CLASSIC CHICKEN POT PIE
Tell everyone you're having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
- Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
- Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
- Bake about 35 minutes or until golden brown.
Nutrition Facts : Calories 562.1, Carbohydrate 47.7 g, Cholesterol 92.1 mg, Fat 6 1/2, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 15.3 g, ServingSize 1 Serving, Sodium 675.0 mg, Sugar 4.0 g, TransFat 5 g
CHICKEN POT PIE
Provided by Jamie Oliver
Categories Lunch & dinner recipes Chicken thighs Chicken Mushroom Keep cooking and carry on Lunch & dinner recipes Quick & easy recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 220°C/425°F/gas 7.
- Place a 30cm non-stick ovenproof frying pan on a high heat, with a smaller non-stick pan on a medium heat alongside. Pour 1 tablespoon of olive oil into the larger pan.
- Peel and roughly chop the onions, adding them to the larger pan as you go.
- Roughly chop two- thirds of the thighs, finely chop the rest, and add to the onion pan. Cook for 6 minutes, or until golden, stirring occasionally.
- Meanwhile, place the mushrooms in the dry pan, tearing up any larger ones. Let them toast and get nutty for 4 minutes, then tip into the chicken pan and strip in half the thyme leaves.
- Remove the pan from the heat, add a pinch of sea salt and black pepper, then stir in 1 tablespoon of red wine vinegar and 150ml of water.
- Working quickly, roll out the pastry so it's 2cm bigger than the pan, then place it over the filling, using a wooden spoon to push it into the edges.
- Very lightly criss-cross the pastry, then brush with 1 teaspoon of olive oil. Poke the remaining thyme sprigs into the middle of the pie.
- Bake at the bottom of the oven for 15 minutes, or until golden and puffed up. Easy!
Nutrition Facts : Calories 683 calories, Fat 40.7 g fat, SaturatedFat 19.8 g saturated fat, Protein 36.7 g protein, Carbohydrate 42 g carbohydrate, Sugar 7.2 g sugar, Sodium 1.2 g salt, Fiber 4.3 g fibre
CHICKEN POT PIE VII
You can play with this recipe by changing the meat or soup to anything that goes together and sounds good to you. I freeze this for those last minute meals or for the times my husband has to cook.
Provided by ANTIE DI
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C.)
- In a large bowl, combine flour and onion salt. Cut in shortening until mixture resembles coarse crumbs. Add water and stir until it forms a ball. Divide dough in half and shape into balls. Roll one ball out to fit a 9 or 10 inch pie plate. Place bottom crust in pie plate and roll out top crust.
- In a large cast iron frying pan, heat 1 tablespoon shortening. Add chicken and onion and cook until mixture is just browned. Stir in beans and season with onion salt, sugar, garlic powder, pepper, and oregano. Stir in condensed soup. Heat mixture, stirring constantly, until it just begins to simmer. Pour into pie crust and cover with top crust. Fold top crust under edge of bottom crust, seal and cut slits in top crust.
- Bake in the preheated oven for 25 minutes, or until golden brown.
Nutrition Facts : Calories 419.4 calories, Carbohydrate 32.2 g, Cholesterol 36 mg, Fat 24.1 g, Fiber 2.1 g, Protein 18 g, SaturatedFat 6.1 g, Sodium 1343.1 mg, Sugar 3.6 g
FAVORITE CHICKEN POTPIE
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
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 POT PIE
Recipe video above. Everybody's favourite Chicken Pot Pie! A creamy chicken and vegetable filling with a hint of thyme, topped with puff pastry. The smell when this is baking is SO GOOD! Makes 4 large, 6 medium or 1 large pie. Brilliant freezer standby meal.
Provided by Nagi
Categories Mains
Time 1h15m
Number Of Ingredients 18
Steps:
- Place milk, broth and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, add chicken and thyme.
- Place lid on, simmer gently on medium low for 15 minutes (do not boil, can make milk split).
- Remove chicken, shred or dice (don't worry if inside a bit uncooked). Cover pot and set poaching liquid aside.
- Melt butter in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add thyme, carrot and celery, cook for 3 minutes or until carrot is softened.
- Add wine. Stir, scraping the bottom of the pot, and cook for 1 1/2 minutes or until wine is mostly evaporated.
- Add flour and stir for 1 minute.
