Chicken Pot Pie Recipe: A Delicious and Comforting Dish

Classic Chicken Pot Pie

1 lb. boneless, skinless chicken breasts, cut into cubes
1/2 cup unsalted butter
1/2 cup all-purpose flour
2 cups chicken broth
1/2 cup milk
1 cup frozen peas and carrots
1/2 cup frozen corn
1/2 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. black pepper
1 unbaked 9-inch pie crust

Instructions:

Preheat oven to 400°F.
In a large skillet, cook chicken until no longer pink. Remove from skillet and set aside.
In the same skillet, melt butter over medium heat. Add flour and stir constantly for 1 minute.
Add chicken broth and milk, stirring constantly until mixture is smooth and thickened.
Add frozen peas and carrots, frozen corn, thyme, salt, and pepper. Stir well.
Add cooked chicken to the mixture and stir until combined.
Pour mixture into a 9-inch pie crust.
Bake for 30-35 minutes or until crust is golden brown.
Let cool for a few minutes before serving.

Spicy Chicken Pot Pie

1 lb. boneless, skinless chicken thighs, cut into cubes
1/2 cup unsalted butter
1/2 cup all-purpose flour
2 cups chicken broth
1/2 cup milk
1/4 cup diced jalapenos
1/4 cup diced red onions
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. black pepper
1 unbaked 9-inch pie crust

Instructions:

Preheat oven to 400°F.
In a large skillet, cook chicken until no longer pink. Remove from skillet and set aside.
In the same skillet, melt butter over medium heat. Add flour and stir constantly for 1 minute.
Add chicken broth and milk, stirring constantly until mixture is smooth and thickened.
Add jalapenos, red onions, paprika, salt, and pepper. Stir well.
Add cooked chicken to the mixture and stir until combined.
Pour mixture into a 9-inch pie crust.
Bake for 30-35 minutes or until crust is golden brown.
Let cool for a few minutes before serving.

Thai Chicken Pot Pie

1 lb. boneless, skinless chicken breasts, cut into cubes
1/2 cup unsalted butter
1/2 cup all-purpose flour
2 cups chicken broth
1/2 cup coconut milk
1/4 cup chopped cilantro
1/4 cup chopped green onions
1 tsp. curry powder
1/2 tsp. salt
1/4 tsp. black pepper
1 unbaked 9-inch pie crust

Instructions:

Preheat oven to 400°F.
In a large skillet, cook chicken until no longer pink. Remove from skillet and set aside.
In the same skillet, melt butter over medium heat. Add flour and stir constantly for 1 minute.
Add chicken broth and coconut milk, stirring constantly until mixture is smooth and thickened.
Add cilantro, green onions, curry powder, salt, and pepper. Stir well.
Add cooked chicken to the mixture and stir until combined.
Pour mixture into a 9-inch pie crust.
Bake for 30-35 minutes or until crust is golden brown.
Let cool for a few minutes before serving.