Chicken Pot Pie Iii Food

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CHICKEN POT PIE



Chicken Pot Pie image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 22

One 2- to 3-pound chicken fryer, cut up
3 celery stalks
3 medium carrots, peeled
1 large yellow onion
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
2 cups low-sodium chicken broth or stock
1 chicken bouillon cube
1/4 cup white wine, optional
1/2 cup frozen peas
1 cup heavy cream
2 sprigs fresh thyme
1 teaspoon kosher salt, or more as needed
Black pepper
1/2 recipe Thyme Pastry, recipe follows
3 cups all-purpose flour
1 teaspoon salt
1 1/2 cups (3 sticks) cold butter
1 egg
5 tablespoons cold water
1 tablespoon distilled white vinegar
1 sprig fresh thyme leaves

Steps:

  • For the chicken: Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes, and then remove the chicken from the pot. Set the chicken aside to cool briefly.
  • Shred the chicken with 2 forks, reserving the bones. For the stock, return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.
  • For the pot pie: When you're ready to use the Thyme Pastry, remove from the freezer and allow it to sit on the counter to thaw slightly, about 20 minutes. Preheat the oven to 400 degrees F.
  • Begin by finely dicing the vegetables. Slice the celery stalks into narrow strips, then slice in the other direction to create a fine dice. Repeat this process with the carrots, and the onion.
  • Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery. Saute until the vegetables start to turn translucent, a couple of minutes.
  • Add 2 cups of the shredded chicken and stir to combine. Sprinkle the flour evenly over the vegetables and chicken, and stir to combine. Cook for a couple of minutes, stirring gently.
  • Pour in the chicken broth, stirring constantly. Stir in the bouillon cube and wine if using. The flour will combine with the chicken to create a delicious gravy. Next, add the peas.
  • Pour in the cream and stir. Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with the thyme, salt and pepper, and remove from the heat. Taste and adjust the seasonings as needed. Be sure it's adequately salted!
  • Pour the chicken mixture into a deep pie pan or small casserole dish.
  • Roll out the pastry so that it's 1 inch larger than the pan. Place the crust on top of the chicken mixture and cut small slits in the top. Press the crust gently into the sides of the dish to seal. I don't worry about making a perfect edge on my chicken pot pie because a) it looks more rustic and b) I'm lazy, hungry and I want to eat.
  • Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Cool for 10 minutes before serving.
  • To freeze: Allow the filling to cool completely then top with the crust. Cover with plastic wrap or aluminum foil and place in the freezer.
  • To cook from frozen: Remove the pot pie from the freezer, brush with egg wash (1 egg mixed with 2 tablespoons water or cream) and place directly in a 375-degree F oven and bake until lightly browned and bubbly, 30 to 45 minutes.
  • For the thyme pastry: Combine the flour and salt in a large bowl. Using pastry cutter, gradually work the butter into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.
  • Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. (Dividing the dough in half results in two pretty generous pie crusts. If you desire a thinner crust, you may divide the dough into three crusts.)
  • Place in a large plastic bag (do not seal) and slightly flatten with a rolling pin. This makes it much easier to roll out the crust later. After flattening, seal the bag tightly.
  • Repeat with the other half of the dough and place the plastic bags in the freezer. I like to make several batches of pie crust at a time so I always have a crust ready to go.
  • For recipes other than this pot pie, remove from the bag and place on a lightly floured surface. With a rolling pin, begin rolling the dough from the center, outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out.
  • If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen it and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes; no back-and-forth rolling.
  • Again with a spatula, loosen and lift the pie crust and carefully lay it over a pie pan. Using your hand, lightly form the crust so that it fits inside the pan and overlaps the edges.
  • Because it's quick and easy, I just tuck the excess dough under itself above the rim. Then you can apply whatever decorative effects that you like to the edge. Or you can leave it plain if you'd like! Just tell yourself it's more rustic that way!
  • Fill the pie crust with filling and bake according to the pie recipe's directions. Or, for a pre-baked crust, fill with pie weights (or pinto beans placed on aluminum foil) and bake at 400 degrees F until golden, about 10 minutes.

