Chicken Pot Pie
This is the easiest chicken pot pie I have ever made and it's delicious! The ingredients are very basic and low cost if you don't already have them in your kitchen. I made this for Christmas Eve dinner this year and just might make it a tradition.
This is the easiest chicken pot pie I have ever made and it's delicious! The ingredients are very basic and low cost if you don't already have them in your kitchen. I made this for Christmas Eve dinner this year and just might make it a tradition.
- 2 cloves garlic minced
- salt & pepper to taste
- 2 tbsp olive oil
- 1 tbsp butter
- 1 medium onion chopped
- 1 lb boneless skinless chicken breasts diced
- 1 10-oz package frozen mixed vegetables
- 1/3 cup whole wheat flour (or regular flour)
- 2 cups fat free chicken broth
- 2/3 cup 1% milk
- 2 9 pillsbury pie crusts
- Carbohydrate 45.6953973958333 g
- Cholesterol 47.1195572916667 mg
- Fat 19.2824462673611 g
- Fiber 5.18588887294133 g
- Protein 25.1714297743056 g
- Saturated Fat 6.11279048611111 g
- Serving Size 1 1 Serving (315g)
- Sodium 963.191722222222 mg
- Sugar 40.509508522892 g
- Trans Fat 2.26301744791667 g
- Calories 456 calories
Step-by-step
- In a large pan, sauté chicken, garlic and onion in olive oil and butter until chicken is no longer pink and onion is clear.
- Add mixed vegetables.
- Cook and stir until blended.
- Stir in flour and cook 2 min. until “pasty”.
- Add chicken broth, milk, salt and pepper.
- Bring to a boil over medium-hi heat, stirring every few minutes, until “cooked down” and is thickened, about 15 min.
- While chicken mixture is cooking, remove Pillsbury pie crusts from refrigerator, let stand 15 minutes on counter.
- Remove pan from heat.
- Place one pie crust in pie plate.
- Add chicken and vegetable mixture.
- Place second pie crust over pie, fold over edges and pinch with fork.
- Cut top crust to vent.
- Bake at 350 degrees for 30-35 minutes, or until crust is golden.
- Cool for 10 minutes before cutting.
Standard pie plates measuring nine inches across provide the exact volume required for this filling, though a cast-iron skillet functions as a reliable substitute if standard bakeware is unavailable. Metal pie pans conduct heat faster than glass ceramics, yielding a crisp bottom crust that prevents sogginess. Heavy-bottomed pans prevent scorching during the crucial reduction phase on the stovetop.
- Allow chilled pie crusts to temper on the counter for exactly fifteen minutes before unrolling to prevent cracking along the folds.
- Cook the flour-butter-chicken mixture for precisely two minutes to eliminate the raw starch taste before introducing liquids.
- Maintain medium-high heat while reducing the broth and milk mixture, stirring constantly to prevent the dairy solids from burning on the pan bottom.
- Vent the top crust adequately with a sharp paring knife to allow steam to escape and prevent the pastry from ballooning inside the oven.
Thorough flour hydration dictates success or failure in this recipe; failing to cook the flour paste long enough leaves a chalky texture in the finished sauce. Resting the baked pie for ten minutes before slicing allows the starches to set fully, ensuring clean portions rather than a loose stew.