- Add about half the reserved poaching liquid and stir until all flour is incorporated - it will be a thick sludge.
- Add remaining milk broth, parmesan, pepper. Stir.
- Add chicken and peas, stir.
- Once mixture is heated (you'll see steam), cook for 3 minutes to thicken the sauce, stirring regularly. (Note 3)
- Remove from heat. Spoon into oven proof pots - 4 large or 6 small (Note 4). Cool in fridge at least 30 minutes. (Note 5)
- Meanwhile, remove puff pastry from freezer to partially thaw. Then use a bowl as a guide to cut rounds from the pastry about 2.5cm / 1" wider (all the way around) than the pots - be generous!
- Preheat oven to 180C/350F.
- Brush edge of pots with egg. Top with puff pastry, folding down the edges.
- Brush pastry with egg. Cut a 2cm / 2/3" slide in the middle with a small knife.
- Bake 35 - 40 minutes until deep golden.
- Serve immediately!
Nutrition Facts : Calories 588 kcal, Carbohydrate 36 g, Protein 47 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 144 mg, Sodium 1191 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
INDIVIDUAL CHICKEN POTPIES
Homemade comfort food prepared with love, like these classic chicken potpies, can inspire as much romance as any four-star restaurant meal on Valentine's Day. Want to feed the whole family? Just double the recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees. Place a 1 1/2-cup ovenproof dish on pastry on a floured surface. Cut circle from pastry, 1/2 inch larger than dish; cut vents. Repeat. Refrigerate on a parchment-lined baking sheet.
- Melt butter in a large skillet over medium heat. Add onion. Cook, stirring, until soft, 4 minutes. Add carrot, celery, and potato. Cook, stirring, until soft, 6 minutes. Stir in flour, then broth; bring to a boil. Add greens and chicken. Simmer until thickened, 2 minutes; season.
- Divide between dishes. Top with pastry, press edges to seal, and brush with egg. Bake on a baking sheet until golden, 25 minutes.
DELICIOUS CHICKEN POT PIE
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
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
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 2h45m
Yield Six servings
Number Of Ingredients 18
Steps:
- Put the chicken legs and thighs plus the bony parts of chicken in a kettle and add cold water to cover. Bring to the boil and let simmer about one minute. Drain.
- Put 16 cups of water in a clean kettle and add the chicken pieces. Add the leek, bay leaves, two cups of the chopped onions and the celery. Cover and cook, skimming the surface often, to remove excess fat, foam and scum, about 15 minutes.
- Using a pair of tongs, remove the legs and thighs from the kettle. Let cool. Meanwhile, let the stock with the necks and backs continue to cook, skimming the surface as necessary.
- When the legs and thighs are cool enough to handle, remove and set aside the meat from the bones. Discard the skin. There should be about six cups of chicken meat. Toss the bones back into the kettle and cook one hour longer.
- Strain the broth, discarding the solids. Put three cups of the broth into a saucepan, saving the remaining broth for other uses. Add the cream to the broth and bring to the boil. Cook 10 or 15 minutes or until reduced to three and one-half cups.
- Meanwhile, slowly melt eight tablespoons of butter over gentle heat. Skim off the surface foam and carefully pour the clear center liquid into a cup. This is clarified butter. There should be about six tablespoons of the clarified butter. Pour this into a mixing bowl and add the flour. Stir to blend. Bring broth with the cream to the boil. Gradually add the blended flour and butter, stirring constantly with a wire whisk. Add the bottled hot sauce, lemon juice and salt to taste. Cook five minutes.
- Heat the remaining six tablespoons of butter in a wide, heavy skillet and add the shallots. Cook briefly, stirring. Add the remaining cup of onions, the carrots and the mushrooms and cook three minutes, stirring. Add the six cups of chicken meat. Cook, stirring occasionally, about three minutes.
- If fresh peas are used, drop them into boiling water and cook 30 seconds. Drain. If frozen peas are used, put them into a sieve and hold them under the hot water faucet about 15 seconds. Drain. Add the thickened sauce to the chicken and mushroom mixture. Stir in the peas. Blend thoroughly.
- Meanwhile, preheat the oven to 350 degrees.
- Ideally, you should use six oven-proof earthenware pot-pie dishes measuring about five and one-half inches in diameter. Spoon equal portions of the creamed chicken into the dishes, piling each portion up slightly.
