Recipe For Chicken Pot Pie With Frozen Vegetables
Introduction
Chicken pot pie is a classic American dish, and it's a favorite in many households. But making it from scratch can be time-consuming and labor-intensive. That's why using frozen vegetables is a great option. They're already chopped and ready to go, making the prep work much easier. Plus, frozen vegetables are just as nutritious as fresh ones, so you don't have to sacrifice health for convenience.Ingredients
For the crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup shortening
- 6-8 tablespoons cold water
For the filling:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 cup frozen carrots
- 1 cup frozen green beans
- 1/2 cup frozen corn
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
1. Preheat the oven to 425°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic, and cook until softened, about 5 minutes.
3. Add the chicken to the skillet and cook until browned on all sides, about 5 minutes.
4. Add the frozen vegetables to the skillet and cook for an additional 5-7 minutes, until they're heated through.
5. Sprinkle the flour over the chicken and vegetables, and stir until everything is coated.
6. Add the chicken broth and milk to the skillet, stirring constantly. Cook until the mixture thickens, about 5 minutes.
7. Add the salt and pepper to the skillet, and stir to combine.
8. Pour the filling into a 9-inch pie dish.
9. In a large bowl, combine the flour and salt for the crust.
10. Cut in the shortening until the mixture resembles coarse crumbs.
11. Add the cold water, 1 tablespoon at a time, until the dough comes together into a ball.
12. Roll out the dough on a floured surface until it's about 1/8 inch thick.
13. Place the crust over the filling, trimming any excess dough.
14. Cut a few slits in the top crust to allow steam to escape.
15. Bake the pot pie for 30-35 minutes, until the crust is golden brown and the filling is bubbly.
Tips and Tricks
1. If you don't have a pie dish, you can use an 8x8 inch baking dish instead.
2. To save time, you can use a store-bought pie crust instead of making your own.
3. You can use any combination of frozen vegetables that you like. Just make sure you have about 4 cups total.
4. If you're short on time, you can cook the chicken and vegetables in advance and then assemble the pot pie when you're ready to bake it.
