Ready to cozy up with some comfort food that feels like a hug from the inside? Our roundup of 12 Delicious Bibi’s Chicken Pot Pie Recipes is here to warm your heart and satisfy your cravings. From classic to creative twists, these pies promise to be the star of your dinner table. Let’s dive into these mouthwatering recipes that’ll have everyone asking for seconds!
Classic Bibis Chicken Pot Pie
Just like the gentle hum of a Sunday morning, Classic Bibis Chicken Pot Pie brings comfort to the table with its tender chunks of chicken and vegetables nestled under a golden, flaky crust. It’s a dish that whispers of home, of slow afternoons spent in the kitchen, and of meals that gather everyone around the table.
Ingredients
- For the filling:
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas, frozen
- 1/2 cup celery, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 3/4 cups chicken broth
- 2/3 cup milk
- For the crust:
- 2 cups all-purpose flour
- 2/3 cup butter, chilled and diced
- 1/2 teaspoon salt
- 4-6 tablespoons ice water
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat. Add the carrots, peas, and celery, cooking until just tender, about 5 minutes.
- Sprinkle the flour, salt, pepper, and thyme over the vegetables, stirring to coat evenly. Cook for 1 minute to remove the raw flour taste.
- Gradually stir in the chicken broth and milk, bringing the mixture to a simmer. Cook until thickened, about 5 minutes, stirring constantly.
- Remove from heat and stir in the shredded chicken. Set aside to cool slightly.
- For the crust, combine the flour and salt in a large bowl. Cut in the butter until the mixture resembles coarse crumbs.
- Add ice water, 1 tablespoon at a time, until the dough comes together. Divide in half and roll out one half to fit a 9-inch pie dish.
- Pour the chicken mixture into the pie crust. Roll out the remaining dough and place over the filling. Seal and flute the edges. Cut slits in the top to allow steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Now, the crust should be perfectly flaky, giving way to a creamy, savory filling that’s rich with the flavors of chicken and vegetables. Serve it straight from the oven, perhaps with a side of crisp green salad, to make the most of its comforting warmth.
Creamy Bibis Chicken Pot Pie
Venturing into the heart of comfort food, this dish wraps you in warmth with every bite, a tender embrace of creamy filling and flaky crust that whispers of home.
Ingredients
- For the filling:
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas, frozen
- 1/2 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- For the crust:
- 2 cups all-purpose flour
- 2/3 cup unsalted butter, cold and cubed
- 1/2 tsp salt
- 6-8 tbsp ice water
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt 1/2 cup butter over medium heat. Tip: Ensure the butter is fully melted but not browned to avoid altering the flavor.
- Add 1/3 cup flour to the melted butter, whisking continuously for 2 minutes to form a roux. Tip: A smooth roux is key for a lump-free sauce.
- Gradually pour in 1 3/4 cups chicken broth and 1 cup heavy cream, whisking constantly until the mixture thickens, about 5 minutes.
- Stir in 2 cups shredded chicken, 1 cup diced carrots, and 1 cup peas. Season with 1 tsp salt and 1/2 tsp black pepper. Cook for another 5 minutes, then remove from heat.
- For the crust, combine 2 cups flour and 1/2 tsp salt in a bowl. Cut in 2/3 cup cold butter until the mixture resembles coarse crumbs. Tip: Keeping the butter cold ensures a flaky crust.
- Add ice water, 1 tbsp at a time, mixing until the dough comes together. Roll out the dough to fit your pie dish.
- Pour the filling into the pie dish, cover with the rolled-out dough, and crimp the edges to seal. Cut a few slits on top for steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Flaky layers give way to a creamy, savory filling, each bite a perfect harmony of textures. Serve it straight from the oven, perhaps with a side of crisp green salad, to contrast the richness.
Spicy Bibis Chicken Pot Pie
Perhaps there’s no comfort quite like the embrace of a warm, spicy chicken pot pie, especially when it carries the unique twist of Bibi’s cherished recipe. This dish, with its flaky crust and heartwarming filling, is a testament to the beauty of blending spices and tradition.
Ingredients
- For the crust:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
- For the filling:
- 1 lb chicken breast, cubed
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, diced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tbsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix 2 cups of all-purpose flour with 1/2 cup of chilled, diced unsalted butter until the mixture resembles coarse crumbs.
