{"product_id":"chicken-pot-pie-recipe-1","title":"chicken pot pie recipe","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e1 tablespoon olive oil\u003c\/li\u003e\n\u003cli\u003e1 onion, chopped\u003c\/li\u003e\n\u003cli\u003e2 carrots, peeled and chopped\u003c\/li\u003e\n\u003cli\u003e2 celery stalks, chopped\u003c\/li\u003e\n\u003cli\u003e1 pound boneless, skinless chicken breasts, cubed\u003c\/li\u003e\n\u003cli\u003e1 cup chicken broth\u003c\/li\u003e\n\u003cli\u003e1\/2 cup frozen peas\u003c\/li\u003e\n\u003cli\u003e1\/2 cup frozen corn\u003c\/li\u003e\n\u003cli\u003e1 cup all-purpose flour\u003c\/li\u003e\n\u003cli\u003e1 cup milk\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon salt\u003c\/li\u003e\n\u003cli\u003e1\/4 teaspoon black pepper\u003c\/li\u003e\n\u003cli\u003e1 box (14.1 ounces) refrigerated pie crusts\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003eHeat olive oil in a large pot or Dutch oven over medium heat.\u003c\/li\u003e\n\u003cli\u003eAdd onion, carrots, and celery and cook until softened, about 5-7 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd chicken and cook until browned on all sides.\u003c\/li\u003e\n\u003cli\u003ePour in chicken broth and bring to a boil.\u003c\/li\u003e\n\u003cli\u003eReduce heat and simmer for 15-20 minutes, or until chicken is cooked through.\u003c\/li\u003e\n\u003cli\u003eStir in frozen peas and corn and cook for 5 minutes.\u003c\/li\u003e\n\u003cli\u003eIn a separate bowl, whisk together flour and milk until smooth.  Gradually pour this mixture into the pot, stirring constantly until the sauce thickens, about 5-7 minutes.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and pepper.\u003c\/li\u003e\n\u003cli\u003ePour the chicken mixture into a 9-inch pie dish.\u003c\/li\u003e\n\u003cli\u003eTop with one pie crust, crimping the edges to seal. Cut slits in the top crust for steam to escape.\u003c\/li\u003e\n\u003cli\u003eBake at 375°F (190°C) for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eFor a crispier crust, brush the top with melted butter before baking.\u003c\/li\u003e\n\u003cli\u003eYou can use leftover cooked chicken instead of raw chicken breasts.\u003c\/li\u003e\n\u003cli\u003eTo make a homemade pie crust, follow a standard pie crust recipe.\u003c\/li\u003e\n\u003cli\u003eStore leftover pot pie in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 20-25 minutes.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":43676707913825,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/chicken_pot_pie_recipe_f8084646-1f4b-4f2b-911a-2e42c2eaebbf.jpg?v=1771735700","url":"https:\/\/www.pantribot.com\/products\/chicken-pot-pie-recipe-1","provider":"PantriBot","version":"1.0","type":"link"}