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The post Easy Chicken Pot Pie appeared first on Spoon Fork Bacon.

Easy chicken pot pie recipe made in a skillet with a fork in it.

We’ve transformed your favorite special occasion comfort meal into a quick and simple dinner for two that can be made any night of the week! Our easy chicken pot pie recipe uses puff pastry instead of a traditional pie crust. It’s just as flaky and decadent but without all the hassle of chilling and rolling.

By cooking your chicken ahead of time, you’ll spend just 10 minutes prepping your vegetables and 30 minutes cooking, which makes this perfect for a chilly weeknight dinner for two. Instead of using a pie pan, we’re using two 6-inch cast iron skillets for two individual pot pies. Serving each meal in its own skillet is such a fun way to serve this dish – just like our creamy kale and turkey skillet lasagna and individual apple crisps! Either make both for you and a plus one for dinner, or leave off the puff pastry until you’re ready to cook the second one, and have freshly baked chicken pot pie two nights this week!

How to Make an Easy Chicken Pot Pie

Ingredients

Ingredients for chicken pot pie in a skillet.

Process

  1. Preheat oven to 400˚F. Melt butter in a medium saucepan over medium-high heat. Add onions, carrot and celery, and sauté for 3 to 4 minutes. Add thyme and season with salt and pepper.
  2. Reduce heat to medium, stir in the flour, and cook for 2 minutes.
Carrots, celery, peas and onions cooking in a pot.
Vegetables for chicken pot pie cooking in a pot with flour.
  1. Stir in stock, followed by milk, and continue to stir until the mixture thickens enough to coat the back of a wooden spoon, 3 to 4 minutes.
  2. Fold in chicken and peas. Adjust seasonings as needed.
Chicken pot pie filling in a skillet cooking.
Chicken pot pie filling in a pot simmering.
  1. Place each skillet onto a baking sheet. Scoop the chicken mixture into individual skillets.
  2. Top each skillet with a square of puff pastry.
Chicken pot pie on a sheet pan in individual skillets.
Chicken pot pie with puff pastry on top about to go into the oven.
  1. Brush each square of puff pastry with egg wash. Bake for 15 to 20 minutes or until puff pastry has puffed and browned. Remove from oven, cool slightly, and serve.
Chicken pot pie freshly baked out of the oven.

Tips and Tricks for the BEST Chicken Pot Pie

  • To save time, you can pre-chop your carrots, onions, and celery and store them in an airtight container in the refrigerator for up to 3 days before making your chicken pot pie.
  • Be careful not to burn the flour when adding it to the vegetables, but cook long enough so that the flour is actually cooked. Stir frequently and wait for a slightly nutty aroma.
  • Add the stock into the pot slowly, stirring as you do to avoid clumps. Using a whisk can help all of the stock and flour incorporate smoothly into the flour and vegetable mixture.
  • You can use either cooked chicken breast or chicken thighs or, to save even more time, shredded and chopped rotisserie chicken!
Close up on a chicken pot pie in a skillet.

Variations

  • Use one 12-inch cast iron skillet if you don’t have two 6-inch skillets to use. Just layer the puff pastry sheets to fit.
  • Swap the tablespoon of fresh minced thyme for a teaspoon of dried thyme.
  • For a more aromatic effect, you can also add half a teaspoon of dried rosemary or sage.
  • For a gluten-free, easy chicken pot pie, use gluten-free all-purpose flour instead of regular when making the roux, and top your pot pies with a gluten-free puff pastry.
  • While this chicken pot pie has a creamy filling, you can make an even richer and creamier filling by swapping the whole milk with heavy cream.

Make Ahead, Storing and Freezing Instructions

Make Ahead

You can easily make this dish ahead of time and assemble and bake it when you’re ready to eat. Prepare the filling as directed, then let it cool and store in the refrigerator for up to two days. When you’re ready to make your pot pie, follow the assembly directions and bake!

Storing

To store leftovers, let the chicken pot pie cool, then cover and store in the refrigerator for 3-4 days. To reheat, preheat the oven to 350˚F and bake your pot pie for 15-20 minutes or until heated through. If the top begins to brown too much, cover it in foil.

Freshly baked chicken pot pies in skillets.

Freezing

You can easily prepare your pot pie ahead of time and freeze it to be cooked at a later date.

For a pot pie that you can remove from the freezer and bake: make the filling and let it fully cool. Add it to an oven and freezer-safe pan or pie dish. Top with puff pastry and then freeze it for 2-3 hours. Once the puff pastry has been somewhat frozen, wrap the dish in plastic wrap, then foil (pre-freezing the dish keeps the plastic from sticking to the puff pastry). Freeze for up to 3 months. To bake, remove from the freezer and remove the plastic wrap. Add an egg wash to the top of the puff pastry, then bake as directed. You may need to add an additional 15-20 minutes of baking time (and possibly cover the top in foil if it starts to brown to quickly).

