Chicken Pot Pie
Indulge in the ultimate comfort food with this hearty Chicken Pot Pie recipe that is sure to warm your soul on a chilly evening.
Ingredients:
- 1 lb chicken breast, cooked and shredded
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 (9 inch) unbaked pie crusts
Instructions:
- Preheat oven to 425°F.
- In a large saucepan, melt the butter over medium heat. Stir in the flour, salt, pepper, and garlic powder until well combined.
- Slowly whisk in the chicken broth and milk until the mixture is smooth and thickened.
- Add the chicken, carrots, and peas to the mixture and stir until well combined.
- Line a pie dish with one of the pie crusts. Pour the chicken mixture into the crust. Cover with the second pie crust, sealing the edges and cutting slits on top for ventilation.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
Popular questions:
- Can I use frozen vegetables instead of fresh?
- Can I substitute chicken with another protein?
- Can I make the pie crust from scratch?
Yes, you can use frozen vegetables if fresh ones are not available. Just make sure to thaw them first before adding them to the mixture.
Yes, you can use diced turkey, cooked ham, or even tofu as a substitute for the chicken.
Yes, you can make homemade pie crust instead of using store-bought ones. Just follow a basic pie crust recipe.
Helpful tips:
- For added flavor, consider adding some chopped parsley or thyme to the chicken mixture.
- To make the pie crust extra flaky, brush the top crust with a beaten egg before baking.
- You can make mini individual pot pies by using muffin tins instead of a large pie dish.
Expert Secrets:
- To avoid a soggy bottom crust, pre-bake the bottom crust for 10 minutes before adding the filling.
- For a richer flavor, use homemade chicken broth instead of store-bought broth.