Hearty Chicken Pot Pie with Zesty Sides
A comforting and flavorful chicken pot pie served with refreshing zesty sides including a fresh green salad, roasted asparagus with Parmesan, and garlic Parmesan dinner rolls for a complete meal.
Equipment
- large skillet or Dutch oven
- 9-inch pie dish
- small bowl
- large bowl
- baking sheet
- parchment paper
Ingredients
For the Chicken Pot Pie:
- 2 tablespoons unsalted butter
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 2 cups cooked chicken, shredded or diced
- 2 (9-inch) pie crusts, refrigerated (or homemade)
- 1 egg for egg wash, optional
For the Fresh Green Salad with Lemon Vinaigrette:
- 6 cups mixed greens (spring mix, romaine, spinach)
- 1/2 small red onion, thinly sliced
- 1/4 cup cherry tomatoes, halved
For the Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
For the Roasted Asparagus with Parmesan:
- 1 lb fresh asparagus, tough ends trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese
For the Garlic Parmesan Dinner Rolls:
- 1 package (12 count) store-bought dinner rolls (e.g., Rhodes frozen rolls, thawed)
- 2 tablespoons melted unsalted butter
- 1 clove garlic, minced
- 1 tablespoon grated Parmesan cheese
- 1/2 teaspoon dried parsley
Instructions
For the Chicken Pot Pie:
- Preheat your oven to 400°F (200°C).
- Melt butter in a large skillet or Dutch oven over medium heat, then add onion and carrots and cook for 5-7 minutes until softened.
- Stir in frozen peas, corn, thyme, salt, and pepper, and cook for 2-3 minutes.
- Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and milk, bring to a simmer, stirring until thickened, then remove from heat.
- Stir in the cooked chicken.
- Line a 9-inch pie dish with one pie crust, pour the chicken mixture into the crust, then top with the second pie crust, crimping the edges to seal.
- Cut several slits in the top crust for steam to escape, and optionally brush with beaten egg wash for a golden finish.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly, then let stand for 10 minutes before serving.
For the Fresh Green Salad with Lemon Vinaigrette:
- Whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl to make the vinaigrette.
- In a large bowl, combine mixed greens, red onion, and cherry tomatoes.
- Just before serving, drizzle with vinaigrette and toss gently to coat.
For the Roasted Asparagus with Parmesan:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss asparagus with olive oil, salt, and pepper on the prepared baking sheet.
- Roast for 10-12 minutes, or until tender-crisp.
- Remove from oven and sprinkle with Parmesan cheese; serve immediately.
For the Garlic Parmesan Dinner Rolls:
- Bake dinner rolls according to package directions.
- While rolls are baking, combine melted butter, minced garlic, Parmesan cheese, and dried parsley in a small bowl.
- As soon as rolls come out of the oven, brush the garlic butter mixture generously over the tops and serve warm.
Notes
Ensure your chicken is cooked and shredded or diced before starting the pot pie assembly. For a richer flavor in the pot pie, consider using a good quality chicken broth. Adjust seasoning to your taste in all components of the meal. Remember to bake the dinner rolls according to their specific package instructions, as times may vary.