How To Make Quick Chicken Pot Pie In Just 30 Minutes!

Chicken pot pie, a comforting and classic dish, is often associated with lengthy preparation times. However, with this simplified recipe, you can indulge in this delectable treat without spending hours in the kitchen.

Ingredients

For the Crust:

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
• 1/4 cup ice water

For the Filling:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1/4 cup flour
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried sage
• Salt and pepper to taste

Instructions

Make the Crust

1. In a large bowl, whisk together the flour and salt.
2. Add the butter cubes and use your fingers or a pastry cutter to work them into the flour until the mixture resembles coarse crumbs.
3. Add the ice water gradually, 1 tablespoon at a time, and mix until the dough just comes together. Do not overmix.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Make the Filling

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chicken, onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
3. Stir in the peas, corn, chicken broth, heavy cream, flour, thyme, and sage. Season with salt and pepper to taste.
4. Bring to a simmer and cook until the sauce has thickened, about 5 minutes.

Assemble the Pot Pie

1. Preheat the oven to 375°F (190°C).
2. On a lightly floured surface, roll out the dough to a 12-inch circle.
3. Transfer the dough to a 9-inch pie plate and trim the edges.
4. Pour the filling into the pie crust.
5. Roll out the remaining dough to an 11-inch circle.
6. Place the top crust over the filling and trim the edges.
7. Crimp the edges to seal the crust.
8. Cut slits in the top crust to allow steam to escape.

Bake the Pot Pie

1. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
2. Let the pot pie cool for 10 minutes before serving.

Tips

• For a richer flavor, use homemade chicken broth.
• Add other vegetables to your filling, such as potatoes, green beans, or mushrooms.
• If you don’t have pie crust, you can use store-bought puff pastry or refrigerated biscuits.
• Serve the pot pie with a side of mashed potatoes or a green salad.

Variations

• Chicken and Vegetable Pot Pie: Use a variety of vegetables, such as carrots, celery, peas, corn, and green beans.
• Creamy Chicken Pot Pie: Add 1/2 cup of heavy cream to the filling for a richer sauce.
• Spicy Chicken Pot Pie: Add 1 teaspoon of chili powder or cayenne pepper to the filling for a kick of heat.
• Individual Chicken Pot Pies: Divide the filling into individual ramekins or muffin cups and bake until the filling is bubbling and the crust is golden brown.

In a nutshell

With this quick and easy recipe, you can enjoy a delicious and comforting chicken pot pie in no time. Whether you’re a seasoned home cook or a beginner in the kitchen, this recipe is sure to impress your family and friends.

Top Questions Asked

Q: Can I use rotisserie chicken for this recipe?
A: Yes, you can use cooked and shredded rotisserie chicken to save time.

Q: How can I thicken the sauce?
A: If the sauce is too thin, add 1 tablespoon of flour mixed with 2 tablespoons of water and stir until thickened.

Q: Can I freeze chicken pot pie?
A: Yes, you can freeze chicken pot pie for up to 3 months. Thaw overnight in the refrigerator before baking.