CHICKEN POT PIE III



Chicken Pot Pie III image

A hot hearty chicken pot pie that is easy to fix.

Provided by Leslie Brown

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Yield 8

Number Of Ingredients 6

1 recipe pastry for a 9 inch double crust pie
2 cups frozen mixed vegetables
2 boneless, skinless chicken breast halves, boiled
1 teaspoon dried thyme
½ (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of potato soup

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie dish with pastry.
  • Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
  • Dice chicken and place in a large bowl. Add vegetables, thyme, celery soup and potato soup. Stir together.
  • Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
  • Place pie on cookie sheet. Put aluminum foil around the pie crust edges. Bake at 400 degrees F (200 degrees C) for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.

Nutrition Facts : Calories 345.8 calories, Carbohydrate 32 g, Cholesterol 24.2 mg, Fat 18.7 g, Fiber 4.1 g, Protein 12.5 g, SaturatedFat 4.9 g, Sodium 657.2 mg, Sugar 0.6 g

DELICIOUS CHICKEN POT PIE



Delicious Chicken Pot Pie image

This chicken pot pie recipe takes a little time, but it is WELL WORTH IT!! This is an all-time favorite in our family. Great on a cold winter day.

Provided by vincy bramblett

Categories     Savory Pies

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts (either store bought or your own recipe)

Steps:

  • Preheat oven to 400°F.
  • Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
  • Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
  • Combine broth and half and half.
  • Gradually stir into vegetable mixture.
  • Cook over medium heat stirring constantly until thickened and bubbly.
  • Stir in salt and pepper; add chicken and stir well.
  • Pour into shallow 2 quart casserole dish and top with pie shells.
  • Cut slits to allow steam to escape.
  • Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

Nutrition Facts : Calories 538.3, Fat 35.3, SaturatedFat 10.1, Cholesterol 14.9, Sodium 1113.7, Carbohydrate 46.9, Fiber 4.4, Sugar 3.1, Protein 8.8

CHICKEN POT PIE



Chicken Pot Pie image

Try Ina Garten's Chicken Pot Pie recipe for comforting, veggie-filled pastry bowls, from Food Network's Barefoot Contessa.

Provided by Ina Garten

Categories     main-dish

Time 1h55m

Yield 4 individual pot pies

Number Of Ingredients 22

3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
  • In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
  • For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

CHICKEN POT PIE



Chicken Pot Pie image

Wonderful, wonderful comfort food. This is an old, old family favorite. I might have to start making two at a time since it is gobbled up in no time. This is so easy to make; boil the chicken, cut it up and mix the batter. Put it all in a dish with the veggies and voila! you have dinner in one dish! It is also a good recipe to take to church suppers.

Provided by msbelle

Categories     Savory Pies

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 7

4 cups cooked chicken breasts, chopped
1 (10 ounce) can cream of chicken soup
1 cup chicken broth
2 (16 ounce) packages mixed vegetables
1 cup self-rising flour
1 cup milk
1/2 cup butter

Steps:

  • Spray a 9x13 dish with cooking spray.
  • Lay chicken on bottom of dish.
  • Mix soup with broth and pour over chicken.
  • Layer vegetagles on top of chicken and soup.
  • Stir the dough ingredients together and pour on top of everything.
  • Bake @ 350 degrees for approximately 1 hour.
  • Note: Depending on the size pie you want, you can add or sutract the amount of chicken and vegetables.

Nutrition Facts : Calories 406.8, Fat 20.7, SaturatedFat 10.2, Cholesterol 96.4, Sodium 875.5, Carbohydrate 26.2, Fiber 3.8, Sugar 3.1, Protein 27.9

CHICKEN POT PIE



Chicken Pot Pie image

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Mushroom     Onion     Potato     Bake     Dinner     Celery     Carrot     Fall     Winter     Potluck     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 31

