To make this dish every day for your whole family is not difficult, as Apronese finds it quite easy to make, not boring and very easy to eat with many dishes.
This grilled chicken cake is really suitable for the whole family to eat together in the fall and winter, the cake is hot and delicious.
The recipe is really simple and the ingredients are not difficult to find, follow along.
Chicken Pot Pie: What’s in It?
This easy and delicious chicken pot pie recipe is made with a gourmet pie crust that consists of a deliciously flaky pastry shell that’s topped with a rich and saucy chicken gravy, chunks of tender chicken, and a medley of colorful vegetables. It’s everything you could ever want from a meal.
If you want to make the preparation of this pie easier, you can take some shortcuts if you want to make it quicker. Otherwise, you can do everything from scratch if you want to make this pie as delicious as it can be.
Options for Pie Crusts
Our chicken pot pie recipe is a simple 3-ingredient pie crust that is super buttery and deliciously flaky, so we didn’t skimp on the crust for this recipe. It’s no secret that the crust is one of the best parts of a chicken pot pie, which is why we chose not to skimp on the crust.
You should be sure to buy a double crust (top and bottom crusts) if you plan on using store-bought crusts and follow the baking instructions on the box if you intend on using a store-bought crust.
It would also be possible to make this “pie” without any bottom crust and then top it with your favorite biscuits. If you prefer, you could bake this “pie” in a skillet without bottom crust and then top it with your favorite biscuits.
The filling is fully cooked before it goes into the pie, so simply top it with biscuits and bake until the biscuits are browned.
Chicken Pot Pie: Can I Use Pre-cooked Chicken?
Yes, chicken pot pie is a great way to use up leftover chicken from rotisserie, or even leftover turkey from the holidays.
The recipe below is easy to follow, but skip the first step (cooking the raw chicken) and add your pre-cooked chicken to the filling once the cooked chicken is added back to the gravy, along with the herbs and spices.
Vegetables Can Be Used Either Fresh or Frozen
In order to simplify the process of making this chicken pot pie, we used a frozen vegetable mix. When you use a frozen vegetable mix, you will have less chopping to do and you will not have leftover vegetables to deal with. The best thing you can do for this dish is to slice and chop your own vegetables.
Use 1-2 carrots, about 1/2 cup corn kernels, 1/2 cup chopped green beans, and 1/4 cup peas. Other vegetables, like mushrooms or celery, could also be used.
Is It Necessary to Blind Bake the Crust?
With the use of our 3-ingredient pie crust recipe and a glass pie plate, our chicken pot pie baked to perfection with a flaky bottom crust that was golden brown and flaky without needing to pre-bake it.
In spite of this, it is possible that different types of pie plates will yield different results when using different crust recipes or store-bought crusts.
Chicken Pot Pie
There are many comfort foods in existence to choose from, but none compare to chicken pot pie, which consists of a flaky crust and a rich sauce filled with tender chicken and vegetables.
- 1 boneless, skinless chicken breast (about ⅔ lb.) ($3.33)
- 1 Tbsp cooking oil ($0.04)
- 1 yellow onion ($0.38)
- 4 Tbsp butter ($0.50)
- 4 Tbsp flour ($0.04)
- 1 cup chicken broth ($0.13)
- 1/2 cup whole milk ($0.10)
- 1/4 tsp dried thyme ($0.03)
- 1/4 tsp rubbed sage ($0.03)
- 1/4 tsp black pepper ($0.02)
- 3/4 tsp salt ($0.05)
- 12 oz. frozen mixed vegetables ($1.25)
- 1 double pie crust ($2.34)
- l egg (optional) ($0.20)
- I recommend you to preheat the oven to 350 degrees F and to cut the chicken breast into pieces that are 1/2 inches long.
- It’s important to get a deep skillet or Dutch oven hot over medium heat. Once the skillet/Dutch oven is hot, add the cooking oil and the diced chicken. Let the chicken cook in the skillet just until it has cooked through. Remove the chicken from the skillet.
- When the chicken has been cooking for some time, we add the diced onion to the skillet. After removing the chicken from the skillet, we add the diced onion and butter to the skillet. We sauté the onions until soft.
- After cooking for two minutes, sprinkle the flour over the onions and continue to cook and stir for another two minutes. If the flour begins to coat the surface of the skillet, don’t allow it to burn. It’s okay if the flour begins to turn a bit golden brown.
