Chicken And Vegetable Pie Food

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EASY CHICKEN AND VEGETABLE POT PIE



Easy Chicken and Vegetable Pot Pie image

A simple pot pie filling loaded with chicken and vegetables. Serve with baked pieces of pie crust, puff pastry, crescent rolls, or biscuits.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 1h

Yield 6

Number Of Ingredients 15

2 tablespoons butter
1 large onion, coarsely chopped
¾ cup (1/4-inch) cubes peeled potato
2 large stalks celery, halved lengthwise and sliced
2 medium carrots, cut into 1/2-inch cubes
⅓ cup flour
1 ½ cups Almond Breeze Original Unsweetened almondmilk
1 ½ cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon poultry seasoning
1 teaspoon garlic salt
½ cup frozen corn, thawed
Meat from 1 rotisserie chicken, skin and bones removed
Ground black pepper to taste

Steps:

  • Melt butter in a large saucepan over medium heat. Add onion and saute for 5 minutes. Add potatoes, celery, and carrots and saute until vegetables are lightly browned, about 5 minutes. Stir in flour and cook for 1 minute. Slowly stir in Almond Breeze almondmilk, broth, and seasonings. Cook, stirring occasionally, until mixture starts to thicken. Cover and simmer for 20 minutes.
  • Add corn and chicken to pan and cook, covered, until heated through, about 5 minutes. Season with pepper.

CRUMBLY CHICKEN & MIXED VEGETABLE PIE



Crumbly chicken & mixed vegetable pie image

Let your children pick and choose which veg they like best, and get them to help make this simple pie

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 1h15m

Number Of Ingredients 13

1 onion
40g butter
100g button mushroom
40g plain flour, plus extra for dusting
400ml milk, warmed
1 chicken stock cube
pinch nutmeg
pinch mustard powder
bay leaf
250g cooked chicken
200g mix of sweetcorn, peas, chopped, peppers, broccoli, carrots or other veg
250g shortcrust pastry
1 egg, beaten or milk, for glazing

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Peel and chop the onion as finely as possible. Melt the butter in the pan over a medium heat. Add the chopped onion and leave to cook for 5 mins, stirring occasionally. Finely slice the mushrooms and add them to the pan with the onions.
  • When the onions and mushrooms are almost cooked, add the flour to the pan and stir to make a thick paste called a roux. Crumble the stock cube in and stir well. Continuously stir the roux over a low heat for 2 mins to cook out the flour. This stops the sauce from having a starchy taste.
  • Slowly add the warm milk to the pan, stirring all the time. Once all the milk has been added, season with salt, pepper, nutmeg and mustard powder. Add the bay leaf and bring to the boil, stirring all the time to stop the sauce becoming lumpy.
  • When the sauce has thickened, add more milk or water as necessary to get the desired consistency, bring to the boil, then turn down to a very low heat. Chop the cooked chicken into even-sized pieces and add to the sauce. Add your veg and pour into the pie dish.
  • Put the pastry on a clean, floured surface. Make sure you also dust the rolling pin with flour. Roll out the pastry, trying not to make any tears. Measure the pastry against the pie dish and once the pastry is slightly larger than the top, lift it carefully over the dish. It might be helpful to use the rolling pin to help you move the pastry. Trim off the pastry hanging over the edge of the dish. Press the outside edge of the pastry with a fork or your fingers to make a nice pattern.
  • Brush the top of the pie with beaten egg or milk. Make a small hole in the centre of the pastry top to allow the steam to escape. You can use any leftover pastry to decorate the top of the pie with pastry shapes if you like. Place the pie in the oven for 25 mins. It is ready when golden brown.

Nutrition Facts : Calories 583 calories, Fat 33 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 2.11 milligram of sodium

CHICKEN AND ROOT VEGETABLE POT PIE



Chicken and Root Vegetable Pot Pie image

These savory pies are stuffed with sweet potatoes, parsnips, celery root, and-of course-chicken, for a satisfying, comforting meal.

