CHICKEN POTPIE GALETTE WITH CHEDDAR-THYME CRUST
This gorgeous galette takes traditional chicken potpie and gives it a fun open-faced spin. The rich filling and flaky cheddar-flecked crust make it taste so homey. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- Combine flour, cheese, thyme and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; refrigerate 1 hour., For filling, melt butter in a large saucepan over medium-high heat. Add carrots, celery and onion; cook and stir until slightly softened, 5-7 minutes. Add mushrooms; cook 3 minutes longer. Add Swiss chard and garlic; cook until chard is wilted, 2-3 minutes., Whisk together broth, flour, salt and pepper; slowly pour over vegetables, stirring constantly. Cook until thickened, 2-3 minutes. Stir in chicken and oregano., Preheat oven to 400°. On a floured sheet of parchment, roll dough into a 12-in. circle. Transfer to a baking sheet. Spoon filling over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go, leaving center uncovered. Bake on a lower oven rack until crust is golden brown and filling is bubbly, 30-35 minutes. Cool 15 minutes before slicing. Sprinkle with parsley.
Nutrition Facts : Calories 342 calories, Fat 21g fat (12g saturated fat), Cholesterol 81mg cholesterol, Sodium 594mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.
MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST
Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad.
Provided by Pam
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
- Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
- Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.
Nutrition Facts : Calories 577.4 calories, Carbohydrate 44.7 g, Cholesterol 120.4 mg, Fat 31.2 g, Fiber 3.5 g, Protein 27.1 g, SaturatedFat 13.6 g, Sodium 1026.1 mg, Sugar 10.4 g
FAVORITE CHICKEN POTPIE
This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. -Karen Johnson, Bakersfield, California
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 2 potpies (8 servings each).
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 475 calories, Fat 28g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 768mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.
CHICKEN POTPIE WITH CHEDDAR CRUST
Provided by Food Network Kitchen
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Make the crust: Pulse the flour, fine salt and 1/4 teaspoon pepper in a food processor. Add the cheese, butter and shortening; pulse until the butter is in pea-size bits. Add 1/2 cup ice water and pulse until the dough just starts to come together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour and up to 2 days.
- Meanwhile, prepare the filling: Discard the chicken skin and shred the meat; set aside. Put the bones in a pot and add the chicken broth. Cover and simmer over medium-low heat, 45 minutes to 1 hour. Strain the broth and set aside.
- Preheat the oven to 400 degrees F. Melt the butter in a pot over medium-high heat. Add the onion, thyme, celery, carrots and 1/2 teaspoon kosher salt; cook, stirring, until soft, about 6 minutes. Add the mushrooms and 1/2 teaspoon kosher salt and cook until soft, about 6 more minutes. Add the flour and cook, stirring, 2 minutes. Add the wine; cook until almost evaporated, about 1 minute. Add the broth, cream and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to medium low and simmer until thick, about 3 minutes. Add the parsley, shredded chicken, and salt and pepper to taste. Transfer to a 3-to-4-quart baking dish.
- Roll out the dough between 2 sheets of parchment paper until slightly larger than the baking dish. Drape the dough over the filling, press it against the inside of the dish and trim. Brush with cream, then cut a few slits in the top. Put on a baking sheet; bake until golden, about 35 minutes. Let rest 10 minutes before serving.
CHEDDAR CHICKEN POTPIE
Cheese soup is one of my favorites, but it's a bit too rich for my husband's taste. Now I make a variation of potpie we both enjoy. If I'm in a hurry, I'll skip the crust, add extra milk and serve it as a chowder. -Sandra Cothran, Ridgeland, South Carolina
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- For crust, in a small bowl, combine flour and salt. Cut butter in flour until mixture resembles coarse crumbs. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover and chill at least 30 minutes. , For filling, place broth in a Dutch oven; bring to a boil over high heat. Add vegetables. Reduce heat; simmer until vegetables are tender, 10-15 minutes. , In a small bowl, combine flour and milk; stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 10-in. cast-iron or other ovenproof skillet. Set aside. , On a lightly floured surface, roll dough for crust to fit top of casserole, trimming edges as necessary. Place on casserole over filling; seal edges. Make several slits in center of crust for steam to escape. , Bake at 425° until golden brown, about 40 minutes.
Nutrition Facts : Calories 603 calories, Fat 31g fat (18g saturated fat), Cholesterol 161mg cholesterol, Sodium 902mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 3g fiber), Protein 42g protein.
CHEDDAR BISCUIT CHICKEN POT PIE RECIPE BY TASTY
Here's what you need: unsalted butter, all-purpose flour, milk, rotisserie chicken, frozen pea and carrot, frozen pearl onion, small potato, kosher salt, black pepper, biscuit flour, baking powder, baking soda, kosher salt, unsalted butter, buttermilk, large egg, shredded cheddar cheese, chives
Provided by Alix Traeger
Categories Dinner
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375ºF (190ºC).
- Make the filling: Melt the butter in a large cast-iron skillet over medium-high heat. Add the the flour and whisk until bubbling.
- Whisk in the milk until smooth, then add the chicken, peas and carrots, pearl onions, potato, salt, and pepper . Stir until everything is well coated, then continue to cook until the filling is bubbling and the liquid has thickened slightly, 7-10 minutes. Remove the pan from the heat.
- Make the biscuits: In a large bowl, stir together the flour, baking powder, baking soda, and salt.
- Using your a fork, your hands, or a pastry cutter, work the butter into the dry ingredients, leaving pea-sized chunks.
- Add the buttermilk and fold with a rubber spatula until a thick dough comes together.
- Turn the dough out onto a lightly floured surface. Bring the dough together into one large mass, then roll out with a rolling pin to about 1 ½-2 inches (4-5 centimeters) thick.