Crust:
3 cups all-purpose flour plus more for surface
1 teaspoon kosher salt
1 teaspoon baking powder
1 cup (2 sticks) chilled unsalted butter, cut into 1/2" cubes
1/4 cup vegetable shortening
Chicken:
2 cups peeled, coarsely chopped carrots
1 large onion, coarsely chopped
1 leek, coarsely chopped
1 3-pound whole chicken
4 celery stalks, coarsely chopped
6 sprigs thyme
1 cup dry white wine
1 tablespoon kosher salt
1 teaspoon whole black peppercorns
1 tablespoon tomato paste
Filling:
2 tablespoons dried chanterelle or shiitake mushrooms
1 cup 1/2" slices peeled carrots
1 cup fresh (or frozen, thawed) peas
1 cup red (purple) pearl onions
1/2 cup (1 stick) unsalted butter
3/4 cup all-purpose flour
6 fresh sage leaves
4 thyme sprigs
2 sprigs rosemary
1 cup button mushrooms, halved if large
1 cup 1/4" rounds sliced fingerling potatoes
1 egg, beaten to blend
Coarse sea salt and coarsely ground black pepper, optional

Steps:

  • For crust:
  • Mix flour, salt, and baking powder in a food processor. Add cubed butter and shortening and process until mixture resembles coarse meal with some pea-size lumps. With machine running, add 1/2 cup ice water and process, adding more water by teaspoonfuls if dry, until dough forms. Form dough into a ball; flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
  • Line a baking sheet with parchment paper. Place chilled dough on a lightly floured surface and roll out to a 12x9 1/2" rectangle, about 1/4" thick. Place on prepared sheet and cover tightly with plastic wrap. Chill. DO AHEAD: Can be made 6 hours ahead. Keep chilled.
  • For chicken:
  • Preheat oven to 400°. Place carrots, onion, and leek on a rimmed baking sheet and roast until golden brown, about 30 minutes. Transfer to a large pot fitted with a lid. Add chicken, breast side down, celery, thyme sprigs, wine, salt, and peppercorns to pot. Add 8 cups water to cover and bring to a boil. Reduce heat to low and simmer gently for 10 minutes. Remove pot from heat, cover, and poach chicken until cooked through, about 35 minutes.
  • Remove chicken from pot and set aside until cool. Reserve broth. Shred meat; discard skin and bones. Set a large strainer over another pot. Strain broth into clean pot. Stir in tomato paste. Return to medium heat and simmer, uncovered, until reduced to 5 cups, about 40 minutes. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool. Cover chicken and broth separately; keep chilled. Rewarm broth before continuing.
  • For filling:
  • Place dried chanterelles in a small bowl and cover with 1 cup hot water. Let steep for 10 minutes; set aside. Reserve soaking liquid. Cook carrots in a large saucepan of boiling salted water until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a medium bowl. Add peas to saucepan; cook for 1 minute; transfer to bowl with carrots. Add onions to saucepan and cook until crisp-tender, about 2 minutes. Remove from pot and set aside; let cool. Peel onions.
  • In a large heavy saucepan, melt butter over medium heat. Whisk in flour. Cook over medium-low heat, whisking constantly, until golden brown, about 10 minutes. Whisk in herbs and warm broth from chicken. Using a slotted spoon, transfer chanterelles to saucepan. Pour in soaking liquid, leaving sediment behind. Simmer for 20 minutes.
  • Set a strainer over another large pot. Strain broth into pot; discard solids. Add chicken, carrots, peas, onions, mushrooms, and potatoes. Bring to a simmer. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool; cover and keep chilled. Rewarm before continuing.
  • Preheat oven to 400°F. Spoon filling into an 11x8x2" or 2 1/2-quart round baking dish. (Add pie bird, if using.) Top with pastry, pinching edges to seal. If not using pie bird, cut a 1" slit in center of crust for steam to vent. Brush pastry with beaten egg, and sprinkle with sea salt and pepper, if desired.
  • Place pot pie on a rimmed baking sheet. Bake until crust is golden brown and filling is bubbly, about 45 minutes.

CHICKEN POT PIE



Chicken Pot Pie image

This is a combination of several recipes, trying to balance the joys of a full-fat pot pie with the nutritional demands of a low-fat lifestyle.

