“Shotgun” chicken pot pie
Quick and easy chicken pot pie.
As a busy dad, I love recipes that are simple, straightforward, and get the job done. Don’t get me wrong, I love doing it up too. I make beef Wellington every year for Christmas Eve dinner.
But who the hell has time to make that type of meal day to day? That’s why I love this chicken pot pie.
Switch it up, however you like. I used what I had on hand.
Change out the shallot for an onion
Change out the fresh garlic for frozen or jarred
Change the chicken to white meat or dark
Change the frozen vegetables to a medley
Change up the spices to experiment with the taste
Change the phyllo to puff pastry, or even pie crust!
It’s easy to make this dish your own. And as long as you follow the basic process, it’ll turn out great every time!
Chicken pot pie is a classic comfort food that can be made in various ways to suit different tastes and pantry items. This versatile dish typically consists of a creamy filling with chicken, vegetables, and spices, all encased in a flaky crust. For those looking to make this recipe even quicker, consider using store-bought options for the crust and frozen vegetables. You can easily customize the filling with your favorite ingredients, such as substituting the chicken with turkey or using different vegetables like peas, carrots, or corn. Additionally, adding herbs like thyme or rosemary can enhance the flavor, making it more aromatic. For a healthier twist, you might replace traditional pastry with a sweet potato or cauliflower crust. The beauty of chicken pot pie is its simplicity; it can be prepared in under 30 minutes if you opt for pre-cooked chicken and frozen veggies. Perfect for busy weeknight dinners or as a comforting meal on a chilly night, chicken pot pie is sure to be a family favorite. Enjoy experimenting with variations that fit your taste and dietary needs!