CHICKEN AND DUMPLINGS POT PIE
Home-cooked chicken pot pie is table-ready in less than an hour! Chicken Helper® comes to the delicious rescue!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Stir Dumpling Mix and 1/2 cup milk in small bowl until soft dough forms. Set aside.
- Melt margarine in 10-inch skillet over high heat. Add chicken; cook about 3 minutes, stirring occasionally, until outside turns white. Stir in water, 1/2 cup milk, Gravy Mix, frozen vegetables and frozen potatoes. Heat to boiling, stirring occasionally. Pour into ungreased 2-quart casserole. Drop dumpling dough by spoonfuls onto chicken mixture; sprinkle with parsley flakes.
- Bake 30 to 35 minutes or until golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Calories 430, Carbohydrate 47 g, Cholesterol 55 mg, Fat 2, Fiber 4 g, Protein 25 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1160 mg
CROCK POT CHICKEN POT "PIE" & DUMPLINGS
Never has comfort food ever been so easily done! This "pot pie" requires adding ingredients to the slow cooker, turning it on, and letting it simmer for the day. Chicken thighs add a richer flavor to the dish. It has all the flavors of a chicken pot pie, but instead of a pastry crust diced refrigerated biscuit dough is sprinkled...
Provided by Rene Palmer
Categories Savory Pies
Time 8h20m
Number Of Ingredients 11
Steps:
- 1. Excluding the biscuits, put all the ingredients in the Crock Pot.
- 2. Set Crock Pot to cook on low for 8 hours.
- 3. At the 7 hour mark, remove the bones from the chicken thighs.
- 4. Tear up the biscuits into bite-sized morsels.
- 5. Put them in the Crock Pot. If the mixture appears to be a bit thin, you can add a few dashes of flour to thicken it. I usually do this at this point.
- 6. Cook the mixture the remaining hour.
REMIX-CHICKEN & DUMPLINGS DEEP DISH POT PIE
I created this recipe for yesterdays dinner from left over Veggie Chicken & Dumplings, where there were very few dumplings & chicken left in the pot after dinner, but plenty of the liquid. So to RECREATE THE RECIPE I ADDED EXTRA CHUNKY PIECES OF WHITE MEAT CHICKEN BREAST, & Peas & carrots along with other seasoning, & it turned...
Provided by Rose Mary Mogan
Categories Savory Pies
Time 1h25m
Number Of Ingredients 11
Steps:
- 1. I used a deep dish Pie Tin, or use a 9X12X2 inch casserole dish. This is the size pie tin I used. Leave pie crust out of box on counter for about 15 minutes to reach room temperature so it unrolls easily.
- 2. Line bottom of pan with one of The full unrolled pie crust. It covers the entire bottom of the pie tin.PREHEAT OVEN TO 400 DEGREES F.
- 3. Drain canned Chicken breast and add to pie dish.
- 4. Add the frozen peas & carrots to a medium size bowl and heat in microwave for 5 minutes to remove ice crystals, drain any excess liquid.
- 5. Sprinkle most of peas over top of chicken, and save the remainder to the left over dumplings.
- 6. Sprinkle lemon pepper and thyme over vegetables and chicken in pan.
- 7. Add the left over chicken & dumplings to a large bowl then add the minced onions, and stir to mix with the remaining peas & carrots. The link for my VEGETABLE CHICKEN & DUMPLINGS recipe posted here is https://www.justapinch.com/recipes/main-course/chicken/vegetable-chicken-dumplings.html
- 8. Ladle mixture into pie dish.
- 9. Unroll remaining pie crust and cut into medium size strips.
- 10. Use a fluted pastry wheel, pizza wheel or knife, to make desired size strips
- 11. Arrange strips over pot pie in desired pattern, overlapping and interlocking as you go if desired.
- 12. Crack a large egg into a small bowl, add 1 tablespoon of water and beat with fork till blended.
- 13. Brush top of crust generously with egg wash using a pastry brush.
- 14. Combine about 1 1/2 teaspoon coarse black pepper & 1 teaspoon kosher salt together in a small bowl and sprinkle over the top of crust for added crunch and flavor.