Provided by KLHquilts

Categories     Savory Pies

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 17

2 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts, cooked
1 onion, diced
2 celery ribs, diced
8 ounces carrots, chopped in 1/4-inch rounds
10 ounces mushrooms, sliced
1 red bell pepper, diced
12 ounces frozen tiny peas
1/2 cup fat-free chicken broth
3 cups skim milk
5 tablespoons all-purpose flour
1 teaspoon dried thyme
salt and pepper
2 cups low-fat biscuit mix (Bisquick Heart Smart)
2 eggs, beaten
1/2 cup skim milk

Steps:

  • Preheat oven to 375.
  • Heat olive oil and butter in dutch oven. Add all vegetables but frozen peas and saute until slightly softened (5-10 minutes).
  • Sprinkle flour across vegetables and saute over medium-low heat for another five minutes, stirring often.
  • Add chicken broth and 3 cups skim milk and bring to a boil. Reduce heat and simmer until mixture is thickened (anywhere from 5 to 20 minutes).
  • Remove from heat and stir in chopped chicken and frozen peas. Add salt and pepper to taste.
  • Transfer chicken mixture to a 13x9 casserole dish spritzed with cooking spray.
  • Combine Bisquick, eggs and milk in small bowl. Stir until mixed, then pour across top of casserole.
  • Bake for 20-30 minutes, or until the top is golden brown.

Nutrition Facts : Calories 176.2, Fat 6, SaturatedFat 2.1, Cholesterol 64.6, Sodium 166.2, Carbohydrate 14.8, Fiber 2.5, Sugar 3.8, Protein 16

CHICKEN POT PIE II



Chicken Pot Pie II image

This is a very hearty and flavorful pot pie!!

Provided by CORWYNN DARKHOLME

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 14

1 ½ pounds skinless, boneless chicken breast meat
1 cup chicken broth
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups milk
3 tablespoons butter
1 onion, chopped
1 cup chopped celery
⅓ cup all-purpose flour
2 cups frozen mixed vegetables, thawed
1 tablespoon chopped fresh parsley
½ teaspoon dried thyme
1 (9 inch) pastry for a 9 inch single crust pie
1 egg, lightly beaten

Steps:

  • In a large saucepan over medium high heat, combine the chicken meat, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
  • Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough milk to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
  • In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken, vegetables, parsley and thyme. Pour mixture into a 1 1/2 quart deep casserole dish.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Roll out pastry 1 inch larger than the diameter of the casserole dish on a lightly floured surface. Cut slits in the pastry for venting air. Place pastry on top of casserole. Roll edges and cut away extra pastry; flute edges by pinching together. Reroll scraps to cut into decorative designs. Place on top of pastry. Brush pastry with beaten egg and bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.

Nutrition Facts : Calories 665.7 calories, Carbohydrate 47.8 g, Cholesterol 176.8 mg, Fat 29.5 g, Fiber 6.2 g, Protein 51.4 g, SaturatedFat 11.4 g, Sodium 1055.9 mg, Sugar 6.4 g

CHICKEN POT PIE IX



Chicken Pot Pie IX image

A delicious chicken pie made from scratch with carrots, peas and celery.

Provided by Robbie Rice

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9 inch) unbaked pie crusts

Steps:

  • Preheat oven to 425 degrees F (220 degrees C.)
  • In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  • In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  • Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  • Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Nutrition Facts : Calories 412 calories, Carbohydrate 30.4 g, Cholesterol 54.9 mg, Fat 23.9 g, Fiber 3.3 g, Protein 18.4 g, SaturatedFat 9.1 g, Sodium 517 mg, Sugar 3.2 g

FAVORITE CHICKEN POTPIE



Favorite Chicken Potpie image

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

2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups whole milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 sheets refrigerated pie crust

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 AND RICE POT PIE



Chicken and Rice Pot Pie image

Make and share this Chicken and Rice Pot Pie recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Savory Pies

