Cozy Up With Cook’s Country Chicken Pot Pie Recipe
Description
Nothing says comfort food quite like a classic chicken pot pie. The warmth, the savory flavor, and the melty goodness are hard to resist. With Cook’s Country Chicken Pot Pie Recipe, you can enjoy the flavor of a homemade pot pie without all the fuss. This recipe is simple but delicious, and it’s sure to be a family favorite. Plus, it’s made with a few key ingredients that you probably already have in your pantry. So get ready to enjoy a cozy dinner served up with a side of nostalgia.
Prep Time
This recipe is quite simple to make, and the prep time is minimal. All you need to do is get everything ready in advance. Start by preheating your oven to 375 degrees Fahrenheit. Then get out your ingredients and measure them out. You’ll also need to prepare the filling by sautéing the onion, celery, and carrots. Finally, divide the dough into two pieces and chill them in the refrigerator. All in all, the prep time should take around 10 minutes.
Cook Time
Cooking the pot pie is very straightforward. Once the oven is preheated, place the pot pie inside and let it cook for about 30 minutes. Then, if you want to give the crust a golden-brown color, turn on the broiler for about 5 minutes. After that, let the pot pie cool for 10 minutes before serving. Altogether, this recipe should take about 45 minutes from start to finish.
Ingredients
- 1/4 cup vegetable oil
- 1 onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 cups cooked, shredded chicken
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup frozen peas, thawed
- 1/2 cup frozen corn, thawed
- 1 (14.1-ounce) package frozen puff pastry, thawed
Instructions
1. Heat the oil in a large skillet over medium heat. Add the onion, celery, and carrots and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.
2. Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute, stirring constantly.
3. Slowly add the chicken broth while stirring. Simmer until the mixture has thickened, about 5 minutes.
4. Add the chicken, thyme, oregano, salt, and pepper and stir to combine. Add the peas and corn and stir to combine. Remove from heat.
5. Grease a 9-inch pie plate and set aside. Roll out one piece of puff pastry to a 10-inch round. Place the pastry in the greased pie plate and fill with the chicken mixture. Roll out the remaining puff pastry to a 10-inch round and place over the top of the pie.
6. Use a sharp knife to cut several slits in the top pastry. Bake in the preheated oven until the top is golden brown and the filling is bubbling, about 30 minutes.
7. Let cool for 10 minutes before serving.
Equipment
- Large skillet
- 9-inch pie plate
- Sharp knife
- Rolling pin
Notes
This recipe is great with any type of cooked chicken, including rotisserie chicken. If you don’t have frozen puff pastry on hand, you can make your own with this recipe.
Nutrition: Per Serving
- Calories: 478
- Protein: 16g
- Carbs: 37g
- Fat: 30g
- Fiber: 2g
- Sugar: 4g
Recipe Tips
If you want to add a bit of color to the crust, try brushing it with egg wash (1 egg beaten with 1 tablespoon of water) before baking. You can also sprinkle it with a bit of Parmesan cheese for extra flavor. You can also add different vegetables to this recipe, such as mushrooms or bell peppers. If you’re feeling adventurous, you can even try adding some cooked bacon or sausage to the filling. And if you want to lighten up the dish, try using low-fat or fat-free ingredients.
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