I like this Garlic Chicken And Vegetable Pot Pie because it is warm, simple, and full of flavor. This dish uses cooked garlic chicken and lots of vegetables for a hearty meal. For another creamy chicken idea, try Creamy chicken pot pie pasta.
why make this recipe
This pot pie is easy and comforting. It uses simple ingredients and cooks quickly. You get vegetables, chicken, and a flaky crust in one dish.
how to make Garlic Chicken And Vegetable Pot Pie
Follow the directions below to make the filling, the sauce, and bake the pie. Work in stages: cook the vegetables, make the sauce, mix with chicken, fill the pan, and add the crust.
Ingredients :
- 8 tablespoons salted butter, divided
- 1 leek, sliced
- 2 cups sliced carrots
- 2 cups chopped asparagus
- 12 ounces frozen peas
- 1 garlic rotisserie chicken or about 2 cups shredded chicken seasoned with garlic
- 2 to 3 cloves garlic
- 3/4 cup flour
- 2 cups chicken stock
- Salt and pepper to taste
- 1 sheet pie crust, 1 sheet puff pastry, or 1 croissant dough sheet
Directions :
- Melt 1 tablespoon of butter in a large pot over medium-high heat.
- Add leeks and carrots and sauté for 5 minutes.
- Add asparagus and cook another 5 minutes, or until vegetables are just tender-crisp.
- Remove from heat, stir in frozen peas, and set aside.
- Shred the chicken and add it to the pot.
- Melt 6 tablespoons of butter in a large saucepan.
- Add garlic and gently sauté over medium heat for about 1 minute.
- Add flour and stir until a thick paste forms.
- Gradually add the stock, 1 cup at a time, whisking after each addition.
- Season generously with salt and pepper until the sauce is thick.
- Combine sauce with chicken and vegetables.
- Pour the mixture into a greased pie pan or 9×13 baking dish.
- Top with the preferred crust, stretching or rolling it to hang slightly over the edge.
- Bake at 375°F for 20-30 minutes, or until the crust is golden brown.
- Brush the warm crust with 1 tablespoon melted butter.
- Let it stand for 5-10 minutes before serving.
- Best served the same day baked.
how to serve Garlic Chicken And Vegetable Pot Pie
Cut the pie into squares or slices and serve warm. Add a light green salad or steamed vegetables on the side. Offer hot sauce or extra pepper for those who want more spice.
how to store Garlic Chicken And Vegetable Pot Pie
Cool the pie to room temperature. Cover and refrigerate for up to 3 days. To freeze, wrap tightly and freeze for up to 2 months. Reheat in a 350°F oven until warm.
tips to make Garlic Chicken And Vegetable Pot Pie
Keep the vegetables crisp-tender to avoid a soggy filling. Use warm stock when making the sauce to avoid lumps. Let the pie rest a few minutes before cutting to help it set.
variation (if any)
You can add mushrooms or potatoes for more texture. Use a biscuit or puff pastry crust for a different top. Swap chicken stock for cream for a richer sauce.
FAQs
Q: Can I use raw chicken?
A: It is best to use cooked chicken so the filling stays moist and cooks evenly.
Q: Can I make this vegetarian?
A: Yes. Use vegetable stock and replace chicken with tofu or beans.
Q: How do I keep the crust from getting soggy?
A: Bake on a sheet pan to keep heat even and brush the bottom crust with egg wash or a thin layer of butter before filling.
Q: Can I prepare the filling ahead?
A: Yes. Make the filling and store it in the fridge for one day before baking.
Conclusion
Try this Garlic Chicken And Vegetable Pot Pie for a simple, filling meal. For another full recipe guide with photos and tips, see the Garlic Chicken and Vegetable Pot Pie Recipe – Pinch of Yum.