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Chicken Pot Pie Recipe
Here’s a recipe for a classic chicken pot pie:
Ingredients:
- 1 pound boneless, skinless chicken breasts, cubed
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 cup frozen peas
- 1 cup frozen carrots
- 1/2 cup chopped onion
- 1 pre-made pie crust
Instructions:
- Preheat the oven to 375°F.
- In a large saucepan, cook the chicken cubes over medium heat until no longer pink. Remove the chicken from the pan and set aside.
- In the same saucepan, melt the butter over medium heat.
- Whisk in the flour, salt, pepper, and thyme until smooth.
- Gradually stir in the chicken broth and milk, whisking constantly until the mixture is thick and bubbly.
- Stir in the cooked chicken, frozen peas, frozen carrots, and chopped onion.
- Pour the mixture into a 9-inch deep-dish pie plate.
- Roll out the pre-made pie crust and place it over the top of the filling. Trim the edges and cut a few slits in the top to allow steam to escape.
- Bake for 40-45 minutes, or until the crust is golden brown and the filling is hot and bubbly.
This classic chicken pot pie is a comforting and satisfying meal for any occasion!
Here’s another recipe for chicken pot pie, this time with a biscuit topping:
Ingredients:
- 2 tablespoons butter
- 1 onion, chopped
- 2 stalks of celery, chopped
- 2 carrots, peeled and chopped
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk
- 2 cups cooked, shredded chicken
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 can of refrigerated biscuits
Instructions:
- Preheat the oven to 375°F.
- In a large saucepan, melt the butter over medium heat.
- Add the chopped onion, celery, and carrots to the pan and sauté for 5-7 minutes, or until the vegetables are tender.
- Sprinkle the flour over the vegetables and stir to combine.
- Gradually stir in the chicken broth and milk, whisking constantly until the mixture is thick and bubbly.
- Stir in the shredded chicken, salt, black pepper, and dried thyme.
- Pour the mixture into a 9×13-inch baking dish.
- Cut the biscuits into quarters and place them on top of the chicken mixture.
- Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
This chicken pot pie with biscuit topping is a comforting and easy-to-make meal that is perfect for a weeknight dinner!
Final Word
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