This delicious Chicken Pot Pie is guaranteed to become your new obsession. Ready in under an hour from start to finish, it’s loaded with tender chicken and vegetables, and then baked under a flaky crust. A comfort food dream come true.
Frozen vegetables: To substitute fresh veggies you need to cook them first. Add the raw chopped vegetables (carrots, celery, corn, green beans, etc.) into a saucepan. Then cover with water, bring to a boil, and simmer over medium-low heat until the carrots are tender, about 8 minutes. Drain the vegetables in a colander and proceed with the recipe.
Season the filling: Just like with casseroles, you need to season the filling before you fill the pie. If you don't, your filling may be bland.
Fresh vegetables: Raw vegetables don’t cook thoroughly inside the pie, and they may release extra liquid that will water down the filling. Therefore, before you begin, you should par-cook them before adding them to the filling.
Other ingredients: Hate peas? Leave them out. You can use whatever vegetables you have on hand: leftover roasted green beans, or a handful or last night’s broccoli. Cooked vegetables can be stirred into the creamy filling in place of any frozen veggies. Throw in some aromatic vegetables, like celery or leeks, and sauté them with the onions until soft. Add herbs, sautéed mushrooms, anything you want.
Use foil: Every oven is a little different, and some may run hotter than others. To prevent the edges of the pie crust from burning, place strips of foil around the edges during the first 20 or so minutes of baking.