Nbc Today Show Chicken Pot Pie Recipe
Description
Nothing says comfort food like a classic chicken pot pie. This version of the classic dish is a favorite from the NBC Today Show. It features a creamy filling made with chicken, onions and carrots, all enveloped in a flaky crust. The dish is a perfect family-friendly meal that even the pickiest eaters will enjoy. This recipe is a cinch to make and is sure to become a regular in your kitchen.
Prep Time
This recipe requires about 30 minutes of hands-on time. This includes prepping the vegetables, making the filling and rolling out the dough. You'll also need some extra time for the pot pie to cool before serving.
Cook Time
Once you've assembled the pot pie, it will need to bake for 30-35 minutes. You'll know it's done when the crust is a golden brown and the filling is bubbling.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 small carrot, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 2 cups cooked, diced chicken
- 1/2 cup frozen peas
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1 sheet pre-made puff pastry, thawed
Instructions
Preheat oven to 400 degrees F. Heat the olive oil in a large skillet over medium-high heat. Add the onion, carrot and garlic, and sauté until the vegetables are softened. Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute, stirring constantly. Add the chicken broth and cream, stirring to combine. Cook until the mixture thickens and comes to a simmer. Add the thyme, oregano and basil and stir to combine. Add the cooked chicken, peas, pepper and salt, and stir to combine. Cook for 1 minute, stirring constantly.
Lightly grease a 9-inch pie plate. Place the chicken filling in the pie plate. Unfold the puff pastry and place it over the filling, pressing down the edges to seal. Cut a few slits in the top of the pastry to allow steam to escape. Bake for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling.
Equipment
- Large skillet
- 9-inch pie plate
- Rolling pin
Notes
You can also use pre-cooked rotisserie chicken for this recipe, which will cut down on the prep time. For a vegan version, you can swap out the chicken for extra vegetables like mushrooms, sweet potatoes or squash.
Nutrition: Per Serving
- Calories: 342
- Fat: 18.5 g
- Saturated fat: 5.8 g
- Carbohydrates: 22.2 g
- Sugar: 2.4 g
- Fiber: 2.1 g
- Protein: 19.3 g
- Cholesterol: 65.6 mg
- Sodium: 478.3 mg
Recipe Tips
This pot pie is a great way to use up leftovers. Feel free to swap in any vegetables you have on hand. You can also add some extra herbs or spices if you want to punch up the flavor. If you don't have a sheet of puff pastry, you can also make a biscuit topping with a mix of flour, baking powder, salt, butter and milk.
This easy chicken pot pie recipe is sure to become a family favorite. Serve it with a green salad or a side of roasted vegetables for a complete meal. Enjoy!
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