- 15. Place in preheated 400 degrees F oven, & bake for 45 minutes to an hour, or until crust is golden brown and mixture is hot & bubbly. BE SURE TO USE A SHALLOW PAN TO CATCH ANY POTENTIAL DRIPS FROM THE PIE AS IT COOKS. EITHER PLACE PIE IN THE PAN BEFORE COOKING OR BENEATH THE PIE AS IT COOKS.
- 16. Sprinkle top with chopped chive if desired and serve while still hot.
- 17. I made one to give away, using Pillsbury Crescent Rolls because I was out of Pie Crust, and it turned out FANTASTIC. THIS IS THE ONE I GAVE AWAY, to my house keeper, had planned to save it in the freezer for an easy dinner idea the next time. They LOVED IT.
CHICKEN POT PIE DUMPLINGS
This is a recipe I made up, when trying to make homemade pot pies. They are not really dumplings, but I thought they resembled one from the outside appearance..... I used frozen prepared empanada discs in the freezer section of my local grocery store. They tasted spot on, and my family loved them..... If you want to make the gravy a little creamier, just add a touch of whipping cream to thicken it up.
Provided by David04
Categories Pot Pie
Time 1h24m
Yield 12 Dumplings, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F.
- Place chicken in baking dish, fill with enough water to cover chicken. Bake for 45 minutes. Let chicken cool. Using two forks, shred chicken. Set aside.
- Place mixed veggies on a cookie sheet and broil for 5-7 minutes. Stirring halfway through to avoid burning the veggies.
- Meantime, in a saucepan over low to medium heat, pour in the gravy and add the chicken. Allow chicken to simmer in the gravy and absorb the flavor while veggies are cooking.
- Once veggies are done, add to the chicken and gravy over low heat.
- Roll dough out thin into 8 inch discs.
- Repeat 12 times.
- Place the dough discs into each section of two large coated 6 cupcake pans. The dough will overlap, you will need it.
- Fill each cup with the chicken gravy mixture.
- Fold the flaps over the top of the chicken mixture, brushing the egg wash onto the dough flaps to "glue" the dumpling closed.
- Repeat for all 12 dumplings.
- Lower oven to 350°F.
- Bake for 10-12 minutes.
- Let sit for 10 minutes.
- Extract dumplings and serve.
CHICKEN IN A POT WITH DUMPLINGS
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- In a large pot combine chicken, carrots, onion, celery, peppercorns, and bay leaf. Cover with water and bring to a boil. Reduce heat and simmer for 1 to 1 1/2 hours. When meat is falling off the bone, remove the chicken from the pot and set aside to cool. Strain and reserve to remove vegetables and reserve stock. When chicken is cool, remove all meat from the bones and shred.
- In a large heavy pot, heat oil over medium high heat. Stir in onion and cook for 1 minute. Stir in carrots, celery and potatoes and toss to coat. Cook vegetables for 3 minutes. Stir in flour and cook for 2 minutes. Add reserved stock and stir until it thickens. Add an additional cup of water if more liquid is needed. Simmer for 30 minutes or until vegetables are tender. Stir in chicken and parsley and season with salt and pepper.
- For the dumplings: In a large bowl, stir together the flour, baking powder and salt. Using a pastry blender, two knives or your fingertips cut the butter into the flour. Stir in the milk and parsley. Drop by the spoonful into the simmering stew. Simmer for 8 minutes or until firm.
SLOW COOKER CHICKEN AND DUMPLINGS
This is an easy slow cooker recipe that cooks while you are at work! It is wonderful on a cold, snowy day. I have four children who are picky eaters, and they LOVE this! Enjoy!