- Using a 2-3-inch (5-7 centimeter) biscuit cutter or small glass dipped in flour, cut out rounds from the dough. Cut out all of the rounds, then place on top of the filling so the dough does not warm too much. Re-roll the dough scraps if needed. You should have about 10 biscuits total.
- Brush tops of the biscuits with the beaten egg and top with cheddar cheese.
- Bake for 25-30 minutes, until the biscuits are golden brown and cooked through. Carefully remove from the oven and let cool for 10 minutes. Garnish with chives before serving.
- Enjoy!
Nutrition Facts : Calories 747 calories, Carbohydrate 71 grams, Fat 38 grams, Fiber 3 grams, Protein 27 grams, Sugar 7 grams
EASY CHEDDAR CHICKEN POTPIE
My kids love chicken potpie, and I really like that this is so quick and easy to put together with frozen veggies and store-bought gravy. To make it even simpler, my friend and I decided to top it with a biscuit crust instead of homemade pastry. It's delicious! -Linda Drees, Palestine, Texas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Combine vegetables and gravy in a large saucepan. Bring to a boil. Reduce heat; stir in cheese and chicken. Cook and stir until cheese is melted. Pour into a greased 2-qt. round or 11x7-in. baking dish., Combine biscuit mix and thyme in a small bowl. In another bowl, whisk eggs and milk; stir into dry ingredients just until moistened. Drop by tablespoonfuls over chicken mixture; spread gently., Bake, uncovered, at 375° until golden brown, 23-27 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 481 calories, Fat 22g fat (10g saturated fat), Cholesterol 146mg cholesterol, Sodium 977mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.
CHICKEN POTPIE WITH CHEDDAR BISCUIT TOPPING
With chunks of chicken, veggies and a golden biscuit topping, this potpie makes a hearty meal that's as homey as the ones Mom made. -Sala Houtzer, Goldsboro, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, combine the first 9 ingredients; bring to a boil. Transfer to a greased 13x9-in. baking dish., In a small bowl, combine the topping ingredients; spoon over top. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and topping is golden brown. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 457 calories, Fat 24g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 1181mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.
CHEDDAR CHICKEN POT PIE
Make and share this Cheddar Chicken Pot Pie recipe from Food.com.
Provided by juicyjuice
Categories Savory Pies
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For crust, combine flour and salt in a mixing bowl.Cut butter into flour until mixture resembles a coarse meal.
- Gradually add the water, mixing gently with a fork. Gather into a ball. Cover with plastic wrap and chill at least 30 minutes.
- For filling, heat broth to a boil in a dutch oven or large saucepan. Add vegetables; simmer 10-15 minutes or until tender.
- Blend flour with milk; stir into the broth mixture. Cook and stir over medium heat until slightly thickened and bubbly.
- Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts.
- Spoon into a 10-in (2-1/2-3 qt)casserole dish. Set aside.
- On a lightly floured board, roll crust to fit top of casserole, trimming edges as necessary. Place in casserole over filling;seal edges. Make several slits in center of crust for steam to escape. Bake 425 for 40 minutes or until golden.
Nutrition Facts : Calories 588.9, Fat 31.2, SaturatedFat 17.3, Cholesterol 143.5, Sodium 810, Carbohydrate 35.6, Fiber 2.6, Sugar 2.4, Protein 40.1
More about "cheddary chicken potpie food"
BROCCOLI CHEDDAR CHICKEN POT PIE
From melissassouthernstylekitchen.com
5/5 (7)Category Chicken, Main Course, PoultryCuisine AmericanCalories 762 per serving
- Preheat the oven to 350°F. Lightly spray a 9-inch deep dish pie dish with cooking spray. Fit one pie crust into the dish leaving enough overhang to crimp with the top crust. Set aside.
- In a medium-size skillet over medium-high heat melt the butter. Cook the green onion just until softened around 1-2 minutes.
- Add the milk and cream cheese. Cook over medium-heat stirring until the cream cheese has melted., Add the garlic salt, black pepper and ground mustard.
- Dissolve flour in 3 Tbsp cold milk until dissolved. If needed, add more milk 1 Tbsp at a time. Whisk the flour slurry into the the sauce.. Cook over medium-high stirring constantly until thickened. Once the sauce begins to thicken lower the heat and simmer for 2 minutes.
CHICKEN POT PIE WITH CHEDDAR BISCUIT TOPPING - CTV
From more.ctv.ca
- In a large saucepan or Dutch oven, melt the butter (or oil) over medium-high heat and add the mushrooms, sautéing until almost all the juices cook away, about six minutes. Reduce the heat to medium, add the onion and carrot and sauté five minutes more.
- Add the flour and stir constantly for about two minutes until the flour just begins to stick at the bottom. Add about ½ cup (125 mL) of the stock and stir (this will thicken quickly, but without lumps). Add another cup (250 mL) of the stock and stir, bringing to a full simmer before adding the remaining one cup (250 mL) of stock as well as the thyme and bay leaves. Bring this up to a simmer, reduce the heat to medium-low and cover, simmering until the carrots are tender, about 10 minutes.
- Remove the bay leaves, add the diced chicken and the peas and heat until warmed through, season to taste and set aside to cool while preapring the biscuit topping (or the filling can be made ahead and chilled until ready to assemble).
- The Cheddar biscuit topping can be made by hand or in a food processor. Stir the flour, baking powder and salt to combine. Cut in the butter and Cheddar (using a pastry cutter if by hand, or pulsing if using a food processor) until the mixture is rough and crumbly. Add the milk and combine just until dough comes together. This can also be made ahead and chilled for up to a day before assembling.
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