CHICKEN ALFREDO POT PIE RECIPE
Steps:
- Cut the chicken into cubes. Heat oil in a pan over medium-high heat. Add the chicken and cook for 5-6 minutes.
- Add the diced potatoes and broccoli florets and cook for 4-6 minutes.
- Add heavy cream, shredded parmesan cheese, cream cheese, butter, minced garlic, black pepper and salt. Stir and cook over medium heat until the ingredients are combined and the cheese is melted.
- Pour into a greased 10-inch cast-iron skillet or baking dish.
- Cover with a sheet of thawed puff pastry and brush with a beaten egg. Place the pan on a rimmed cooking sheet to catch spills.
- Bake at 400 degrees for 25-30 minutes, until golden brown.
Nutrition Facts : Calories 1033 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 283 milligrams cholesterol, Fat 80 grams fat, Fiber 1 grams fiber, Protein 50 grams protein, SaturatedFat 40 grams saturated fat, ServingSize 1 grams, Sodium 1403 grams sodium, Sugar 2 grams sugar, UnsaturatedFat 0 grams unsaturated fat
SKILLET CHICKEN POTPIE
Using store-bought puff pastry instead of homemade pie crust for a chicken potpie might seem like cheating, but rest assured it's for the best, adding shatteringly flaky layers that even the best pie crust lacks. This recipe calls for bone-in, skin-on chicken breasts or thighs, so that the chicken fat rendered from searing can serve as the base of the gravy. But for a weeknight-friendly version, shredded rotisserie chicken can be used instead. Just use a tablespoon or two of butter to replace the fat. (A note about store-bought puff pastry: No two brands are the same size, but know that all you need is to cover the surface of the skillet. If it's larger than expected, feel free to trim or crimp the edges like a pie, and if it seems too small or is a strange shape, simply roll the pastry on a lightly floured surface to increase its dimensions.)
Provided by Alison Roman
Categories dinner, poultry, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees. Line a sheet pan with parchment paper and set aside.
- Season chicken with salt and pepper. Heat oil in a 10-inch cast-iron skillet (or other heavy bottom skillet) over medium heat. Sear chicken, skin-side down, until deeply golden brown and some of the fat has begun to render out, 5 to 8 minutes. Rotate chicken and continue to cook on all sides until evenly browned and cooked through, an additional 8 to 10 minutes. Remove chicken, keeping all the drippings in the skillet, and let cool slightly on a plate.
- To the drippings, add carrots, celery, garlic, onion and thyme. Season with salt and pepper and cook, stirring occasionally until vegetables are tender and just cooked through, about 5 to 8 minutes. Add flour and stir to coat all the vegetables. Cook, stirring constantly, until the flour has started to turn a light golden brown with no white, floury bits left, about 3 minutes.
- Slowly add the chicken broth or stock ½ cup at a time, using a wooden spoon to blend and scrape up any browned bits on the bottom of the skillet. Once all the broth or stock is added, bring to a simmer and remove from heat.
- Remove the bones and skin from the chicken and shred the meat and skin (discard any skin that is too thick or rubbery) into bite-size pieces or, alternatively, cut it with a knife and fork into bite-size pieces. (If you discover at this stage any pieces of chicken that are not completely cooked through, don't worry; they will finish cooking in the oven.) Add the peas, parsley and chicken and season once more with salt and pepper.
- Carefully unfold the puff pastry and working quickly, place it on top of the skillet (do not worry about it being a perfect circle), letting some of the dough hang off the sides (this will keep it from shrinking too much).
- Whisk the egg with 1 teaspoon of water and brush onto the top of the puff pastry. Cut three 2½-inch slits, about 1-inch apart and place the skillet on top of the sheet pan to catch any drips in the oven.
- Bake until puff pastry is golden brown on top and filling is starting to bubble up, 20 to 25 minutes. Reduce temperature to 375 degrees and continue to cook until puff pastry is baked through all the way and filling has thickened considerably, another 15 to 20 minutes.
- Remove from heat and let cool slightly before eating.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 15 grams, Carbohydrate 18 grams, Fat 22 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 6 grams, Sodium 927 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKEN ALFREDO POT PIE
Make and share this Chicken Alfredo Pot Pie recipe from Food.com.
Provided by Chai Latte 2 Go
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Unroll breadstick dough; separate at perforations to form 12 strips and set aside.
- Mix Alfredo sauce, milk, vegetables and chicken in 3-quart saucepan. Heat to boiling, stirring occasionally. Spoon into ungreased rectangular pan, 13x9x2 inches.
- Twist each dough strip; arrange crosswise over hot chicken mixture, gently stretching strips if necessary to fit. Sprinkle with Parmesan cheese and Italian seasoning.
- Bake uncovered 20 to 30 minutes or until breadsticks are deep golden brown.
INDIVIDUAL CHICKEN POT PIE WITH PUFF PASTRY
Provided by Alton Brown
Time 3h40m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Position an oven rack in the middle of the oven and preheat to 425 degrees F.
- For the filling: Place 1 tablespoon vegetable oil into a 10-inch cast-iron skillet and set over high heat until it shimmers. Add the chicken, season with 1 teaspoon of salt, and cook, stirring occasionally, until the chicken is no longer pink on the outside but not dry, 4 to 6 minutes. Remove the chicken from the skillet and set aside in a medium bowl.
