Spring Chicken Pot Pie is a warm and comforting dish perfect for family dinners. This recipe combines tender chicken, fresh vegetables, and a flavorful sauce, all wrapped in a flaky pie crust. It’s a delightful meal that brings everyone to the table.
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Why Make This Recipe
Spring Chicken Pot Pie is a great choice for several reasons. First, it includes wholesome ingredients that are good for you. Second, it is an excellent way to use leftover chicken. Finally, this dish is simple to prepare and is sure to please both kids and adults. It’s a classic comfort food, making it ideal for any occasion.
How to Make Spring Chicken Pot Pie
Making Spring Chicken Pot Pie is straightforward and rewarding. Follow these easy steps for a delicious homemade meal.
Ingredients:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 3 cups chicken broth
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pie crust
Directions:
- Preheat oven to 425°F (220°C).
- In a large pot, melt the butter and olive oil over medium heat. Add the diced onion and sauté until soft.
- Stir in the flour and cook for 1 minute.
- Gradually add the chicken broth, stirring constantly until thickened.
- Add the shredded chicken, carrots, peas, thyme, salt, and pepper. Mix well.
- Pour the mixture into a pie dish and cover with the pie crust, sealing the edges.
- Cut slits in the crust to allow steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown.
- Let cool for a few minutes before serving.
How to Serve Spring Chicken Pot Pie
Serve your Spring Chicken Pot Pie hot right from the oven. You can pair it with a fresh salad or crusty bread for a complete meal. It’s a hearty dish that stands well on its own.
How to Store Spring Chicken Pot Pie
If you have leftovers, you can store them in the refrigerator. Place the pie in an airtight container or cover it well with plastic wrap. It will stay fresh for about 3 to 4 days. You can also freeze it before baking. Wrap it well in plastic wrap and aluminum foil to keep it safe. When you’re ready to enjoy it, bake it straight from the freezer, allowing extra time for cooking.
Tips to Make Spring Chicken Pot Pie
- Use rotisserie chicken to save time and add more flavor.
- For a fresher taste, add herbs like parsley or dill.
- You can choose different vegetables; corn and green beans work well too.
Variation
You can turn this recipe into a vegetarian dish by swapping the chicken for mushrooms or other vegetables. Use vegetable broth instead of chicken broth for more flavor.
FAQs
1. Can I make this pot pie in advance?
Yes, you can make it a day before and store it in the refrigerator. Bake it just before serving.
2. How do I know when the pie is done baking?
The pie is ready when the crust is golden brown, and the filling is bubbling.
3. Can I use a store-bought pie crust?
Absolutely! A store-bought crust saves time and is just as delicious.
Enjoy your homemade Spring Chicken Pot Pie! It’s sure to be a hit at your dining table.
Spring Chicken Pot Pie
Ingredients
For the Filling
- 2 tablespoons unsalted butter Melted for sautéing.
- 1 tablespoon olive oil For additional flavor.
- 1 small yellow onion, diced Adds sweetness and flavor.
- 2 cups cooked chicken, shredded Use leftover or rotisserie chicken.
- 1 cup carrots, diced Fresh or frozen can be used.
- 1 cup peas Fresh or frozen can be used.
- 3 cups chicken broth Use low-sodium for less salt.
- ¼ cup all-purpose flour To thicken the filling.
- 1 teaspoon dried thyme For herbal flavor.
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon black pepper Adjust to taste.
For the Crust
- 1 pie crust pie crust Homemade or store-bought.
Instructions
Preparation
- Preheat oven to 425°F (220°C).
- In a large pot, melt the butter and olive oil over medium heat. Add the diced onion and sauté until soft.
- Stir in the flour and cook for 1 minute.
- Gradually add the chicken broth, stirring constantly until thickened.
- Add the shredded chicken, carrots, peas, thyme, salt, and pepper. Mix well.
- Pour the mixture into a pie dish and cover with the pie crust, sealing the edges.
- Cut slits in the crust to allow steam to escape.
Baking
- Bake for 30-35 minutes or until the crust is golden brown.
- Let cool for a few minutes before serving.