- Gradually add 1/4 cup of ice water, stirring until the dough comes together. Tip: Handle the dough as little as possible to keep the crust flaky.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Chill in the refrigerator while preparing the filling.
- In a large skillet, melt 1/4 cup of unsalted butter over medium heat. Add 1 lb of cubed chicken breast, cooking until no longer pink, about 5-7 minutes.
- Add 1 cup of diced carrots, 1 cup of peas, and 1/2 cup of diced celery to the skillet, cooking for another 5 minutes.
- Sprinkle 1/4 cup of all-purpose flour over the mixture, stirring to combine. Gradually add 2 cups of chicken broth and 1 cup of heavy cream, stirring constantly until the mixture thickens.
- Season with 1 tbsp of cayenne pepper, 1 tsp of salt, and 1/2 tsp of black pepper. Tip: Adjust the cayenne pepper to suit your spice preference.
- Pour the filling into the chilled pie crust. Cover with the remaining dough, sealing the edges. Cut slits in the top to allow steam to escape.
- Bake for 35-40 minutes, or until the crust is golden brown. Tip: Place a baking sheet under the pie dish to catch any spills.
As the pie emerges from the oven, the crust should be golden and flaky, with a filling that’s creamy and packed with a spicy kick. Serve it alongside a crisp green salad to balance the heat, or enjoy it as is for a truly comforting meal.
Cheesy Bibis Chicken Pot Pie
Sometimes, the most comforting dishes are those that remind us of home, with their familiar aromas and the warmth they bring to our tables. Cheesy Bibis Chicken Pot Pie is one such dish, a creamy, savory delight encased in a flaky, golden crust that promises to soothe the soul with every bite.
Ingredients
- For the filling:
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 cup cheddar cheese, shredded
- For the crust:
- 1 package (14.1 oz) refrigerated pie crusts
- 1 egg, beaten
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat. Add the carrots, peas, and celery, cooking until slightly softened, about 5 minutes.
- Sprinkle the flour, salt, pepper, and garlic powder over the vegetables, stirring to coat evenly. Cook for 1 minute to remove the raw flour taste.
- Gradually whisk in the chicken broth and milk, ensuring no lumps remain. Bring the mixture to a simmer, stirring constantly until it thickens, about 5 minutes.
- Remove the skillet from heat. Stir in the shredded chicken and cheddar cheese until the cheese is melted and the chicken is evenly coated.
- Fit one pie crust into a 9-inch pie plate. Pour the chicken mixture into the crust. Cover with the second pie crust, sealing the edges with a fork or your fingers. Cut slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg for a golden finish. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pot pie cool for 10 minutes before serving to allow the filling to set.
Delightfully creamy and rich, this pot pie boasts a perfect balance of tender vegetables and succulent chicken, all enveloped in a cheese-infused sauce. Serve it alongside a crisp green salad for a meal that feels both indulgent and comforting.
Vegetable Loaded Bibis Chicken Pot Pie
Wandering through the kitchen on a quiet afternoon, the idea of a comforting, vegetable-loaded chicken pot pie feels like a warm hug. This version, inspired by Bibi’s cherished recipe, is a tender embrace of flavors and textures, perfect for those moments when you crave something hearty yet wholesome.
Ingredients
- For the filling:
- 2 cups diced chicken breast
- 1 cup diced carrots
- 1 cup diced potatoes
- 1/2 cup frozen peas
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 3 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme
- For the crust:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 2/3 cup butter, cold and diced
- 6-8 tbsp ice water
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt 3 tbsp butter over medium heat. Add diced onions and minced garlic, sautéing until translucent, about 5 minutes.
- Add diced carrots and potatoes to the skillet, cooking for another 5 minutes until they begin to soften.
- Sprinkle 1/4 cup flour over the vegetables, stirring constantly for 2 minutes to cook off the raw flour taste.
- Gradually pour in 2 cups chicken broth and 1/2 cup heavy cream, stirring continuously to avoid lumps. Bring to a simmer.
- Add 2 cups diced chicken breast, 1/2 cup frozen peas, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp thyme. Simmer for 10 minutes until the mixture thickens. Remove from heat.
- For the crust, combine 2 cups flour and 1/2 tsp salt in a bowl. Cut in 2/3 cup cold, diced butter until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, mixing until the dough comes together. Roll out on a floured surface to fit your pie dish.
