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Classic Pot Pie
If you’re craving a delicious, homemade meal without spending hours in the kitchen, this Classic Pot Pie is your shortcut to tasty comfort. With just a few clever choices, you’ll turn simple ingredients into a triumph of flavor.
Imagine a golden-brown pie crust, flaky and perfect, wrapping around a savory filling of shredded rotisserie chicken or leftover turkey. You don’t need to cook the chicken from scratch; let the store do the work for you. In a big skillet, you’ll create a magical sauce – butter, flour, and a mix of cozy spices like thyme, rosemary, and sage. It’s like a potion, turning into a creamy blend with the addition of chicken broth and milk.
Now, the unsung heroes: frozen mixed vegetables. Peas, carrots, corn, and green beans join the party, adding color and nutrition. It’s a symphony of flavors, all in one skillet.
Here’s where the shortcut becomes genius – pre-made pie crusts. No need to stress about making dough; just roll out the store-bought magic. One crust lines the pie dish, the other crowns the masterpiece. Brush it with a beaten egg for that inviting, golden glow.
Pop it into the oven, and in about 30 minutes, you’ve got a kitchen filled with the aroma of a homemade feast. The pot pie emerges, its crust a golden shield protecting the flavorful secrets inside.
But wait, patience is a virtue. Let it rest for 10 minutes. This isn’t just about keeping your tongue safe; it’s about letting the flavors mingle, making each bite more incredible than the last.
erve a slice, and revel in the joy of a smart, speedy dinner. Classic pot pie perfection, achieved with a sixth-grade-friendly recipe that’s as easy as it is delicious.
Classic Pot Pie
Enjoy a pot pie with rotisserie chicken, a pie crust, and flavorful herbs. Costing $15-$20, with just 20 minutes of prep and 40 minutes in the oven, this recipe serves 6 at around 450 calories each. Elevate your comfort food game with this tasty classic!
Equipment
- 9-inch pie dish
- Large skillet
- Mixing bowl
- Rolling Pin
- Pastry brush
- Oven
Ingredients
- 2 pre-made pie crusts for top and bottom
- 3 cups cooked and shredded rotisserie chicken or leftover turkey
- ⅓ cup unsalted butter
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried sage
- 1 ¾ cups chicken broth
- ⅔ cup milk
- 1 cup frozen mixed vegetables peas, carrots, corn, green beans
- 1 egg for egg wash
Instructions
- Preheat the oven to 425°F (220°C).
- In a large skillet, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes to create a roux.
- Stir in salt, black pepper, thyme, rosemary, and sage into the roux.
- Gradually pour in chicken broth and milk, continuing to whisk to avoid lumps. Cook until the mixture thickens, usually 5-7 minutes.
- Add shredded chicken or turkey and frozen mixed vegetables to the skillet. Stir until well combined and heated through. Remove from heat.
- Roll out one of the pie crusts and place it into the bottom of the pie dish.
- Pour the chicken mixture over the crust in the pie dish.
- Roll out the second pie crust and place it on top of the chicken mixture. Trim any excess crust and crimp the edges to seal.
- Beat the egg and brush it over the top crust for a golden finish.
- Cut a few slits on the top crust to allow steam to escape during baking.
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
- Allow the pot pie to rest for 10 minutes before serving.
Notes
- Experiment with different vegetables or add potatoes for variety.
- Make it ahead and refrigerate before baking for a quick dinner option.
- Serve with a side of salad or mashed potatoes for a complete meal.
