WHAT’S FOR DINNER?
Chicken Pot Pie
Array/5
COOK TIME
45min
TOTAL TIME
60 min
SERVINGS
4-6 servings
A) this was really, really good. The perfect comfort food. Dave told me this was one of the best things I’ve made in a while. B) It’s really hard to take pretty photographs of pot pie. I was also very impatient because we were hungry.
So although the pictures may look like a gushy mess, this chicken pot pie is really, really good. My friend, Missy, texted me and suggested I should try this pot pie recipe. It’s originally from Delish, but I traded homemade crust for premade and baking the chicken breasts for rotisserie chicken. Saved a lot of time which most people want and it tasted incredible!
It was really easy and is perfect for a weeknight meal or a super comfort meal on the weekend. And I was told they served this at one of the Oscar’s events, so basically by making this we are all just that much cooler
Give it a try and let me know what you think!
Follow me over on Facebook and Instagram @lolosdesserts. Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolosdesserts. I love to see what you are making!
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Chicken Pot Pie
This was really easy and is perfect for a weeknight meal or a super comfort meal on the weekend.
Ingredients
2 pre made pie crust dough rounds
3 Cups shredded chicken (I used Rotisserie)
1/2 cup (1 stick) butter
Salt/Pepper
2 large carrots, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
3/4 cups flour
3 cups low-sodium chicken broth
1/4 cup heavy cream
1 cup frozen peas
2 Tablespoons chopped parsley
2 teaspoons chopped thyme leaves
Egg wash and sea salt for topping
Instructions
1. Preheat oven to 375 degrees. Spray a shallow pie dish with nonstick spray. Slowly roll out one pie crust round over the bottom of the dish.
2. For the filling: In a large pot over medium heat, melt butter. Add onions and carrots and cook until vegetables are beginning to soften, about 10 minutes. Stir in garlic, and then stir in flour and cook for another 2-3 minutes. Gradually whisk in chicken broth.
3. Bring mixture to a boil and cook until thickened, about 5 minutes. Stir in heavy cream, chicken, peas, parsley and thyme. Season mixture with salt and pepper.
4. Pour mixture into the prepared pie crust. Roll the other pie crust round slowly over the top of the filling. Pinch edges all round the dish to seal it to the other crust. Cut off any excess.
5. Lightly beat 1 egg and 1 teaspoon water together, then brush over the top of the pie crust. Sprinkle sea salt over the top as well. Then cut 4 slits into the top for steam to release.
6. Bake for about 45 minutes or until the crust is golden brown. Let cool for at least 15 minutes before serving.
Notes
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