{"product_id":"chicken-pot-pie-recipe","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, cut into 1-inch pieces\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 package (14.1 oz) refrigerated pie crusts\u003c\/li\u003e\n\u003cli\u003e1 egg, beaten (for egg wash)\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003ePreheat oven to 400°F (200°C).\u003c\/li\u003e\n\u003cli\u003eHeat olive oil in a large skillet 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.\u003c\/li\u003e\n\u003cli\u003ePour in chicken broth, bring to a simmer.\u003c\/li\u003e\n\u003cli\u003eStir in frozen peas and corn. Simmer for 5 minutes.\u003c\/li\u003e\n\u003cli\u003ePour chicken mixture into a 9-inch pie dish.\u003c\/li\u003e\n\u003cli\u003eUnroll one pie crust and place it over the filling. Crimp the edges to seal.\u003c\/li\u003e\n\u003cli\u003eCut several slits in the top crust to allow steam to escape.\u003c\/li\u003e\n\u003cli\u003eBrush the top crust with beaten egg.\u003c\/li\u003e\n\u003cli\u003eBake 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 richer flavor, add 1\/2 cup of cream or milk to the filling.\u003c\/li\u003e\n\u003cli\u003eYou can use leftover cooked chicken instead of raw chicken breasts.\u003c\/li\u003e\n\u003cli\u003eTo prevent the crust from getting soggy, blind bake the crust for 10 minutes before adding the filling.\u003c\/li\u003e\n\u003cli\u003eStore leftovers in an airtight container in the refrigerator for up to 3 days.\u003c\/li\u003e\n\u003cli\u003eUse a rolling pin to ensure an even thickness when rolling out the pie crust.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":43676707749985,"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.jpg?v=1771735639","url":"https:\/\/www.pantribot.com\/products\/chicken-pot-pie-recipe","provider":"PantriBot","version":"1.0","type":"link"}