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Easy chicken pot pie recipe made in skillets.
Close up on a chicken pot pie in a skillet.
Print

Easy Chicken Pot Pies

This super easy chicken pot pie uses cooked chicken and puff pastry and cooks in individual cast iron skillets for a simple and tasty dinner for two!
Course dinner, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 915kcal

Equipment

  • 2 6" cast iron skillets

Ingredients

Chicken Pot Pie Filling

  • 2 tbsp unsalted butter
  • 1/3 cup diced yellow onion
  • 1/3 cup peeled and diced carrot
  • 1/3 cup diced celery
  • 1 tbsp minced thyme
  • 3 tbsp all purpose flour
  • 1 cup chicken stock
  • 1/3 cup whole milk
  • 1 1/2 cups cooked and shredded chicken
  • 1/2 cup frozen peas
  • salt and pepper to taste

pastry topping

  • 2 thawed puff pastry squares 6 inches each
  • 1 egg plus 1 tablespoon of water beaten together

Instructions

Filling:

  • Preheat oven to 400˚F. Melt butter in a medium saucepan over medium-high heat. Add onions, carrot and celery and sauté for 3 to 4 minutes. Add thyme and season with salt and pepper.
  • Reduce heat to medium and stir in flour and cook for 2 minutes.
  • Stir in stock, followed by milk and continue to stir until mixture thickens enough to coat the back of a wooden spoon, 3 to 4 minutes.
  • Fold in chicken and peas. Adjust seasonings as needed.

Assembly

  • Place each skillet onto a baking sheet. Scoop chicken  mixture into individual skillets
  • Top each skillet with a square of puff pastry.
  • Brush each square of puff pastry with egg wash.
  • Bake for 15 to 20 minutes or until puff pastry has puffed and browned. Remove from oven, cool slightly and serve.

Notes

Tips and Tricks 
  • To save time, you can pre-chop your carrots, onions, and celery and store them in an airtight container in the refrigerator for up to 3 days before making your chicken pot pie.
  • Be careful not to burn the flour when adding it to the vegetables, but cook long enough so that the flour is actually cooked. Stir frequently and wait for a slightly nutty aroma.
  • Add the stock into the pot slowly, stirring as you do to avoid clumps. Using a whisk can help all of the stock and flour incorporate smoothly into the flour and vegetable mixture.
  • You can use either cooked chicken breast or chicken thighs or, to save even more time, shredded and chopped rotisserie chicken!
Make Ahead
You can easily make this dish ahead of time and assemble and bake it when you’re ready to eat. Prepare the filling as directed, then let it cool and store in the refrigerator for up to two days. When you’re ready to make your pot pie, follow the assembly directions and bake!
Storing
To store leftovers, let the chicken pot pie cool, then cover and store in the refrigerator for 3-4 days. To reheat, preheat the oven to 350˚F and bake your pot pie for 15-20 minutes or until heated through. If the top begins to brown too much, cover it in foil.
Freezing
You can easily prepare your pot pie ahead of time and freeze it to be cooked at a later date.
For a pot pie that you can remove from the freezer and bake: make the filling and let it fully cool. Add it to an oven and freezer-safe pan or pie dish. Top with puff pastry and then freeze it for 2-3 hours. Once the puff pastry has been somewhat frozen, wrap the dish in plastic wrap, then foil (pre-freezing the dish keeps the plastic from sticking to the puff pastry). Freeze for up to 3 months. To bake, remove from the freezer and remove the plastic wrap. Add an egg wash to the top of the puff pastry, then bake as directed. You may need to add an additional 15-20 minutes of baking time (and possibly cover the top in foil if it starts to brown to quickly).

Nutrition

Calories: 915kcal | Carbohydrates: 62g | Protein: 43g | Fat: 55g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Trans Fat: 0.5g | Cholesterol: 196mg | Sodium: 2150mg | Potassium: 762mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4662IU | Vitamin C: 24mg | Calcium: 137mg | Iron: 6mg

The post Easy Chicken Pot Pie appeared first on Spoon Fork Bacon.

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Beef ragu in a bowl with polenta and pepper on the side.

One of our favorite chilly weather meals is this Beef Ragu Recipe. It’s delicious, hearty, cozy, and very easy to make! You basically dump all the ingredients for this ragu into a Dutch oven in stages, close the lid and let everything simmer, until the beef is melt in your mouth soft.

Leftovers are even better the next day which we also love. This beef ragu recipe also freezes really well so you don’t have to worry about making a full recipe for just a couple people.

What is Beef Ragu?

