Chicken pot pie is one of the world’s finest comfort foods. If you’re thinking back to your childhood, you can probably picture it right now: the delicious creamy filling, the flaky crust on top, that perfect balance of savory flavors. Still, most of us don’t make chicken pot pie too often because it seems like too much work. Fortunately, you can make your own chicken pot pie casserole which is simple as… well, pie. With this recipe in your arsenal, you too can impress your family and your dinner guests.
Here’s what you’ll need to get started:
- 1 tbsp of oil (vegetable or canola)
- 2 lbs of boneless chicken breasts, cubed
- 1/4 tsp paprika
- 1 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup of frozen peas
- 1 cup of carrots, diced
- 2 cups of russet potatoes, peeled and diced
- 3 tbsp of butter
- 5 cloves of minced garlic
- 1/2 cup flour
- 3 1/2 cups of milk
- 1 can of ready-made croissant dough
Here are the steps:
1. First, preheat your oven to 375 degrees.
2. Next, get a sauté pan on medium high and add your oil. After letting it heat up for a minute, throw in your chicken cubes and season it with paprika, pepper and half of your salt. Keep an eye on the heat as the chicken cooks and adjust it as needed. After it’s all golden brown and fully cooked through, transfer it to a baking dish.
3. Using that same pan, add in butter and melt it on a medium-low heat. Once it’s melted, add your garlic and toast it for a few minutes until it gets fragrant—but make sure not to burn it!
4. After the garlic is toasted, add in flour and stir in for a few more minutes until it settles into a roux. When the texture is thick, add your milk and whisk it in so that there are no lumps. Let it simmer for five to 10 minutes and keep stirring to make sure it doesn’t burn.
5. Pour the contents of the pan on top of the chicken in the baking dish and add your peas, carrots and potatoes. Be sure to mix everything together.
6. Finally, get your croissant dough and unroll it from the can. Be sure to keep the rectangular pieces intact without separating the seams.
7. Put the dough on top of the ingredients in the baking dish and put slits in each section.
8. Now that it’s all combined, throw it in the oven for an hour and cook it until the top gets golden brown and the veggies are soft. If the crust starts to burn, cover the dish with foil and take it out of the oven for the last 15 minutes.
9. After the hour, pull it out and let it cool for 10 minutes. Make sure to serve while it’s hot!
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