Description
A hearty chicken and chorizo pot pie with a flaky crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup chorizo, diced
- 1 cup carrots, diced
- 1 cup peas
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pie crust
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, cook chorizo until browned.
- Add onion, garlic, carrots, and cook until tender.
- Stir in chicken, broth, cream, thyme, salt, and pepper.
- Bring to a simmer and remove from heat.
- Pour the mixture into a pie dish.
- Cover with pie crust and seal edges.
- Cut slits in the top for steam to escape.
- Bake for 30-35 minutes until golden brown.
Notes
- Use leftover chicken for quicker prep.
- Customize veggies as desired.
- Let it cool for a few minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
Keywords: ree drummond chicken and chorizo pot pie