Traditional beef ragu is a budget friendly Italian meat sauce that incorporates tomatoes. It begins with a mix of sauteed vegetables, a soffrito, and It can be used with other proteins such as pork, chicken and lamb, but it’s important that the meat is the main focus. It’s a meat sauce with tomatoes and and not a tomato sauce with meat.

How to Make Beef Ragu

Ingredients for Our Beef Ragu Recipe

Ingredients in beef ragu all laid out on a kitchen counter.

Process

Beef Ragu

  1. Season chuck roast with salt and pepper.
  2. Pour oil into Dutch oven over medium-high heat. Add beef to Dutch oven and sear on each side. Remove from pot and set aside.
Seasoned chuck beef on a plate.
Seared beef in a stock pot overhead.

  1. Add more oil to Dutch oven followed by onions, carrots and celery and sauté. Add the garlic and continue to sauté. Season with salt and pepper. Add oregano, tomato paste and balsamic vinegar to mixture.
  2. Stir together.
Sauted veg with tomato paste and herbs in a stock pot.
Vegetable and tomato paste in a stock pot.

  1. Deglaze pot with broth, scraping up any brown bits from the bottom of the pot.
  2. Stir in crushed tomatoes, diced tomatoes and basil leaves and stir together.
The start of beef ragu in a stock pot.
Veg with broth and tomatoes with herbs in a stock pot.
  1. Add beef back into pot and reduce heat to medium-low to low.
  2. Cover and (barely) simmer until beef is for tender and falling apart.
Beef in tomato sauce in a stock pot.
Beef simmering in a stock pot to make beef ragu.
  1. Shred beef with 2 forks and stir into sauce. Season with salt and pepper to taste.
Beef in tomato sauce in a stock pot.

Polenta Process

  1. Pour water into a saucepan and place over heat. Season with salt and pepper. Bring water to a boil and whisk in the polenta until fully combined. Lower heat and simmer, while constantly stirring, or until the mixture thickens (to a porridge consistency).
  2. Remove polenta from heat and stir in the butter and shredded gruyere a little at a time, until mixture is creamy and smooth. Season with salt and pepper to taste.
Polenta in a pot being mixed.
Polenta in a pot with cheese being mixed in.

Assembly

  1. Scoop polenta into bowls and top with beef ragu. Top each bowl with more grated Parmesan and fresh basil leaves. Serve.
Beef ragu overhead in two bowls with forks.

Making Beef Ragu in an Instant Pot

This beef ragu recipe does very well in an Instant Pot, plus it saves hours overall. If you’re limited on time and have an instant pot you can easily make this recipe using it!

  1. Press saute function on your instant pot and adjust time to 20 minutes.
  2. Add oil and sear seasoned chuck roast pieces on both sides. Remove beef from pot and set aside.
  3. Add remaining oil to pot and sauté vegetables. Season with salt and pepper.
  4. Add oregano, tomato paste, and balsamic vinegar and continue sautéing.
  5. Stir in broth, crushed tomatoes, diced tomatoes, and basil and simmer.
  6. Add beef back to pot and press cancel button, to stop sautéing.
  7. Secure lid onto pot and ensure pressure valve is set to sealing.
  8. Cook on high pressure for 40 minutes.
  9. Allow valve pressure to vent naturally before removing lid.
  10. Shred beef and stir. Adjust seasonings as needed.
  11. That’s it!

Tips and Tricks for Beef Ragu Success

  • evenly sized pieces of chuck roast – this will allow the beef to cook evenly.
  • low and slow – which will prevent the bottom from burning. It will also help to prevent the beef from getting tough.
  • the ‘soffrito’ – which consists of the sautéed onions, carrots, celery, and garlic is a traditional Italian base, used in many dishes. While you may not see it in all ragu recipes, it adds an incredible amount of flavor to the dish.
  • cut of beef – part of the beauty of beef ragu is that you’re able to use an inexpensive, tough cut of beef and turn it into something tender and delicious. Our preference is chuck roast for its good beef flavor and inexpensiveness, but other options are rump roast and short ribs.
  • add more broth as needed – If all liquid has evaporated and beef still needs more time to get tender, stir an additional cup of beef stock back into the ragu and continue to gently simmer.
Braised beef ragu in two bowls with forks on the side.

What to Serve with This Beef Ragu Recipe

Our beef ragu recipe includes a recipe for cheesy polenta, which is one of our favorite ways to serve this dish, but you can also serve it over:

  • pappardelle
  • rigatoni
  • penne
  • tagliatelle
  • gnocchi
  • mashed potatoes

Making Ahead and Freezing Beef Ragu Instructions

Make Ahead

  • This dish can be stored in an airtight container, in the refrigerator for up to 5 days.
  • To reheat: Pour beef ragu into a pot and simmer over low heat, stirring occasionally until heated through. If ragu is too thick, stir in 1/2 cup beef stock or water and continue to gently simmer until heated through.
  • Re-season with salt and pepper as needed.

