Chicken pot pie is a true comfort food, one your family will enjoy a chilly autumn evening. The below receipe is from Real Simple magazine with some options to change it up that were offered by readers.
Preparation: 35 minutes
Cooking time: 35 minutes
- 1 pound boneless, skinless chicken breasts
- 1 Tbs olive oil
- 1 onion, chopped
- 4 carrots, diced
- 1 10-ounce package frozen peas
- 1 cup sliced mushrooms, optional
- 2 stalks celery, chopped, optional
- 3 Tbs all purpose flour
- 2 cups 1% milk (for lighter version 1 cup milk, 1 cup chicken broth)
- 1/2 cup dry white wine
- 1 Tbs fresh thyme
- Salt & pepper to taste
- Store bought pie crust (Buy 2 if prefer top and bottom crusts, or make your own if preferred)
- One can Campbell's Cream of Chicken, Cream of Celery or Cream of Mushroom soup, optional
Optional: Substitute top curst with corn bread crust by purchasing/preparing your favorite corn bread and placing on top instead of pie crust.
Heat the oven to 400 degrees F. Boil chicken in water (or cook in wine and thyme broth for added flavor) until cooked through, about 10-12 minutes. Let cool, then shred.
Chop all vegetables. Heat oil in saucepan over medium heat. Add onion, carrots and celery, stirring until softened, about 6-8 minutes. Add mushrooms, cook additional 5 minutes. Add flour, sprinkling over vegetables. Stir for one minute.
Add wine to vegetables, cooking about 5 minutes or until evaporated. Add milk and simmer until sauce thickens. (If using Campbell's soup, add in at this time, reducing liquid by half. Add more milk or broth, if needed.) Add chicken, peas, thyme, salt and pepper. Stir to combine.
If a bottom and top crust are desired, place bottom crust in shallow 1 1/2 to 2 quart baking dish, pie-shaped if available. Cook bottom crust for 8-10 minutes at 4oo degrees, or until lightly browned.
Add chicken and vegetable mixture onto top of cooked crust. Place top crust, press edges (use a bit of water) to seal edges. Place on baking sheet and cook until crust is golden, about 30-35 minutes.
- 398 calories
- 16 grams fat
- 23g protein
- 37g carbs
- 10g sugar
- 4g fiber
- 561mg sodium
- 46mg cholesterol
Recipe by Sara Quessenberry and Kate Merker.