Hearty Chicken Pot Pie Extravaganza

Recipe Collection: Dinner

Hearty Chicken Pot Pie Extravaganza, a classic American dish that combines tender chicken, vibrant vegetables, and a creamy sauce, all encased in a flaky, golden crust. This non-vegetarian recipe is perfect for family gatherings and is gluten and dairy-friendly.

With its rich flavor profile, this pot pie is versatile enough to be served as a main course or paired with a fresh salad. Easily accessible through your easyChef Pro cookbook, this recipe comes with a convenient shopping list feature, ensuring you get the best ingredients at the lowest cost per serving.

Get ready to impress your loved ones with this heartwarming meal!

Overview

This Simple Classic Chicken Pot Pie is a comforting dish that elevates traditional flavors with a splash of sherry or white wine. Perfect for family dinners, this recipe yields two 9-inch pot pies filled with a rich, creamy chicken and vegetable mixture.

Diet Type

Non-Vegetarian

Allergies

Dairy, Gluten

Cuisine

American

Serving Size: 12

Cooking Time: 90 minutes

Ingredients

• 2 - 14.1 Ounces (oz) packages double-crust pie pastry, packaged
• 2 - Cups chicken broth
• 1 - 12 Fluid Ounces (fl oz) can evaporated milk
• 2 - Tablespoons (tbsp) vegetable oil
• 2 - Medium onions, minced
• 3 - Small stalks celery, sliced
• 1/3 - Cup butter, melted
• 9 - Tablespoons (tbsp) all-purpose flour, sifted
• 3/4 - Teaspoon (tsp) dried thyme, ground
• 1/4 - Cup dry white wine
• 1 - Pinch salt, to taste
• 1 - Pinch ground black pepper, to taste
• 6 - Cups roasted rotisserie chicken, shredded
• 1 - 16 Ounces (oz) package frozen peas and carrots, packaged
• 1/4 - Cup fresh parsley, minced

Steps

1. Adjust an oven rack to a low-center position and preheat to 400 degrees F (200 degrees C). Press one pie pastry into each of two 9-inch deep-dish pie pans. Reserve remaining pastries until needed.
2. Combine chicken broth and evaporated milk in a microwave-safe bowl; microwave on high until steamy, about 3 to 4 minutes.
3. Heat vegetable oil in a Dutch oven over medium-high heat. Add minced onions and sliced celery; sauté until just tender, about 5 minutes. Transfer to a bowl.
4. Melt butter in the Dutch oven over medium heat. Whisk in sifted flour and ground thyme, and cook until golden, about 1 minute. Whisk in the hot milk mixture and bring to a simmer. Continue to simmer, stirring occasionally, until the sauce thickens, about 1 minute.
5. Remove the Dutch oven from the heat. Stir in white wine, salt, and ground black pepper. Add the onion mixture, shredded chicken, packaged frozen vegetables, and minced parsley; stir until well combined.
6. Divide the chicken mixture between the prepared pie pans. Place the remaining pastries over the top, and flute the edges by pinching with your fingers. Place both pie pans onto a baking sheet.
7. Bake in the preheated oven until pastries are golden brown and filling is bubbly, about 30 to 35 minutes. Serve hot.

Enjoy this comforting and delicious chicken pot pie with your family!