Here is a complete recipe for Chicken Pot Pie Creamy:
Chicken Pot Pie Creamy is a comforting and indulgent dish that combines the flaky crust of a traditional pot pie with a rich and creamy filling. It's a perfect meal for a cold winter's night, and can be easily customized with various ingredients to make it your own. The creamy filling is loaded with tender chicken, sautéed vegetables, and a blend of cheeses, all wrapped up in a golden-brown pastry crust. Whether you're serving it as a main course or a comforting side dish, Chicken Pot Pie Creamy is sure to become a family favorite.
Ingredients:
For the filling:
* 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
* 2 tablespoons unsalted butter
* 1 medium onion, diced
* 2 cloves garlic, minced
* 2 medium carrots, peeled and diced
* 2 medium potatoes, peeled and diced
* 1 cup all-purpose flour
* 2 cups chicken broth
* 1/2 cup heavy cream
* 1 teaspoon dried thyme
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 cup grated cheddar cheese
* 1/2 cup grated mozzarella cheese
For the crust:
* 2 1/4 cups all-purpose flour
* 1 teaspoon salt
* 1/2 cup cold unsalted butter, cut into small pieces
* 1/4 cup ice-cold water
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes. Remove from heat and set aside.
3. In the same skillet, add the remaining 1 tablespoon of butter. Add the onion, garlic, carrots, and potatoes. Cook until the vegetables are tender, about 10-12 minutes.
4. Sprinkle the flour over the vegetable mixture and cook for 1-2 minutes, stirring constantly.
5. Gradually stir in the chicken broth, heavy cream, thyme, salt, and pepper. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
6. Stir in the cooked chicken, cheddar cheese, and mozzarella cheese. Remove from heat and set aside.
7. On a lightly floured surface, roll out the puff pastry to a thickness of about 1/8 inch. Spoon the filling into a 9×13-inch baking dish and brush the edges with a little water.
8. Place the rolled-out pastry over the filling, pressing the edges to seal. Crimp the edges to form a decorative border.
9. Cut a few slits in the top crust to allow steam to escape during baking.
10. Bake the pie for 25-30 minutes, or until the crust is golden brown.
Cook Time: 25-30 minutes
Prep Time: 20-25 minutes
Total Time: 45-55 minutes
Variations:
* Add some diced ham or bacon to the filling for a smoky flavor
* Use chicken sausage instead of regular chicken for added spice
* Substitute frozen peas and carrots for the fresh ones
* Add some dried herbs like parsley or rosemary to the filling for extra flavor
* Use different types of cheese, such as Gruyère or Parmesan, for a unique flavor profile
* Top the pie with some chopped fresh herbs or a sprinkle of paprika for added color and flavor
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