Easy Martha Stewart Chicken Pot Pie Recipe
Description
Chicken pot pie is a classic comfort food. It’s a simple, hearty dish that is sure to please the whole family. This easy Martha Stewart chicken pot pie recipe is sure to be a hit. It’s made with simple ingredients and takes just a few minutes to assemble. The delicious mixture of chicken, vegetables, herbs, and creamy sauce is nestled in a flaky, buttery crust. This yummy dish is the perfect way to warm up on a chilly night or anytime you’re in the mood for something comforting.
Prep Time
This easy chicken pot pie recipe takes about 10 minutes to assemble, and then another 45 minutes to bake. All you need is a few minutes to mix the ingredients together, and then you can pop it in the oven and let it do its thing. The result is a delicious, comforting dinner that’s sure to please.
Cook Time
This easy Martha Stewart chicken pot pie recipe takes about 45 minutes to cook. It’s simple, and the result is a delicious, comforting dinner that will make you feel like you’ve been in the kitchen for hours. The flavors of the chicken, vegetables, herbs, and creamy sauce blend together perfectly and create a hearty, satisfying dish that’s sure to please the whole family.
Ingredients
This easy Martha Stewart chicken pot pie recipe requires just a few simple ingredients. You’ll need a package of frozen puff pastry, a can of cream of chicken soup, one cup of cooked chicken, one cup of frozen mixed vegetables, one teaspoon of dried thyme, one teaspoon of dried parsley, one teaspoon of garlic powder, one teaspoon of onion powder, and one cup of shredded cheese.
Instructions
To get started, preheat the oven to 375 degrees. Grease a 9-inch pie plate with butter or cooking spray. Unroll one sheet of puff pastry and place it in the bottom of the pie plate. In a medium bowl, combine the soup, chicken, vegetables, herbs, and spices. Spread the mixture evenly in the bottom of the pastry-lined pie plate. Top with the remaining sheet of puff pastry and press the edges together to seal. Cut a few small vents in the top of the pastry. Bake for 45 minutes or until the pastry is golden brown and the filling is bubbling.
Equipment
To make this easy Martha Stewart chicken pot pie recipe, you’ll need a 9-inch pie plate, a bowl, a rolling pin, and a sharp knife. If you don’t have a rolling pin, you can use a drinking glass or the bottom of a jar.
Notes
This recipe can be easily doubled or tripled if you’re feeding a crowd. You can also use cooked turkey instead of chicken, or you can use a combination of both. Additionally, you can add other vegetables, such as peas, carrots, celery, or corn. You can also add other herbs and spices, such as basil, rosemary, or oregano.
Nutrition: Per Serving
This easy Martha Stewart chicken pot pie recipe yields 6 servings. Each serving contains approximately 500 calories, 24 grams of fat, 31 grams of carbohydrates, and 23 grams of protein.
Recipe Tips
This easy Martha Stewart chicken pot pie recipe is a great way to use up leftover cooked chicken or turkey. You can also substitute the frozen vegetables for fresh vegetables, if desired. If you’re looking for a healthier version of this dish, use low-fat or fat-free cream of chicken soup, and reduce the amount of cheese. Additionally, you can use a lighter version of the puff pastry, such as a whole-wheat or multi-grain puff pastry.
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