Are you ready to transform an ordinary dinner into an extraordinary culinary experience? Our Chicken Pot Pie Nouveau isn't just another recipe - it's a creamy, golden-crusted journey of flavor that will have your family begging for seconds! This reimagined classic combines tender shredded chicken, vibrant vegetables, and a luxurious cream sauce, all nestled between perfectly flaky pie crusts that will make your taste buds dance with joy.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 3 cups cooked chicken, shredded
- 1 cup corn
- 1 cup green beans
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- 1/3 cup butter
- 1/3 cup flour
- 2 cups chicken broth
- 1 cup cream
- 2 pie crusts
Instructions
- Preheat your oven to 425°F (220°C). This will ensure that your Chicken Pot Pie Nouveau bakes evenly and achieves a golden-brown crust.
- In a large skillet, melt 1/3 cup of butter over medium heat. Once melted, add the chopped onion and celery. Sauté for about 5 minutes until the vegetables are softened and the onion is translucent.
- Add the shredded cooked chicken, corn, and green beans to the skillet. Stir to combine and cook for an additional 3-4 minutes, allowing the flavors to meld.
- Sprinkle 1/3 cup of flour over the chicken and vegetable mixture. Stir well to coat the ingredients evenly with the flour, cooking for about 1-2 minutes to remove the raw flour taste.
- Gradually pour in 2 cups of chicken broth while continuously stirring to prevent lumps. Bring the mixture to a simmer and cook until it thickens, about 5-7 minutes.
- Once thickened, stir in 1 cup of cream. Mix well and season with salt and pepper to taste. Remove from heat and let the filling cool slightly while you prepare the crust.
- Roll out one of the pie crusts and fit it into a 9-inch pie dish. Make sure to press it gently into the corners and trim any excess dough hanging over the edges.
- Pour the chicken filling into the prepared pie crust, spreading it evenly.
- Roll out the second pie crust and place it over the filling. Trim any excess crust and crimp the edges together to seal. Cut a few slits in the top crust to allow steam to escape.
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Once baked, remove the Chicken Pot Pie Nouveau from the oven and let it cool for about 10 minutes before slicing. This will help the filling set up a bit for easier serving.
- Serve warm and enjoy your delicious Chicken Pot Pie Nouveau with family and friends!
Tips
- Use leftover roasted or rotisserie chicken for even more depth of flavor
- Ensure your butter is completely melted before adding vegetables to achieve perfect sautéing
- Let the filling cool slightly before adding to the pie crust to prevent a soggy bottom
- For an extra golden crust, brush the top pastry with an egg wash before baking
- Allow the pie to rest 10-15 minutes after baking to help the filling set and make cutting easier
- For a crispy crust, place the pie on the bottom rack of your oven during the first 20 minutes of baking
- Experiment with adding herbs like thyme or rosemary to elevate the filling's flavor profile
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 30g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 110mg
