Herb-Infused Chicken Pot Pie with Buttery Crust
Warm up this season with our Herb-Infused Chicken Pot Pie, a delightful and hearty dish perfect for cozy evenings. The buttery double crust encases a rich, creamy filling loaded with tender pulled chicken, assorted vegetables, and a touch of aromatic herbs that will make your taste buds dance with joy. It’s an excellent way to use up leftover roasted chicken, transforming simple ingredients into a dish that's comforting and satisfying. Perfect for family dinners or entertaining guests, this pot pie is sure to become a beloved favorite in your household, especially on chilly nights.
N/A
Servings
350
Calories
19
Ingredients
Ingredients
Flour
2 cups (sifted)
Baking Powder
1 tablespoon (sifted with flour)
Salt
1/2 teaspoon (sifted with flour)
Celery Seed
1 tablespoon (sifted with flour)
Dried Thyme
1 teaspoon (sifted with flour)
Cold Butter
15 tablespoons (cubed)
Water
6 tablespoons (cold)
Filling Butter
2 tablespoons (melted)
Flour
2 tablespoons (for roux)
Milk
1/2 cup (cold)
Chicken Stock
1 cup (sodium-free)
Cream of Mushroom Soup
10.5 ounces (canned)
Garlic Powder
1/4 teaspoon
Ground Black Pepper
1/8 teaspoon
Pulled Cooked Chicken
2 cups
Medium Carrots
2 (peeled and chopped)
Medium Russet Potatoes
2 (peeled and chopped)
Frozen Green Beans
1 cup (thawed)
Frozen Peas
1/2 cup (thawed)
Instructions
1
In a medium saucepan over high heat, melt 2 tablespoons of butter. Once melted, sprinkle in the 2 tablespoons of flour to form a roux, whisking continuously until it turns a light golden color.
2
Gradually whisk in the milk and sodium-free chicken stock, ensuring there are no lumps. Continue to whisk until the mixture thickens slightly.
3
Lower the heat to a simmer. Add the garlic powder, black pepper, and the pulled cooked chicken. Stir to combine and let it cook for 5-7 minutes, allowing the flavors to meld.
4
While the filling simmers, peel and chop the carrots and russet potatoes into bite-sized pieces. Boil them in a medium saucepan until tender, about 10-12 minutes.
5
Warm the frozen peas and green beans as per package instructions, either in the microwave or on the stovetop.
6
Drain the boiled vegetables and add them to the creamy chicken mixture. Stir well and remove the filling from heat.
7
In a separate bowl, sift together the flour, baking powder, salt, celery seed, and dried thyme for the crust.
8
Cut the cold butter into the dry ingredients, using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the water gradually, mixing gently until the dough starts to come together. Be careful not to overmix.
9
Divide the dough into two equal halves and roll each half out on a floured surface into large circles, ensuring they're big enough to fit into your 10-12 inch oven-safe dish.
10
Transfer one rolled-out dough piece to the bottom of the dish, pressing it gently into the corners. Pour the filling into the crust, spreading it evenly.
11
Top the filling with the second rolled-out dough, sealing the edges by crimping them together with your fingers or using a fork.
12
Cut several small slits in the top crust to allow steam to escape.
13
Preheat your oven to 400°F (200°C). Bake the pot pie on the center rack for about 45 minutes, or until the crust is golden brown.
14
Once done, let it rest for a few minutes before slicing and serving. Enjoy this hearty dish warm!
Nutrition Information
22g
Fat
31g
Carbs
13g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Herb-Infused Chicken Pot Pie?
The main protein is 2 cups of pulled cooked chicken.
How many calories are in a serving of this pot pie?
There are 350 calories per serving.
What type of crust does this recipe feature?
It features a homemade herb-infused buttery double crust.
What vegetables are included in the filling?
The filling includes carrots, russet potatoes, frozen peas, and frozen green beans.
At what temperature should the oven be preheated?
The oven should be preheated to 400°F (200°C).
How long should the pot pie bake?
It should bake for about 45 minutes or until the crust is golden brown.
Which herbs are used to flavor the crust?
The crust is seasoned with celery seed and dried thyme.
Is milk used in the filling?
Yes, 1/2 cup of cold milk is whisked into the roux to create the creamy filling.
What kind of chicken stock is recommended?
The recipe calls for 1 cup of sodium-free chicken stock.
Does the recipe use canned soup?
Yes, it includes 10.5 ounces of canned cream of mushroom soup.
How many grams of fat are in one serving?
There are 22 grams of fat per serving.
What is the carbohydrate count for this dish?
This dish contains 31 grams of carbohydrates per serving.
How much protein is provided per serving?
Each serving provides 13 grams of protein.
What type of potatoes are best for this recipe?
Medium russet potatoes are recommended for the filling.
How do you prepare the carrots for the filling?
The carrots should be peeled, chopped into bite-sized pieces, and boiled until tender.
What is the purpose of cutting slits in the top crust?
Cutting slits in the top crust allows steam to escape during the baking process.
How much butter is needed for the crust?
The crust requires 15 tablespoons of cold, cubed butter.
What size baking dish is needed?
A 10-12 inch oven-safe dish is recommended for this recipe.
Should the butter for the crust be warm or cold?
The butter should be cold to ensure the crust remains flaky and buttery.
How do you make the roux for the filling?
Melt 2 tablespoons of butter and whisk in 2 tablespoons of flour until it turns a light golden color.
Can I use leftover chicken for this recipe?
Yes, this is an excellent way to use up leftover roasted chicken.
How long should you boil the potatoes and carrots?
They should be boiled for approximately 10-12 minutes until tender.
What seasonings are added to the chicken filling?
The filling is seasoned with garlic powder and ground black pepper.
How do you seal the edges of the pot pie?
Seal the edges by crimping them together with your fingers or using a fork.
Should the pot pie rest after baking?
Yes, let it rest for a few minutes before slicing to allow the filling to set.
What are the dry ingredients for the crust?
The dry ingredients include flour, baking powder, salt, celery seed, and dried thyme.
How much water is added to the dough?
Add 6 tablespoons of cold water gradually until the dough starts to come together.
How many cups of flour are used for the crust?
The crust uses 2 cups of sifted flour.
Are the frozen peas and green beans cooked before adding?
They should be warmed according to package instructions before being added to the mixture.
How many total ingredients are in this recipe?
There are 19 individual ingredients listed in the recipe.