Time 40m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 10

1 sheet puff pastry, thawed overnight in refrigerator
4 boneless skinless chicken breasts (about 1 1/2 pounds)
salt and pepper
4 tablespoons unsalted butter
2 teaspoons all-purpose flour
1 cup instant rice
1 3/4 cups low sodium chicken broth
1/2 cup heavy cream
1 cup frozen peas and carrot
3 scallions, sliced thin

Steps:

  • Adjust oven rack to middle position - heat oven to 400 degrees. Cut puff pastry in half, then cut each half into thirds. Bake on parchment-lined baking sheet until golden brown and crisp, about 15 minutes.
  • Pat chicken dry with paper towels -season with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook half of chicken until no longer pink, 1 to 2 minutes per side; cut into cubes and transfer to medium bowl. Repeat with additional 1 tablespoon butter and remaining chicken.
  • Add flour and remaining butter to empty skillet and cook until golden, 1 to 2 minutes. Stir in rice, broth, and cream and bring to boil. Reduce heat to medium and simmer, covered, until rice is nearly tender, 3 to 5 minutes. Stir in peas and carrots, scallions, and chicken, along with any accumulated juices. Simmer until sauce is thickened, about 3 minutes. Season with salt and pepper. Top with puff pastry. Serve.

Nutrition Facts : Calories 537.2, Fat 32.3, SaturatedFat 13.8, Cholesterol 93.2, Sodium 203.7, Carbohydrate 36.6, Fiber 1.9, Sugar 0.6, Protein 25.3

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BAREFOOT CONTESSA | CHICKEN POT PIE | RECIPES
In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock mixture and simmer over low heat for one minute, stirring constantly, until thick. Add 2 teaspoons salt, ½ teaspoon pepper, and the cream. Stir in the …
From barefootcontessa.com


CHICKEN POT PIE RECIPES - FOOD AND WINE
From classic chicken pot pie to new chicken pot pie ideas, like making a cornbread topping, get all the best chicken pot pie recipes at Food & Wine.
From foodandwine.com


THAI CURRY CHICKEN POT PIE IS YOUR NEW FAVOURITE WINTER ...
In a large pot, add chicken, sweet potatoes and broth. Bring to a simmer, cover and cook over very low heat until chicken is cooked through and sweet potatoes are tender, about 10 to 15 minutes. Do not boil or the chicken will be tough. The sweet potatoes may fall apart and become very tender; this is normal. Stir in coconut milk. Remove 1 cup of the liquid only and …
From foodnetwork.ca


THE BEST RECIPES - CHICKEN POT PIE III - TASTY RECIPES ...
A hot hearty chicken pot pie that is easy to fix. Ingredients : 1 recipe pastry for a 9 inch double crust pie; 2 cups frozen mixed vegetables; 2 boneless, skinless chicken breast halves, boiled; 1 teaspoon dried thyme; ½ (10.75 ounce) can condensed cream of celery soup; 1 (10.75 ounce) can condensed cream of potato soup; Instructions :
From recipesmycafe.blogspot.com


CHICKEN POT PIE III RECIPE PHOTOS - ALLRECIPES.COM
Recipes Main Dish Savory Pies Pot Pie Chicken Pot Pie Chicken Pot Pie III Photos. Back to recipe Add a photo. Mama Mia. jlsmith. ADVERTISEMENT. jlsmith. RusoJap. NeCosia Chestnut. Suzann. Jan Maxwell. Leidy Toro. Tom. Bright Owl. Mrs. Fink . Bobbie Jean Brady. More. About Us; Newsroom; Jobs at Allrecipes ...
From allrecipes.com


CHICKEN POT PIE RECIPE WITH CREAM OF CHICKEN SOUP ...
Chicken Pot Pie Recipe With Cream Of Chicken Soup. Ingredients · 1 can (10 1/2 ounces) campbell's® condensed cream of chicken soup or 98% fat free cream of chicken soup or condensed unsalted cream of chicken soup . Spread in empty pie plate. And almost nothing is simpler than cabbage soup. cookingmama Send an email 44 seconds ago.
From cookingmama.buzz


