Delicious Chicken Pot Pie
A comforting chicken pot pie with a flaky pastry crust filled with tender chicken and vibrant vegetables, perfect for a cozy meal.
Ingredients
Main Ingredients
- 2 cups cooked, shredded chicken Ensure it is Halal
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 ¾ cups chicken broth Ensure it is Halal
- ½ cup milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 pieces pre-made pie crusts Make sure they are Halal-friendly
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large saucepan over medium heat, melt the butter. Stir in the flour to create a roux, cooking for about 1 minute until golden.
- Gradually whisk in the chicken broth and milk. Keep stirring until the mixture thickens, about 2-3 minutes.
- Add onion powder, garlic powder, salt, and pepper to the sauce. Stir in the cooked chicken and frozen vegetables until just heated through. Remove from heat.
Assembly and Cooking
- Place one pie crust in a 9-inch pie dish. Pour the filling into the crust and cover with the second pie crust.
- Press the edges to seal, and cut a few slits in the top to allow steam to escape.
- Place in the preheated oven and bake for 30-35 minutes, until the crust is golden brown.
- Let the pot pie cool for about 10-15 minutes before slicing. Enjoy the comforting flavors!
Notes
Substitutions: If you don’t have chicken, feel free to substitute with turkey or a mix of chopped vegetables for a vegetarian option. Ensure all ingredients maintain Halal compliance! Timing: Make sure not to overcook the filling while on the stovetop. You want it creamy, not overly thick. Common Mistakes: One common mistake is skipping the resting period before cutting the pie. Letting it rest allows the filling to settle and makes for easier slicing. Storing your Delicious Chicken Pot Pie is simple! Cover tightly and refrigerate for up to 3 days. If you want to keep it longer, consider freezing it before baking. It can last up to 2 months in the freezer; just wrap it well in plastic wrap and aluminum foil. For reheating, simply bake in the oven at 350°F (175°C) for 20-25 minutes until heated through. Avoid the microwave, as it can lead to a soggy crust.