Chicken Pot Pie is an amazing dinner. Very comforting and will surely warm you up. This homemade version is incredibly easy and quick to make. Enjoy this pot pie filled with mouthwatering saucy chicken and veggies nestled in a flaky pie crust.
Ingredients
Pie Crust
Boneless Chicken Tenders, a couple of pounds (you can also use frozen)
4-5 Carrots
4-5 Potatoes
Onion, 1 large or 2 small
1 c. Frozen Peas
2-3 ribs of Celery
3 -4 tbsp Butter
⅓ c. Flour
6 Sage, a nice-sized sprig of fresh or equivalent dry
Salt/Pepper
2-3 c. Chicken Stock
How to make Chicken Pot Pie
Step 1: After thawing the chicken, pat them dry. In the meantime, place the butter in a large saute pan. Let it melt over medium to medium-high heat. Once the butter has melted, add the chicken to the pan and season with salt and pepper.
Step 2: Chop the vegetables while the chicken is cooking. Start by slicing the onion, celery, and carrots. Into small chunks, dice the potatoes.
Step 3: Flip the chicken once the bottom is brown and sprinkle with flour and sage. Stir well until the flour is completely absorbed and the chicken is well-coated.
Step 4: Pour in the chicken stock, stir, and slightly decrease the heat. Continue to cook for a couple of minutes more. If desired, you can cut the chicken into smaller pieces. Next, add the veggies and simmer further until the potatoes and carrots begin to get tender.
Step 5: Grease a pan, then press the crust in the bottom.
Step 6: Into the crust, spoon the chicken and veggie mixture. Then, add the top crust and seal the edges. For ventilation, cut some slits.
Step 7: Place in the oven and bake for about 45 minutes to 1 hour at 350 degrees or until the gravy is bubbly and the crust is brown.
Step 8: Remove from the oven when done and allow the pot pie to sit for a couple of minutes before serving. Enjoy!
Ingredients
- Pie Crust
- Boneless Chicken Tenders, a couple of pounds (you can also use frozen)
- 4-5 Carrots
- 4-5 Potatoes
- Onion, 1 large or 2 small
- 1 c. Frozen Peas
- 2-3 ribs of Celery
- 3 -4 tbsp Butter
- ⅓ c. Flour
- 6 Sage, a nice-sized sprig of fresh or equivalent dry
- Salt/Pepper
- 2-3 c. Chicken Stock
Instructions
Step 1: After thawing the chicken, pat them dry. In the meantime, place the butter in a large saute pan. Let it melt over medium to medium-high heat. Once the butter has melted, add the chicken to the pan and season with salt and pepper.
Step 2: Chop the vegetables while the chicken is cooking. Start by slicing the onion, celery, and carrots. Into small chunks, dice the potatoes.
Step 3: Flip the chicken once the bottom is brown and sprinkle with flour and sage. Stir well until the flour is completely absorbed and the chicken is well-coated.
Step 4: Pour in the chicken stock, stir, and slightly decrease the heat. Continue to cook for a couple of minutes more. If desired, you can cut the chicken into smaller pieces. Next, add the veggies and simmer further until the potatoes and carrots begin to get tender.
Step 5: Grease a pan, then press the crust in the bottom.
Step 6: Into the crust, spoon the chicken and veggie mixture. Then, add the top crust and seal the edges. For ventilation, cut some slits.
Step 7: Place in the oven and bake for about 45 minutes to 1 hour at 350 degrees or until the gravy is bubbly and the crust is brown.
Step 8: Remove from the oven when done and allow the pot pie to sit for a couple of minutes before serving. Enjoy!
