Kickin not so chicken pot pie
Kickin not so chicken pot pie

Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, kickin not so chicken pot pie. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Kickin not so chicken pot pie is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Kickin not so chicken pot pie is something which I have loved my whole life. They’re fine and they look fantastic.

This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and Pillsbury™ refrigerated pie crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite. This classic Chicken Pot Pie is filled with tender pieces of chicken, carrot, celery, potato, and herbs.

To begin with this recipe, we must prepare a few ingredients. You can have kickin not so chicken pot pie using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Kickin not so chicken pot pie:
  1. Take 1 lb boneless skinless chicken breasts
  2. Prepare 4 tbsp butter
  3. Prepare 1/4 cup all-purpose flour
  4. Make ready 1 cup chicken broth
  5. Make ready 3 clove garlic
  6. Get 1 packages frozen mixed vegetables
  7. Make ready 2 tsp turmeric
  8. Make ready 1 salt
  9. Prepare 1 tsp ground black pepper
  10. Take 1 tsp garlic powder
  11. Take 1 tsp onion powder
  12. Take 3 tsp chili powder

This Homemade Chicken Pot Pie Is: Satisfying + comforting. Pie Crust: I love using my homemade pie crust recipe for today's chicken pot pie. Using a combination of butter and shortening yields the flakiest, most tender and buttery crust. How to make chicken pot pie.

Instructions to make Kickin not so chicken pot pie:
  1. Cut chicken into cubes. Season with salt, pepper, garlic powder and onion powder. Set aside. Preheat oven to 350°F.
  2. Mince the garlic cloves. Melt 2 TBSP of butter in a large skillet over medium high heat. Add garlic and brown for about a minute. Add the other 2 TBSP of butter, melt and stir.
  3. Stir in flour then add in chicken broth, turmeric, chili powder, salt and pepper and stir until blended.
  4. Add seasoned chicken. Stir around every minute for about 5 minutes until you see white on the chicken. You don't need to fully cook chicken in this step.
  5. Add in frozen vegetables. I use a pack that has peas, chopped carrots, corn and green beans. Stir for about 2 additional minutes. You want a thick sauce but not chunky so add additional broth if needed or add water with chicken bouillon. Stir in until well blended.
  6. Transfer mixture to a baking dish. Cover with foil and bake for 25 minutes.
  7. Remove from oven. Stir and serve!

To begin, dust a clean, dry work surface with flour and place the puff pastry over top. My family loves chicken pot pie….this recipe is a lovely change from the thick gravy-style pot pie. Much lighter and more flavorful than many other pot pie recipes we have tried. Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort.

So that’s going to wrap this up with this special food kickin not so chicken pot pie recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!