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- 2 cups cooked chicken, shredded - 1 cup Monterey Jack cheese, shredded - 1 cup frozen mixed vegetables (peas, carrots, corn) - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 cup chicken broth - 1 cup milk - 1/4 cup all-purpose flour - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 1 pre-made pie crust (top and bottom) - 1 egg (for egg wash) The main ingredients create a comforting base for your pot pie. I love using cooked chicken for a quick meal. The Monterey Jack cheese melts perfectly, adding creaminess. Frozen mixed vegetables save time and add color. They bring a sweet crunch to every bite. For the other ingredients, the onion and garlic build a strong flavor. Chicken broth and milk give the filling richness. The flour helps thicken the mixture, creating a nice texture. Seasonings and crust elevate the dish. Thyme and paprika add warmth. A sprinkle of salt and pepper enhances all the flavors. The pre-made pie crust saves time and effort. Finally, an egg wash gives a golden finish on top. With these ingredients, you can make a meal that feels special, yet is simple to prepare. {{ingredient_image_1}} - Preheat the oven to 425°F (220°C). - In a large skillet, heat oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion turns clear. - Next, sprinkle flour over the onion mixture. Stir for about 1 minute to remove the raw flour taste. - Gradually pour in the chicken broth and milk. Whisk as you pour to avoid lumps. Cook until the mix thickens, which takes about 3-5 minutes. - Now, add the shredded chicken, frozen vegetables, thyme, paprika, salt, and pepper. Mix well. - Stir in the Monterey Jack cheese until it melts into the filling. - Roll out half of the pie crust and fit it into a 9-inch pie dish. Pour in the chicken mixture evenly. - Roll out the second half of the crust and place it over the filling. Seal the edges by crimping with your fingers or a fork. Remember to cut a few slits on top for steam to escape. - Beat the egg in a small bowl. Brush it over the top crust for a golden finish. - Place the pie in the preheated oven and bake for 25-30 minutes. Check for a golden brown crust and bubbling filling. - After baking, remove the pot pie and let it sit for about 10 minutes. This resting time helps the filling set. - Add fresh herbs like thyme or rosemary for extra taste. - Try using fresh veggies instead of frozen for better flavor and texture. Fresh ingredients bring bright colors and taste to the dish. Consider bell peppers, zucchini, or fresh corn. - For a flaky crust, use cold butter and minimal handling. This keeps the butter from melting too much. - To achieve a golden finish, brush the top crust with an egg wash before baking. The egg wash helps create a shiny, beautiful look. - Pair this pot pie with a fresh side salad. A simple mix of greens with a light dressing works well. - For a touch of color, garnish each slice with fresh thyme or parsley. This adds visual appeal and a hint of flavor. Pro Tips Use Leftover Chicken: This recipe is perfect for utilizing leftover rotisserie chicken, making it both quick and economical. Customize Vegetables: Feel free to swap in your favorite frozen veggies or any seasonal vegetables for a personal touch. Thicken Your Filling: If you prefer a thicker filling, increase the flour to 1/3 cup and adjust the chicken broth accordingly. Perfect Pie Crust: For an extra flaky crust, let the dough chill in the refrigerator for 30 minutes before rolling it out. {{image_2}} You can swap out chicken for other meats. Turkey works well in this dish. Rotisserie chicken is great, too. It saves time and adds flavor. Just shred it and mix it in. Both options keep the dish hearty and delicious. If you need a gluten-free option, use a gluten-free pie crust. Many brands offer tasty alternatives that work well. For those who avoid dairy, try dairy-free cheese. There are many good options available. These small changes make the pot pie fit your needs without losing flavor. Want a twist on this classic? Try a Southwest-style pot pie. Add corn and chili for a spicy kick. It brings warmth to your meal. You could also go Italian. Use marinara sauce and fresh herbs. This gives the dish a unique flair and a burst of flavor. To store your Monterey Chicken Pot Pie, let it cool to room temperature. Place it in an airtight container to keep it fresh. You can also cover the pie with plastic wrap. It can last in the fridge for about 3 to 4 days. Make sure to check for any signs of spoilage before eating. If you want to freeze your pot pie, do it before baking. Wrap it tightly in plastic wrap and then in foil. This helps to keep out air. You can freeze it for up to 2 months. To reheat, bake it from frozen at 400°F (200°C) for about 50-60 minutes. You may need to cover it with foil if the crust browns too quickly. To keep the flavors intact, store leftover slices in a sealed container. Reheat them in the oven for the best taste. You can also turn leftovers into a creamy chicken soup. Just add broth and some fresh veggies to the pie filling. This way, you enjoy a new meal without waste. Monterey chicken is a tasty dish that mixes chicken with cheese and veggies. It includes Monterey Jack cheese, which gives it a creamy texture. This dish likely comes from California, where many flavors meet. It’s perfect for pot pie because of its rich taste and warm comfort. Yes, you can make pot pie in advance! Here are some tips to help: - Prepare the filling and store it in the fridge for up to 2 days. - Roll out the crust and keep it wrapped in plastic. - You can assemble the pot pie the day you want to bake it. - If you freeze it, cover it tightly. You can bake it straight from the freezer! You can tell the pot pie is done by looking at a few things: - The crust should be golden brown and crisp. - You may see bubbling filling around the edges. - Use a food thermometer to check if the inside is 165°F (74°C). Let it sit for 10 minutes before slicing to let the filling set. This pot pie recipe is both simple and delicious. We covered key ingredients like chicken, cheese, and spices. The step-by-step guide makes cooking easy, even for beginners. Remember the tips for flavor and crust perfection to elevate your dish. Don’t shy away from trying variations that match your taste. Store leftovers properly to enjoy later. With these insights, I hope you feel inspired to create a cozy meal that warms your home. Happy cooking!

Monterey Chicken Pot Pie

A delicious and hearty pot pie filled with shredded chicken, Monterey Jack cheese, and mixed vegetables, all encased in a flaky crust.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup milk
  • 0.25 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 pre-made pie crust top and bottom
  • 1 egg for egg wash

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
  • Sprinkle the flour over the onion and garlic mixture, stirring for about 1 minute to cook out the raw flour taste.
  • Gradually add the chicken broth and milk, whisking continuously to prevent lumps. Continue cooking until the mixture thickens (about 3-5 minutes).
  • Stir in the shredded chicken, frozen vegetables, thyme, paprika, salt, and pepper. Remove from heat and mix in the Monterey Jack cheese until melted and well incorporated.
  • Roll out half of the pie crust and fit it into a 9-inch pie dish. Pour the chicken mixture into the crust.
  • Roll out the second half of the crust and place it over the filling. Seal the edges by crimping with your fingers or a fork. Cut a few slits on the top for steam to escape.
  • Beat the egg in a small bowl and brush it over the top crust for a golden finish.
  • Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
  • Remove from the oven and let it sit for about 10 minutes before serving to allow the filling to set.

Notes

Serve slices of the pot pie on individual plates, garnished with a sprig of fresh thyme or parsley for a pop of color. Enjoy with a side salad for a complete meal!
Keyword chicken, comfort food, pot pie