Chicken pot pie: the epitome of comforting, classic cuisine. But the thought of making one from scratch can sometimes feel daunting. This recipe breaks down the process, making it simple and accessible for even the busiest weeknight cooks. We'll focus on simplicity without sacrificing flavor, resulting in a delicious pot pie that's sure to become a family favorite.
What Makes This Chicken Pot Pie Recipe Easy?
This recipe emphasizes ease and speed without compromising taste. We'll utilize readily available ingredients and streamlined techniques. Forget complicated pie crusts and laborious vegetable chopping – we're focusing on maximum flavor with minimal effort.
Ingredients:
- For the Filling:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 lb cooked chicken, shredded (rotisserie chicken is perfect!)
- 1 cup frozen peas and carrots
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/2 cup milk
- 1/4 cup chicken broth
- 1 tsp dried thyme
- Salt and pepper to taste
- For the Topping:
- 1 (14.1 ounce) package refrigerated pie crusts (or your favorite homemade recipe, if you're feeling ambitious!)
Instructions:
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Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
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Combine Filling Ingredients: Stir in the shredded chicken, frozen peas and carrots, cream of chicken soup, milk, chicken broth, and thyme. Season with salt and pepper to taste. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
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Assemble the Pot Pie: Pour the chicken and vegetable mixture into a 9-inch pie plate or oven-safe dish.
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Add the Crust: Unroll the pie crusts. You can either place one crust over the filling or cut the crust into strips for a lattice top. Crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
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Bake: Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Tips for the Easiest Chicken Pot Pie Ever:
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Use rotisserie chicken: This is a game-changer! It eliminates the need to cook chicken from scratch, saving you significant time and effort.
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Pre-chopped vegetables: Save time by using pre-chopped onions, carrots, and celery from the grocery store.
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Frozen vegetables: Frozen peas and carrots are a convenient and cost-effective option.
Frequently Asked Questions (FAQs):
Can I use different vegetables in this recipe?
Absolutely! Feel free to substitute your favorite vegetables, such as mushrooms, potatoes, or green beans. Just be sure to adjust the cooking time accordingly, depending on the vegetables you choose.
Can I make this recipe ahead of time?
You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days. Assemble and bake the pot pie just before serving.
What can I substitute for cream of chicken soup?
You can use a homemade creamy chicken sauce or even a different cream-based soup, such as cream of mushroom. However, the cream of chicken soup provides a classic chicken pot pie flavor.
How do I know when the chicken pot pie is done?
The pot pie is done when the crust is golden brown and the filling is bubbly and heated through. You can also check the internal temperature of the filling with a food thermometer; it should reach at least 165°F (74°C).
Can I freeze this chicken pot pie?
Yes, you can freeze the assembled, unbaked chicken pot pie. Wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Add about 10-15 minutes to the baking time.
This simple and easy chicken pot pie recipe delivers all the comfort and flavor of a classic dish, but without the fuss. Enjoy!
