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Cook's Country Recipe For Chicken Pot Pie

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25+ Recipe For All Crust Sheet Pan Chicken Pot Pie Background instant pot chicken breast best
25+ Recipe For All Crust Sheet Pan Chicken Pot Pie Background instant pot chicken breast best from instantpotchickenbreastbestrecipes.blogspot.com

Description

If you’re looking for an easy and delicious dish that the whole family will love, then the Cook's Country Chicken Pot Pie is a great choice. This classic comfort food dish has been a staple in homes for generations, and it's easy to see why. It's filled with tender chicken and hearty vegetables, all enveloped in a creamy sauce and encased in a flaky, golden-brown crust. Plus, it's simple to make, making it perfect for busy weeknight meals. So if you're looking for a comforting, home-cooked meal, give this Cook's Country recipe a try!

Prep Time & Cook Time

This Cook's Country Chicken Pot Pie recipe makes a delicious meal that's ready in just about an hour. The prep time for this dish is about 15 minutes and the cook time is about 45 minutes, so it's great for busy weeknights. Plus, the leftovers are just as good and you can easily freeze any extras for an easy dinner later on.

Ingredients

This Cook's Country Chicken Pot Pie recipe requires just a few simple ingredients:

  • 1 pound boneless, skinless chicken breasts, cut into cubes
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 1 stalk celery, diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup frozen peas
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 package store-bought refrigerated pie dough

Instructions

This Cook's Country Chicken Pot Pie recipe is easy to make and only takes about an hour to make. Here are the instructions:

  1. Preheat the oven to 375 degrees. Grease a 9-inch pie plate.
  2. In a large skillet over medium-high heat, heat the olive oil. Add the chicken cubes and cook until lightly browned, about 5 minutes. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the onion, garlic, carrots, celery, thyme, oregano, and black pepper. Cook until the vegetables are softened, about 5 minutes. Add the flour and cook for 1 minute, stirring constantly.
  4. Stir in the chicken broth and bring to a simmer. Reduce the heat to low and simmer for 5 minutes.
  5. Add the peas, Parmesan cheese, heavy cream, salt, and sugar and stir to combine. Add the chicken back to the skillet and stir to combine.
  6. Transfer the mixture to the prepared pie plate. Unroll the pie dough and place it over the top of the filling. Trim the edges of the dough and crimp to seal.
  7. Cut a few slits in the top of the dough to allow steam to escape. Bake for 40 minutes, or until the crust is golden brown and the filling is bubbling.
  8. Let cool for 10 minutes before serving.

Equipment

You'll need the following equipment to make this Cook's Country Chicken Pot Pie:

  • 9-inch pie plate
  • Large skillet
  • Wooden spoon
  • Rolling pin
  • Pastry brush

Notes

This recipe calls for store-bought refrigerated pie dough, but you can also make your own if you prefer. You can also use pre-cooked chicken, such as rotisserie chicken, if you don't have time to cook the chicken yourself.

Nutrition: Per Serving

This Cook's Country Chicken Pot Pie recipe makes 4 servings and each serving has the following nutrition information:

  • Calories: 494
  • Total Fat: 24g
  • Saturated Fat: 9g
  • Cholesterol: 81mg
  • Sodium: 597mg
  • Carbohydrates: 40g
  • Fiber: 3g
  • Sugar: 2g
  • Protein: 23g

Recipe Tips

This Cook's Country Chicken Pot Pie is a delicious and easy meal that the whole family will love. Here are a few tips to help you make the perfect pot pie:

  • Be sure to use a 9-inch pie plate for this recipe, as a larger dish will cause the filling to be too thin.
  • You can substitute frozen mixed vegetables for the carrots, celery, and peas in this recipe.
  • For a lighter version, use half-and-half or milk in place of the heavy cream.
  • If you're short on time, you can use pre-made refrigerated pie crust instead of making your own.
  • If you want to add some extra flavor, try adding a pinch of nutmeg or a tablespoon of chopped fresh herbs to the filling.
  • Be sure to cut a few slits in the top of the crust to allow steam to escape.

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