Craving a warm, comforting meal that tastes like a hug? Then look no further than Carla's Chicken Pot Pie! This classic dish is surprisingly easy to make, even for beginner cooks. Forget those complicated recipes; this version focuses on fresh, wholesome ingredients and simple techniques to deliver maximum flavor with minimal fuss. It's the perfect healthy meal, a quick dinner idea, and a delicious dish the whole family will love. Get ready to experience homemade cooking at its finest!
Ingredients:
This recipe makes enough for 4-6 servings.
- For the Chicken Filling:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 lb boneless, skinless chicken breasts, cooked and diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup chicken broth
- 1/4 cup all-purpose flour
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Crust:
- 1 box (14.1 oz) refrigerated pie crusts (or your favorite homemade recipe!)
- 1 egg, beaten (for egg wash)
Instructions:
Making the Chicken Filling:
- 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.
- Create the Sauce: Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth until smooth.
- Simmer and Season: Bring the mixture to a simmer, then reduce heat and cook for 2-3 minutes, or until the sauce has thickened slightly. Stir in the thyme, salt, and pepper.
- Add Chicken and Vegetables: Add the cooked chicken, peas, and corn. Stir to combine and heat through.
Assembling and Baking the Pot Pie:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare the Crust: Unroll one pie crust and place it in a 9-inch pie plate.
- Add the Filling: Pour the chicken filling into the pie crust.
- Top with Crust: Unroll the second pie crust and place it over the filling. Crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- Egg Wash: Brush the top crust with the beaten egg for a golden brown finish.
- Bake: Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and Serve: Let the pot pie cool slightly before slicing and serving.
Tips and Variations:
- For extra flavor: Add a tablespoon of Dijon mustard to the chicken filling.
- Make it vegetarian: Substitute the chicken with 1 cup of cooked lentils or chickpeas.
- Use leftover chicken: This recipe is a great way to use up leftover roasted or grilled chicken.
- Homemade crust: If you're feeling ambitious, try making your own pie crust! Many easy recipes are available online.
- Add more veggies: Feel free to add other vegetables like mushrooms, potatoes, or green beans to the filling.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 30-35g
This Chicken Pot Pie recipe is a simple yet satisfying meal perfect for busy weeknights or special occasions. It’s a fantastic example of easy recipes that deliver big on flavor. Enjoy!