Chicken pot pie is the perfect homemade comfort dish. Incredibly comforting, this meal is made from scratch but requires minimal effort. Scroll down the page to view the photo gallery with step-by-step instructions.
This double-crust chicken pot pie recipe is my go-to whenever I’m in the need for something hearty and reassuring. It’s comforting to the spirit and takes very little effort to prepare. We’ll use my go-to recipe for homemade pie crust, which yields a firm base crust and a beautiful, flaky top crust. Chicken and vegetables are sandwiched between two layers of pie dough and covered in a white gravy that’s been seasoned with sautéed onion, salt, pepper, and thyme. The time has come to begin!
Can’t get enough chicken pot pie? Delicious and satisfying, this classic dish is sure to be a crowd pleaser. We can all agree that this has some fantastic qualities.
It’s filling, the best comfort food ever, and it’s just what you need when you’re feeling chilly and want something nice and hearty to eat. It’s loaded with nutritious ingredients including chicken and vegetables. You may make this with pie dough or buy it premade at the store. This is a great recipe to try if you’re looking for something special to do with chicken.
It’s simple to put together, and once you do, you’ll have the finest possible time during the chilly winter months.
Ingredients:
potatoes, peeled and diced (2 cups)
a quarter of an onion, diced
Cubed butter equaling 1 cup
1 cup all-purpose flour 2/3 cup chopped onion
one and a half to one and a quarter teaspoons of salt
One teaspoon of dried thyme
1/4 of a teaspoon salt
3 cups of chicken broth 1 1/2 cups of milk/half-and-half
Four cups of cooked chicken cubes and one cup of frozen peas.
Ingredients: 1 cup frozen corn 2 pie crusts
Instructions:
Turn oven temperature up to 425 degrees. Cover the potatoes and carrots with water in a big saucepan. Achieve a rolling boil with. Lower heat and cook covered for 8-10 minutes, or until veggies are crisp-tender. Drain.
Over medium heat, melt butter in a large skillet. Cook and sauté the onion until it is soft. Coat the flour and seasonings in the mixture by stirring them together. Combine the broth and milk and add them gradually, stirring constantly. Cook and stir for 2 minutes, or until the mixture has thickened, at a rolling boil. Turn off heat and add in the chicken, peas, corn, and potato combination.
Arrange a pie dough in two 9-inch pie plates, trimming to the rims. Mix in the chicken. Sprinkle remaining piecrust over contents. Cut, glue, and flute the edges. Make vents in the tops.
Brown the crust in the oven for 35 to 40 minutes. Rest for 15 minutes before serving.