DOUBLE-CRUST CHICKEN POT PIES RECIPE
Double the deliciousness.
Provided by Southern Living Editors
Time 1h15m
Yield Serves 6
Number Of Ingredients 19
Steps:
- Preheat oven to 400°F. Let piecrusts stand at room temperature 15 minutes. Unroll 2 piecrusts onto a lightly floured surface. Cut 3 (5-inch) circles from each crust. Gently roll each circle into an 8-inch round. Coat 6 (12-ounce) ramekins with cooking spray. Gently fit 1 piecrust round into each ramekin, lining the bottom and sides. Gently crimp dough over the top edge of ramekin to secure it. Prick dough with a fork along bottom and sides. Place ramekins on a rimmed baking sheet, and bake in preheated oven until lightly browned, 13 to 16 minutes.
- Melt 2 tablespoons of the butter in a large skillet over medium-high. Add chicken; cook until done, 5 to 6 minutes per side. Remove from pan; let stand 10 minutes. Shred the chicken.
- Add remaining 6 tablespoons butter to skillet. Add mushrooms; cook, stirring occasionally, 5 minutes. Add potato, onion, carrot, thyme, garlic, and oregano to skillet; cook, stirring occasionally, until onions are tender and lightly browned, 7 to 8 minutes.
- Whisk together flour and ½ cup of the stock in a small bowl, and add to skillet. Stir in salt, black pepper, crushed red pepper, and remaining 2 cups stock; bring to a boil. Reduce heat to medium, and simmer 5 minutes, stirring occasionally. Stir in peas, cream, and shredded chicken. Transfer mixture to a bowl, and cool 10 minutes.
- Stir together egg yolk and water in a small bowl. Unroll remaining 2 piecrusts onto lightly floured surface. Cut 3 (5-inch) circles from each piecrust. Gently roll each circle into a 5 ½-inch round. Fill each ramekin with about ¾ cup chicken mixture, pressing down to level mixture. Top each ramekin with 1 (5 ½-inch) dough round, pressing to seal to bottom crust. Brush tops with egg mixture, and, if desired, top with leaf cutouts or rounds from extra dough. Cut small slits in tops of dough to vent steam. Bake at 400°F until golden brown, 22 to 25 minutes.
CURRY CHICKEN POT PIES
Steps:
- Preheat the oven to 400 degrees F.
- Heat the oil and 6 tablespoons of the butter in large saute pan over medium-high heat. Add the celery, onions, curry powder and a large pinch of salt and cook until the vegetables are soft and the onions turn translucent, about 10 minutes. Add the garlic and saute for 1 minute, then stir in the peas and carrots. Add the flour and cook, stirring constantly, about 2 minutes. Slowly add the chicken broth and milk, whisking to remove any flour lumps. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper. Add the chicken and stir to combine.
- Pour the curry chicken into four 10-ounce ramekins or gratin-style bowls.
- Lightly dust a clean work surface with flour. Roll the pie crust large enough to cut 4 circles to fit over the ramekins. Lightly brush the edges of the ramekins with the egg wash. Place the pie crust over the top of the curry chicken, pressing to seal along the edges. Using a sharp paring knife, create a few slits in the top of the pies. Brush the top of the crust with the egg wash.
- Bake until the crust is a deep golden brown and the pot pies are bubbly, about 30 minutes. Let cool slightly before serving. Top with pats of the remaining 2 tablespoons butter right before serving.
CHICKEN POT PIE IX
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
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
SOUTHERN CHICKEN POT PIE
My family was craving pot pie and all the recipes I looked at just wasn't the right fit. I have been cooking for quite awhile now and decided to go out on a limb and try to create something without a guide (scary to do!). My family loved it! I keep wondering if the dijon is a bit overpowering but everyone who tries it says it is what makes my pot pie different. Feel free to leave out the nutmeg if you feel it is overpowering. I only put a pinch myself. I hope you like it!
Provided by mirespada
Categories Pot Pie
Time 2h
Yield 1-2 pie, 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 450.
- Peel and cube potatoes and cube chicken breast.
- Saute onion and garlic in 1 tablespoon of butter.
- While onion mixture is cooking, start water to boil for potatoes. Boil potatoes until just before you can put a fork through them. You want them a little crispy so they don't overcook in the oven.
- When the onions are clear, add cubed chicken into onion mixture and cook through. Salt and pepper to taste. When chicken is done, set aside.
- In seperate pot, cook melted butter and flour on medium heat for 3-5 minutes. Add half and half, chicken broth, dijon mustard, worcestershire sauce and spices. Bring to boil then reduce heat to low and let simmer for 35 minutes.
- While simmering, grease either a 11 x 19 baking pan or two pie pans. Use first two pie crusts to line bottom of pan(s) (if you are using the 11 x 19 pan, this might mean using some creative cutting and molding of the pie crusts since they come round).
- When filling is done simmering, add the chicken mixture, potatoes, and frozen vegetables. Mix together until all ingredients are covered. If you prefer your filling a little thicker, I suggest adding a tad more flour and heating it through.
- Pour filling into pie crusts and top with remaining crusts (again, if using a 11 x 19 pan, you might have to be creative).
- Put into oven and cook for 15 minutes. Reduce heat to 375, you may have to put foil over edges to prevent excessive browning, and cook for an additional 45 minutes for a crispy crust. Take out of oven and let cool for 15 to 20 minutes.
Nutrition Facts : Calories 1152.2, Fat 68.8, SaturatedFat 24.6, Cholesterol 117.1, Sodium 1351.1, Carbohydrate 97.4, Fiber 10.6, Sugar 2.2, Protein 37.9
CHICKEN POT PIE (SOUTHERN LIVING '70'S)
I've tried other recipes through the years and my family pleads for me to stick to the original one I started with in the '70's. The chopped hard boiled eggs are the secret ingredient that gives this recipe it's extra creaminess. There are no onions which makes kids happier. I have tossed out all other recipes in favor of this tried and true one. This Southern Living recipe is a true treasure!
Provided by MaryB2
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Make a roux with the melted butter and flour; cook 1 minute stirring constantly.
- Add chicken broth, salt and pepper; cook until thickened and bubbly. Add chicken, eggs, vegetables and mix.
- Spoon mixture into a greased 12x8x2 baking dish. Put on crust and brush with egg/water mixture. Cut slits in the crust.
- Bake at 400 degrees for 35-40 minutes or until golden .
Nutrition Facts : Calories 484.6, Fat 27.5, SaturatedFat 10.1, Cholesterol 222.8, Sodium 889.3, Carbohydrate 27.1, Fiber 3.5, Sugar 0.9, Protein 31.3
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