- Roll out the puff pastry on a lightly floured surface to an eighth-inch thickness. Using a round lid measuring about six and one-half inches in diameter, cut out six rounds to cover the tops of the pot-pie dishes.
- Brush around the perimeter of each round of pastry with beaten egg to make a one-inch egg-brushed margin. Brush around the outside top of each pot-pie dish about one-inch deep with beaten egg. Invert one egg-brushed round of dough over each filled pot-pie dish. Let the dough drape down all around the sides of each dish. Press the edges of the pastry against the upper side of each dish to seal firmly. Brush the top and sides of the pastry covers with more egg.
- Arrange the dishes on a baking sheet and place in the oven. Bake about 25 minutes or until the pastry topping is puffed and nicely browned.
CHICKEN POT PIE
This is my go-to chicken pot recipe - one that I adapted from the queen of comfort food, Ina Garten. My version has all the must-haves, like tender chicken and lots of veggies, but it's lighter on the butter and the recipe makes four reasonable-sized servings.
Provided by April @ Girl Gone Gourmet
Categories Dinner
Time 1h40m
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees
- Heat the olive oil in a large pan over medium heat. While the oil is heating, season both sides of the chicken with salt and pepper. Add the chicken to the pan and cook on each side until internal temperature reads 165 degrees. Remove the chicken and set aside.
- In the same pan, melt the butter. Add the diced onion, garlic, and carrots. Using a wooden spoon, stir the vegetables to coat them in the butter and scrape the browned bits off the bottom of the pan. Cook the veggies until they start to soften. Add the thyme, parsley, salt, and pepper. Sprinkle the flour over the top of the veggies and stir to combine. Add the chicken stock to the flour mixture. Adjust the heat to bring the pot to a strong simmer. Simmer the sauce until it's thickened and coats the back of a spoon, about 10-15 minutes.
- While the filling simmers, dice the chicken into bite-sized pieces. Add the lemon juice and peas to the filling and stir to combine. Add the cream and stir. Ladle filling into bowls or a baking dish.
- In a small bowl, lightly beat the egg. Depending on what you decide to use to bake the pot pies (see notes for details), cut the pie dough to fit the dish (or bowls). Brush the edges of the pie dough with water so it adheres to the baking dish. Brush the top of the pie dough with a light coating of egg and sprinkle some cheese over the top. Cut a few slits in the dough to allow steam to escape while it bakes.
- Bake the pot pies on a baking sheet at 375 degrees for 25-30 minutes, or until the tops are golden brown and the filling is bubbling.
Nutrition Facts : ServingSize 1/4 of recipe, Calories 707 calories, Sugar 7.7g, Sodium 911.4mg, Fat 41.9g, SaturatedFat 17.4g, UnsaturatedFat 21.7mg, TransFat 0.2g, Carbohydrate 44.4g, Fiber 5.1g, Protein 37.9g, Cholesterol 138.5mg
CHICKEN POT PIE
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
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.
BEST HOMEMADE CHICKEN POT PIE RECIPE (FROM SCRATCH)
This homemade Chicken Pot Pie recipe is made completely from scratch and is the best chicken pot pie you'll ever eat. A delicious filling made with a from-scratch sauce is nestled between two layers of flaky, buttery homemade pie crust for a meal your entire family will love.
Provided by Laura
Categories Main Course
Time 2h10m
Number Of Ingredients 26
Steps:
- Add flour, sea salt, sugar, butter and ice cold water to the container of a food processor fitted with the "S" blade.
- Process until coarse crumbs form.
- Dump the dough mixture out onto a work surface and form it into a ball. Then divide it into two equal portions and form those portions into two discs.
- Wrap each disc in plastic wrap and chill in the fridge for at least 1 hour, or overnight.
- After crust has chilled and you are ready to make the chicken pot pie:
- Preheat oven to 425 degrees F.
- In a medium bowl, whisk together flour, onion powder, garlic powder, garlic salt and pepper.
- Add milk and whisk until combined, set aside.
- In a 4-quart pan over medium heat, boil water.
- Add chicken bouillon and whisk until dissolved.
- Add milk/dry ingredient mixture to boiling water/bouillon, whisk to combine.
- Cook over medium heat, stirring constantly, until thick (about 3 minutes).
- Remove from heat, cover and set aside.