Freeze Ahead

  • This dish can be poured into an airtight, freezer-friendly container and stored in the freezer for up to 3 months.
  • To reheat: Place frozen container of ragu in the refrigerator to thaw overnight. Once ragu is thawed or mostly thawed, pour contents into a pot and simmer over medium-low heat until heated through, stirring occasionally. If mixture is too thick, stir some beef broth to ragu (1/4 cup for every 3 cups) until desired consistency has been achieved.
Two bowls of beef ragu with fork on the side.

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A bowl of braised beef ragu with a fork and a bowl of parmesan on the side.
Print

Beef Ragu Recipe

This deliciously cozy Beef Ragu Recipe is hearty, flavorful, rich, and very simple to make. This dish makes amazing leftovers and freezes really well, making it the perfect make ahead recipe!
Course dinner, Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 42 minutes
Servings 8
Calories 756kcal

Ingredients

Braised Beef Ragu

  • tbsp extra-virgin olive oil
  • 3 pounds boneless chuck roast cut into 4 to 5 large pieces
  • 1 medium onion diced
  • 2 medium carrots, peeled and diced
  • 2 medium celery stalks, trimmed and diced
  • 4 garlic cloves, thinly sliced
  • tbsp minced oregano
  • tbsp tomato paste
  • 1 tbsp balsamic vinegar
  • 1 cup beef broth
  • 28 ounce can crushed tomatoes
  • 14 ounce can diced tomatoes with juices
  • 1 bunch minced basil leaves

cheesy polenta

  • 8 cups water
  • 2 cups dry polenta
  • 5 tbsp unsalted butter
  • cups shredded gruyere
  • salt and pepper to taste

garnish

  • 1/2 cup grated Parmesan cheese
  • 12 basil leaves

Instructions

beef ragu

  • Season chuck roast all over with salt and pepper. Pour 1 tablespoon oil in a large, Dutch oven over medium-high heat.
  • Add beef to Dutch oven and sear on each side for 5 minutes. Remove from pot and set aside.
  • Add remaining oil to Dutch oven followed by onions, carrots and celery and saute for 4-5 minutes. Add the garlic and saute for another 2 minutes. Season with salt and pepper.
  • Stir oregano, tomato paste and balsamic vinegar to mixture and stir together.
  • Deglaze pot with broth, scraping up any brown bits from the bottom of the pot.
  • Stir in crushed tomatoes, diced tomatoes and basil leaves and stir together.
  • Add beef back into pot and reduce heat to medium-low to low. Cover and (barely) simmer for 3 to 3 1/2 hours or until beef is for tender and falling apart.
  • Shred beef with 2 forks and stir into sauce until evenly combined. Season with salt and pepper to taste.

Polenta

  • Pour water into a saucepan and place over medium-high heat. Season with salt and pepper. Bring water to a boil and whisk in the polenta in a slow and steady stream until fully combined.
  • Lower heat to medium and simmer for 30 to 40 minutes, while constantly stirring, or until the mixture thickens (to a porridge consistency). Remove polenta from heat and stir in the butter and shredded gruyere a little at a time, until mixture is creamy and smooth. Season with salt and pepper to taste.

To Serve

  • Pour polenta into bowls and top with beef ragu. Top each bowl with more grated Parmesan and fresh basil leaves (optional). Serve.

Notes

Tips and Tricks for Beef Ragu Success
  • evenly sized pieces of chuck roast – this will allow the beef to cook evenly.
  • low and slow – which will prevent the bottom from burning. It will also help to prevent the beef from getting tough.
  • the ‘soffrito’ – which consists of the sautéed onions, carrots, celery, and garlic is a traditional Italian base, used in many dishes. While you may not see it in all ragu recipes, it adds an incredible amount of flavor to the dish.
  • cut of beef – part of the beauty of beef ragu is that you’re able to use an inexpensive, tough cut of beef and turn it into something tender and delicious. Our preference is chuck roast for its good beef flavor and inexpensiveness, but other options are rump roast and short ribs.
  • add more broth as needed – If all liquid has evaporated and beef still needs more time to get tender, stir an additional cup of beef stock back into the ragu and continue to gently simmer.

Nutrition

Calories: 756kcal | Carbohydrates: 47g | Protein: 50g | Fat: 42g | Saturated Fat: 20g | Cholesterol: 169mg | Sodium: 719mg | Potassium: 1273mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4384IU | Vitamin C: 21mg | Calcium: 466mg | Iron: 7mg

The post Beef Ragu Recipe appeared first on Spoon Fork Bacon.

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