Best 3 Ultimate Chicken Pot Pie Recipes

Chicken pot pie is a classic dish that combines comforting flavors and a flaky crust. It's a perfect meal for gatherings or cold days, and while it may seem like a daunting task to make, it's actually easier than you think. With this article, we'll guide you through the process of creating the ultimate chicken pot pie. We'll explore different recipes, techniques, and ingredients to ensure that your chicken pot pie turns out perfectly golden brown and packed with flavor. Let's get started and embark on a culinary adventure that will leave your taste buds dancing!

Check out the recipes below so you can choose the best recipe for yourself!

THE ULTIMATE CHICKEN POT PIE

The Ultimate Chicken Pot Pie image

Yield Serves 6

Number Of Ingredients 13

Ingredients

1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1/3 cup butter
4 medium carrots, peeled and sliced (about 2 cups)
3 medium onions, chopped (about 1 1/2 cups)
8 oz. mushrooms, sliced (about 3 cups)
1/3 cup all-purpose flour
3 1/4 cups Swanson® Chicken Broth
1 tbsp. Dijon-style mustard
1 tsp. dried thyme leaves, crushed or 1 tablespoon minced fresh thyme leaves
1/2 tsp. ground black pepper
3 cups cubed cooked chicken
1 cup frozen peas, thawed
1/4 cup chopped fresh parsley

Steps:

1. Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Press the pastry into a 2-quart round casserole. Trim the excess pastry. Prick the pastry thoroughly with a fork. Place aluminum foil onto the surface of the pastry.
2. Bake for 25 minutes. Remove the aluminum foil.
3. Heat the butter in a 12-inch skillet over medium heat. Add the carrots, onions and mushrooms and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the flour and cook and stir for 3 minutes or until the flour is golden brown. Slowly stir in the broth and heat to a boil. Cook and stir until the mixture boils and thickens.
4. Stir in the mustard, thyme, black pepper, chicken, peas and 3 tablespoons parsley. Remove the skillet from the heat.
5. Unfold the remaining pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 6 (1 1/2-inch thick) strips.
6. Spoon the chicken mixture into the casserole. Weave a lattice pattern over the filling with the pastry strips. Trim any excess pastry. Sprinkle with the remaining parsley. Place the casserole onto a baking sheet.
7. Bake for 45 minutes or until the filling is hot and bubbling and the pastry is golden brown.

ULTIMATE CHICKEN POT PIE

Ultimate Chicken Pot Pie image

A mouth-watering mixture of creamy chicken and veggies bubbles underneath a golden brown biscuit topping.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 8

Ingredients

1 bag (1 lb) frozen mixed vegetables
1 cup cut-up cooked chicken
1 jar (12 oz) chicken gravy
2 cups shredded Cheddar cheese (8 oz)
1 cup Original Bisquick™ mix
1/4 cup milk
1/4 teaspoon dried thyme leaves
2 eggs

Steps:

Heat oven to 375°F. In 2-quart saucepan, heat vegetables, chicken and gravy to boiling, stirring frequently.
In medium bowl, stir remaining ingredients until well blended. In ungreased 2-quart casserole, spread chicken mixture. Pour batter over chicken mixture.
Bake uncovered 35 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Calories 390, Carbohydrate 25 g, Cholesterol 130 mg, Fat 1, Fiber 2 g, Protein 23 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 7 g, TransFat 1 g

ULTIMATE CHICKEN POT PIE

Ultimate Chicken Pot Pie image

I have been making this awesome Chicken Pot Pie for years and it is so easy. I found it in the Campbell's Kitchen and it uses leftover chicken and vegetables. So enjoy this comfort food.

Provided by Donna Geuder

Categories Savory Pies

Time 1h45m

Number Of Ingredients 13

Ingredients

1 pkg (17.3 oz) pepperidge farm puff pastry sheets, thawed
1/3 c butter
4 medium carrots, peeled and sliced (about 2 cups)
3 medium onions, chopped (about 1-1/2 cups)
8 oz mushrooms, fresh - sliced
1/3 c all purpose flour
3 1/4 c swanson chicken broth or swason chicken stock
1 Tbsp dijon mustard
1 tsp dried thyme leaves crushed or 1 tbl minced fresh thyme leaves
1/2 tsp black pepper
3 c cubed cooked chicken
1 c froozen peas, thawed
1/4 c fresh parsley, chopped

Steps:

1. Preheat the oven to 400 degrees F.
2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Press the pastry into a 2-quart round casserole. Trim the excess pastry. Prick the pastry thoroughly with a fork. Place aluminum foil onto the surface of the pastry.
3. Bake for 25 minutes. Remove the aluminum foil.
4. Heat the butter in a 12-inch skillet over medium heat. Add the carrots, onions and mushrooms and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the flour and cook and stir for 3 minutes or until the flour is golden brown. Slowly stir in the broth and heat to a boil. Cook and stir until the mixture boils and thickens.
5. Stir in the mustard, thyme, black pepper, chicken, peas and 3 tablespoons parsley. Remove the skillet from the heat.
6. Unfold the remaining pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 6 (1 1/2-inch thick) strips.
7. Spoon the chicken mixture into the casserole. Weave a lattice pattern over the filling with the pastry strips. Trim any excess pastry. Sprinkle with the remaining parsley. Place the casserole onto a baking sheet.
8. Bake for 45 minutes or until the filling is hot and bubbling and the pastry is golden brown.

Tips:

Prepare Your Ingredients: Before you start cooking, make sure all your ingredients are prepped and measured. This will help you stay organized and avoid scrambling during the cooking process.
Use High-Quality Ingredients: The quality of your ingredients will greatly impact the taste of your chicken pot pie. Opt for fresh, organic vegetables, and free-range chicken for the best flavor.
Don't Overcook the Chicken: Be careful not to overcook the chicken, as this will make it dry and tough. Cook it until it reaches an internal temperature of 165°F (74°C) for best results.
Use a Variety of Vegetables: Don't be afraid to experiment with different vegetables in your chicken pot pie. Some popular choices include carrots, celery, onions, peas, and corn. You can also add other vegetables like broccoli, zucchini, or mushrooms.
Make a Rich and Flavorful Sauce: The sauce is what brings all the flavors of chicken pot pie together. Make sure to use a good quality broth and add plenty of herbs and spices for a rich and flavorful sauce.
Use a Flaky Pie Crust: A flaky pie crust is essential for a perfect chicken pot pie. You can either make your own pie crust or use a store-bought one. If using a store-bought crust, be sure to thaw it completely before using.
Bake the Pot Pie Until Golden Brown: Bake the chicken pot pie until the crust is golden brown and the filling is bubbling. This will ensure that the pie is cooked through and has a beautiful presentation.

Conclusion:

Chicken pot pie is a classic comfort food that is perfect for any occasion. With its creamy filling, flaky crust, and tender chicken, it's a dish that everyone will love. By following these tips, you can make a delicious and unforgettable chicken pot pie that will be a hit with your family and friends. So gather your ingredients, preheat your oven, and get ready to enjoy a taste of homemade goodness!