Copycat Chicken Pot Pie Recipe
Description
This copycat chicken pot pie recipe is the perfect way to enjoy a classic comfort food without breaking the bank. Made with a homemade crust, a creamy filling, and lots of delicious ingredients, this dish is sure to be a hit with the whole family. Plus, with its simple ingredients and easy-to-follow instructions, it’s a great recipe for beginner cooks. The best part? It’s ready in just about an hour, making it perfect for weeknight dinners.
Prep Time
It takes about 10 minutes to prepare the ingredients for this copycat chicken pot pie recipe. This includes prepping the vegetables, shredding the chicken, and making the pie crust.
Cook Time
Once the ingredients are prepped, the cook time for this dish is about 40 minutes. This includes baking the crust, cooking the filling, and baking the pot pie.
Ingredients
- 2 cups cooked and shredded chicken
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1/2 cup half-and-half
- 2 tablespoons butter
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 (9-inch) refrigerated pie crust
Instructions
Preheat the oven to 425°F. Grease a 9-inch pie dish with butter.
In a medium skillet over medium heat, melt the butter. Add the onion, celery, carrots, and garlic and cook until the vegetables are softened, about 5 minutes. Add the flour and stir to coat. Slowly pour in the chicken broth and half-and-half, stirring constantly, until the mixture thickens. Stir in the oregano, thyme, pepper, and salt. Add the chicken, peas, and corn and stir to combine.
Transfer the mixture to the prepared pie dish. Place the pie crust over the top of the dish and crimp the edges. Cut several slits in the top of the crust to allow the steam to escape.
Bake for 25 to 30 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes before serving. Enjoy!
Equipment
- Skillet
- 9-inch pie dish
- Refrigerated pie crust
Notes
You can use store-bought rotisserie chicken for this recipe or you can use cooked, shredded chicken breasts. If you’re using cooked chicken breasts, season them with salt, pepper, and your favorite herbs before shredding.
If you don’t have half-and-half, you can use whole milk in its place.
For a vegetarian version of this dish, omit the chicken and replace it with another vegetable, such as mushrooms.
Nutrition: Per Serving
Calories: 355 | Fat: 16g | Carbohydrates: 34g | Protein: 17g | Sodium: 579mg
Recipe Tips
For extra flavor, add a few tablespoons of chopped fresh herbs to the filling. Parsley, thyme, and rosemary all work well.
If you don’t have a 9-inch pie dish, you can use a 9-inch square baking dish instead.
For a crunchy topping, sprinkle the top of the pie with crushed butter crackers or bread crumbs before baking.
If you have any leftovers, store them in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or in the microwave before serving.
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