Craving a warm, comforting meal that tastes like a hug? Look no further than this delicious and easy Betty Crocker-inspired chicken pot pie recipe! This classic dish is perfect for a cozy night in, a family gathering, or even a quick weeknight dinner. Forget those complicated recipes; this version delivers amazing flavor without the fuss. It's a perfect example of homemade cooking at its finest – delicious, satisfying, and surprisingly quick to make.
Ingredients:
This recipe makes a generous 6-serving pot pie. Feel free to adjust the ingredients based on your needs.
- For the Chicken Filling:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 pound boneless, skinless chicken breasts, cooked and diced (rotisserie chicken works great!)
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup chicken broth
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Crust:
- 1 box (14.1 ounces) refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions:
Making the Chicken Filling:
- 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. This step builds a fantastic flavor base for your pot pie.
- Stir in the cooked chicken, peas, and corn. Cook for another 2-3 minutes, just to heat through.
- In a small bowl, whisk together the chicken broth and flour until smooth. Pour this mixture into the skillet with the chicken and vegetables.
- Add the thyme, salt, and pepper. Bring the mixture to a simmer, stirring constantly, until thickened. This should take about 2-3 minutes. Remove from heat.
Assembling and Baking the Pot Pie:
- Preheat your oven to 400°F (200°C).
- Pour the chicken filling into a 9-inch pie plate.
- Carefully place one pie crust over the filling. Crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape. This prevents a soggy bottom!
- Brush the top crust with the beaten egg. This gives the crust a beautiful golden brown finish.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Keep an eye on it to prevent burning.
Serving Suggestions:
Serve your Betty Crocker Chicken Pot Pie warm. A simple side salad makes a perfect accompaniment. For an extra touch of indulgence, consider a dollop of sour cream or a sprinkle of fresh parsley before serving.
Tips and Variations:
- For a richer flavor: Use homemade chicken stock instead of store-bought broth.
- Add more vegetables: Mushrooms, potatoes, or green beans would be delicious additions.
- Make it creamy: Stir in 1/2 cup of heavy cream or milk along with the chicken broth and flour mixture.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Individual pot pies: Use muffin tins to create individual servings, perfect for meal prep or a party.
Nutritional Information (per serving, approximate):
Calories: Approximately 400-450 Protein: Approximately 25-30g Fat: Approximately 20-25g Carbohydrates: Approximately 30-35g
This easy chicken pot pie recipe is a perfect example of delicious and healthy meals you can whip up at home. Enjoy!