Tired of the same old dinner routine? Craving a comforting, delicious meal that's also surprisingly easy to make? Then look no further! This Chicken Pot Pie recipe with flaky croissant dough is the perfect answer. Forget soggy crusts and complicated recipes; this version is quick, healthy, and unbelievably tasty – a true champion among easy recipes and healthy meals. It's the perfect quick dinner idea for busy weeknights, or a show-stopping dish for a weekend gathering. Get ready to elevate your homemade cooking game!
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 Croissant Topping:
- 1 package (14.1 ounces) refrigerated croissant dough
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.
- Add the chicken and cook until browned, about 5-7 minutes more.
- Stir in the chicken broth, peas, and corn. Bring to a simmer.
- In a small bowl, whisk together the flour and milk until smooth. Pour this mixture into the skillet and stir constantly until thickened, about 1-2 minutes.
- Stir in the thyme, salt, and pepper. Remove from heat.
Assembling and Baking the Pot Pie:
- Preheat your oven to 375°F (190°C).
- Pour the chicken filling into a 9-inch pie dish or oven-safe skillet.
- Unroll the croissant dough and carefully lay it over the filling, tucking the edges down to create a sealed crust. You may need to trim any excess dough. For a rustic look, leave some edges uneven.
- Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
Serving Suggestions:
Serve your delicious Chicken Pot Pie warm. A simple side salad complements this hearty meal perfectly.
Tips and Variations:
- For a richer flavor: Use heavy cream instead of milk in the filling.
- Add some veggies: Feel free to add other vegetables like mushrooms, potatoes, or green beans to your filling.
- Spice it up: Add a pinch of red pepper flakes to the filling for a little kick.
- Make it ahead: The chicken filling can be made ahead of time and stored in the refrigerator. Assemble and bake just before serving.
- Leftovers: Store leftover pot pie in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 30-35g
- Fat: 20-25g
- Carbohydrates: 40-45g
This chicken pot pie recipe offers a delicious and easy way to enjoy a classic comfort food. The flaky croissant dough adds a delightful twist, elevating this simple dish to new heights. This is a perfect recipe for busy weeknights, or a delightful meal to share with family and friends. Enjoy!