Ingredients and Weight:
- Chicken breasts, boneless and skinless: 1 pound
- Yellow onion, chopped: 1 medium
- Carrots, chopped: 2 medium
- Celery, chopped: 2 stalks
- Garlic cloves, minced: 2
- All-purpose flour: 2 tablespoons
- Chicken broth: 3 cups
- Frozen corn kernels: 1 cup
- Frozen peas: 1 cup
- Potatoes, peeled and cubed: 1 pound
- Salt and black pepper to taste
- Pie crust mix: 1 package
- Water: 1/4 cup
- Egg, beaten (for brushing): 1
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Season chicken breasts with salt and pepper. In a large skillet, heat some oil and brown chicken on all sides. Remove and set aside.
- In the same skillet, sauté onion, carrots, celery, and garlic until softened.
- Sprinkle flour over vegetables and stir to combine. Gradually whisk in chicken broth until smooth.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in corn, peas, potatoes, and browned chicken. Season with salt and pepper to taste.
- Transfer filling to a greased 9x13 inch baking dish.
- Prepare pie crust according to package directions, using water.
- Roll out pie crust and cut into 8-10 strips.
- Weave strips over filling, creating a lattice design.
- Brush crust with beaten egg.
Nutritional Information:
- Calories: 450 per serving
- Fat: 15 grams
- Protein: 30 grams
- Carbohydrates: 50 grams
Dish Characteristics:
- Rich and flavorful filling with tender chicken, vegetables, and cornbread crust.
- Comforting and homey dish perfect for gatherings.
- Easy to make and customizable with different vegetables and seasonings.
User Comments:
- "This pot pie was a hit with my family! The cornbread crust added a unique and delicious touch."
- "The filling was packed with flavor and the crust was flaky and golden brown."
- "I followed the recipe exactly and it turned out perfect. Will definitely make this again."
Special Precautions and Tips:
- Use fresh vegetables for the best flavor.
- Do not overcook the filling, as the vegetables will become mushy.
- If you don't have a lattice cutter, you can use a knife to cut strips of pie crust.
- Let the pot pie cool for 10-15 minutes before serving to allow it to set.