- Decrease the heat to medium and heat the remaining tablespoon vegetable oil in the skillet until it shimmers. Add the onions, mushrooms, carrots, celery, garlic, remaining 1 1/2 teaspoons of salt, black pepper, dried thyme, and dried tarragon, and stir to combine. Cook, stirring occasionally, until the onions have softened, about 5 minutes. Add the butter and melt. Stir in the flour and cook for 1 to 2 minutes. Gradually stir in the chicken broth and milk. Bring to a simmer, stirring continually. Continue stirring until the sauce thickens, about 3 minutes. Remove the skillet from the heat and stir in the peas, thyme, tarragon, and reserved chicken. Cover and set aside.
- For the crust: Combine the bread flour, whole wheat flour, and salt in a medium mixing bowl. Place in the freezer for 1 hour.
- Place the flour mixture and butter in a mound on a clean work surface. Use a bench scraper to cut the butter into the flour until the mixture is crumbly and the butter pieces are about the size of almonds. Add the ice water, 2 tablespoons at a time, and mix into the dough, using the bench scraper, until it just barely comes together. Do not add too much water, it will come together.
- Shape into a rectangle and pound with a rolling pin until it is about the size of a sheet of notebook paper, approximately 8 1/2 by 11 inches.
- Use the bench scraper to fold the dough into thirds, like a letter. Pound with the rolling pin until the piece of dough is again the size of a sheet of notebook paper and rotate 90 degrees. Repeat the pounding, folding, and rotating 2 more times for a total of 4 turns of the dough.
- Pound with rolling pin and fold the shorter sides of the rectangle in towards the center, from top to bottom, and then fold in half, like a book. Wrap in parchment paper and refrigerate for 1 hour.
- For the egg wash: Combine the beaten egg and water in a small dish and set aside.
- To build the pie: Divide the warm filling into 4 (16-ounce) ramekins and place on a half sheet pan lined with parchment paper.
- Remove the puff pastry from the refrigerator. Divide in half. Return one half to the refrigerator. Sprinkle lightly with flour and roll to 1/4-inch thick and, using your ramekins as a guide, cut 2 circles that are 1/2 inch wider than the rim, using a sharp knife or pizza cutter. Repeat with the other half of the dough. Refrigerate excess dough for another use.
- Brush each dough round with egg wash and place egg washed-side down onto the top of each filled ramekin. Brush the top of the pastry with egg wash. Bake for 15 minutes. Decrease the heat to 400 degrees F and bake until the crust is puffed and golden brown and the filling is bubbly, another 15 to 20 minutes. Cool on a rack for 10 minutes before serving.
CHICKEN ALFREDO POT PIE
It's not your traditional pot pie but this pot pie is a twist on two traditional recipes put together. The smooth creaminess of the chicken alfredo with a puff pastry flaky crust is the perfect combination of comfort food.
Provided by Julie Chiou
Categories Main Course
Time 1h5m
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- In a large cast iron skillet melt butter and cream cheese over low to medium heat. Add in milk and alfredo sauce and let simmer for 5-10 minutes.
- Add in shredded cheese, Italian seasoning, garlic powder, onion powder, salt and pepper and stir.
- Shut off stove top, add in shredded chicken, broccoli florets, and diced potatoes. Stir all ingredients together.
- Place puff pastry over the top of the filling. Slice 4 slices on the top to allow steam to escape.
- Brush egg wash over puff pastry and place pot pie in pre-heated oven for 40-45 minutes. *To prevent crust from browning place a piece of foil over the top for the last 20 minutes.*
- Remove from oven and let stand for 5 to 10 minutes before serving.
Nutrition Facts : ServingSize 1 serving, Calories 476 kcal, Carbohydrate 25 g, Protein 20 g, Fat 33 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 105 mg, Sodium 733 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 16 g
ALFREDO CHIX PUFF POT PIE
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Lightly spray 4 (10-oz) custard cups or ramekins with cooking spray. On lightly floured surface, roll puff pastry to 13-inch square. Cut into 4 squares. Lightly press 1 square in bottom and up sides of each custard cup, letting corners hang over sides. In 10-inch skillet, melt butter over medium heat. Add shallots. Cook about 3 minutes, stirring occasionally, until shallots are softened. Add chicken, frozen peas and carrots, and Alfredo sauce. Cook 3 to 4 minutes longer, stirring occasionally, until peas are thawed and mixture is hot. Sprinkle with thyme leaves; stir well. Spoon mixture into pastry-lined custard cups. Fold corners over filling, pinching to almost close tops. In small bowl, beat egg with fork or wire whisk; brush pastry tops with egg. Bake 25 to 30 minutes or until pastry is deep golden brown. Let stand 5 minutes. Serve in cups, or remove to individual serving plates.
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ALFREDO CHICKEN POT PIE - SOUTHERN BITE
From southernbite.com
5/5 (5)Category Main CourseCuisine AmericanTotal Time 55 mins
- Preheat the oven to 400°F. In a large bowl, combine the chicken, alfredo sauce, and drained vegetables. Mix gently. Add salt and pepper to taste.
- Unroll one of the pie crusts and line the bottom and sides of a deep dish 10-inch glass or ceramic pie plate. Spoon the filling into the crust. Unroll the other crust and lay it over the top. Pinch the edges of the two crusts together. Cut 4 1-inch slits in the top crust to allow the air to escape.
- Optional: In a small bowl whisk the egg and the water together. Lightly brush the top crust with the egg wash. This allows the crust to develop a beautiful golden brown color as it bakes. Sprinkle the parmesan cheese evenly over the crust.
- Bake for 30 to 35 minutes or until the crust is golden brown and the filling is heated through. Allow to rest for about 5 minutes before serving.
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