- Pour the filling into the pie dish, covering with the rolled-out crust. Trim excess dough and crimp the edges to seal.
- Cut a few slits in the top crust to allow steam to escape. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Remembering the first bite, the flaky crust gives way to a creamy, vegetable-packed filling, each spoonful a reminder of home. Serve it with a side of crisp green salad for a contrast in textures, or enjoy it as is, letting the flavors speak for themselves.
Herb Infused Bibis Chicken Pot Pie
Reflecting on the quiet moments of preparation, there’s something deeply comforting about crafting a dish that feels like a hug in a bowl. Herb Infused Bibis Chicken Pot Pie is that dish, a tender melody of flavors and textures that sings of home and heart.
Ingredients
For the filling:
– 2 cups cooked chicken, shredded – 1/2 cup unsalted butter – 1/2 cup all-purpose flour – 1 cup diced carrots – 1 cup diced celery – 1/2 cup diced onion – 3 cups chicken broth – 1/2 cup heavy cream – 1 tbsp fresh thyme, chopped – 1 tbsp fresh rosemary, chopped – Salt and pepper to taste
For the crust:
– 2 cups all-purpose flour – 1/2 cup unsalted butter, chilled and diced – 1/4 cup ice water – 1/2 tsp salt
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking. 2. In a large skillet, melt 1/2 cup butter over medium heat, then whisk in 1/2 cup flour to create a roux, cooking until golden for about 2 minutes. Tip: Constant stirring prevents lumps. 3. Add diced carrots, celery, and onion to the skillet, sautéing until softened, about 5 minutes. 4. Gradually pour in 3 cups chicken broth and 1/2 cup heavy cream, stirring continuously until the mixture thickens. 5. Stir in the shredded chicken, fresh thyme, and rosemary, then season with salt and pepper. Simmer for 10 minutes. Tip: Letting it simmer enhances the herb flavors. 6. For the crust, combine 2 cups flour and 1/2 tsp salt in a bowl. Cut in 1/2 cup chilled butter until the mixture resembles coarse crumbs. 7. Gradually add 1/4 cup ice water, mixing until the dough comes together. Roll out on a floured surface to fit your pie dish. 8. Pour the filling into the pie dish, cover with the crust, and crimp the edges. Cut slits in the top for steam to escape. 9. Bake for 30-35 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any spills. Unfolding the layers of this pot pie reveals a creamy, herb-infused filling encased in a flaky, buttery crust. Serve it with a side of crisp green salad to contrast the richness, or enjoy it as is for a truly comforting meal.
Gluten-Free Bibis Chicken Pot Pie
Perhaps there’s nothing quite as comforting as the aroma of a chicken pot pie baking in the oven, its golden crust promising warmth and satisfaction with every bite. This gluten-free version, tender and rich, is a testament to the joy of homemade comfort food, crafted carefully for those who seek both flavor and nourishment.
Ingredients
- For the filling:
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas, frozen
- 1/2 cup celery, diced
- 1/3 cup unsalted butter
- 1/3 cup gluten-free flour blend
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- For the crust:
- 1 1/4 cups gluten-free flour blend
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 4-6 tablespoons ice water
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet over medium heat, melt the butter for the filling. Add carrots, peas, and celery, sautéing until slightly softened, about 5 minutes.
- Sprinkle the gluten-free flour blend, salt, and pepper over the vegetables, stirring to coat evenly. Cook for 1 minute to remove the raw flour taste.
- Gradually whisk in the chicken broth and milk, ensuring no lumps remain. Bring to a simmer, stirring constantly until the mixture thickens, about 5 minutes.
- Stir in the shredded chicken, then remove from heat. Set aside while preparing the crust.
- For the crust, combine the gluten-free flour blend and salt in a large bowl. Cut in the chilled butter until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, mixing until the dough comes together. Roll out the dough on a lightly floured surface to fit your pie dish.
- Pour the filling into the pie dish, then cover with the rolled-out dough. Trim any excess and crimp the edges to seal. Cut a few slits in the top to allow steam to escape.
- Bake for 30-35 minutes, or until the crust is golden and the filling is bubbly. Let cool for 10 minutes before serving.
Warm and inviting, this gluten-free chicken pot pie offers a delightful contrast between the flaky, buttery crust and the creamy, savory filling. Serve it alongside a crisp green salad for a meal that feels both indulgent and wholesome, perfect for sharing on a quiet evening at home.
