Copper Pan Chicken Pot Pie Recipe
Description
This delicious Copper Pan Chicken Pot Pie recipe is the perfect comfort food for a cold winter day. This classic dish is made with a rich and creamy filling that is loaded with chicken, vegetables, and herbs. It is then topped with a flaky puff pastry crust, which is baked in a copper pan to create a golden, crisp texture. This cozy meal is sure to please even the pickiest of eaters and will make a great addition to any dinner table. Serve it with a side of mashed potatoes or a fresh salad for a complete meal that will have everyone asking for seconds.
Prep Time
This recipe requires about 1 hour of preparation time to assemble and prepare the ingredients. This includes chopping the vegetables, shredding the chicken, and preparing the pastry crust. You can also save time by using pre-cooked chicken or store-bought puff pastry.
Cook Time
Once you have all of the ingredients assembled, you can bake the pot pie in the oven for about 30 minutes. The filling will be bubbly and the pastry crust will be golden brown when it is done. Let the pot pie cool for at least 10 minutes before serving.
Ingredients
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups cooked, shredded chicken
- 1 cup frozen peas and carrots
- 1 sheet frozen puff pastry, thawed
Instructions
1. Preheat the oven to 375 degrees Fahrenheit. Grease a 9-inch copper pan with butter or non-stick cooking spray.
2. Heat the butter in a large skillet over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 8 minutes.
3. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute. Add the chicken broth and bring to a simmer. Cook, stirring often, until the sauce has thickened, about 5 minutes.
4. Remove the skillet from the heat and stir in the cream, thyme, oregano, salt, and pepper. Stir in the chicken and frozen vegetables. Pour the mixture into the prepared copper pan.
5. Place the puff pastry over the top of the copper pan and tuck it in around the edges. Cut a few slits in the top of the pastry to allow steam to escape.
6. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.
Equipment
- 9-inch copper pan
- Large skillet
- Spatula
- Knife
- Cutting board
Notes
If you do not have a copper pan, you can use a 9-inch pie plate or baking dish. If you do not have puff pastry, you can use a store-bought pie crust or a homemade biscuit topping.
Nutrition: Per Serving
- Calories: 521
- Fat: 28g
- Carbohydrates: 34g
- Protein: 28g
- Sodium: 833mg
- Fiber: 4g
- Sugar: 4g
Recipe Tips
- For a vegetarian option, substitute the chicken with extra vegetables such as mushrooms and zucchini.
- You can add other spices to the filling such as paprika, garlic powder, or cayenne pepper.
- For a richer flavor, use a combination of half and half and heavy cream.
- For extra flavor, top the pot pie with shredded cheese before baking.
This Copper Pan Chicken Pot Pie recipe is sure to be a hit with the whole family. It is a classic comfort food that is simple to make and full of flavor. Serve it with a side of mashed potatoes or a fresh salad for a complete meal that is sure to please. Enjoy!
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