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Before you jump to Simple Classic Chicken Pot Pie recipe, you may want to read this short interesting healthy tips about Healthy Power Treats.
Enjoying healthy foods tends to make all the difference in how we feel. We tend to feel way less gross whenever we increase our intake of wholesome foods and reduce our consumption of junk foods. A little bit of pizza does not have you feeling as healthy as consuming a fresh green salad. Sometimes it’s tough to find wholesome foods for something to eat between meals. Shopping for snacks can be a challenge because you have a great number of options. Here are a handful of healthy snacks that can be used when you need a fast pick me up.
Foods made from whole grains are great for a easy snack. A slice of whole wheat toast, for instance is a great snack in the early morning. Chips and crackers created from whole grains can be fantastic for quick treats to eat on the go. Make the change from refined products just like white bread to the healthier whole grain options.
A large assortment of easy health snacks is easily accessible. When you make the decision to be healthy, it’s simple to find exactly what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to simple classic chicken pot pie recipe. You can have simple classic chicken pot pie using 14 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Simple Classic Chicken Pot Pie:
- Prepare 1 1/2 lb uncooked boneless skinless chicken breast - 3/4" cubed
- Provide 1 1/2 cup 1/2" diced potato
- Take 1 cup 1/4" sliced carrots
- Take 1 cup frozen peas
- Take 1/3 cup + 2 tsp unsalted butter
- Use 1/3 cup chopped yellow onion
- Get 1/3 cup all-purpose flour
- You need 1 tsp sea salt
- Prepare 1/4 tsp black pepper
- Prepare 1/4 tsp celery seed
- Get 1/4 tsp dried thyme
- Use 1 1/2 cup unsalted chicken broth
- Get 2/3 cup milk (I use 1%)
- Prepare 2 refrigerated pie crusts (9in)
Instructions to make Simple Classic Chicken Pot Pie:
- In a medium sauce pan combine raw cubed chicken, carrots, peas and potatoes. Add just enough water to cover And a pinch of salt and pepper. Bring to a boil, reduce heat and simmer for 10 - 15 minutes, or until carrots and potatoes are just fork tender. When done drain in colander and set aside.
- Preheat oven to 425°F. Grease a square 2 quart casserole dish all over with 2 tsp butter. Unroll one pie crust and press into dish, forming and pressing from center out to fit and stretch up sides of dish, almost to top edge. If you get any tears just pinch 'em back together. Set aside.
- In same sauce pan used for chicken mix, melt butter over medium heat. When melted add onions and cook until translucent, Stirring frequently. About 3 minutes. Whisk in flour, salt, pepper, celery seed and thyme to make a roux. Cook until roux is golden, whisking frequently. About 2 minutes more.
- Slowly add chicken broth and milk, whisking constantly to prevent clumping and sticking to bottom. Bring to a simmer until thickened, stirring constantly. About 5 minutes. Turn off heat. Gently fold chicken and veg mixture into sauce.
- Pour filling into bottom pie crust, spreading out evenly. Unroll and add top crust, pinching to seal edges (use the tines of a fork for best seal). Cut a few slits for steam vents in top. Pop it in the oven and bake 30-35 minutes or until top is golden brown.
- When done remove from oven, spread an additional tablespoon of butter over top to melt into crust if desired. Allow to cool 10 minutes, dish up and enjoy!
Warmth of a hearty chicken dinner in a flaky pie crust is the perfect comfort food. This dish is very hearty, easy to make, and keeps well in the fridge. Simple-yet-satisfying shortcuts like Pillsbury™ pie crust and canned chicken pot pie-style soup make this hearty and homey dish perfect for busy weeknights. Spoon the chicken mixture into the pie plate. Place the remaining pie crust over the filling.
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