Frozen treasures transformed: quick and easy chicken pot pie recipe with potatoes and frozen vegetables

Indulge in the warm, comforting flavors of a classic chicken pot pie, elevated with tender potatoes and vibrant frozen vegetables. This mouthwatering recipe is a culinary masterpiece that will warm your soul on chilly evenings and bring joy to your family and friends.

Ingredients:

• 1 boneless, skinless chicken breast (about 1 pound)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1 cup frozen peas
• 1 cup frozen corn
• 5 potatoes, peeled and diced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Pie Crust Ingredients:

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

Instructions:

Making the Filling:

1. Cook the chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken breast and cook until browned on both sides. Remove the chicken and set aside.
2. Sauté the vegetables: In the same skillet, add the onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
3. Whisk in the flour: Sprinkle the flour over the vegetables and whisk to combine. Cook for 1 minute.
4. Add the broth: Gradually whisk in the chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes, or until thickened.
5. Add the vegetables and chicken: Stir in the frozen peas, corn, potatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender.

Making the Pie Crust:

1. Combine the dry ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the butter: Use a pastry cutter or two forks to cut the butter into the flour until it resembles coarse crumbs.
3. Add the water: Gradually add the ice water, 1 tablespoon at a time, until the dough just comes together. Do not overmix.
4. Form the dough: Divide the dough into two balls, wrap them in plastic wrap, and refrigerate for at least 30 minutes.

Assembling the Pot Pie:

1. Preheat the oven: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Roll out the dough: On a lightly floured surface, roll out one ball of dough into a 12-inch circle.
3. Transfer the filling: Pour the filling into a 9-inch pie plate.
4. Top with the crust: Place the rolled-out dough over the filling and trim the edges. Crimp or flute the edges to seal.
5. Roll out the second dough: Roll out the remaining ball of dough into a 10-inch circle.
6. Cut out designs: Use cookie cutters or a knife to cut out decorative designs from the second crust.
7. Place the designs: Place the cut-out designs on top of the pie crust, pressing gently to adhere.

Baking the Pot Pie:

1. Bake: Bake the pot pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
2. Let cool: Remove the pot pie from the oven and let it cool for 15 minutes before serving.

Tips:

• For a richer flavor, use dark meat chicken thighs instead of chicken breasts.
• Add other vegetables to your liking, such as chopped green beans or mushrooms.
• If you don’t have frozen vegetables, you can use fresh vegetables instead. Just be sure to cook them until they are tender before adding them to the filling.
• If you don’t have time to make your own pie crust, you can use a store-bought pie crust instead.

Serving Suggestions:

• Serve the chicken pot pie with a side of mashed potatoes, roasted vegetables, or a green salad.
• Top the pot pie with a dollop of sour cream or gravy for extra flavor.
• Pair the pot pie with a glass of your favorite red or white wine for a complete meal.

Warming the Soul: A Culinary Masterpiece

This chicken pot pie recipe with potatoes and frozen vegetables is a true culinary masterpiece that will warm your soul on chilly evenings. The tender chicken, flavorful vegetables, and flaky crust create a symphony of flavors that will delight your palate. Whether you’re cooking for a family gathering, a romantic dinner, or simply a cozy night in, this pot pie is sure to impress.

Questions We Hear a Lot

Q: Can I use a different type of meat in this recipe?
A: Yes, you can substitute the chicken with turkey, beef, or pork.

Q: How do I store the leftover pot pie?
A: Store the leftover pot pie in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze the pot pie?
A: Yes, you can freeze the pot pie before or after baking. To freeze before baking, assemble the pot pie but do not bake it. Wrap it tightly in plastic wrap and freeze for up to 3 months. To freeze after baking, let the pot pie cool completely, then wrap it tightly in plastic wrap and freeze for up to 2 months.