CHICKEN POT PIE III BEST DISHES - RECIPES
Recipes or menu for Chicken Pot Pie III, you've identified it, listed below are available thousands of delicious menus food, the Chicken Pot Pie III recipes is among the favorite menus with this blog. Chicken Pot Pie III: A warm hearty chook pot pie that is easy to repair. Ingredients : 1 recipe pastry for a nine inch double crust pie; 2 cups frozen mixed …
From asagarnia.blogspot.com


CHICKEN ALFREDO POT PIE - TABLE FOR TWO® BY JULIE CHIOU
Instructions. 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.
From tablefortwoblog.com


CHICKEN POT PIE - CANADIAN LIVING
Food / Chicken Pot Pie; Chicken Pot Pie Jul 14, 2005. By: The Canadian Living Test Kitchen. Share . Author: Canadian Living Chicken Pot Pie Jul 14, 2005. By: The Canadian Living Test Kitchen. Share. In high season, David Hammonds, executive chef at The Fairmont Empress Hotel in Victoria, prepares about 4,000 meals a day. This sumptuous pie is one of …
From canadianliving.com


CHICKEN POT PIE RECIPE | BON APPéTIT
Add chicken, breast side down, celery, thyme sprigs, wine, salt, and peppercorns to pot. Add 8 cups water to cover and bring to a boil. Reduce heat to low and simmer gently for 10 minutes. Remove ...
From bonappetit.com


CHICKEN POT PIE III RECIPE
Crecipe.com deliver fine selection of quality Chicken pot pie iii recipes equipped with ratings, reviews and mixing tips. Get one of our Chicken pot pie iii recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Twice-Fried Chicken with Sriracha Crecipe.com This twice-fried chicken with sriracha teaches you to make a stunningly delicious …
From crecipe.com


CHICKEN POT PIE III - REVIEW BY JOSANDERS - ALLRECIPES.COM
One of our family favorites. Good to take to potlucks. Good to freeze and have available to take to friends who need comfort food. I make with Cream of Potato and Cream of Chicken soups. I stir fry the chicken in chicken broth and poultry seasoning which gives it more flavor. To make it even quicker I have grabbed a rotisserie chicken from the grocery store!
From allrecipes.com


HOW TO MAKE CHICKEN POT PIE WITH LEFTOVER CHICKEN SOUP ...
Whenever chicken pot pie is nearing the end of its cooking life, cover it with foil and warm it in a heated oven over 300F for 15-20 minutes, repeating the process every 10 minutes until the temperature drops. It is also possible to bake pie by air fryer or on the stove, and microwave it for another 15 minutes.
From smallscreennetwork.com


CHICKEN POT PIE III POPULAR RECIPES
A hot hearty chicken pot pie that is easy to fix. Ingredients : 1 recipe pastry for a 9 inch double crust pie; 2 cups frozen mixed vegetables; 2 boneless, skinless chicken breast halves, boiled; 1 teaspoon dried thyme; ½ (10.75 ounce) can condensed cream of celery soup; 1 (10.75 ounce) can condensed cream of potato soup; Instructions :
From tasterecipescollection.blogspot.com


INA GARTEN CHICKEN POT PIE SOUP RECIPE - PUREWOW
She shared a photo of the warm-and-fuzzy masterpiece, saying “Chicken Pot Pie Soup is the ultimate comfort food on a cold day, but this is made with fennel, tarragon and sherry, with puff pastry croutons on top so it’s no ordinary chicken soup!” She ended the caption with a discreet humble brag, as she should, saying “Surprisingly, the recipe took me a while to get …
From purewow.com


BEST HOMEMADE CHICKEN POT PIE RECIPE (FROM SCRATCH ...
I often find chicken pot pie recipes with lots of processed ingredients - but not this from scratch version! You'll never used condensed soups or buy a frozen pot pie again after trying this homemade chicken pot pie! The delicious filling is thick and made with a from-scratch sauce that is never runny! And it's all enveloped in a homemade double layer pie crust that is …
From joyfoodsunshine.com


