Chicken Pot Pie
Serves 4
15 mins prep
30 mins cook
45 mins total
A comforting Chicken Pot Pie made with tender chicken, vegetables, and a flaky crust. This recipe is versatile, allowing you to use whatever veggies or leftovers are available, and it's simple enough to make quickly. The filling is standard yet delicious, enhanced with the ease of using Ninja Kitchen's NeverStick cookware for quick cleanup.
0 servings
1: Preheat oven to 500 degrees if using cookware. 2: Prepare the pie crust and roll it out wider than your pan. 3: In a sauté pan, cook the diced chicken with butter, nigella seeds, onion, garlic, and thyme until well combined. 4: Add the flour, stirring to incorporate it well. 5: Pour in the chicken stock and milk, stirring until the mixture is thickened. 6: Stir in peas, boiled carrots, and celery. 7: Season with black pepper and salt to taste. 8: Pour filling into the prepared crust. 9: Cover with the top crust, seal, and make slits for steam to escape. 10: Bake until the crust is golden brown and the filling is bubbly.