Vegan Bibis Chicken Pot Pie
Nestled in the heart of comfort food, this dish brings a warm embrace to any table, blending tradition with a compassionate twist. It’s a story of flavors, waiting to unfold in your kitchen.
Ingredients
- For the filling:
- 2 cups diced potatoes
- 1 cup chopped carrots
- 1 cup frozen peas
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 3 tbsp olive oil
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1 cup unsweetened almond milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme
- For the crust:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 2/3 cup vegan butter, chilled
- 4-6 tbsp ice water
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until translucent, about 3 minutes.
- Add potatoes and carrots to the skillet. Cook for 5 minutes, stirring occasionally.
- Sprinkle flour over the vegetables, stirring to coat evenly. Cook for 1 minute to remove the raw flour taste.
- Gradually whisk in vegetable broth and almond milk, ensuring no lumps form. Bring to a simmer.
- Add peas, salt, pepper, and thyme. Simmer for 10 minutes, or until the sauce thickens. Remove from heat.
- For the crust, combine flour and salt in a bowl. Cut in vegan butter until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, mixing until the dough comes together. Form into a ball.
- Roll out the dough on a floured surface to fit your pie dish. Place over the filling, trimming excess. Cut slits to vent.
- Bake for 30 minutes, or until the crust is golden and the filling is bubbly.
Let this pot pie cool slightly before serving; the filling thickens as it rests. The crust, flaky and golden, gives way to a creamy, vegetable-packed interior, a testament to the comfort vegan cooking can offer. Serve with a side of crisp green salad for a delightful contrast.
Mini Bibis Chicken Pot Pies
Under the soft glow of the kitchen light, there’s something deeply comforting about preparing Mini Bibis Chicken Pot Pies. It’s a dish that wraps you in warmth, much like the flaky crust envelops its savory filling, making it perfect for those moments when you crave a touch of homemade love.
Ingredients
- For the filling:
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, diced
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- For the crust:
- 2 cups all-purpose flour
- 2/3 cup unsalted butter, chilled and diced
- 1/2 tsp salt
- 4-6 tbsp ice water
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large skillet, melt 1/4 cup butter over medium heat. Add carrots, peas, and celery, sautéing until slightly tender, about 5 minutes.
- Sprinkle 1/3 cup flour over the vegetables, stirring constantly to create a roux. Cook for 2 minutes until golden.
- Gradually whisk in chicken broth and milk, ensuring no lumps remain. Bring to a simmer, then cook until thickened, about 5 minutes. Tip: Constant stirring prevents the sauce from sticking.
- Stir in shredded chicken, salt, and pepper. Remove from heat and set aside to cool slightly.
- For the crust, combine 2 cups flour and 1/2 tsp salt in a bowl. Cut in 2/3 cup butter until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, mixing until the dough comes together. Tip: Handle the dough as little as possible to keep it flaky.
- Roll out the dough on a floured surface to 1/8-inch thickness. Cut into circles to fit your mini pie dishes.
- Fill each dish with the chicken mixture, then top with a dough circle. Crimp the edges to seal and cut a small slit in the top for steam to escape.
- Bake for 20-25 minutes, or until the crust is golden brown. Tip: Placing a baking sheet underneath catches any spills.
Mouthwatering aromas will fill your kitchen as these mini pot pies bake to perfection. The flaky crust gives way to a creamy, hearty filling, making each bite a delightful contrast of textures. Serve them straight from the oven, perhaps with a side of crisp green salad, for a meal that feels like a hug.
Bibis Chicken Pot Pie with a Twist
As the evening light fades, there’s something deeply comforting about the idea of a chicken pot pie, especially one that carries a personal twist, like Bibi’s. This version, with its flaky crust and rich filling, feels like a hug in a dish, perfect for those moments when you need a little extra warmth.
Ingredients
- For the filling:
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas, frozen
- 1/2 cup celery, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- For the crust:
- 2 cups all-purpose flour
- 2/3 cup butter, chilled and diced
- 1/4 teaspoon salt
- 4-6 tablespoons ice water
Instructions
- Preheat your oven to 425°F (220°C) to ensure it’s ready for baking.
- In a large saucepan, melt the butter over medium heat, then stir in the flour, salt, and pepper to create a roux. Cook for 2 minutes until golden.
- Gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps, until the sauce thickens, about 5 minutes.
- Add the shredded chicken, carrots, peas, and celery to the sauce, mixing well to combine. Remove from heat and set aside.
- For the crust, combine the flour and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, stirring until the dough comes together.
- Roll out half of the dough to fit the bottom of a 9-inch pie dish. Pour the filling over the crust. Roll out the remaining dough to cover the pie, sealing the edges with a fork or your fingers.
- Cut a few slits in the top crust to allow steam to escape. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie stand for 10 minutes before serving to allow the filling to set.
Only the first bite reveals the perfect harmony between the creamy filling and the buttery, flaky crust. Serve it with a side of crisp green salad to add a fresh contrast to the richness of the pie.
Slow Cooker Bibis Chicken Pot Pie
Under the soft glow of the kitchen light, the slow cooker hums quietly, promising a comforting meal that feels like a warm hug on a cool evening. This dish, a tender homage to home cooking, brings together the rustic charm of chicken pot pie with the effortless ease of slow cooking.
Ingredients
- For the filling:
- 2 cups diced chicken breast
- 1 cup sliced carrots
- 1 cup frozen peas
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- For the crust:
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/3 cup butter, chilled and diced
- 3-4 tbsp ice water
Instructions
- In a large skillet over medium heat, melt the butter and sauté the onion and garlic until translucent, about 5 minutes.
- Add the flour to the skillet, stirring constantly to form a roux, cook for 2 minutes until golden.
- Gradually whisk in the chicken broth and heavy cream, ensuring no lumps remain, then bring to a simmer until the sauce thickens, about 5 minutes.
- Transfer the sauce to the slow cooker, add the chicken, carrots, peas, salt, pepper, and thyme, stirring to combine.
- Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and the vegetables are soft.
- For the crust, combine flour and salt in a bowl, cut in the butter until the mixture resembles coarse crumbs, then add ice water one tablespoon at a time until the dough comes together.
- Roll out the dough on a floured surface to fit the top of your slow cooker, then place it over the filling, tucking the edges in.
- Cover and cook on high for an additional 30 minutes, or until the crust is golden and cooked through.
Yielded is a dish where the crust, golden and flaky, gives way to a creamy, savory filling, each bite a reminder of the simple joys of home cooking. Serve it straight from the slow cooker for a rustic presentation, or plate it with a side of crisp green salad for a contrast in textures.
Instant Pot Bibis Chicken Pot Pie
Zephyrs whisper through the kitchen as the golden hues of evening settle in, the perfect moment to embrace the comforting embrace of Bibi’s Chicken Pot Pie, a dish that marries simplicity with soul-warming flavors. This Instant Pot rendition transforms the classic into a weeknight-friendly feast, where every bite feels like a gentle hug from within.
Ingredients
- For the filling:
- 1 tbsp olive oil
- 1 cup diced onions
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts, cubed
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup frozen peas
- 1/2 cup heavy cream
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 4-6 tbsp ice water
Instructions
- Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add onions, carrots, and celery, sautéing for 5 minutes until softened.
- Add garlic, chicken, salt, pepper, and thyme. Cook for another 5 minutes until the chicken is no longer pink.
- Sprinkle flour over the mixture, stirring well to coat. Gradually add chicken broth, stirring continuously to avoid lumps.
- Cancel ‘Sauté’. Secure the lid, set to ‘Manual’ high pressure for 10 minutes. Quick release pressure.
- Stir in peas and heavy cream. Set aside.
- For the crust, mix flour and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until dough forms.
- Roll out dough on a floured surface to fit your pie dish. Place over the filling, crimping edges to seal. Cut slits in the top.
- Bake at 375°F for 25-30 minutes until crust is golden. Let stand for 5 minutes before serving.
Flaky, buttery crust gives way to a creamy, vegetable-studded filling, each spoonful a testament to comfort food’s timeless appeal. Serve alongside a crisp green salad for a meal that feels both nourishing and indulgent.
Conclusion
Hungry for comfort? Our roundup of 12 Delicious Bibi’s Chicken Pot Pie Recipes offers a treasure trove of cozy, home-cooked meals perfect for any occasion. Whether you’re craving classic or creative twists, there’s a pie here to warm your heart and table. Don’t forget to try your favorites, share your thoughts in the comments, and pin the love on Pinterest for fellow foodies to discover!
