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Easy Recipes For Chicken Pot Pie
Simple and Comforting Chicken Pot Pie Recipes
Chicken pot pie is the ultimate comfort food, featuring a creamy filling and a flaky crust. Here are two easy recipes to make this classic dish—one traditional and one with a biscuit topping for a twist.
1. Classic Chicken Pot Pie
Ingredients:
- 1 pound boneless, skinless chicken breasts, cooked and diced
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 cups frozen mixed vegetables (carrots, peas, corn, green beans), thawed
- 1 package (about 15 oz) refrigerated pie crusts
Instructions:
- Preheat Oven: Set your oven to 425°F (220°C).
- Make Filling: In a saucepan over medium heat, melt butter and sauté onion until tender. Stir in flour, salt, and pepper until well blended. Gradually stir in chicken broth and milk, cooking and stirring until bubbly and thickened. Add the chicken and mixed vegetables. Remove from heat.
- Prepare Crust: Fit one pie crust into the bottom of a 9-inch pie plate. Spoon the chicken mixture into the crust. Cover with the second crust, seal edges, and make several small slits in the top to allow steam to escape.
- Bake: Bake for about 30-35 minutes, or until crust is golden brown. Let cool for 10 minutes before serving.
2. Biscuit Topped Chicken Pot Pie
Ingredients:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup milk
- 2 cups mixed vegetables, frozen or fresh
- 1/2 teaspoon each of dried thyme and sage
- Salt and pepper to taste
- 2 cups biscuit mix
- 2/3 cup milk
Instructions:
- Preheat Oven: Heat your oven to 400°F (200°C).
- Cook Filling: In a large skillet, heat olive oil over medium heat. Add onion and garlic and sauté until softened. Add chicken broth, milk, chicken, vegetables, thyme, sage, salt, and pepper. Bring to a simmer and cook until the mixture is heated through and slightly thickened.
- Make Biscuit Topping: In a bowl, mix biscuit mix with milk to form a soft dough. Drop spoonfuls of the dough on top of the chicken mixture in the skillet.
- Bake: Bake directly in the skillet for about 15-18 minutes, until the biscuits are golden brown and the filling is bubbly.
- Serve: This version is perfect for a quicker, lighter take on the traditional pie.
Pro Tips:
- Pre-cooking Chicken: For ease, use leftover chicken or pre-cooked rotisserie chicken.
- Thickening Filling: If the filling seems too thin, mix a tablespoon of cornstarch with a little cold water and add to the simmering mixture.
- Herbs and Spices: Adjust the herbs and spices according to your preference. Adding a pinch of nutmeg or using fresh herbs can elevate the flavors.
These chicken pot pie recipes offer warmth and comfort in every bite, perfect for chilly evenings or anytime you need a hearty meal.