Provided by Art Smith

Categories     HarperCollins     Pie     Dinner     Chicken     Root Vegetable     Potato     Sweet Potato/Yam     Parsnip     Phyllo/Puff Pastry Dough

Yield 4 servings

Number Of Ingredients 15

3 cups low-sodium chicken stock
1 cup diced Yukon Gold potatoes
1 cup diced sweet potatoes
1 cup diced celery root
1 cup diced parsnip
1 large white onion, diced
1 pound boneless, skinless chicken breasts, diced
2/3 cup all-purpose flour
1 1/2 cups whole milk
1 cup fresh or frozen peas
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped cilantro
1 teaspoon hot sauce
Salt and freshly ground black pepper
1 sheet frozen puff pastry dough, thawed

Steps:

  • Preheat the oven to 400°F.
  • Place the chicken stock in a large soup pot. Bring to a boil and add the Yukon Gold and sweet potatoes, celery root, parsnip, and onion. Cover and reduce the heat to medium-low, then simmer for 5 minutes. Add the chicken and simmer for 10 minutes longer or until the chicken is just cooked. Remove the chicken and vegetables from the stock with a slotted spoon and reserve.
  • Place the flour in a mixing bowl and gradually add the milk, whisking it into the flour until well blended. Add this mixture to the stock and bring to a simmer for 5 minutes or until thickened. Add peas, parsley, cilantro, hot sauce, and the reserved chicken and vegetables to the stock and season with salt and pepper.
  • Place four 16-ounce ramekins on a baking sheet. Fill the ramekins with the chicken and vegetable mixture.
  • Cut the puff pastry into 4 pieces and lay each one over a ramekin. Gently press the dough over the edges of the ramekins.
  • Bake for 20 to 25 minutes or until the puff pastry is golden brown and the filling is bubbly.
  • Place the hot ramekins on serving plates and enjoy.

CHICKEN AND VEGETABLE CURRY PIE



Chicken and Vegetable Curry Pie image

There is only one word to describe this pie and it is delicious. I came across this recipe for chicken and vegetable pie on the internet, i made a few alterations and my family and friends absolutely loved it.

Provided by mande237

Categories     Savory Pies

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

250 g chicken breasts, diced
125 g brush potatoes
125 g sweet potatoes
125 g Japanese pumpkin
125 g carrots
3/4 cup peas
1/2 liter chicken stock
1/2 brown onion, diced
2 tablespoons keens curry powder
1/4 cup peanut oil
1/4 cup plain flour, plus
2 tablespoons flour
1 sheet puff pastry
1 pie shell

Steps:

  • Peel and dice all vegeatbles.
  • Using a large saucepan, bring potatoes, sweet potatoes, pumpkin, carrots, onions and peas to boil in stock.
  • Simmer until potatoes are tender.
  • In a fry pan heat the oil. Add onions and cook until tender. Add flour and curry powder to onions and stir through.
  • Add the onion mixture to the pot of vegetables and stir through. Mixture will start to thicken. Add chicken to pot and mix well.
  • Place mixture into pie case and cover with puff pastry. Glaze with milk and egg mixture to make it brown and crispy.
  • Cook for 15-20 minutes until golden brown.

Nutrition Facts : Calories 659.3, Fat 39.9, SaturatedFat 9.4, Cholesterol 29.2, Sodium 438, Carbohydrate 56.7, Fiber 5.7, Sugar 5.6, Protein 18.9

CHICKEN AND VEGETABLE CASSEROLE WITH PUFF PASTRY (POT PIE)



Chicken and Vegetable Casserole With Puff Pastry (Pot Pie) image

Make and share this Chicken and Vegetable Casserole With Puff Pastry (Pot Pie) recipe from Food.com.

