Chicken Pot Pie
If I were a food critic and this Chicken Pot Pie was on the restaurant menu for me to try, I would rate it a 5 out of 5 stars. Seriously, that’s how mouth-wateringly good this Chicken Pot Pie is. Yes, you have to make it. And, my task to you is to share it with your family and friends.
Chicken Pot Pie can be eaten any time of the year. However, I love eating Chicken Pot Pie when there is a chill in the air. I remember my parents buying the store brand when I was a child. For my taste, sometimes it was more crusty and not enough chicken. I am a protein girl. I love lots of chunks of chicken in Chicken Pot Pie. Now that I know how to cook, I use as much chicken as I can.
For this recipe, I used one large chicken breast. I buy organic chicken, but feel free to purchase what you like and what fits your budget. I boiled the large breast but you can put it in your steamer if you wish. I do that sometimes too. It depends on my mood.
Chicken Pot Pie
6
servings15
minutes40
minutesIngredients
2 2 9-inch store bought pie crust sheets
1 1 large boneless and skinless chicken breast, cooked and shredded
4 tablespoons 4 (¼ cup) unsalted butter
1 1 sweet onion, diced
2 2 large carrots, peeled and chopped
1 cup 1 broccoli florets, finely chopped
1 1 russet potato, peeled and cubed
2 2 garlic cloves, minced
1/4 cup 1/4 all-purpose flour
2 cups 2 chicken broth
1/2 cup 1/2 heavy cream
1 teaspoon 1 smoked paprika
1 teaspoon 1 Italian seasoning
Salt and pepper, to taste
- Additional Items:
9-inch pie dish
Directions
- Preheat oven to 400°F/200°C.
- In a large pot, heat butter and sauté onion, carrots, broccoli and potatoes together for about 5 to 7 minutes, or until tender.
- Next, add minced garlic and sauté for 30 seconds or until just fragrant.
- Mix in flour and stir for 4 minutes. Then, add chicken broth, heavy cream, smoked paprika, Italian seasoning, salt and pepper. Bring to a boil and then simmer until it reaches a gravy-like consistency.
- Stir in chicken and pour into pie shell. Cover with another layer of pie crust.
- Bake for 35 to 40 minutes or until golden brown.
- Remove from the oven and allow to rest for 10 minutes. Serve and Enjoy!
I chopped up all of my vegetables while the chicken was boiling and had a nice mound of vegetables on my cutting board. I normally use peas, but this time, I decided to give this Chicken Pot Pie a little twist. In lieu of adding peas to the Chicken Pot Pie, I chopped up broccoli and included that instead. I used a store-bought pie crust and layered the dish with a crust for the bottom, then, placed all of the ingredients in the dish and layered the top with more pie crust.
Then, I baked it in the preheated oven for 40 minutes at 400 degrees Fahrenheit. It started to bubble around the 30-minute mark and I could hardly wait to try it. As soon as the timer went off, I removed the pot pie from the oven and let it cool for a few minutes.
Then it was time to try it! 5 Stars Out of 5! Absolute Perfection! I am not a food critic, but I do know some Good Hearty Eating. Eat Up!
