Bibi's Chicken Pot Pie Recipe

If you're in the mood for comforting, homemade comfort food, look no further than Bibi's Chicken Pot Pie. This classic, hearty dish is a staple in many households and for good reason – it's warm, flavorful, and downright delicious. Whether you're preparing it for a family dinner or just looking for a filling, satisfying meal, this recipe is sure to hit the spot.

One of the best things about Bibi's Chicken Pot Pie is how customizable it is. You can easily tweak the recipe to include yo...

One of the best things about Bibi's Chicken Pot Pie is how customizable it is. You can easily tweak the recipe to include your favorite vegetables, herbs, and seasonings to tailor it to your personal preferences. Whether you're a fan of classic peas and carrots or prefer to add some extra green beans or corn, you can easily make this dish your own. Additionally, you can use a traditional pie crust or switch it up with a biscuit topping to add a unique twist to this beloved dish.

One of the things that sets Bibi's Chicken Pot Pie apart from other recipes is the incredible richness and depth of flavor. The combination of tender, juicy chicken, savory vegetables, and creamy, decadent sauce make for an irresistibly tasty meal. This dish is sure to become a go-to recipe in your kitchen, and it's perfect for serving at gatherings, potlucks, or simply enjoying as a comforting weeknight dinner.

Not only is Bibi's Chicken Pot Pie delicious, but it's also a great way to use up any leftover chicken or vegetables that you may have on hand. It's a fantastic recipe for reducing food waste and whipping up a tasty meal with minimal effort. Plus, it's a convenient dish that can be made in advance and stored in the fridge or freezer, making it an excellent go-to option for meal prep or busy weeknights.

Whether you're a seasoned cook or just starting out in the kitchen, Bibi's Chicken Pot Pie is a simple, yet impressive dish that's sure to please everyone at the table. So grab your apron, roll up your sleeves, and get ready to whip up a batch of this cozy, mouth-watering comfort food. Once you give it a try, it's bound to become a new favorite in your recipe collection.

½ pound breakfast sausage
2 cups boiling water
4 teaspoons chicken soup base
¼ cup unsalted butter
1 medium onion, chopped
1 (8 ounce) package fresh mushrooms, chopped
1 medium red bell pepper, seeded and chopped
3 cloves garlic, minced
1 ¼ cups all-purpose flour, divided
1 cup cream
½ (10 ounce) package frozen chopped spinach, thawed and well drained
2 cups chopped cooked chicken
½ teaspoon celery seed
½ teaspoon ground paprika
½ teaspoon salt
⅓ cup shortening
2 tablespoons ice water

Information

Prep Time: 40 mins
Cook Time: 1 hr 15 mins
Additional Time: 10 mins
Total Time: 2 hrs 5 mins
Servings: 8
Yield: 8 servings

Preheat the oven to 425 degrees F (220 degrees C).

Form sausage into mini meatballs and place on a rimmed baking sheet.

Bake in the preheated oven until nicely browned, 15 to 18 minutes. Transfer sausage to a paper towel-lined plate.

Reduce oven temperature to 350 degrees F (175 degrees C). Grease a deep-dish pie pan or a 2-quart casserole dish.

Combine boiling water and soup base in a bowl to create a double-strength chicken stock. Set aside.

Melt butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add mushrooms and bell pepper. Cook, stirring occasionally, until mushrooms begin to soften, 5 to 8 minutes. Add garlic; cook and stir until fragrant, about 1 minute.

Sprinkle 1/4 cup flour over the vegetables and stir until all are coated. Cook and stir for 2 minutes. Add reserved chicken stock and cream. Cook and stir until thickened, about 5 minutes. Stir in sausage, spinach, and cooked chicken. Pour mixture into the prepared pan.

Combine remaining flour, celery seed, paprika, and salt in a medium mixing bowl. Cut in shortening with a pastry knife or fork until mixture looks like coarse meal. Sprinkle ice water over flour mixture and stir unto a ball.

Transfer dough onto a lightly floured surface. Flour a rolling pin and roll dough into a circle large enough to cover the prepared pie pan or casserole dish. Carefully place dough on top of chicken filling and make several slits in the top.

Bake in the center of the preheated oven until filling is bubbly and crust is golden brown, 40 to 45 minutes. Cook on a rack for 10 minutes before serving.

Nutrition

466 cal.

Total Fat: 35g
Saturated Fat: 16g
Cholesterol: 99mg
Sodium: 840mg
Total Carbohydrate: 21g
Dietary Fiber: 2g
Total Sugars: 2g
Protein: 19g
Vitamin C: 23mg
Calcium: 70mg
Iron: 2mg
Potassium: 390mg

How to Make Bibi's Chicken Pot Pie - A Step-by-Step Guide

Ingredients

Information

Nutrition

466 cal.

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