Ingredients and Weight:
- Boneless, skinless chicken breasts: 2 lbs
- Mixed vegetables (carrots, celery, peas): 1 cup
- Butter: 1/4 cup
- Flour: 1/4 cup
- Chicken broth: 4 cups
- Milk: 1 cup
- Heavy cream: 1/2 cup
- Pie crust mix: 1 package
- Water: 1/2 cup (for pie crust)
Preparation Time:
30 minutes
Cooking Time:
1 hour 15 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat. Add chicken and cook until browned on all sides.
- Add vegetables and cook for 5 minutes.
- Sprinkle flour over the mixture and stir to combine.
- Gradually whisk in chicken broth, milk, and heavy cream until smooth.
- Bring to a boil, then reduce heat and simmer for 15 minutes, or until thickened.
- Pour chicken mixture into a 9-inch pie plate.
- Prepare pie crust mix according to package directions.
- Roll out half of the dough and cover the pie filling. Trim and crimp the edges.
- Roll out the remaining dough and cut into strips. Place them over the top of the pie to create a lattice crust.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Nutritional Information:
- Calories: 350 per serving
- Protein: 25 grams
- Carbohydrates: 30 grams
- Fat: 15 grams
Dish Characteristics:
- Savory and comforting
- Creamy and flavorful
- Tender chicken and crisp vegetables
- Perfect for a cozy meal or special occasion
User Comments:
- "This Chicken Pot Pie is a masterpiece! The flaky crust and creamy filling are perfect." - Sarah W.
- "I love the addition of heavy cream. It makes the filling extra rich and delicious." - David G.
- "This is the best Chicken Pot Pie I've ever had. The chicken is so tender and juicy." - Jennifer H.
Special Precautions and Tips:
- If you don't have a pie plate, you can use a 9-inch square baking dish.
- To make ahead, prepare the filling and assemble the pie the day before. Bake on the day of serving.
- Serve with a side salad or roasted vegetables for a complete meal.
