chicken broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 2 cups cooked, diced chicken
  • 1/2 cup frozen peas
  • 1/4 cup heavy cream
  • 2 pre-made pie crusts (1 for the top and 1 for the bottom)
  • 1 egg

Instructions

Preheat oven to 375 degrees Fahrenheit. In a large pot over medium heat, melt butter. Add onion, celery, and carrots and sauté until softened, about 5 minutes. Add flour and stir until vegetables are evenly coated. Slowly pour in chicken broth, stirring constantly until mixture thickens. Add thyme, sage, garlic powder, onion powder, and black pepper and stir to combine. Add chicken and peas and stir until heated through. Remove from heat and stir in the heavy cream.

Spoon the chicken filling into the bottom pie crust. Place the top crust over the filling and press edges together to seal. Cut several slits into the top of the pie to allow steam to escape. Beat the egg in a small bowl and brush the top of the pie with the egg.

Bake for 25-30 minutes or until the crust is golden brown. Let cool for 10 minutes before serving. Enjoy!

Equipment

  • Large pot
  • Mixing bowl
  • Pie dish
  • Knife
  • Measuring cups and spoons
  • Pastry brush

Notes

This recipe can also be made with turkey instead of chicken. If you are using frozen vegetables, make sure to thaw them before using. This recipe can also be made with pre-made pie crusts or homemade crusts.

Nutrition: Per Serving

  • Calories: 300
  • Fat: 15g
  • Carbohydrates: 24g
  • Protein: 16g
  • Fiber: 2g
  • Sugar: 2g

Recipe Tips

For a lighter version of this recipe, you can substitute the butter with olive oil and the heavy cream with milk. You can also add some diced potatoes to the filling for extra flavor and texture. Finally, for extra flavor, you can top the pie with a sprinkle of grated cheese before baking.


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