Best 2 Comforting Chicken Pot Pie Recipes

**Comforting Chicken Pot Pie: A Culinary Journey of Warmth and Nostalgia**

Indulge in the timeless classic of comfort food with our collection of delectable chicken pot pie recipes. Embark on a culinary journey where savory meets soothing, as you explore a range of recipes that pay homage to this iconic dish. From the traditional to the innovative, each recipe promises a unique twist on the classic, catering to diverse tastes and preferences. Discover the perfect balance of creamy sauce, tender chicken, and flaky crust that defines the ultimate chicken pot pie experience. Whether you prefer a classic approach or crave a modern take, our recipes offer a delightful symphony of flavors that will warm your heart and satisfy your soul.

Let's cook with our recipes!

FLAVORFUL AND COMFORTING CHICKEN POT PIE

Flavorful and Comforting Chicken Pot Pie image

Not just your average pot pie, this dish is full of flavor and so wonderfully comforting on a cold winter night! Add whatever vegetables you have on hand, almost any will do. I served this with a simple salad of soft butter lettuce with a lemon and olive oil vinaigrette and a Pinot Noir in front of the fire! This makes a large, deep dish pie, or two, regular pies.

Provided by Penny Stettinius

Categories Savory Pies

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

2 pie crusts, from the grocer's freezer
2 cups cooked chicken, chopped
1/2 red bell pepper, diced
1 yellow onion, diced
3 celery ribs, diced
1 garlic clove, minced
2 carrots, diced
1 potato, peeled and diced
1 cup frozen peas
2 yellow squash, diced
1/2 bunch parsley, chopped
1 -2 teaspoon emeril's creole seasoning (or more to taste)
1 cup dry white wine
1/2 cup flour
1/2 cup butter
1 cup chicken broth
1 cup half-and-half cream
salt and pepper

Steps:

Heat a large frying pan and add 2-3 TBS of the butter. In a large bowl, toss the bell pepper, onion, celery, garlic, carrots, and potato with Emeril's Creole Seasoning then toss them into the hot butter and saute for 10 minutes.
Add the remaining vegetables, stirring occasionally for 5 minutes.
Preheat the oven to 400 degrees.
Add the wine and the parsley and let all the liquid evaporate on low heat.
Remove the vegetables and set aside.
Usine the same pan, over med. heat Add the remaining butter and when that is melted whisk in the flour, stirring constantly until all is incorporated.
Slowly add the chicken broth, continue to stir, and then add the cream. This mixture will get thick and creamy.
Salt and pepper to taste.
Add the chicken and sauteed vegetables, stir well and remove from the heat.
Spray or butter a casserole dish large enough for the pie, sprinkle with a little flour, and lay the bottom crust, add the chicken mixture, and cover with the top crust.
Pinch the edges all around to seal and cut some slits on top to use as steam escape vents.
Bake for approximately one hour, or until the crust is deep golden.

Nutrition Facts : Calories 956.2, Fat 56.3, SaturatedFat 27.1, Cholesterol 135.9, Sodium 942.7, Carbohydrate 72.9, Fiber 6.9, Sugar 11.4, Protein 30.3

COMFORTING CHICKEN POT PIE

Comforting Chicken Pot Pie image

This is my all-time favorite and easiest chicken recipe for my family, and they LOVE it! My grandmother, who is no longer with us, made it for me and my family when she lived with us back in the 60s and 70s-talk about tried and tried and TRUE! It's so easy-canned soup, canned veggies, you can even use canned chicken, but I tend...

Provided by Paula Todora

Categories Savory Pies

Time 55m

Number Of Ingredients 10

Ingredients

4 medium boneless, skinless chicken breasts
1 Tbsp chicken bouillon granules
10 3/4 oz can cream of chicken soup, undiluted
15 oz can mixed vegetables, drained
1/4 tsp black pepper
1/4 tsp onion powder
1/8 tsp dried thyme, crushed in palm of hand
1 c biscuit mix
1/2 c milk
1 large egg

Steps:

1. Preheat oven to 400 degrees and spray a 9" pie plate with nonstick spray.
2. Boil chicken breasts in water, adding bouillon granules to water.
3. Chop chicken into 1" cubes and add 1/4 c. of the water to the chicken in a large bowl.
4. To the chicken, add soup vegetables and seasonings; Stir
5. Pour mixture into prepared pie plate.
6. In a medium bowl, mix biscuit mix with milk and egg; Whisk until smooth.
7. Pour topping mixture over chicken mixture.
8. Bake in the 400 degree preheated oven for 25 minutes, or just until top is set and golden. Serve warm!

Tips:

To make the perfect roux, cook the flour and butter over medium heat, stirring constantly, until the mixture is a light golden brown color.
For a richer flavor, use chicken stock instead of water in the filling.
Add a cup of frozen peas and carrots to the filling for a pop of color and extra nutrition.
If you don't have pie crust mix, you can make your own by combining 1 cup all-purpose flour, 1/2 teaspoon salt, and 1/2 cup cold unsalted butter, cut into small pieces. Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs. Then, add 1/4 cup ice water and mix until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and chill for at least 30 minutes before rolling it out.
To prevent the pie crust from becoming soggy, brush the bottom crust with a beaten egg before adding the filling.
Bake the pot pie at 375 degrees Fahrenheit for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

Conclusion:

Chicken pot pie is a classic comfort food that is perfect for a cold winter day. With its creamy filling, flaky crust, and hearty vegetables, this dish is sure to warm you up from the inside out. Try this recipe for a delicious and satisfying meal that the whole family will love.