Revolutionize your comfort food: unveil the secret of chicken pot pie with greek yogurt

Indulge in the tantalizing aroma and comforting warmth of our exquisite chicken pot pie recipe with Greek yogurt. This culinary masterpiece seamlessly blends the classic flavors of a traditional pot pie with the tangy freshness of Greek yogurt, creating a dish that will delight your taste buds and nourish your soul.

Ingredients:

For the Crust:

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

For the Filling:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1/2 cup all-purpose flour
• 4 cups chicken broth
• 2 cups frozen peas
• 1 cup chopped cooked chicken
• 1 cup Greek yogurt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

Prepare the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Use your fingers to work the butter into the flour until it resembles coarse crumbs.
3. 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.

Make the Filling:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion, carrots, and celery and sauté until softened, about 5 minutes.
3. Sprinkle the flour over the vegetables and cook for 1 minute.
4. Gradually whisk in the chicken broth until smooth.
5. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Stir in the peas, chicken, Greek yogurt, thyme, rosemary, salt, and pepper.

Assemble the Pie:

1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out 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 an 11-inch circle.
6. Place the top crust over the filling and crimp the edges.

Bake and Serve:

1. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
2. Let cool for 10 minutes before serving.

Enhancements and Variations:

• Add chopped mushrooms or sun-dried tomatoes to the filling for extra flavor.
• Top the pie with a sprinkle of grated Parmesan cheese before baking.
• For a creamy filling, add 1/4 cup heavy cream to the Greek yogurt.
• Use puff pastry or crescent roll dough for a flaky crust.

Pairing Suggestions:

This chicken pot pie with Greek yogurt pairs perfectly with:

• A fresh green salad
• Roasted vegetables
• Warm bread or biscuits

Nutritional Value:

One serving of this chicken pot pie with Greek yogurt provides approximately:

• Calories: 400
• Fat: 20g
• Protein: 30g
• Carbohydrates: 40g

The Perfect Comfort Food:

Our chicken pot pie recipe with Greek yogurt is the epitome of comfort food. Its warm, savory filling and flaky crust will soothe your soul on a cold winter day or after a long day’s work. The addition of Greek yogurt adds a tangy twist that elevates the classic flavors, making it a dish that will impress both your family and guests.

Frequently Asked Questions:

Q: Can I use frozen chicken in this recipe?
A: Yes, you can use frozen chicken. Thaw it completely before cooking.

Q: Can I make the pie ahead of time?
A: Yes, you can assemble the pie and refrigerate it for up to 24 hours before baking.

Q: How do I store the leftover pie?
A: Store the leftover pie in the refrigerator for up to 3 days. Reheat before serving.