Craving a warm, comforting meal that's both delicious and surprisingly easy to make? Look no further than this Chicken Pot Pie recipe using frozen vegetables! This homemade classic is perfect for busy weeknights, offering a healthy and satisfying dinner without sacrificing flavor or that cozy, home-cooked feel. Forget complicated recipes and long prep times; this recipe makes a delicious chicken pot pie achievable for everyone, even beginner cooks. This easy recipe is also a great way to use up leftover cooked chicken.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped (or 1 cup frozen chopped carrots)
- 2 celery stalks, chopped (or 1 cup frozen chopped celery)
- 1 cup frozen peas and corn mix
- 2 cups cooked chicken, shredded or diced (about 1.5 lbs raw chicken breast)
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14.1 ounce) can refrigerated pie crusts (or your favorite homemade pie crust recipe)
- 1 egg, beaten (for egg wash)
Instructions:
Get Started: Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish.
Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery (fresh or frozen) and cook until softened, about 5-7 minutes. If using frozen vegetables, you may add them directly to the skillet, allowing them to thaw and soften in the heat of the pan.
Make the Sauce: Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth until smooth. Bring to a simmer, stirring occasionally. Add the thyme, salt, and pepper. Reduce heat and simmer for 5 minutes, or until the sauce has thickened slightly.
Combine Ingredients: Stir in the frozen peas and corn mix (if not already incorporated) and shredded chicken.
Assemble the Pie: Pour the chicken and vegetable mixture into the prepared pie dish. Top with the pie crust, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape. Brush the 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. Let cool for a few minutes before serving.
Cooking Tips for a Perfect Chicken Pot Pie:
- For extra flavor: Use homemade chicken broth instead of store-bought. Roasting the chicken before shredding will add even more depth of flavor.
- Don't overcook the vegetables: Overcooked vegetables will become mushy. Aim for tender-crisp.
- Thicken the sauce: If the sauce is too thin after simmering, you can whisk in a tablespoon or two of cornstarch mixed with a little cold water.
- Make it ahead: You can assemble the pie ahead of time and bake it later. Just cover it tightly with plastic wrap and refrigerate until ready to bake. Add an extra 5-10 minutes to the baking time if baking from cold.
Variations:
- Add other vegetables: Feel free to add other frozen or fresh vegetables like mushrooms, potatoes, or green beans.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Creamy Chicken Pot Pie: Stir in 1/2 cup of heavy cream or milk for a richer, creamier filling.
- Cheesy Chicken Pot Pie: Sprinkle some shredded cheddar cheese on top of the filling before adding the pie crust.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used. Nutritional information is best calculated using an online nutrition calculator with your exact ingredients and serving size. However, expect a meal relatively high in protein and moderate in carbohydrates and fat.
This easy chicken pot pie recipe is a delicious and satisfying meal perfect for any occasion. Enjoy! It's a quick dinner idea that’s perfect for those busy weeknights when you need a healthy and comforting meal on the table fast. This recipe is a great example of easy recipes and delicious dishes you can make at home. It’s one of the best recipes for using frozen vegetables and leftover chicken.