Indulge in comfort food heaven: create a creamy chicken pot pie with canned chicken

Are you craving a warm and comforting dish that will satisfy your taste buds and warm your soul? Look no further than our incredible chicken pot pie recipe using canned chicken. This easy-to-follow recipe combines the classic flavors of chicken pot pie with the convenience of canned chicken, making it a perfect meal for busy weeknights or cozy weekends.

Ingredients

For the Filling:

• 1 can (14.5 ounces) of canned chicken, drained and flaked
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 1/2 cup frozen peas
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chicken broth
• 1/2 cup milk

For the Crust:

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/4 cup ice water

Instructions

Making the Filling:

1. In a large skillet, combine the carrots, celery, onion, peas, parsley, thyme, salt, and pepper. Cook over medium heat until the vegetables are softened, about 5-7 minutes.
2. Stir in the canned chicken, chicken broth, and milk. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the sauce has thickened.

Making the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs.
3. Add the ice water, one tablespoon at a time, and mix until the dough just comes together. Do not overmix.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Assembling the Pot Pie:

1. Preheat oven to 375°F (190°C).
2. Roll out the dough on a lightly floured surface to a 12-inch circle.
3. Transfer the dough to a 9-inch pie plate and trim the edges.
4. Pour the chicken filling into the pie crust.
5. Roll out the remaining dough to an 11-inch circle.
6. Place the top crust over the filling and crimp the edges to seal.
7. Cut several slits in the top crust to allow steam to escape.

Baking the Pot Pie:

1. Bake the pot pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
2. Let the pot pie cool for 15 minutes before slicing and serving.

Tips

• For a creamier filling, use heavy cream instead of milk.
• Add other vegetables to the filling, such as corn, green beans, or mushrooms.
• If you don’t have canned chicken, you can use cooked and shredded chicken breasts instead.
• Serve the pot pie with a side of mashed potatoes or a green salad.

Variations

• Vegetarian Pot Pie: Omit the chicken and use a combination of vegetables, such as carrots, celery, onions, potatoes, and peas.
• Seafood Pot Pie: Replace the chicken with canned tuna, salmon, or shrimp.
• Individual Pot Pies: Divide the filling into individual ramekins and top with puff pastry or biscuit dough.

Serving Suggestions

• Serve the chicken pot pie hot with a side of gravy or cranberry sauce.
• Top the pot pie with shredded cheddar cheese or crumbled bacon.
• Pair the pot pie with a glass of red wine or a cold beer.

The Perfect Finish: A Touch of Parsley

Before serving, sprinkle the top of the pot pie with fresh parsley for a vibrant and aromatic touch. This simple addition enhances the visual appeal of the dish and adds a subtle herbaceous flavor that complements the savory filling.

What People Want to Know

Q: Can I use fresh vegetables instead of frozen or canned vegetables?

A: Yes, you can use fresh vegetables. Just be sure to cook them until they are softened before adding them to the filling.

Q: Can I make the pot pie ahead of time?

A: Yes, you can make the pot pie ahead of time. Assemble the pot pie and bake it according to the instructions. Let it cool completely, then cover and refrigerate for up to 3 days. When ready to serve, reheat the pot pie in a preheated oven at 350°F (175°C) until heated through.

Q: Can I freeze the pot pie?

A: Yes, you can freeze the pot pie. Assemble the pot pie and bake it according to the instructions. Let it cool completely, then wrap it tightly in plastic wrap and freeze for up to 2 months. When ready to serve, thaw the pot pie in the refrigerator overnight and reheat it in a preheated oven at 350°F (175°C) until heated through.