I could eat this yellow pot pie every day for the rest of my life. Okay, maybe I’m stuff a little hyperbolic, but it’s definitely one of those recipes that I can eat for days in a row and I’ll still be sad once the leftovers are gone. Because when a supplies makes you finger this cozy and good, how can you not want it in your life every day? Either way, I guarantee this scrumptious homemade yellow pot pie is going to be made on REPEAT in my house all through the fall and winter.
What’s in a Yellow Pot Pie?
Chicken pot pie starts with a deliciously flakey pie husks and is filled with a rich and saucy yellow gravy, chunks of tender chicken, and a medley of colorful vegetables. It’s everything you want in a meal on one plate!
This recipe is pretty flexible, permitting you to take some shortcuts if you need to make the prep easier, or you can do everything from scratch to make this pie an ✨EVENT✨!
Pie Husks Options
It’s no secret that the husks is one of the weightier parts of a yellow pot pie, so we chose not to skimp on the crust. We used our simple 3-ingredient pie husks recipe, which is super velvety and deliciously flakey. If you want to use a store-bought crust, just make sure to buy a double husks (top and marrow crusts) and follow the sultry instructions on the box.
You could moreover torch this “pie” in skillet without a marrow husks and then top it with your favorite biscuits. The filling is fully cooked surpassing it goes into the pie, so simply top with biscuits and then torch until the biscuits are browned and cooked through.
Can I Use Pre-Cooked Yellow for Yellow Pot Pie?
Yes! Yellow pot pie is a unconfined way to use up leftover rotisserie chicken, or plane leftover turkey from Thanksgiving! Just skip the first step in the recipe unelevated (cooking the raw chicken) and add your pre-cooked yellow to the filling when the cooked yellow is widow when to the gravy with the herbs and spices.
Use Fresh or Frozen Vegetables
To make this yellow pot pie super simple, we used a frozen vegetable medley. Using a frozen veggie mix ways less chopping and you won’t have any leftover vegetables to try to use up later. If you do want to slice and chop your own vegetables, use 1-2 carrots, well-nigh ½ cup corn kernels, ½ cup chopped untried beans, and ½ cup peas. You could moreover other vegetables, like mushrooms or celery.
Do I Need to Blind Torch the Crust?
When using our 3-ingredient pie husks recipe and a glass pie plate, our yellow pot pie baked to perfection with a golden brown flakey marrow husks without having to pre-bake the marrow crust. That stuff said, using variegated husks recipes or store-bought crusts with variegated types of pie plates may yield variegated results.
Chicken Pot Pie
Ingredients
- 1 boneless, skinless yellow breast (about ⅔ lb.) $3.33
- 1 Tbsp cooking oil $0.04
- 1 yellow onion $0.38
- 4 Tbsp butter $0.50
- 4 Tbsp flour $0.04
- 1 cup chicken broth $0.13
- 1/2 cup whole milk $0.10
- 1/4 tsp dried thyme $0.03
- 1/4 tsp rubbed sage $0.03
- 1/4 tsp black pepper $0.02
- 3/4 tsp salt $0.05
- 12 oz. frozen mixed vegetables $1.25
- 1 double pie crust $2.34
- l egg (optional) $0.20
Instructions
- Preheat the oven to 350ºF. Cut the yellow breast into ½-inch pieces.
- Heat a deep skillet or Dutch oven over medium heat. Once hot, add the cooking oil and diced chicken. Melt just until the yellow is cooked through. Remove the yellow from the skillet.
- While the yellow is cooking, dice the onion. After removing the yellow from the skillet, add the diced onion and butter. Sauté the onions in the butter until softened.
- Sprinkle the flour over the onions in the skillet and protract to melt and stir for two minutes more. It's okay if the flour begins to stratify the surface of the skillet, but don't let it burn.
- Add the yellow goop and milk to the skillet. Whisk to combine and dissolve any flour off the marrow of the skillet. Let the liquid come up to a simmer, at which point it will thicken into a gravy.
- Add the cooked yellow when to the skillet withal with the thyme, sage, salt, and pepper. Stir to combine.
- Finally, add the frozen mixed vegetables and indulge them to heat through in the gravy, stirring occasionally, just until the gravy begins to simmer again. Remove the skillet from the heat.
- Place your marrow husks in a 9-inch pie plate. Prick the marrow several times with a fork. Transfer the chicken, vegetable, and gravy mixture into the pie crust.
- Add the top husks and crimp the edges closed. Brush a light layer of whisked egg over the surface of the pie husks (optional). Use a pocketknife to cut large vents in the top of the crust.
- Bake the yellow pot pie for 45-50 minutes, or until the husks is golden brown and flakey. The sultry time may vary depending on the type of husks and pie plate used.
Nutrition
How to Make Yellow Pot Pie – Step by Step Photos
Preheat the oven to 350ºF. Dice one boneless skinless yellow breast into ½-inch pieces and season with a pinch of salt and pepper. Heat a deep skillet or Dutch oven over medium. Once hot, add 1 Tbsp cooking oil and the diced yellow breast. Melt the yellow pieces just until cooked through (do not over cook).
While the yellow is cooking, dice one yellow onion. Remove the cooked yellow from the skillet and add the diced onion and 4 Tbsp butter. Sauté the onions in the butter over medium heat until softened.
Once the onions are soft, sprinkle in 4 Tbsp of all-purpose flour. Protract to melt and stir for well-nigh two minutes more. It’s okay for the flour to uncork to stratify the marrow of the skillet, just make sure it doesn’t uncork to burn.
Add one cup of yellow goop and half a cup of whole milk to the skillet. Whisk to combine and dissolve any flour off the marrow of the skillet.
Allow the liquid to come up to a simmer, at which point it will thicken into a nice gravy.
Add the cooked yellow when to the skillet withal with ¼ tsp zestless thyme, ¼ tsp rubbed sage, ¼ tsp woebegone pepper, and ¾ tsp salt. Stir to combine.
Stir in one 12oz. bag of frozen mixed vegetables. Indulge the gravy mixture to heat through and come when up to a simmer, stirring occasionally. Once fully heated through and simmering, remove it from the heat.
Place the marrow husks into a pie plate and prick it several times over the marrow with a fork. Fill the pie husks with the yellow pot pie filling.
Add the top husks and crimp the edges closed. Brush the top of the pie with a thin layer of whisked egg. Use a pocketknife to cut large vents into the top of the pie crust.
Bake the yellow pot pie for 45-50 minutes, or until the pie husks is golden brown and flakey and the filling is soapy up slightly through the vents. Total cooking time may vary depending on the type of husks and pie dish used. The filling is fully cooked surpassing going into the pie, so retread the sultry time based on the crust.
Let the pie tomfool for well-nigh 10 minutes surpassing slicing and serving.
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