Golden Crusted Creamy Chicken Pot Pie

Fuller’s Chicken Pot Pie

Description:

I call this Fuller’s Pot Pie because my neighbors, the Fullers, rave about this comforting dish. Perfect for a cozy family dinner, this pot pie is a delightful combination of tender chicken, hearty vegetables, and creamy sauce, all encased in a flaky pastry crust. To make it even more convenient, I’ve included some time-saving tips in the recipe!

Cook Time:

• 45 minutes

Prep Time:

• 25 minutes

Total Time:

• 1 hour and 10 minutes

Yield:

• 2 hearty pies

Nutrition Facts (per serving):

• Calories: 722.8
• Fat: 41.7g
• Saturated Fat: 14.4g
• Cholesterol: 74.9mg
• Sodium: 1008.5mg
• Carbohydrates: 59.3g
• Fiber: 4.2g
• Sugar: 5.5g
• Protein: 27.1g

Ingredients:

• 1 potato
• 1 onion
• 1 celery stalk
• 1 carrot
• 1/3 cup margarine
• 1/2 cup all-purpose flour
• 1 cup chicken broth
• 2 cups half-and-half
• 1 tsp salt
• 1/4 tsp white pepper
• 4 cups cooked chicken, chopped
• 2 deep dish frozen pie crusts
• 2 refrigerated pie crusts

Instructions:

1. Prepare the Vegetables:

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   • Peel and dice the potato, onion, celery, and carrot.
   • In a large skillet, melt the margarine over medium heat.
   • Add the diced vegetables to the skillet and sauté for about 10 minutes, or until they are tender.

2. Make the Sauce:

   • Sprinkle the flour over the sautéed vegetables, stirring well to combine.
   • Cook for 1 minute, stirring constantly to cook out the raw flour taste.

3. Combine the Liquid:

   • In a separate bowl, mix together the chicken broth, half-and-half, salt, and white pepper until well combined.

4. Thicken the Sauce:

   • Gradually pour the broth mixture into the skillet with the vegetables, stirring constantly.
   • Cook over medium heat, stirring constantly, until the mixture is thick and bubbly.

5. Add the Chicken:

   • Stir in the chopped cooked chicken until it is evenly distributed throughout the sauce.

6. Assemble the Pot Pies:

   • Divide the chicken and vegetable mixture evenly between the two deep dish frozen pie crusts.

7. Top with Crust:

   • Unroll the refrigerated pie crusts and place one over each filled pie.

8. Ventilate and Bake:

   • Use a sharp knife to cut slits in the top crusts to allow steam to escape during baking.
   • Preheat your oven to 400°F (200°C).
   • Place the assembled pot pies on a baking sheet and transfer to the preheated oven.
   • Bake for 40 to 50 minutes, or until the pastry is golden brown and the filling is bubbly.

9. Rest and Serve:

   • Once baked, remove the pot pies from the oven and let them sit for 10 to 15 minutes before slicing.
   • This allows the filling to set slightly, making it easier to serve.

Tips:

• To save time, use pre-cooked chicken, frozen chopped onions, and store-bought pie crusts.
• You can customize this pot pie by adding your favorite vegetables or herbs to the filling.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Serving Suggestions:

• Serve this hearty chicken pot pie with a side of steamed vegetables or a crisp green salad for a complete meal.
• Pair it with a glass of chilled white wine or your favorite beer for a comforting and satisfying dining experience.

Keywords:

One Dish Meal, Chicken, Poultry, Meat, Oven, Less than 4 Hours

Enjoy your Fuller’s Chicken Pot Pie!

This comforting dish is sure to become a family favorite, perfect for any occasion or cozy weeknight dinner. With its flaky crust, creamy sauce, and tender chicken, it’s a delicious way to bring everyone together around the dinner table. So gather your loved ones and enjoy a slice of Fuller’s Pot Pie today! 🥧✨