Provided by Janiece Mason
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 6h10m
Yield 8
Number Of Ingredients 5
Steps:
- Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 37 g, Cholesterol 44.8 mg, Fat 18 g, Fiber 0.7 g, Protein 18.1 g, SaturatedFat 5.8 g, Sodium 1244.6 mg, Sugar 6.2 g
GRANDMA STAR'S POT PIE (CHICKEN & DUMPLINGS)
This is my Polish grandma's recipe, taught to her by her mother. She never wrote down recipes, which forced us to spend even more time with her, learning her recipes (no one ever complained about that though), but also had the unfortunate (for you) effect of none of us writing down the recipes either, so most measurements below are estimates. It is a little time-consuming, as everything is made from scratch, but it is good to whip up on a Sunday afternoon in January. You can also not make the dumplings and just serve the broth with other egg noodles.
Provided by ksduffster
Categories Savory Pies
Time 2h35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Place chicken in a large Dutch oven, cutting into pieces to fit if necessary. Cover completely with water.
- Add tomatoes, celery, carrots, onion, peppercorns, and celery salt. You may add other herbs and spices as you see fit.
- Place Dutch oven over high heat and bring to a boil. Reduce heat and simmer 2 hours.
- Meanwhile, to make the dumplings, mix together flour, baking soda, and seasoned salt in a mixing bowl.
- Cut butter into flour mixture using two knives or a pastry blender.
- Add milk 1 tablespoons at a time until a dough forms.
- Turn dough out onto a floured surface and knead lightly just until smooth.
- Roll dough to a thickness of 1/8" using a floured rolling pin. If dough starts sticking, dust dough with more flour. Don't be bashful about adding flour here. It will be used to thicken the broth later.
- Cut rolled dough into strips approximately 1/2" wide. Stack a few strips on top of each other and cut crosswise into 3/4" lengths. Place dumplings in a floured dish, adding a dusting of flour after each new layer is added to the dish. Place dish, covered, in refrigerator until broth is ready.
- To finish the broth, remove the chicken and vegetables from the pot. Discard the vegetables*. Pour the remaining broth through a fine strainer into another pot or a large bowl. Return broth to the Dutch oven.
- Return Dutch oven to the stove. Bring broth to a boil.
- Add dumplings, with a large portion of the flour in the dish, to the broth. Return to a boil. Reduce heat and simmer 15 minutes.
- Meanwhile, pull the meat from half the chicken and shred it. Cut other half of chicken into pieces. The pieces can either be brushed with BBQ sauce to serve with the potpie or saved for another use.
- Add the shredded chicken to the Dutch oven. Stir to combine. Make sure chicken is heated through before ladling in bowls.
- *If you will be using the broth for soup (instead of adding the dumplings), reserve and chop the vegetables. Add them back to the broth after the broth has been strained. You also have the option of not straining the broth if you are using it for soup. But watch out for the peppercorns!
Nutrition Facts : Calories 551.2, Fat 31.2, SaturatedFat 10.7, Cholesterol 142.3, Sodium 264.1, Carbohydrate 29.2, Fiber 1.9, Sugar 2.2, Protein 36.2
TURKEY/CHICKEN POT PIE WITH HERBED DUMPLING CRUST
Delicious anytime, but perfect on a cold winter's night. One of our family favourites from the 1986 Manitoba Milk calendar.
Provided by Swan Valley Tammi
Categories Savory Pies
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Melt margarine in large saucepan. Add mushrooms and cook a few minutes.
- Sprinkle with flour and cook 5 minutes, but do not brown. Whisk in stock and milk and bring to a boil.
- Reduce heat. Add seasonings and salt and pepper to taste. Simmer gently, stirring occasionally, 10 minutes.
- Add chicken/turkey and vegetables.
- Preheat oven to 400°F and grease a 3 quart casserole dish.
- Prepare dumpling crust by combining flour with baking powder, parsley, dill, and salt.
- Cut in margarine until it's in tiny bits. Sprinkle mixture with 1/2 cup milk and gather together to form dough.
- Roll dough on floured surface to fit the top of the casserole dish.
- Spoon poultry mixture into casserole and place dough directly on top.
- Cut steam slits through dough and brush with remaining 2 tablespoons milk.
- Bake 30-35 minutes.
Nutrition Facts : Calories 339.9, Fat 15.4, SaturatedFat 4.8, Cholesterol 16.1, Sodium 495.4, Carbohydrate 41.2, Fiber 5.1, Sugar 1.7, Protein 11.8
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