- Add potatoes, 2 TBS butter and garlic and water to a large, nonstick saucepan and cover. Cook covered for 10 minutes, or until the potatoes are soft, stirring occasionally.
- Add carrots, onion, celery and additional 2 TBS butter. Cover and cook for 10 minutes, or until soft, stirring occasionally.
- Add peas, corn, chicken and sauce. Stir until combined. Remove from heat and set aside.
- Roll out both discs of dough.
- Fit one disc to the bottom of the pie plate. Roll out the second to be used as the top.
- Place bottom dough into the pie plate.
- Put filling on top of the crust.
- Add the other crust on top, pinch the edges together and cut an "X" in the top.
- Whisk together the egg yolk and heavy cream.
- Brush it all over the crust with a pastry brush.
- Use a pie crust shield to protect the outer crust.
- Bake at 425 for 30 - 35 minutes on the lower rack of your oven, until the crust is golden brown and the filling is bubbling. Remove the pie crush shield in the last 5 minutes of baking if the outer crust is not browning.
- Remove from the oven and place the chicken pot pie on a wire cooling rack. Cool for at least 10 minutes before serving.
Nutrition Facts : ServingSize 1 portion, Calories 355 kcal, Carbohydrate 34 g, Protein 13 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 82 mg, Sodium 681 mg, Fiber 2 g, Sugar 4 g
SKILLET CHICKEN POTPIE
A store-bought pie crust, frozen veggies and precooked chicken simplify the prep for this easy potpie. This healthy dinner recipe is comfort food at its best.
Provided by Andrea Kirkland, M.S., RD
Categories Healthy Baked & Roasted Chicken Recipes
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F.
- Whisk 1 1/4 cups broth and flour in a medium bowl; set aside.
- Heat oil in a 10-inch cast-iron or oven-safe nonstick skillet over medium-high heat. Add mushrooms; cook until browned, 6 to 8 minutes. Reduce heat to medium. Add onion and garlic; cook until tender, 4 to 6 minutes.
- Stir in the remaining 1/4 cup broth, scraping up any browned bits. Stir in the reserved broth-flour mixture, peas and carrots, sage, thyme, salt, and pepper. Bring to a boil, stirring constantly. Reduce heat and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Remove from heat; stir in chicken.
- Lay pie crust over the chicken mixture, folding the edges over as needed. Cut four 4-inch slits in the crust to allow steam to escape. Brush with egg white.
- Bake until the crust is golden and the filling is bubbly, 20 to 25 minutes. Let cool for 10 minutes before serving. Garnish with thyme sprigs, if desired.
Nutrition Facts : Calories 335.8 calories, Carbohydrate 25.6 g, Cholesterol 64.3 mg, Fat 12.8 g, Fiber 2.8 g, Protein 29.3 g, SaturatedFat 3.5 g, Sodium 426 mg, Sugar 2.9 g
CHICKEN PIE
A quick easy and delicious chicken and bacon pie with either short crust or puff pastry.
Provided by natashalouise
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Strip carcass of chicken, cutting meat into large pieces. If you prefer you can buy uncooked boneless chicken but you would need to pre cook it at this stage.
- Saute leek (or onion), bacon and mushrooms in the butter and oil. When soft, add flour.
- Add stock, stirring continuously then add the milk so that the sauce is rich and creamy. If the sauce is a little thick, add more liquid.
- Add the pre cooked chicken, and stir carefully until meat is completed coated and empty contents into a large pie dish. Again if you prefer to make this like a more traditional pie you can line the pie dish with the rolled out short crust pastry before putting in the filling.
- Cover with pastr chosen pastry, making a vent in the pie top, and brush with milk.
- Bake in oven on a high temperature (200C/400F/gas 6) for around 25mins or until golden.
- Tip:
- With the stockcube and bacon, there is no need for extra seasoning however, you could substitute some of the stock with a little leftover white wine.
CHICKEN POT PIE
This classic chicken pot pie takes no shortcuts. The homemade dough leans into the savory side of this pie with the addition of fresh herbs. Make your own fortified stock by poaching the chicken in your already homemade stock, or stock from a butcher store. This creates an intensified chicken flavor in the base of the pie filling. Let your pie filling cool down before topping with the dough, this helps to prevent any gummy texture on the bottom of the crust.
Provided by Food Network Kitchen
Categories main-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 28
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.
