Chicken-Vegetable Pot Pie Recipe 🥧
Overview:
- Name: Chicken-Vegetable Pot Pie
- Description: A comforting savory pie featuring tender boneless skinless chicken breasts, fresh vegetables, and a delightful biscuit crust. Perfect for a cozy weeknight meal or a family dinner.
- Recipe Category: Savory Pies
- Keywords: One Dish Meal, Poultry, Meat, Low Cholesterol, Healthy, Weeknight, Oven, < 4 Hours
- Aggregated Rating: 4 stars
- Review Count: 1
Nutritional Information (per serving):
- Calories: 314.5
- Fat Content: 9.1g
- Saturated Fat Content: 1.9g
- Cholesterol Content: 38mg
- Sodium Content: 419.2mg
- Carbohydrate Content: 38.6g
- Fiber Content: 3.9g
- Sugar Content: 2g
- Protein Content: 20.1g
Recipe Details:
- Servings: 6
- Preparation Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
Ingredients:
| Quantity | Ingredient |
|---|---|
| 12 | Boneless skinless chicken breast halves |
| 2 1/2 | Water |
| 2 | Yukon gold potatoes |
| 1/2 | Celery |
| 1 | Chicken bouillon powder |
| 10 | Fresh mushrooms |
| 2 | Unsalted margarine |
| 2 | Flour |
| 1 | Skim milk |
| 1 | Poultry seasoning |
| 1 | Flour (for crust) |
| 1 | Baking powder |
| 1/4 | Salt |
| 1 | Margarine (for crust) |
| 1 | Buttermilk |
Instructions:
-
Prepare Chicken: Combine chicken and water in a large saucepan and bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until chicken is tender. Remove chicken, keeping the broth reserved. Cut the cooked chicken into bite-size pieces and set aside.
-
Cook Vegetables: Add potatoes, celery, and chicken bouillon powder to the reserved broth. Bring to a boil, then cover, reduce heat, and simmer for 15-20 minutes or until the potatoes are tender. Stir in the mixed vegetables and set aside.
-
-
Make White Sauce: Melt 2 tablespoons of margarine in a heavy saucepan over low heat. Add 2 tablespoons of flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add skim milk, cooking over medium heat and stirring constantly until the mixture is thickened and bubbly. Remove from heat and stir in the poultry seasoning.
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Combine Ingredients: In a large bowl, combine the reserved chicken, cooked vegetables, white sauce, and mushrooms.
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Prepare Baking Dishes: Spoon the mixture into individual baking dishes that have been coated with non-stick spray (such as Pam), or into one large casserole dish.
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Prepare Crust: In a separate bowl, combine 1 cup of flour, baking powder, and salt. Cut in 1 tablespoon plus 1 1/2 teaspoons of margarine using a pastry blender until the mixture resembles coarse meal. Stir in buttermilk until just combined.
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Assemble Pie: Spoon the biscuit dough over the chicken mixture in the baking dishes.
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Bake: Preheat the oven to 350°F (175°C). Bake the pot pies for 1 hour or until the biscuits are golden brown.
Serving:
- Serve the Chicken-Vegetable Pot Pie hot, straight from the oven, for a comforting and satisfying meal. Enjoy the wholesome flavors of tender chicken, hearty vegetables, and flaky biscuit crust. This dish is perfect for sharing with family and friends, and it’s sure to become a favorite in your recipe collection. Pair it with a side salad or steamed greens for a complete and balanced meal.
Tips:
- Topping Variation: If you prefer a thicker topping, consider doubling the biscuit dough recipe for a more substantial crust.
- Ingredient Substitutions: Feel free to customize this recipe with your favorite vegetables or protein options. You can use any firm potato variety if Yukon gold potatoes are not available, and you can swap the chicken breasts for another type of poultry or even tofu for a vegetarian version.
- Make-Ahead: This pot pie can be prepared in advance and stored in the refrigerator before baking. Simply assemble the dish, cover tightly with plastic wrap or aluminum foil, and refrigerate until ready to bake. Then, just pop it in the oven when you’re ready to enjoy a delicious homemade meal.
- Freezing Instructions: You can also freeze unbaked pot pies for future meals. Assemble the pies as directed but do not bake them. Instead, wrap the dishes tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to bake, thaw the pot pies overnight in the refrigerator before baking according to the recipe instructions.
Enjoy Your Homemade Chicken-Vegetable Pot Pie! 🍽️🥧
