Elevate your weeknights: quick and easy chicken pot pie with frozen pie crust

When the craving for a warm and comforting meal strikes, there’s nothing quite like a classic chicken pot pie. With its flaky crust, tender chicken, and savory veggies, it’s a dish that brings families together and warms the soul. While traditional pot pies can be time-consuming to make, this recipe offers a convenient twist: it uses a frozen pie crust, saving you precious time in the kitchen.

Ingredients:

• 1 package (15 ounces) frozen pie crusts, thawed
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 cup frozen peas and carrots
• 1/2 cup chopped celery
• 1/2 cup chopped onion

Instructions:

1. Prepare the Vegetables: In a skillet over medium heat, melt the butter. Add the celery and onion and cook until softened, about 5 minutes.
2. Make the Roux: Whisk in the flour and cook for 1 minute.
3. Add Liquids: Gradually whisk in the chicken broth and milk until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, about 5 minutes.
4. Season the Sauce: Stir in the sage, thyme, salt, and pepper.
5. Combine the Ingredients: In a large bowl, combine the cooked chicken, peas and carrots, and sauce.
6. Assemble the Pie: Preheat oven to 375°F (190°C). Roll out one of the pie crusts and place it in a 9-inch pie plate. Pour in the chicken mixture. Top with the remaining pie crust. Trim and crimp the edges.
7. Bake: Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
8. Let Cool: Let the pie cool for 15 minutes before serving.

A Culinary Canvas: Variations to Suit Your Taste

• Creamy Variation: For a richer flavor, use heavy cream instead of milk in the sauce.
• Veggie-Packed Variation: Add extra vegetables, such as diced potatoes, zucchini, or mushrooms, to the filling.
• Herbed Variation: Enhance the flavors with fresh herbs, such as parsley, basil, or rosemary.
• Spicy Variation: Add a dash of cayenne pepper or red pepper flakes to the sauce for a kick.
• Seafood Variation: Swap out the chicken for cooked shrimp, crab, or fish.

Pairing Perfection: Sides to Complement Your Pie

• Salad: A crisp green salad with a light vinaigrette dressing pairs perfectly with the hearty pot pie.
• Bread: Serve warm, crusty bread to soak up the savory sauce.
• Roasted Vegetables: Roast a medley of vegetables, such as carrots, potatoes, and zucchini, to accompany the pie.
• Soup: A warm bowl of soup, such as tomato or vegetable, makes a comforting complement to the pot pie.

Tips for a Perfect Pie:

• Use a sharp knife: To ensure clean cuts, use a sharp knife when trimming and crimping the pie crust.
• Don’t overfill the pie: Leave about 1 inch of space around the edges of the pie plate to prevent the filling from bubbling over.
• Vent the crust: Cut a few slits in the top crust to allow steam to escape during baking.
• Check for doneness: Insert a toothpick into the center of the pie. If it comes out clean, the pie is done.

Information You Need to Know

Q: Can I use other vegetables in the filling?
A: Yes, feel free to add any vegetables you like, such as potatoes, zucchini, or mushrooms.

Q: Can I make this recipe ahead of time?
A: Yes, you can assemble the pie up to 24 hours ahead of time. Store it in the refrigerator and bake it before serving.

Q: How do I store leftovers?
A: Leftover pot pie can be stored in the refrigerator for up to 3 days. Reheat it in the oven or microwave before serving.