Name: Double-Crust Chicken Pot Pie
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: Double-crust pie pastry, thawed - 1 (14.1 ounce) package; Cooked, cubed chicken breast meat - 8 ounces; Olive oil - 2 tablespoons; Onion, chopped - ½ medium; Sweet potato, diced - 1 medium; Yukon Gold potato, diced - 1 medium; Diced carrots - ½ cup; Diced green beans - ½ cup; Fresh corn kernels - ½ cup; Unsalted butter - ¼ cup; All-purpose flour - ¼ cup; Low-sodium vegetable broth, divided - 2 cups; Sour cream - ¾ cup; Heavy cream - ½ cup; Milk - ½ cup; Salt-free seasoning blend - 1 tablespoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Double-Crust Chicken Pot Pie

1. Double-crust pie pastry, thawed - 1 (14.1 ounce) package

2. Cooked, cubed chicken breast meat - 8 ounces

3. Olive oil - 2 tablespoons

4. Onion, chopped - ½ medium

5. Sweet potato, diced - 1 medium

6. Yukon Gold potato, diced - 1 medium

7. Diced carrots - ½ cup

8. Diced green beans - ½ cup

9. Fresh corn kernels - ½ cup

10. Unsalted butter - ¼ cup

11. All-purpose flour - ¼ cup

12. Low-sodium vegetable broth, divided - 2 cups

13. Sour cream - ¾ cup

14. Heavy cream - ½ cup

15. Milk - ½ cup

16. Salt-free seasoning blend - 1 tablespoon

How to cook deliciously - Double-Crust Chicken Pot Pie

1. Stage

Preheat the oven to 375 degrees F (190 degrees C). Put bottom crust into a 9-inch pie dish; reserve the top crust and chicken for later.

2. Stage

Heat oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add both potatoes, carrots, green beans, and corn; saute, stirring frequently, until tender, about 10 minutes.

3. Stage

While the vegetables are cooking, melt butter in a saucepan over medium-low heat. Whisk flour into the melted butter until it thickens, about 5 minutes. Gradually whisk the vegetable broth into the flour mixture; cook and stir until mixture thickens, 3 to 5 minutes. Add sour cream, heavy cream, milk, and seasoning blend; whisk thoroughly and cook sauce until heated through, 2 to 3 more minutes.

4. Stage

Arrange 1/2 of the vegetables on top of the bottom crust and add 1/2 of the chicken over top. Layer with remaining vegetables, followed by remaining chicken. Ladle sauce over vegetables and chicken. Cover with the top crust, pinching to form a seal around the outer edge. Poke a few steam holes in the top.

5. Stage

Bake in the preheated oven for about 40 minutes. covering the crust with foil when it starts to brown. Remove from the oven and let rest for 5 to 10 minutes before serving. The sauce will have thinned but as it rests it will thicken again.