Easy Chicken Pot Pie Recipe With Sour Cream

April 12, 2023 Post a Comment

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Description

Chicken pot pie is a classic dish that many people love, but it can seem daunting to make from scratch. This easy chicken pot pie recipe with sour cream is a great way to simplify the process and add an extra tangy kick to the dish. The recipe uses simple ingredients that you likely already have in your kitchen, making it a great option for a cozy weeknight dinner or a comforting family meal.

Prep Time

The prep time for this recipe is about 20 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

1 pound boneless, skinless chicken breasts, chopped into small pieces
1/4 cup all-purpose flour
1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup sour cream
1/2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
2 refrigerated pie crusts

Equipment

Large mixing bowl
9-inch pie dish
Rolling pin
Sharp knife
Baking sheet

Method

Preheat your oven to 375°F (190°C).
In a large mixing bowl, toss the chopped chicken breasts with the all-purpose flour until the chicken is coated evenly.
In a large skillet, melt the butter over medium heat.
Add the chopped onion, celery, and carrots to the skillet and sauté until the vegetables are tender, about 5-7 minutes.
Add the coated chicken to the skillet and cook until the chicken is no longer pink, about 5-7 minutes.
Stir in the sour cream, chicken broth, salt, black pepper, dried thyme, dried rosemary, and dried sage. Cook until the mixture is heated through.
Place one refrigerated pie crust in the bottom of a 9-inch pie dish, trimming any excess dough.
Pour the chicken mixture into the pie crust.
Place the second refrigerated pie crust over the top of the chicken mixture, trimming any excess dough and crimping the edges of the crusts together with your fingers or a fork.
Use a sharp knife to cut several slits in the top of the pie crust to allow steam to escape.
Place the pie dish on a baking sheet and bake for 35-40 minutes, or until the crust is golden brown and the filling is heated through.
Remove the pie from the oven and let it cool for a few minutes before slicing and serving.

Notes

This recipe is versatile and can be adapted to include your favorite vegetables or seasonings. You can also use leftover cooked chicken instead of raw chicken breasts to save time.

Nutrition Info

This recipe yields 8 servings. Each serving contains approximately:

Calories: 368
Total Fat: 22g
Saturated Fat: 10g
Trans Fat: 0g
Cholesterol: 60mg
Sodium: 483mg
Total Carbohydrates: 28g
Dietary Fiber: 2g
Sugars: 2g
Protein: 14g

Recipes FAQ

Can I use frozen vegetables?

Yes, you can use frozen vegetables in this recipe. Just be sure to thaw them before adding them to the skillet.

Can I use a homemade pie crust?

Yes, you can use a homemade pie crust if you prefer. Just be sure to follow your recipe's instructions for baking time and temperature.

Can I make this recipe ahead of time?

Yes, you can assemble the pie ahead of time and store it in the refrigerator for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if the pie is cold when you put it in the oven.

Recipe Tips

Be sure to let the pie cool for a few minutes before slicing and serving to prevent the filling from spilling out.
If you don't have sour cream, you can substitute plain Greek yogurt or heavy cream.
If you're short on time, you can use a store-bought rotisserie chicken instead of cooking the chicken breasts from scratch.
For added flavor, you can sprinkle shredded cheese over the top of the pie before baking.