- Pie crust mix (handy alternative to homemade dough)
Steps
### Chicken Vegetable Pot Pie Main Dish Recipe
#### Introduction to Chicken Vegetable Pot Pies
Chicken vegetable pot pies are a hearty, comforting meal that's perfect for any season. This recipe combines tender chicken with a variety of vegetables in a flaky crust, making it both nutritious and delicious. Follow these detailed steps to create a mouthwatering chicken vegetable pot pie.
#### Ingredients Needed
- 1 lb boneless, skinless chicken breasts
- 2 medium potatoes, peeled and diced
- 1 large onion, chopped
- 2 carrots, sliced
- 3 stalks celery, sliced
- 1 cup peas
- 1/4 cup corn starch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme (optional)
- 1/2 cup chicken broth
- 2 tablespoons butter
- 1 large egg, beaten (for brushing the crust)
- 1 pre-made pie crust (homemade or store-bought)
#### Step-by-Step Instructions
1. **Preheat Your Oven**
Preheat your oven to 375°F (190°C). This ensures that all components of the pot pie will cook evenly and thoroughly.
2. **Prepare the Chicken Filling**
- **Cook the Chicken:** Cut chicken breasts into bite-sized pieces. In a large skillet, melt butter over medium heat. Add the chicken and cook until no longer pink (about 6-8 minutes). Remove from heat.
- **Sauté Vegetables:** In the same skillet, sauté onions, carrots, celery, and potatoes in the remaining butter for about 5 minutes or until slightly softened.
- **Combine Ingredients:** Add cooked chicken back to the skillet. Mix in corn starch, salt, pepper, and thyme (if using). Stir well to combine. Cook for another 2-3 minutes.
3. **Make the Sauce**
Pour in chicken broth and bring to a simmer. Let it cook until thickened slightly, about 5-10 minutes. This step ensures that the filling will be moist and flavorful.
4. **Prepare the Pie Crust**
- **Roll Out the Dough:** If using store-bought crust, roll out according to package instructions or use your homemade dough.
- **Assemble the Pot Pie:** Place the rolled-out crust in a 9-inch pie dish. Spoon the chicken and vegetable mixture into the center of the crust.
5. **Top with Crust**
- **Lay the Top Layer:** Cut out circles from the remaining dough to cover the filling. Place them on top, ensuring they fit snugly over the edge.
- **Seal Edges:** Crimp the edges of the pie crusts together to seal and ensure that no filling leaks out during baking.
6. **Brush with Egg Wash**
- Use a pastry brush to lightly coat the exposed areas of the top crust with beaten egg for a golden-brown, glossy finish.
7. **Bake the Pot Pie**
- Bake in the preheated oven at 375°F (190°C) for about 40-45 minutes or until the crust is golden brown and the filling is hot throughout.
- To check if it's done, insert a knife into the center of the pie; it should come out clean.
8. **Serve Immediately**
Let the pot pie rest for 10-15 minutes before serving to allow the filling to set slightly. Enjoy your delicious and comforting chicken vegetable pot pie!
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By following these steps, you can create a delightful chicken vegetable pot pie that will warm everyone's hearts and stomachs. Enjoy cooking!