Are you craving a comforting, classic dish that's both delicious and surprisingly easy to make? Look no further! This Chicken Pot Pie recipe is a guaranteed crowd-pleaser, perfect for a cozy weeknight dinner or a special family gathering. Forget those soggy-bottomed disappointments; this recipe delivers a flaky, golden crust filled with tender chicken and a rich, creamy vegetable filling. Get ready to experience homemade cooking at its finest! This easy recipe is perfect for busy weeknights and delivers a healthy meal the whole family will love. It's one of the best recipes you'll find for a quick dinner idea.
Ingredients:
For the 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 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 package (14.1 ounces) refrigerated pie crusts
Instructions:
Get Started:
- Preheat your oven to 400°F (200°C). This ensures your pie crust gets beautifully golden brown.
Make the 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 flavor!
- Stir in the flour and cook for 1 minute more. This creates a roux, which will thicken the sauce.
- Gradually whisk in the chicken broth, ensuring no lumps form. Bring to a simmer.
- Reduce the heat to low and stir in the heavy cream, thyme, salt, and pepper. Simmer for 5 minutes, or until the sauce has thickened slightly.
- Stir in the cooked chicken, peas, and corn.
Assemble and Bake:
- Pour the chicken and vegetable mixture into a 9-inch pie dish.
- 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. You can also make a decorative edge if you’re feeling fancy!
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts browning too quickly, cover the edges with foil.
Serve and Enjoy!
Let the pot pie cool slightly before slicing and serving. A simple side salad makes a perfect complement to this hearty dish.
Tips and Variations:
- For extra flavor: Add a tablespoon of Dijon mustard to the filling.
- Make it vegetarian: Substitute the chicken with 1 cup of cooked lentils or chickpeas. Use vegetable broth instead of chicken broth.
- Spice it up: Add a pinch of red pepper flakes to the filling for a little heat.
- Use homemade crust: For an even more delicious pie, try making your own pie crust. Many delicious homemade crust recipes are available online.
- Leftovers: Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 25-30g
- Fat: 25-30g
- Carbohydrates: 30-35g
This delicious chicken pot pie is a great example of healthy meals you can prepare quickly and easily. It’s a fantastic addition to your repertoire of easy recipes and quick dinner ideas. Enjoy this comforting classic, made with love in your own kitchen!