Are you craving a comforting, classic dish that’s both delicious and surprisingly easy to make? Then look no further! This chicken pot pie recipe is a favorite from the Reddit cooking community, adapted for home cooks of all levels. Forget takeout – tonight, you're making a homemade masterpiece that’s sure to become a family favorite. Get ready for a quick dinner idea that's bursting with flavor and guaranteed to satisfy your cravings for a healthy and delicious meal.
Ingredients:
This recipe makes enough to serve 4-6 people.
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For the Filling:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1.5 lbs cooked chicken, shredded (rotisserie chicken works perfectly!)
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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For the Crust:
- 1 box (14.1 oz) refrigerated pie crusts
Instructions:
Making the Chicken Pot Pie Filling:
- Preheat your oven to 400°F (200°C).
- In a large oven-safe skillet or Dutch oven, heat the olive oil 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.
- Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. This helps to thicken the sauce.
- Gradually whisk in the chicken broth, ensuring no lumps form. Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly.
- Stir in the heavy cream, thyme, salt, and pepper. Add the shredded chicken, peas, and corn. Mix well to combine.
Assembling and Baking the Pot Pie:
- Carefully unfold one pie crust and place it into the skillet, pressing it gently into the edges and up the sides. Trim any excess dough.
- Pour the chicken filling into the crust.
- Unfold the second pie crust and place it on top of the filling. You can either crimp the edges to seal or leave them rustic for a more homey look. Cut a few 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. If the crust starts to brown too quickly, cover the edges with aluminum foil.
Serving Suggestions:
Serve your delicious chicken pot pie warm, straight from the oven. A simple side salad or some crusty bread makes a perfect accompaniment. This easy recipe is great for meal prepping – simply reheat individual portions for a quick and easy healthy meal during the week.
Tips and Variations:
- For a richer flavor: Use homemade chicken stock instead of store-bought broth.
- Add some spice: Include a pinch of red pepper flakes to the filling for a little heat.
- Make it vegetarian: Substitute the chicken with cooked vegetables like mushrooms, butternut squash, or lentils.
- Use different vegetables: Feel free to experiment with other vegetables like potatoes, green beans, or broccoli.
- Make individual pot pies: Use muffin tins and smaller portions of the filling for individual servings.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Protein: 30-35g Fat: 25-30g Carbohydrates: 30-35g
This recipe is a fantastic example of delicious and easy recipes perfect for busy weeknights. It's a comforting homemade meal that's sure to impress your family and friends. Enjoy your homemade chicken pot pie!