Simple Classic Chicken Pot Pie. Find Deals on Earth Best Chicken Pot Pie in Snack Food on Amazon. Now Choose From Multiple Easy Chicken Recipes To Create That Perfect Meal. Stir chicken mixture, parsley and the peas and carrots into the sauce.
Plus, this homemade chicken pot pie is super easy to make, which makes it a great recipe for beginner cooks and busy families alike. Just what I look for in chicken pot pie. Some complained the filling was bland. You can cook Simple Classic Chicken Pot Pie using 14 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Simple Classic Chicken Pot Pie
- Prepare 1 1/2 lb of uncooked boneless skinless chicken breast – 3/4" cubed.
- It’s 1 1/2 cup of 1/2" diced potato.
- You need 1 cup of 1/4" sliced carrots.
- Prepare 1 cup of frozen peas.
- Prepare 1/3 cup of + 2 tsp unsalted butter.
- You need 1/3 cup of chopped yellow onion.
- You need 1/3 cup of all-purpose flour.
- You need 1 tsp of sea salt.
- You need 1/4 tsp of black pepper.
- You need 1/4 tsp of celery seed.
- You need 1/4 tsp of dried thyme.
- It’s 1 1/2 cup of unsalted chicken broth.
- Prepare 2/3 cup of milk (I use 1%).
- Prepare 2 of refrigerated pie crusts (9in).
Easy fix: actually try the filling and add whatever is missing. I added some nutmeg, mustard, and a few drops of hot sauce. The Best Classic Chicken Pot Pie Recipe – Homemade chicken pot pie with flaky pie crust and creamy chicken pot pie filling. The Classic Homemade Chicken Pot Pie recipe.
Simple Classic Chicken Pot Pie instructions
- In a medium sauce pan combine raw cubed chicken, carrots, peas and potatoes. Add just enough water to cover And a pinch of salt and pepper. Bring to a boil, reduce heat and simmer for 10 – 15 minutes, or until carrots and potatoes are just fork tender. When done drain in colander and set aside..
- Preheat oven to 425°F. Grease a square 2 quart casserole dish all over with 2 tsp butter. Unroll one pie crust and press into dish, forming and pressing from center out to fit and stretch up sides of dish, almost to top edge. If you get any tears just pinch 'em back together. Set aside..
- In same sauce pan used for chicken mix, melt butter over medium heat. When melted add onions and cook until translucent, Stirring frequently. About 3 minutes. Whisk in flour, salt, pepper, celery seed and thyme to make a roux. Cook until roux is golden, whisking frequently. About 2 minutes more..
- Slowly add chicken broth and milk, whisking constantly to prevent clumping and sticking to bottom. Bring to a simmer until thickened, stirring constantly. About 5 minutes. Turn off heat. Gently fold chicken and veg mixture into sauce..
- Pour filling into bottom pie crust, spreading out evenly. Unroll and add top crust, pinching to seal edges (use the tines of a fork for best seal). Cut a few slits for steam vents in top. Pop it in the oven and bake 30-35 minutes or until top is golden brown..
- When done remove from oven, spread an additional tablespoon of butter over top to melt into crust if desired. Allow to cool 10 minutes, dish up and enjoy!.
Warmth of a hearty chicken dinner in a flaky pie crust is the perfect comfort food. This dish is very hearty, easy to make, and keeps well in the fridge. Simple-yet-satisfying shortcuts like Pillsbury™ pie crust and canned chicken pot pie-style soup make this hearty and homey dish perfect for busy weeknights. Spoon the chicken mixture into the pie plate. Place the remaining pie crust over the filling.