Chicken Pot Pie Recipe

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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:

1. Preheat the oven to 375°F.
2. In a large saucepan, cook the chicken cubes over medium heat until no longer pink. Remove the chicken from the pan and set aside.
3. In the same saucepan, melt the butter over medium heat.
4. Whisk in the flour, salt, pepper, and thyme until smooth.
5. Gradually stir in the chicken broth and milk, whisking constantly until the mixture is thick and bubbly.
6. Stir in the cooked chicken, frozen peas, frozen carrots, and chopped onion.
7. Pour the mixture into a 9-inch deep-dish pie plate.
8. 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.
9. 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:

1. Preheat the oven to 375°F.
2. In a large saucepan, melt the butter over medium heat.
3. Add the chopped onion, celery, and carrots to the pan and sauté for 5-7 minutes, or until the vegetables are tender.
4. Sprinkle the flour over the vegetables and stir to combine.
5. Gradually stir in the chicken broth and milk, whisking constantly until the mixture is thick and bubbly.
6. Stir in the shredded chicken, salt, black pepper, and dried thyme.
7. Pour the mixture into a 9×13-inch baking dish.
8. Cut the biscuits into quarters and place them on top of the chicken mixture.
9. 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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