- It is very important that you add both the chicken broth and milk to the skillet. Stir the ingredients together to combine and to ensure that the flour that has settled at the bottom of the skillet is dissolved. Bring the liquid to a simmer, at which point it will become thick and gravy-like.
- I would recommend adding the cooked chicken back to the skillet along with the lemon juice, thyme, sage, salt, and pepper as well as stirring until combined.
- The frozen mixed vegetables can be added at this stage and baked in the gravy, stirring the gravy occasionally, until the frozen vegetables begin to heat through and the gravy begins to simmer again. Remove the skillet from the heat and serve immediately.
- You will need a 9-inch pie plate. Place one-third of the bottom crust in the bottom of the pie plate. Prick the bottom several times with a fork. Add the chicken, vegetables, and gravy mixture on top.
- Afterwards, lay the top crust on top of the pie and crimp all of the edges closed. Brush a light coat of whisked egg over the surface of the pie crust (optional) and use a knife to cut large vents at the top of the pie crust.
- This is the recipe for chicken pot pie. The chicken pot pie should be baked for 45-50 minutes, or until the crust gets golden brown and flaky. The baking time will vary depending on the type of crust used and the type of pie plate used.
Serving: 1 slice ・ Calories: 361 kcal ・ Carbohydrates: 31 g ・ Protein: 13 g ・ Fat: 20 g ・ Sodium: 616 mg ・ Fiber: 3 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer .
Our equipment section contains affiliate links to products we use and love. As an Amazon Associate, I can earn commissions on qualifying purchases.
Make Chicken Pot Pie Recipe – Step by Step Photos
Cook one boneless skinless chicken breast in the oven at 350oF, seasoning it with salt and pepper and drizzling it into 1/2 inch pieces. Heat a deep skillet or Dutch oven over medium heat.
Once the skillet or Dutch oven is hot, add one tablespoon of cooking oil and the diced chicken breast. Cook the chicken pieces just until they are completely cooked (don’t over cook them).
There is another instruction that says one yellow onion to be cooked with the cooked chicken. Once the chicken has been cooked, remove it from the skillet and add the diced onion and 4 Tbsp butter.
Sauté the onions in butter over medium heat until they are soft.
After the onions are soft, you will sprinkle in four tablespoons of all-purpose flour to the pan. Cook the mixture, stirring constantly, and continue to cook and stir for another two minutes.
You can allow the flour to coat the bottom of the pan, as long as it does not burn.
You can add in a cup of chicken broth and a cup of whole milk into the skillet and whisk to combine them. Make sure to dissolve any flour that is sticking to the bottom of the skillet as you stir.
Once the liquid comes to a boil, allow it to simmer for about ten minutes after which it will thicken up into a nice gravy.
Cook the chicken in the skillet. In a medium bowl, add the cooked chicken, 1/4 teaspoon dried thyme, 1/4 teaspoon rubbed sage, 1/4 teaspoon black pepper, and 3/4 teaspoon salt. Stir well to combine.
The liquid gravy mixture is now ready to be stirred into the hot meat. Insert one 12-ounce bag of frozen mixed vegetables into the gravy mixture and allow it to heat through and return to a simmer with occasional stirring. Once fully heated through and simmering, turn off the heat.
With a fork, prick the bottom crust several times over the bottom and then fill the crust with the chicken pot pie filling. Place the pie plate in the freezer while it is chilling until the cold is ready to serve it.
The top crust should then be added and it should be crimped to seal the edges. Brush the top of the pie with whisked egg and use a knife to cut large vents into it. Bake for at least 45 minutes.
In order for the chicken pot pie to be cooked well, the pie crust must be golden brown and flaky, and the filling must be bubbling up through the vents for 45-50 minutes.
Depending on the type of crust and the type of pie dish that is used, the total cooking time may vary. It is important to adjust the baking time according to the crust since the filling is cooked completely before being placed into the pie.
After the pie has been baked, allow it to cool for about 10 minutes before cutting it into slices and serving it.
Chicken cake, still the same name, but Apronese believes that it will be more delicious if you make it yourself and enjoy it with your family.
Each place will have a way of seasoning to suit their own eating preferences, don’t be afraid to share your recipe with everyone in the comments.