Provided by littleturtle

Categories     Savory Pies

Time 1h

Yield 6-7 serving(s)

Number Of Ingredients 19

10 ounces broccoli florets (2 cups) or 10 ounces frozen chopped spinach (2 cups)
1 cup green beans
1/2 cup corn
1 celery rib, cut into 1-inch pieces
1 (10 ounce) package puff pastry or 1 (10 ounce) package crescent roll dough, thawed
1 (10 3/4 ounce) can cheddar cheese soup
3/4 cup milk
3 tablespoons butter
2 boneless skinless chicken breasts, boiled & cut into bite-size pieces (about 2 lbs)
3 garlic cloves, minced or 3/4 teaspoon garlic powder
1/3 cup onion, finely chopped
1/2 lb mushroom, sliced
2 teaspoons dried thyme
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon white pepper
1/2 cup flour
1 3/4 cups chicken stock
6 slices cheddar cheese

Steps:

  • In medium saucepan, combine broccoli, beans, corn, and celery, and add enough water to cover the vegetables (if using spinach instead of broccoli: cook seperately according to package directions so you can squeeze out the excess water; then combine with other veggies).
  • Cover pan, and bring to a boil.
  • Reduce heat to medium-low; simmer until vegetables are tender-crisp (8 minutes).
  • Remove from heat and set aside.
  • Preheat oven to 350°F.
  • On a lightly floured surface, roll pastry out to a 12"x8" rectangle.
  • Bake for 11-15 minutes on ungreased baking sheet; then set aside.
  • Thin the cheese soup by mixing it with the milk.
  • In large saucepan, melt butter over medium-high heat.
  • Sauté chicken, garlic, onion, and mushrooms until onion and mushrooms are tender, stirring constantly (5 minutes).
  • Stir in flour and seasonings, mixing well.
  • Slowly pour in the chicken stock and cheese soup.
  • Cook until mixture begins to boil.
  • Cook 1 minute longer, stirring constantly.
  • Stir in vegetables; cook until heated through.
  • Pour mixture into 12"x8" casserole dish.
  • Layer sliced cheese on top.
  • Top with hot puff pastry.
  • Bake until top is golden-brown (5 minutes).

Nutrition Facts : Calories 663.9, Fat 40.3, SaturatedFat 17.9, Cholesterol 85.5, Sodium 1266, Carbohydrate 48.5, Fiber 3.3, Sugar 3.8, Protein 29.4

CHICKEN VEGETABLE POTPIE



Chicken Vegetable Potpie image

I ACTUALLY created this recipe when I was a girl. Since then, I've found it's a good way to use up the second pastry when I make a one-crust pie. When I tell my husband, "It's chicken potpie tonight," he lights up and thinks I've slaved in the kitchen all day! -Marva Vandivier, Battle Ground, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 2 servings.

Number Of Ingredients 8

2 medium carrots, sliced
1 medium potato, peeled and cubed
1 small onion, chopped
1 celery rib, chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup cubed cooked chicken
1/2 cup frozen peas, thawed
Pastry for single-crust pie (9 inches)

Steps:

  • Place the carrots, potato, onion and celery in a large saucepan and cover with water. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Stir in soup and chicken. Gently stir in peas. , Pour into a greased 1-1/2-qt. deep baking dish. Roll out pastry to fit top of dish; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 350° for 50 minutes or until crust is golden and filling is bubbly.

Nutrition Facts : Calories 903 calories, Fat 42g fat (16g saturated fat), Cholesterol 95mg cholesterol, Sodium 1702mg sodium, Carbohydrate 96g carbohydrate (15g sugars, Fiber 7g fiber), Protein 33g protein.

CHICKEN AND FALL VEGETABLE POT PIE



Chicken and Fall Vegetable Pot Pie image

Categories     Milk/Cream     Chicken     Poultry     Vegetable     Bake     Dinner     Casserole/Gratin     Carrot     Turnip     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 13

4 pounds chicken breasts with skin and bones
4 to 6 cups canned low-salt chicken broth
3 large carrots, peeled, cut into 1/2-inch pieces
1 pound turnips, peeled, cut into 1/2-inch pieces
1 large bunch turnip greens (about 8 to 10 ounces), center stem cut away, leaves cut into 1-inch pieces
1/4 cup (1/2 stick) butter
3 medium leeks (white and pale green parts only), sliced
2 large shallots, minced
2 tablespoons minced fresh thyme
1/2 cup all purpose flour
1/2 cup dry white wine
1/2 cup whipping cream
Herb Crust

Steps:

  • Butter 4-quart oval baking dish. Place chicken breasts in heavy large pot. Add just enough broth to cover chicken. Bring broth to boil; reduce heat to low. Cover pot and simmer until chicken is just cooked through, skimming surface occasionally, about 20 minutes. Using tongs, transfer chicken to plate and cool.
  • Add carrots and turnips to chicken broth in pot. Simmer uncovered until vegetables are just tender, about 10 minutes. Using slotted spoon, transfer vegetables to prepared baking dish. Add turnip greens to broth and cook just until wilted, about 1 minute. Using slotted spoon, transfer greens to colander; drain well. Add to vegetables in baking dish.
  • Strain broth; reserve 4 cups. Remove skin and bones from chicken. Cut meat into 1/2- to 3/4-inch pieces. Add chicken to vegetables in baking dish.
  • Melt butter in same pot over medium heat. Add leeks, shallots and thyme. Sauté until tender, about 8 minutes. Add flour and stir 2 minutes. Stir in 4 cups broth and white wine. Increase heat to high and bring to boil, stirring constantly. Add cream and boil until sauce thickens enough to coat spoon, whisking frequently, about 6 minutes. Season with salt and pepper. Pour gravy over mixture in dish. Stir to blend. Cool 45 minutes. (Filling can be made 1 day ahead. Cover and refrigerate.)
  • Position 1 rack in top third of oven and place baking sheet on bottom rack in oven; preheat to 400deg;F. Roll out crust dough on parchment paper to 15x10 1/2-inch rectangle. Using paper as aid, turn dough over onto filling. Trim dough overhang; tuck dough edge inside dish. Roll out dough scraps to 1/4-inch thickness. Cut out leaf shapes. Brush bottom of cutouts with water and place on crust; cut slits in crust to allow steam to escape.
  • Place pot pie on top rack and bake until crust is golden and gravy is bubbling, about 50 minutes. Let stand 10 minutes before serving.

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Heat the oil in a saucepan and gently fry the onion for 5 mins, stirring, until softened. Leave to cool then stir in the chicken and frozen vegetables. Divide the chicken mixture between 4 x 10cm round, shallow ovenproof dishes. Spoon over the sauce, season lightly and place on a large baking tray. Lay the sheets of pastry on the work surface ...
From goodto.com


55 CHICKEN AND VEGETABLE RECIPES | TASTE OF HOME
Lemony Roasted Chicken and Potatoes. This one-dish meal tastes like it needs hours of hands-on time to put together, but it's just minutes to prep the simple ingredients. The meat juices cook the veggies to perfection. So easy. —Sherri Melotik Oak Creek, Wisconsin. Go to Recipe. 5 / 55. Taste of Home.
From tasteofhome.com


CHICKEN AND VEGETABLE PIE - A GLUG OF OIL
Instructions. Preheat your oven to 200°C/400°F or Gas 6. Put the chicken into a large frying pan over medium heat, pour in the hot gravy and stir in the cooked and drained vegetables. Stir in the tomato purée and a teaspoon of Pimenton or paprika to your taste. Find a jug and boil the kettle.
From aglugofoil.com


BETTY SMITH'S - CHICKEN AND VEGETABLE PIE CALORIES, CARBS
Find calories, carbs, and nutritional contents for Betty Smith's - Chicken and Vegetable Pie and over 2,000,000 other foods at MyFitnessPal. Log In. Sign Up. About Food Exercise Apps Community Blog Premium. Betty Smith's Betty Smith's - Chicken and Vegetable Pie. Serving Size : 1 Pie. 697 Cal. 38% 65g Carbs. 54% 41g Fat. 8% 14g Protein. Track macros, calories, …
From androidconfig.myfitnesspal.com


CHICKEN AND VEGETABLE POT PIE RECIPE | DELICIOUS. MAGAZINE
Melt 25g of the butter in a medium pan, add the mushrooms and fry for 2 minutes. Remove with a slotted spoon and add to the bowl. Add the remaining butter, melt, then stir in the flour and cook gently for 1 minute. Gradually stir in the reduced chicken stock, then bring to the boil, stirring, and leave to simmer gently for 5 minutes.
From deliciousmagazine.co.uk


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