What To Know
- Place the pot pie in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling.
- For a richer flavor, use a combination of chicken broth and white wine in the sauce.
- Whether you’re looking for a cozy meal on a cold night or a hearty dish to share with friends and family, our chicken pot pie recipe with veggies is sure to satisfy.
Chicken pot pie is a classic comfort food that brings warmth and nostalgia to any meal. This versatile dish can be easily customized with a variety of vegetables, making it a perfect way to incorporate more nutritious ingredients into your diet. Our chicken pot pie recipe features a delicious combination of fresh and colorful vegetables that add flavor, texture, and essential vitamins and minerals to every bite.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/2 cup chopped fresh parsley
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1/2 cup milk
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions
1. Prepare the Vegetables:
- In a large skillet, heat the olive oil over medium heat.
- Add the onion, carrots, and celery and cook until softened about 5 minutes.
- Stir in the peas, corn, and parsley and cook for an additional 2 minutes.
- Remove the vegetables from the skillet and set aside.
2. Cook the Chicken:
- In the same skillet, add the chicken and cook until browned on all sides.
- Reduce the heat to low and cook until the chicken is cooked through, about 10 minutes.
3. Make the Sauce:
- In a medium saucepan, whisk together the flour, chicken broth, milk, thyme, salt, and pepper.
- Bring to a simmer over medium heat, stirring constantly until the sauce has thickened, about 5 minutes.
4. Combine the Ingredients:
- In a large bowl, combine the cooked chicken, vegetables, and sauce.
- Stir until well combined.
5. Assemble the Pot Pie:
- Preheat the oven to 400°F (200°C).
- Transfer the chicken and vegetable mixture to a 9-inch pie plate.
- Roll out the puff pastry sheet to a 12-inch (30 cm) circle.
- Place the pastry over the filling and trim the edges.
- Fold the edges under and crimp to seal.
- Brush the top of the pastry with the beaten egg.
6. Bake the Pot Pie:
- Place the pot pie in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling.
7. Serve and Enjoy:
- Let the pot pie cool for a few minutes before slicing and serving.
- Garnish with additional parsley, if desired.
Tips for the Perfect Chicken Pot Pie
- For a richer flavor, use a combination of chicken broth and white wine in the sauce.
- To add a creamy texture to the sauce, stir in 1/2 cup of heavy cream after it has thickened.
- If you don’t have puff pastry, you can use a pie crust mix or even mashed potatoes to top the pot pie.
- For a crispy crust, brush the top of the pastry with melted butter before baking.
- Serve the pot pie with a side of mashed potatoes, roasted vegetables, or a fresh salad.
Variations on the Classic Chicken Pot Pie
- Vegetarian Pot Pie: Omit the chicken and add more vegetables, such as mushrooms, bell peppers, or zucchini.
- Seafood Pot Pie: Use a combination of cooked shrimp, crab, and scallops instead of chicken.
- Turkey Pot Pie: Substitute cooked turkey for the chicken.
- Cheesy Pot Pie: Add 1 cup of shredded cheddar or mozzarella cheese to the filling before baking.
- Spicy Pot Pie: Add a pinch of cayenne pepper or chili powder to the sauce for a bit of heat.
Final Thoughts: A Comforting Dish for Any Occasion
Whether you’re looking for a cozy meal on a cold night or a hearty dish to share with friends and family, our chicken pot pie recipe with veggies is sure to satisfy. With its delicious combination of flavors and textures, this classic dish is a timeless favorite that will bring joy to your table. So gather your ingredients, preheat your oven, and get ready to experience the ultimate comfort food.
FAQ
Q: Can I use frozen vegetables in this recipe?
A: Yes, you can use frozen vegetables in this recipe. Just be sure to thaw them before adding them to the filling.
Q: What can I do if I don’t have puff pastry?
A: If you don’t have puff pastry, you can use a pie crust mix or even mashed potatoes to top the pot pie.
Q: Can I make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time. Assemble the pot pie and bake it according to the instructions. Then, let it cool completely and store it in the refrigerator for up to 3 days. When you’re ready to serve, reheat the pot pie in a preheated oven at 350°F (175°C) for about 30 minutes, or until it is heated through.
