Classic Chicken Pot Pie My Recipes

May 14, 2023 Post a Comment

Classic Chicken Pot Pie Recipe 4 Just A Pinch Recipes from justapinch.com

Description

The classic chicken pot pie is a staple of home-cooking and comfort food. It’s a delicious and easy-to-make dish, with a mix of chicken, vegetables and a buttery, flaky crust. This classic recipe is sure to become a family favorite! The great thing about this dish is that it can be made ahead of time and reheated, which is perfect for busy weeknights. It’s also great for entertaining, as it can easily be made to serve a large group.

This classic chicken pot pie recipe is made with a simple combination of chicken, carrots, onion, celery, thyme, and a creamy sauce. The sauce is made with a combination of butter, flour, chicken broth, and heavy cream. After everything is added to the pot, the mixture is poured into a pie crust and baked for about 45 minutes. The result is a delicious and comforting meal that is perfect for those chilly winter nights.

Prep Time:

This recipe takes about 20 minutes to prepare, with most of the time spent chopping the vegetables. If you’re short on time, you can also purchase pre-chopped vegetables to save time.

Cook Time:

Once everything is prepped, the pot pie takes about 45 minutes to bake in the oven. Be sure to keep an eye on it so that the crust doesn’t burn.

Ingredients:

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
3 cloves garlic, minced
1 teaspoon dried thyme
2 cups cooked, cubed chicken
1/4 cup all-purpose flour
2 cups chicken broth
1/2 cup heavy cream
1/2 cup frozen peas
Salt and pepper, to taste
1 9-inch pie crust

Instructions:

Preheat oven to 375 degrees F. Heat the olive oil in a large pot over medium heat. Add the onion, celery, carrots, garlic, and thyme. Cook, stirring occasionally, for about 5 minutes, until the vegetables are softened. Add the cubed chicken and cook for an additional 5 minutes.

Stir in the flour and cook for 1 minute. Slowly add the chicken broth, stirring constantly. Add the heavy cream, peas, and season with salt and pepper. Simmer for 5 minutes, or until the sauce has thickened.

Pour the chicken and vegetable mixture into a 9-inch pie plate. Top with the pie crust, crimping the edges to seal. Cut a few slits in the top of the crust to allow steam to escape. Bake for 45 minutes, or until the crust is golden brown.

Equipment:

Large pot
9-inch pie plate
Pie crust

Notes:

This recipe can easily be made ahead of time. Simply prepare the filling and store in an airtight container in the refrigerator for up to 3 days. When ready to bake, add the filling to a 9-inch pie plate and top with the crust. Bake as directed.

Nutrition: Per Serving

Calories: 437, Fat: 20.2g, Carbs: 37.2g, Protein: 24.6g, Sodium: 642mg

Recipe Tips:

For a lighter version of this dish, you can use low-fat milk in place of the heavy cream.
If you don’t have a store-bought pie crust, you can make your own using your favorite recipe.
To make this dish vegetarian, simply omit the chicken and use vegetable broth in place of the chicken broth.
This recipe can easily be adapted to include other vegetables. Try adding potatoes, mushrooms, or zucchini.