Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, simple classic chicken pot pie. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Stir chicken mixture, parsley and the peas and carrots into the sauce. The only complicated part of making a pot pie is the pastry. By using a refrigerated dough you're left with making a quick, savory gravy that can be filled with leftover cooked chicken, turkey, or ham and a good handful of veggies.
Simple Classic Chicken Pot Pie is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Simple Classic Chicken Pot Pie is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have simple classic chicken pot pie using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Simple Classic Chicken Pot Pie:
- Take 1 1/2 lb uncooked boneless skinless chicken breast - 3/4" cubed
- Make ready 1 1/2 cup 1/2" diced potato
- Prepare 1 cup 1/4" sliced carrots
- Make ready 1 cup frozen peas
- Take 1/3 cup + 2 tsp unsalted butter
- Prepare 1/3 cup chopped yellow onion
- Make ready 1/3 cup all-purpose flour
- Prepare 1 tsp sea salt
- Make ready 1/4 tsp black pepper
- Take 1/4 tsp celery seed
- Make ready 1/4 tsp dried thyme
- Get 1 1/2 cup unsalted chicken broth
- Make ready 2/3 cup milk (I use 1%)
- Make ready 2 refrigerated pie crusts (9in)
It was tasty and I only had to wash Either way we still enjoyed it. Its a very simple and quick recipe. I would just go with the traditional pie. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and Pillsbury™ refrigerated pie crusts.
Instructions to make Simple Classic Chicken Pot Pie:
- 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!
Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite. This classic chicken pot pie has all the goods: a flaky, buttery crust, a creamy sauce and a hearty mix of chicken and vegetables. This classic Chicken Pot Pie is filled with tender pieces of chicken, carrot, celery, potato, and herbs. It's cozy comfort food that's wonderful in the winter! If you're looking for a hearty recipe to make for dinner on chilly nights, this Chicken Pot Pie is fantastic.
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