CLASSIC POT PIE
Brothy gravy, golden crust, and tender, flavorful vegetables-It doesn't get much better than this recipe for chicken pot pie.
Categories Thanksgiving main dish poultry
Time 1h
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees.
- Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.
- Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it's all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken.
- Once it starts to thicken add the turmeric, salt, pepper, and thyme.
- Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.
- Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
- Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
- Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.
- Serve up servings by the (big ol') spoonful!
More about "chicken pot pie vii food"
CHICKEN POT PIE (THE BEST) - RICARDO
From ricardocuisine.com
5/5 (505)Category Main DishesServings 4-5Total Time 1 hr 30 mins
- In a food processor, combine the flour and salt. Add the butter and pulse a few seconds at a time until the butter is the size of peas. Add the water and vinegar, and pulse again until the dough just begins to form. Add more water, if needed. Remove the dough from the food processor and form into two discs with your hands. Refrigerate for 30 minutes.
CLASSIC CHICKEN POT PIE RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 Total Time 1 hr 5 minsCategory EntreeCalories 560 per serving
- Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
- In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
- Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
- Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
CHICKEN POT PIE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 1 hr 10 minsCategory DinnerCalories 747 per serving
- NOTE: For this recipe, you'll need 4 to 6 oven-safe (to 425°F) soup bowls. For larger portions, use bowls with an 18 to 20-oz capacity; for smaller portions, use bowls with a 12 to 14-oz capacity. If making 4 servings, one (14-oz) package of puff pastry will suffice. However, if making 6 servings, you'll need another package.
- Dust a clean, dry work surface with flour and place the puff pastry over top. Sprinkle the pastry with flour and roll to about 1/8-inch thick, smoothing the creases with the rolling pin at the same time. (Depending on the brand of puff pastry you buy, you may not need to roll it out that much.) Using a sharp knife, kitchen shears, or a pizza cutter, cut out 4 circles about 2 inches larger than the diameter of your soup bowls. (Alternatively, cut out 6 circles if making smaller portions.) Place the dough rounds on the foil-lined baking sheet and refrigerate until ready to use.
CHICKEN POT PIE RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
3.9/5 (13)Servings 4
CHICKEN POT PIE RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (59)Servings 6
CHICKEN POT PIE - CANADIAN LIVING
From canadianliving.com
EASY HOMEMADE CHICKEN POT PIE RECIPE - HOW TO ... - DELISH
From delish.com
Reviews 27Calories 773 per servingCategory おせち, Winter, Dinner
- With the machine running, add ice water into feed tube, 1 tablespoon at a time, until dough just come together and is moist but not wet and sticky (test by squeezing some with your fingers).
CHICKEN POT PIE RECIPE - GOOP
From goop.com
Servings 4-6Category Dinner Recipes
- Heat butter in a 2¾ quart Dutch oven until melted and beginning to foam. Add diced onion, carrot, celery, garlic, and herbes de Provence and sauté for 10 minutes, until vegetables have softened and are starting to brown.
- Add chicken stock and cook, stirring, until sauce has thickened and is the consistency of a puréed vegetable soup (about 7 to 10 minutes).
HOMEMADE CHICKEN POT PIE {A CLASSIC!} TWO PEAS & THEIR POD
From twopeasandtheirpod.com
4.9/5 (259)Calories 476 per servingCategory Main Course
- First, make the pie crust. Combine the flour, sugar, and salt in a large bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky. Return mixture to the bowl and place in the freezer for 15 minutes to chill the butter.
- Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water a tablespoon at a time. Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge while you make the filling.
- To make the filling, heat the butter over medium-high heat in a large skillet. Add the onions, carrots, celery, and garlic and cook until tender, stirring occasionally.Whisk in the flour, salt, black pepper, thyme, parsley, chicken broth, and heavy cream. Whisk until there are no flour lumps and then simmer over medium-low heat for 10 minutes or until sauce has thickened. Stir in the shredded chicken or turkey and frozen peas. Remove from heat and set aside while you roll out the pie dough.
CHICKEN POT PIE RECIPES - FOOD AND WINE
From foodandwine.com
Estimated Reading Time 4 mins
CHICKEN POT PIE | CHICKEN.CA
From chicken.ca
Servings 4Calories 340 per serving
CHICKEN FRICASSEE POT PIE RECIPE | REAL SIMPLE
From realsimple.com
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