Craving a warm, comforting meal that's both delicious and surprisingly simple to make? Look no further than this Chicken Pot Pie recipe! We're taking a classic comfort food and making it even easier with the help of store-bought Pillsbury pie crust. This recipe is perfect for busy weeknights, offering a healthy and satisfying dinner without hours in the kitchen. It's one of those delicious dishes the whole family will love. Get ready to experience the ultimate homemade comfort food, elevated with minimal effort!
Ingredients:
For the Chicken Filling:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup chicken broth
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Crust:
- 1 box (14.1 ounces) Pillsbury refrigerated pie crusts
Instructions:
Get started with 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.
- Add the chicken and cook until browned.
- Stir in the flour and cook for 1 minute.
- Gradually whisk in the chicken broth and milk until smooth.
- Bring to a simmer, then reduce heat and cook for 5 minutes, or until the sauce has thickened.
- Stir in the peas, corn, thyme, salt, and pepper. Remove from heat.
Assemble and Bake the Pot Pie:
- Preheat your oven to 400°F (200°C).
- Roll out one pie crust and place it in a 9-inch pie plate.
- Pour the chicken filling into the pie crust.
- Roll out the second pie crust and place it over the filling. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Tips for the Best Chicken Pot Pie:
- For extra flavor, use homemade chicken broth.
- You can substitute other vegetables, such as potatoes, mushrooms, or green beans.
- If you want a richer flavor, add a tablespoon of butter to the vegetables while they're cooking.
- To prevent a soggy bottom, pre-bake the bottom crust for 10 minutes before adding the filling.
Variations:
- Creamy Chicken Pot Pie: Add 1/2 cup of heavy cream to the filling for a richer, creamier texture.
- Spicy Chicken Pot Pie: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the filling.
- Vegetarian Pot Pie: Replace the chicken with 1 cup of cooked lentils or chickpeas.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Protein: Approximately 25-30g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 30-35g
This easy recipe provides a healthy and delicious meal the whole family will enjoy. It's a fantastic quick dinner idea, perfect for busy weeknights, and a great way to enjoy a comforting classic without spending hours in the kitchen. Try it tonight and see how easy it is to create a truly satisfying and homemade meal!