Ingredients and Weight:
- Chicken breast, boneless, skinless: 2 lbs
- Pie crust, homemade or store-bought: 2 (9-inch)
- Carrots, diced: 1 cup
- Celery, diced: 1 cup
- Onion, chopped: 1 cup
- Garlic, minced: 2 cloves
- Chicken broth: 2 cups
- Flour: 1/4 cup
- Salt and pepper: to taste
- Heavy cream: 1/2 cup
- Parmesan cheese, grated: 1/4 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 425°F (220°C).
- Season chicken with salt and pepper. Heat a large skillet over medium-high heat and add chicken. Cook until browned on both sides.
- Remove chicken from skillet and set aside. Add vegetables to skillet and sauté for 5 minutes.
- Add flour to skillet and cook for 1 minute. Gradually whisk in chicken broth until sauce thickens.
- Return chicken to skillet and add heavy cream. Simmer for 15 minutes, or until chicken is cooked through.
- Pour filling into a 9-inch pie pan. Top with remaining pie crust and cut slits in the top.
- Bake for 25-30 minutes, or until crust is golden brown.
Nutritional Information:
- Calories: 450 per serving
- Protein: 20 grams
- Carbohydrates: 40 grams
- Fat: 15 grams
Dish Characteristics:
- Creamy, savory, and comforting
- Perfect for a hearty meal
- Suitable for all occasions
User Comments:
- "This is the best chicken pot pie I've ever had! The filling is so rich and creamy, and the crust is flaky and perfect."
- "I love that this recipe uses chicken breast instead of dark meat. It's a lighter and healthier dish, but still just as flavorful."
- "I'm not usually a fan of chicken pot pie, but this recipe changed my mind. It's so delicious and satisfying."
Special Precautions and Tips:
- If you don't have time to make your own pie crust, you can use store-bought crusts.
- To make the dish ahead of time, prepare the filling and bake the pie crust. When ready to serve, fill the pie crust and bake until heated through.
- Serve the chicken pot pie with a side of salad or vegetables.
