How to Make a Delicious and Easy Chicken Pot Pie
Chicken pot pie: the ultimate comfort food. This classic dish is surprisingly easy to make, and with a few tips and tricks, you can create a restaurant-quality meal in your own kitchen. This guide will walk you through each step, from preparing the filling to baking the perfect golden-brown crust. Let's get cooking!
Ingredients You'll Need:
This recipe makes enough for 4-6 servings. Feel free to adjust quantities based on your needs.
For the Chicken Filling:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 3 cups cooked chicken, shredded (rotisserie chicken works great!)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 ½ cups chicken broth
- ½ cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Crust:
- 1 box (14.1 ounces) refrigerated pie crusts (or your favorite homemade recipe!)
Step-by-Step Instructions:
Making the Chicken Filling:
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Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
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Create the Sauce: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth until smooth. Bring to a simmer, then reduce heat and cook for 2-3 minutes, or until the sauce has thickened slightly.
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Add the Remaining Ingredients: Stir in the heavy cream, thyme, salt, pepper, shredded chicken, peas, and corn. Cook for another 2-3 minutes, or until heated through.
Assembling and Baking the Pot Pie:
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Preheat Oven: Preheat your oven to 400°F (200°C).
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Prepare the Baking Dish: Pour the chicken filling into a 9-inch pie dish or a similar oven-safe dish.
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Add the Crust: Carefully unfold one pie crust and place it over the filling. You can crimp the edges to create a decorative seal, or simply fold the edges under and tuck them in. Cut a few slits in the top crust to allow steam to escape.
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Bake: Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with aluminum foil.
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Cool and Serve: Let the pot pie cool for a few minutes before serving. Enjoy!
Tips for the Perfect Chicken Pot Pie:
- Use high-quality ingredients: The better the ingredients, the better the pot pie will taste.
- Don't overcook the vegetables: Overcooked vegetables will be mushy.
- Make your own crust: If you're feeling ambitious, making your own pie crust is a rewarding experience. Numerous recipes are readily available online.
- Add some extra flair: Consider adding other vegetables like mushrooms or potatoes to the filling. A sprinkle of fresh herbs before baking adds extra flavor.
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