HOW TO MAKE CHICKEN POT PIE OUT OF CHICKEN SOUP? – FOOD ...
Thighened food must be thrown away even though it was kept at over 40 degrees for over 2 hours. Is It Safe To Eat Chicken Pot Pie Left Out Overnight? BLACK PIE BAKED CHICKEN SHOULD BE REJECTED IF POT IS STOREd FOR MORE than 2 HOURS AND HAS RICE ON THE HIGHER END, TO MAKE SURE THERE IS NO LABOODY. Baked chicken pot pie can …
From smallscreennetwork.com


CHICKEN POTPIE RECIPE - EATINGWELL
The perfect chicken pot pie! I have tried for several years to achieve the perfect chicken pot pie, only to fail time after time. Either the crust was not right, or the filling was off. But, FINALLY, my search is over! This chicken pot pie was the most delicious I've ever made! And my spouse and I both agreed on this fact! It tastes like comfort food, without the guilt. And the biscuit crust ...
From eatingwell.com


CHICKEN POT PIE | CHICKEN.CA
Add onion, potato, carrot, celery, poultry seasoning and sage to chicken broth. Simmer until vegetables are tender crisp. Add gravy or soup and chicken pieces. About ½ cup frozen peas can be added now if you wish. Pour into unbaked pie shell and top with another crust. Bake at 350ºF (180ºC) for about 30 minutes.
From chicken.ca


CHICKEN POT PIE III - RECIPE DETAILS
In a large bowl, combine roasted vegetables, chicken mixture, and sauce. In a pie pan or casserole, place one pie crust in the bottom. Fill the crust with the chicken filling. Place second pie crust on top. Pinch the edges of the pie crusts together all the way around. Cut 4 1" slits in the top crust for steam. Bake until top crust is golden ...
From fatsecret.com


CHICKEN POT PIE (THE BEST) - RICARDO
In a large pot, soften the onion, carrot and celery in the remaining butter. Season with salt and pepper. Add the broth and potatoes and bring to a boil. Cover and simmer for about 10 minutes or until the vegetables are just tender. Add the butter mixture and boil gently, stirring with a wooden spoon. Add the milk and cornstarch mixture and bring to a boil. Adjust the seasoning. Stir in …
From ricardocuisine.com


CHICKEN POT PIE III RECIPE - FOOD NEWS
Chicken Pot Pie III Recipe. Preheat oven to 400°F. In a 2 1/2-quart casserole dish, mix soup and chicken. Mix milk, baking mix and egg. Pour over chicken mixture. Old Fashioned Chicken Soup Recipe Foodnetwork.com Get Old Fashioned Chicken Soup Recipe from Food Network... Heat oil in large heavy pot. Cook onion and celery until translucent. Season chicken pieces …
From foodnewsnews.com


CHICKEN POT PIE III RECIPE | RECIPELAND
Pour chicken mixture into a greased shallow 2-quart casserole. Top with pastry; cut slits to allow steam to escape. Bake at 400℉ (200℃) for 40 minutes or until crust is golden brown.
From recipeland.com


CHICKEN POT PIE RECIPE - COOK WITH CAMPBELLS CANADA
Combine cream of chicken soup, chicken, mixed vegetables and potato; spread in empty pie plate. Top with pastry shell and press pastry against rim of pie plate. Prick pie crust to allow steam to escape. Bake in preheated 400°F (200°C) oven until pie pastry is deep golden brown – about 20 to 25 minutes.
From cookwithcampbells.ca


MARTHA STEWART’S FRENCH TWIST ON MINI CHICKEN POT PIES IS ...
The pan is deglazed with red wine, and once the stew is ready the chicken meat, bacon, peas, and thyme are stirred in. Scoop the filling into …
From sheknows.com


CLASSIC CHICKEN POT PIE RECIPE - THE SPRUCE EATS
Gather the ingredients. Position a rack in the center of the oven and heat to 400 F. Melt the butter in a large skillet or saucepan over medium heat. Add the carrots, onion, and chicken, and cook, stirring until the chicken is mostly cooked through and the vegetables begin to soften, about 10 minutes.
From thespruceeats.com


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