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Chicken Pot Pie Recipe
Today’s goodies! This week’s pie is Chicken Pot Pie. This classic dish is perfect for a cozy night with the family or for entertaining guests.
Ingredients:
- 1 sheet frozen pie crust, thawed
- 2 boneless, skinless chicken breasts, diced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon thyme
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 cup frozen mixed vegetables
Directions:
- Preheat oven to 425 degrees F (220 degrees C).
- Roll out the pie crust and place it into a 9 inch pie dish.
- In a large saucepan, melt butter over medium heat. Add chicken and cook for 8-10 minutes or until no longer pink.
- Add flour and mix well to form a paste. Stir in salt, pepper, thyme, celery seed, chicken broth, and milk. Bring to a boil, stirring constantly. Reduce heat and simmer for 5-7 minutes or until thickened.
- Stir in frozen vegetables and cook for an additional 2-3 minutes. Pour mixture into pie crust.
- Bake in preheated oven for 30-35 minutes or until golden brown. Let cool for 10 minutes before serving.
Enjoy your delicious homemade chicken pot pie!
Meat Pies with Chicken, Baby Carrots and Nigella
Sunday Supper is a family tradition in many households, and what better way to switch things up than with these Meat Pies with Chicken, Baby Carrots and Nigella. Your family will love this hearty and flavorful dish, perfect for a cozy night in.
Ingredients:
- 1 pound boneless, skinless chicken breasts, diced
- 1/2 cup baby carrots, chopped
- 1 tablespoon olive oil
- 1/2 cup water
- 1 package puff pastry, thawed
- 1 egg, beaten
- 1 teaspoon nigella seeds
- Salt and pepper to taste
Directions:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large saucepan, heat olive oil over medium heat. Add chicken and cook for 8-10 minutes, stirring often, until no longer pink.
- Add baby carrots and cook for an additional 3-5 minutes or until tender. Stir in water, salt and pepper to taste, and simmer for 5-7 minutes until sauce has thickened.
- Roll out puff pastry and cut into 6-8 squares. Fill each square with the chicken and carrot mixture. Fold the pastry over the filling and press edges down with a fork to seal.
- Brush the top of each pie with beaten egg and sprinkle with nigella seeds.
- Bake in preheated oven for 25-30 minutes or until golden brown.
Enjoy this tasty and unique Meat Pie with Chicken, Baby Carrots and Nigella!
FAQ
Q: Can I substitute the chicken in these recipes with another type of meat?
A: Absolutely! These recipes can be made with beef, turkey, or even tofu for a vegetarian option.
Q: How long will these pies last in the fridge?
A: Both the chicken pot pie and meat pies will last up to 3 days in the fridge when stored in an airtight container.
Video Tutorial
Check out this video tutorial for step by step instructions on how to make a homemade chicken pot pie:
Recommended Product
We recommend this amazing pie dish from Amazon to make your chicken pot pie:
Happy cooking!
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