When you're looking for a quick and easy dinner idea, this recipe for Easy Chicken Pot Pie is the answer. The creamy chicken base and herbs are topped with fresh vegetables, rolled into a delicious crust, and baked in the oven until golden brown. And because it's the easiest dish to make ever, all that's left is to sit back and enjoy your delicious meal! So put your feet up and enjoy!
Ingredients
1 package of Pillsbury Grands Classic Buttermilk Biscuits or 1 recipe homemade pie dough.
3 chicken breasts, cooked and cubed (I used a rotisserie chicken)
2 cups baby carrots, sliced into bite-size pieces.
1/2 cup chopped celery (approximately 3-4 stalks) – optional. I left it out and added more carrots instead. See the picture below for how it turned out.
1 medium-sized onion.
1/2 cup butter (1 stick)
2 cups chicken broth/stock
Salt & pepper to taste.
Preparations
1 No preheating your oven is required for this recipe. First, remove all of the frozen chicken pot pies from their box and place them on your oven's cookie tray. Next, take out a pot that is deep enough to hold all of your chicken pot pies and fill it with water until it is three-quarters full. Add 1 teaspoon of salt and bring the salted water to a boil while preparing your vegetables.
2 Two minutes before the vegetables are ready, remove them from the water and place them in a single layer on a clean kitchen towel. In this case, we will be using carrots and celery. When the vegetables are ready, transfer them into a strainer so that any excess water can be poured out of the top. Set aside for later use.
3 Heat up another pot over medium-high heat and add 1 tablespoon of vegetable oil to it for two minutes. Next, add 1 teaspoon of salt to the oil and stir it around until the salt melts/dissolves completely into the oil solution. After the salt has dissolved, add the frozen chicken pot pies to the oil and cook them for two minutes while stirring them every 30 seconds or so. The crusts of these pies are very fragile and can easily burn if not handled properly.
4 After frying each chicken pot pie for two minutes, transfer them into a colander and allow any excess oil to drain out of them. While these pot pies are still hot, pour just enough water into a saucepan to make sure that it is about 1/4 full. Over medium heat, heat up this water until it boils, and then turn your heat down to simmer the water until it has completely evaporated.
