Chicken Pot Pie With Pie Crust And Frozen Vegetables
Chicken pot pie is a classic comfort food that is perfect for any time of the year. It is a delicious and hearty dish that is easy to make and can be customized to suit your taste preferences. One of the best things about chicken pot pie is that it can be made with a variety of different ingredients, including pie crust and frozen vegetables. In this article, we will take a closer look at how to make chicken pot pie with pie crust and frozen vegetables.
Ingredients
Before we get started with the recipe, let's take a look at the ingredients you will need:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1 package frozen mixed vegetables (peas, carrots, green beans, and corn)
- 2 pie crusts (homemade or store-bought)
Instructions
Now that you have all of your ingredients, let's get started with the recipe:
- Preheat your oven to 425 degrees Fahrenheit.
- In a large skillet, melt the butter over medium heat.
- Add the chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
- Remove the chicken from the skillet and set it aside.
- Add the flour to the skillet and whisk until smooth.
- Add the chicken broth and milk to the skillet and whisk until the mixture is smooth.
- Stir in the salt, black pepper, garlic powder, onion powder, thyme, rosemary, and sage.
- Cook the mixture over medium heat until it thickens, stirring constantly.
- Add the frozen vegetables to the skillet and stir until they are coated in the sauce.
- Add the chicken back to the skillet and stir until everything is well combined.
- Remove the skillet from the heat.
- Roll out one of the pie crusts and place it in the bottom of a 9-inch pie dish.
- Pour the chicken and vegetable mixture into the pie dish.
- Roll out the second pie crust and place it on top of the chicken and vegetable mixture.
- Trim the excess crust from around the edges.
- Crimp the edges of the crust together to seal the pie.
- Cut a few slits in the top of the crust to allow steam to escape.
- Bake the chicken pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is hot and bubbly.
- Remove the pie from the oven and let it cool for a few minutes before serving.
Variations
One of the great things about chicken pot pie is that it is so versatile. Here are a few variations you can try:
- Use different vegetables, such as broccoli or cauliflower, instead of the frozen mixed vegetables.
- Add cooked bacon or ham to the filling for extra flavor.
- Use a different type of crust, such as puff pastry or phyllo dough.
- Make mini chicken pot pies using muffin tins instead of a pie dish.
Conclusion
Chicken pot pie with pie crust and frozen vegetables is a delicious and comforting dish that is perfect for any time of the year. It is easy to make and can be customized to suit your taste preferences. Whether you are looking for a quick weeknight dinner or a dish to serve at a potluck, chicken pot pie is a great choice. Give this recipe a try and see how delicious it can be!
