Warm up your winter with budget bytes’ hearty and budget-conscious chicken pot pie

Indulge in the classic comfort of chicken pot pie without breaking the bank! This recipe from Budget Bytes offers a delicious and economical twist on the beloved dish. Using simple ingredients and budget-conscious techniques, this chicken pot pie is perfect for feeding a hungry crowd without sacrificing flavor or quality.

Ingredients

For the Crust:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
• 1/2 cup ice water

For the Filling:

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 cup heavy cream (optional)
• Salt and pepper to taste

Instructions

Making the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the butter cubes and use your fingertips to work them into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, and mix until the dough just comes together.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Making the Filling:

1. In a large pot or Dutch oven, sauté the onion, carrots, and celery in a little olive oil until softened.
2. Sprinkle the flour over the vegetables and cook for 1 minute.
3. Gradually whisk in the chicken broth until smooth.
4. Add the shredded chicken, peas, corn, and heavy cream (if using).
5. Season with salt and pepper to taste.

Assembling the Pie:

1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out half of the dough to a 12-inch circle.
3. Transfer the dough to a 9-inch pie plate and trim the edges.
4. Pour the filling into the pie crust.
5. Roll out the remaining dough to a 10-inch circle.
6. Place the second dough circle over the filling and trim the edges.
7. Crimp the edges to seal and brush with milk or egg wash.

Baking the Pie:

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

Budget-Friendly Tips

• Use frozen vegetables to save money and reduce prep time.
• Cook your own chicken to save on pre-cooked or rotisserie chicken.
• Make a double batch of the filling and freeze half for a quick and easy meal later on.
• Consider using a store-bought pie crust to save even more time and effort.

Variations

• Add other vegetables to the filling, such as green beans, potatoes, or mushrooms.
• Top the pie with a sprinkle of grated Parmesan or cheddar cheese.
• Use a different type of meat, such as ground beef or turkey, instead of chicken.

Serving Suggestions

• Pair the chicken pot pie with a simple green salad or roasted vegetables.
• Serve with a side of mashed potatoes or rice.
• Top with a scoop of sour cream or gravy for extra richness.

Wrapping Up: A Satisfying and Budget-Conscious Meal

This chicken pot pie recipe from Budget Bytes is a testament to the fact that delicious food doesn’t have to be expensive. By following these simple steps and utilizing budget-friendly ingredients, you can create a satisfying and comforting meal that the whole family will love.

Frequently Asked Questions

Q: Can I use a different type of flour for the crust?
A: Yes, you can use whole wheat flour or gluten-free flour, but it may affect the texture and flavor of the crust slightly.

Q: What if I don’t have heavy cream?
A: You can substitute milk or even evaporated milk for the heavy cream.

Q: Can I freeze the chicken pot pie?
A: Yes, you can freeze the assembled pie before baking. Thaw overnight in the refrigerator before baking as directed.