Chicken Pot Pie Keeper Food

CHICKEN POT PIE KEEPER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Line a 9x13-inch casserole dish with 1 pie crust and cover with aluminum foil.
• Bake crust in the preheated oven until golden, about 20 minutes.
• Melt butter in a large skillet over medium heat; add celery, leeks, peas, carrots, potatoes, and onion. Cook and stir until onions are translucent and potatoes are tender, about 15 minutes. Add chicken and mix thoroughly.
• Combine 1 cup of milk and flour in a cup. Mix well and add it to the vegetable-chicken mixture. Cook and stir, adding more flour if necessary to thicken gravy, about 5 minutes. Add remaining 1 cup milk; cook and stir until filling is thickened, about 5 minutes more. Season with black pepper, white pepper, and salt.
• Pour filling into the baked crust. Roll out the remaining crust to the shape of the casserole dish and gently place it on top of the filling.
• Preheat the oven to 450 degrees F (230 degrees C).
• Bake in the preheated oven, checking every 10 minutes, until crust is light golden brown, about 30 minutes.

CHICKEN POT PIE

Steps:

• Make the dough: Combine the flour, sugar, salt, thyme and chives in a food processor and pulse a few times to evenly combine. Add the butter and pulse 7 or 8 times until the butter is in pea-size bits. Add the vinegar and 2 tablespoons ice water and pulse just until the dough starts to come together into a ball. (Add 1 to 2 more tablespoons ice water if the dough is too dry.) Form the dough into a disk. Wrap in plastic wrap and refrigerate while you make the filling, at least 1 hour.
• Make the filling: Pile the 2 crushed garlic cloves, bay leaf, lemon peel, peppercorns and coriander seeds on a square of cheesecloth. Bring the corners together to form a pouch and tie with a piece of kitchen twine.
• Combine the chicken, chicken broth and cheesecloth pouch in a medium saucepan and bring to a boil. Reduce to a rapid simmer and cook until the chicken is cooked through, about 15 minutes. Remove the chicken to a plate using tongs. Strain the liquid through a fine-mesh sieve into a medium bowl; discard the cheesecloth pouch. Wipe out the saucepan; return the strained broth to the pan and keep at a very gentle simmer over low heat. Shred the chicken using 2 forks.
• Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened, 10 to 12 minutes. Add the potato, 1 teaspoon kosher salt and 1/2 teaspoon pepper and cook until the potato is slightly softened, about 5 minutes. Add the 3 minced garlic cloves and the thyme and cook until softened, 1 minute. Add the vinegar and cook until the liquid has evaporated, about 1 minute. Stir in the flour until the vegetables are evenly coated. Pour in 1 3/4 cups of the strained chicken broth (save the rest for another use). Bring to a gentle boil and cook until thickened, 2 to 3 minutes.
• Remove the pot from the heat and stir in the heavy cream. Add the shredded chicken, parsley and peas and stir to combine and heat through; season with salt and pepper. Transfer the filling to a 9 1/2-inch deep-dish pie plate and let cool until no longer steaming, about 20 minutes.
• Bake the pot pie: Preheat the oven to 375˚ F. On a lightly floured surface, roll out the pie dough into an 11-inch round, about 1/8 inch thick. Place it over the filling. Roll the overhanging dough under itself and crimp the edges with your fingers. Cut vents in the top of the dough. Beat the egg and 1 teaspoon water in a small bowl. Brush the crust all over with the egg wash. Place the pot pie on a rimmed baking sheet and bake until the crust is a deep golden brown, 50 minutes to 1 hour. Let cool 20 minutes before serving.

CHICKEN "POT PIE"

Steps:

• Preheat oven to 375°F. Prepare Potatoes according to package directions.
• Mix remaining ingredients in 8-inch square baking dish; top with potatoes, spreading to edges of dish.
• Bake 20 minutes.

CHICKEN POT PIE WITH 2 CRUSTS

Steps:

• Heat butter over low heat until melted.
• Blend in flour, onion, salt and pepper.
• Cook over low heat, stirring constantly until smooth and bubbly.
• Remove from heat.
• Stir in broth and milk.
• Heat to boiling; stirring constantly. Boil and stir one minute.
• Stir in chicken and veggies. (Add in 1 - 2 diced cooked potatoes if you like!).
• Reserve.
• Line pie plate with prepared bottom crust.
• Pour in filling.
• Top with top crust. Cut slits in center to vent. Flute edges.
• Cook uncovered in 425°F oven until crust is brown; approximately 30-35 minutes.

EASY CHICKEN POTPIES

Steps:

• In a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in green beans and chicken and season with salt and pepper.
• Divide filling among four 8-ounce ramekins. Roll out 1 sheet puff pastry and cut 4 rounds to fit ramekins. Cut a small X in center of each to vent, then place on top of filling. Brush with beaten egg. Bake at 375 degrees until filling is bubbling and crust is golden, 30 to 40 minutes.

HOMEMADE CHICKEN POTPIE

Steps:

• Preheat oven to 450°. In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in flour and poultry seasoning until blended; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in chicken and vegetables., Transfer to a greased 9-in. deep-dish pie plate; place crust over filling. Trim, seal and flute edges. Cut slits in crust. Bake 15-20 minutes or until crust is golden brown and filling is bubbly.

CHICKEN POT PIE

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 KEEPER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Line a 9x13-inch casserole dish with 1 pie crust and cover with aluminum foil.
• Bake crust in the preheated oven until golden, about 20 minutes.
• Melt butter in a large skillet over medium heat; add celery, leeks, peas, carrots, potatoes, and onion. Cook and stir until onions are translucent and potatoes are tender, about 15 minutes. Add chicken and mix thoroughly.
• Combine 1 cup of milk and flour in a cup. Mix well and add it to the vegetable-chicken mixture. Cook and stir, adding more flour if necessary to thicken gravy, about 5 minutes. Add remaining 1 cup milk; cook and stir until filling is thickened, about 5 minutes more. Season with black pepper, white pepper, and salt.
• Pour filling into the baked crust. Roll out the remaining crust to the shape of the casserole dish and gently place it on top of the filling.
• Preheat the oven to 450 degrees F (230 degrees C).
• Bake in the preheated oven, checking every 10 minutes, until crust is light golden brown, about 30 minutes.

DELICIOUS CHICKEN POT PIE

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.