Craving something warm and filling? This easy chicken pot pie is your answer. It’s a classic dish that combines tender chicken, hearty vegetables, and a creamy sauce all encased in a flaky pie crust. Perfect for a cozy dinner, it’s the kind of meal that feels like a warm embrace on a chilly evening.
In less than an hour, you can whip up this delicious pot pie that will impress your family without breaking a sweat. Have leftovers? This dish tastes even better the next day as the flavors meld together beautifully.
This recipe is simple and adaptable. Whether you want to use rotisserie chicken or leftover turkey, this pot pie is flexible to your pantry needs. It’s a delightful way to clear out the fridge while still enjoying a satisfying meal.
The Allure of Chicken Pot Pie
Chicken pot pie has a unique charm, often evoking memories of home-cooked meals and cozy evenings.
Its golden brown crust and hearty filling combine to create a dish that is both satisfying and comforting.
This classic recipe highlights the simple yet delightful combination of tender chicken and vibrant vegetables, all embraced by a flaky pastry.
Creating the Perfect Filling
The filling is the heart of the chicken pot pie.
Juicy pieces of chicken mingle with a medley of vegetables, including peas, carrots, and corn.
These ingredients not only add color but also a range of flavors and textures that make every bite enjoyable.
A creamy sauce binds the filling together, providing a rich base that enhances the overall experience.
This combination makes for a hearty meal that can easily become a family favorite.
The Flaky Crust
The crust is a critical component of any pot pie.
A perfectly baked crust should be golden brown and flaky, offering a satisfying crunch when cut into.
Using refrigerated pie crusts simplifies the process, allowing anyone to achieve that desirable texture without the hassle of making dough from scratch.
To ensure a good bake, it’s important to cut slits in the top crust before placing it in the oven.
This allows steam to escape and helps the crust develop its flaky layers.
Cooking Instructions Overview
Preparing this dish is straightforward and can be done in under an hour.
Start by melting butter in a saucepan, then whisk in flour, salt, and spices to create a smooth roux.
Gradually add chicken broth and milk, stirring continuously until the mixture thickens.
Once the sauce is ready, fold in the shredded chicken and mixed vegetables, then pour into the pie crust.
Cover with a second crust, seal the edges, and bake until the top is golden.
Nutritional Benefits
This chicken pot pie not only satisfies the taste buds but also offers nutritional value.
Each serving provides a good mix of protein and carbohydrates, making it a filling choice for dinner.
With around 360 kcal per slice, it can fit into various dietary plans while still being indulgent.
Serving Suggestions
Chicken pot pie shines as a main course.
Pair it with a fresh green salad or some crusty bread for a complete meal.
Its warm, comforting nature makes it a perfect dish for chilly evenings or gatherings with friends and family.
Whether serving it for a special occasion or a casual dinner, this dish is sure to bring smiles around the table.
Embrace the warmth and flavor of chicken pot pie, and enjoy the experience it brings with each bite.
Delicious and Easy Chicken Pot Pie
This chicken pot pie is characterized by its flaky crust and a rich filling that includes tender chicken, peas, carrots, and corn. The creamy sauce adds a comforting richness, while the vegetables bring a burst of flavor and color to every bite.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package of refrigerated pie crusts (2 crusts)
Instructions
- Preheat the oven to 425°F (220°C).
- In a saucepan over medium heat, melt the butter. Stir in the flour, salt, pepper, and onion powder until smooth.
- Gradually stir in the chicken broth and milk. Cook over medium heat, stirring constantly until the mixture thickens and bubbles.
- Add the shredded chicken and frozen vegetables to the sauce. Mix well and remove from heat.
- Place one pie crust in the bottom of a pie pan. Pour the chicken mixture into the crust. Cover with the second crust, sealing the edges. Cut slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown. Let it cool for a few minutes before serving.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 6 slices
- Calories: 360kcal
- Fat: 18g
- Protein: 20g
- Carbohydrates: 30g
