Save Time And Money: How To Make Chicken Pot Pie With Store-bought Crust

Are you craving a warm, comforting meal that fills your home with inviting aromas? Look no further than the classic chicken pot pie. With the convenience of a premade crust, you can whip up this culinary delight with minimal effort. This comprehensive guide will walk you through every step, ensuring you create a savory and satisfying chicken pot pie that will tantalize your taste buds.

Ingredients

• 1 premade pie crust
• 2 cups cooked chicken, shredded
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1/2 cup milk
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Preheat the oven: Set your oven to 375°F (190°C).
2. Prepare the vegetables: Chop the carrots, celery, and onion into small pieces.
3. Cook the filling: In a large skillet, sauté the vegetables until they are softened. Add the chicken, peas, and corn and cook until heated through.
4. Make the sauce: In a separate bowl, whisk together the flour, chicken broth, and milk until smooth. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer until thickened.
5. Combine the filling and sauce: Pour the sauce over the chicken-vegetable mixture and stir to combine.
6. Assemble the pie: Place the premade pie crust in a 9-inch pie plate. Pour the filling into the crust and smooth the top.
7. Top with the remaining crust: Roll out the remaining premade crust and cut into strips. Place the strips over the filling in a lattice pattern or any design you prefer.
8. Bake: Bake the chicken pot pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
9. Serve: Let the chicken pot pie cool for a few minutes before slicing and serving. Garnish with fresh parsley for extra flavor.

Tips for Success

• Use rotisserie chicken for a quick and easy protein option.
• Add a teaspoon of dried thyme or rosemary to the filling for extra herbs.
• If you don’t have frozen peas and corn, you can use fresh or canned vegetables instead.
• For a creamier sauce, add an extra 1/4 cup of milk.
• If you don’t have a rolling pin, you can use a wine bottle or even a glass to roll out the remaining pie crust.

Variations

• Deluxe Chicken Pot Pie: Add 1/2 cup of shredded cheddar cheese to the filling.
• Veggie-Packed Pot Pie: Add 1 cup of chopped broccoli or green beans to the filling.
• Spicy Pot Pie: Add a pinch of cayenne pepper or red pepper flakes to the filling for a kick.
• Biscuit-Topped Pot Pie: Use biscuit dough instead of a top crust for a flaky and buttery topping.

The Perfect Pairing

Complement your chicken pot pie with a refreshing salad, such as a mixed greens salad with a tangy vinaigrette or a classic Caesar salad. For a warm and comforting side, try mashed potatoes, roasted vegetables, or a crusty bread roll.

The Art of Leftovers

Leftover chicken pot pie can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or microwave until warmed through.

FAQ

Q: Can I use a gluten-free premade crust?
A: Yes, you can find gluten-free premade pie crusts at most grocery stores.

Q: What if I don’t have a 9-inch pie plate?
A: You can use a 10-inch pie plate, but you may need to adjust the cooking time slightly.

Q: Can I make the chicken pot pie ahead of time?
A: Yes, you can assemble the chicken pot pie and store it in the refrigerator for up to 24 hours before baking.

Final Note

Crafting a chicken pot pie with a premade crust is an effortless way to savor a homemade comfort food classic. With its savory filling, flaky crust, and versatile variations, this dish is sure to become a favorite in your kitchen. So gather your ingredients, preheat your oven, and embark on a culinary adventure that will warm your heart and fill your belly with delight.