Le Creuset Chicken Pot Pie Recipe
Description
Nothing is more comforting than a hot and hearty chicken pot pie. This Le Creuset chicken pot pie recipe is the perfect cozy dinner that everyone will love. It’s made with tender chunks of chicken, mixed vegetables, and a creamy sauce, all wrapped up in a flaky, buttery crust. Plus, it’s cooked in a beautiful Le Creuset Dutch oven, so you can serve it right at the table. It’s a great way to use up any leftover chicken, and it’s sure to be a hit with the whole family.
Prep Time
Prep time for this recipe is about 15 minutes. You will need to pre-cook the chicken, chop the vegetables, and make the filling before you start assembling the pot pie. This can be done ahead of time and stored in the fridge until you’re ready to make the pie.
Cook Time
This recipe takes about 25 minutes to cook. The pot pie filling is cooked in the Le Creuset Dutch oven, and the pie crust is added at the end and baked until golden and flaky. The pot pie is ready to serve when it’s hot and bubbly.
Ingredients
For the filling, you will need: 2 cups of cooked and diced chicken, 1 cup of chopped carrots, 1 cup of chopped celery, 1 cup of frozen peas, 1 cup of chicken broth, 1/2 cup of flour, 1/2 cup of butter, and 1/2 cup of heavy cream. For the crust, you will need: 2 cups of flour, 1 teaspoon of salt, 1 cup of butter, and 1/2 cup of ice water.
Instructions
To begin, preheat your oven to 375°F and grease a 9-inch pie plate. In a medium-sized bowl, mix together the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add the ice water, stirring until the dough comes together. Wrap the dough in plastic wrap and chill in the fridge while you prepare the filling.
In the Le Creuset Dutch oven, melt the butter over medium heat. Add the carrots, celery, and frozen peas and cook for about 5 minutes, or until the vegetables are tender. Stir in the flour and cook for an additional 2 minutes. Gradually stir in the chicken broth and cream, stirring until the mixture is thick and creamy. Add the cooked chicken and season with salt and pepper. Stir to combine.
Remove the dough from the fridge and roll out onto a lightly floured surface. Place the dough into the pie plate and pour the filling into the pie plate. Roll out the remaining dough and place it over the top of the pie. Crimp the edges and cut several vents in the top of the crust. Bake for 25 minutes, or until the crust is golden and the filling is bubbly. Serve hot.
Equipment
For this recipe, you will need a 9-inch pie plate, a Le Creuset Dutch oven, a rolling pin, a medium-sized bowl, and a spoon or spatula.
Notes
This recipe can be made with any kind of cooked chicken, such as rotisserie, leftover, or freshly cooked.
Nutrition: Per Serving
This recipe creates 6 servings. One serving contains 614 calories, 32 grams of fat, 49 grams of carbohydrates, 16 grams of fiber, 28 grams of protein, and 648 milligrams of sodium.
Recipe Tips
For a lighter version of this recipe, you can use low-fat milk instead of heavy cream and use less butter in the filling. You can also use a store-bought pie crust instead of making your own. For a heartier pot pie, add mushrooms or potatoes to the filling.
This Le Creuset chicken pot pie recipe is sure to be a hit with the whole family. It’s perfect for a cozy dinner, and it’s easy to customize with your favorite ingredients. Serve it hot and enjoy!
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