CHEDDAR CHICKEN POTPIE
Cheese soup is one of my favorites, but it's a bit too rich for my husband's taste. Now I make a variation of potpie we both enjoy. If I'm in a hurry, I'll skip the crust, add extra milk and serve it as a chowder. -Sandra Cothran, Ridgeland, South Carolina
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- For crust, in a small bowl, combine flour and salt. Cut butter in flour until mixture resembles coarse crumbs. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover and chill at least 30 minutes. , For filling, place broth in a Dutch oven; bring to a boil over high heat. Add vegetables. Reduce heat; simmer until vegetables are tender, 10-15 minutes. , In a small bowl, combine flour and milk; stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 10-in. cast-iron or other ovenproof skillet. Set aside. , On a lightly floured surface, roll dough for crust to fit top of casserole, trimming edges as necessary. Place on casserole over filling; seal edges. Make several slits in center of crust for steam to escape. , Bake at 425° until golden brown, about 40 minutes.
Nutrition Facts : Calories 603 calories, Fat 31g fat (18g saturated fat), Cholesterol 161mg cholesterol, Sodium 902mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 3g fiber), Protein 42g protein.
CHICKEN POTPIE WITH CHEDDAR CRUST
Provided by Food Network Kitchen
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Make the crust: Pulse the flour, fine salt and 1/4 teaspoon pepper in a food processor. Add the cheese, butter and shortening; pulse until the butter is in pea-size bits. Add 1/2 cup ice water and pulse until the dough just starts to come together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour and up to 2 days.
- Meanwhile, prepare the filling: Discard the chicken skin and shred the meat; set aside. Put the bones in a pot and add the chicken broth. Cover and simmer over medium-low heat, 45 minutes to 1 hour. Strain the broth and set aside.
- Preheat the oven to 400 degrees F. Melt the butter in a pot over medium-high heat. Add the onion, thyme, celery, carrots and 1/2 teaspoon kosher salt; cook, stirring, until soft, about 6 minutes. Add the mushrooms and 1/2 teaspoon kosher salt and cook until soft, about 6 more minutes. Add the flour and cook, stirring, 2 minutes. Add the wine; cook until almost evaporated, about 1 minute. Add the broth, cream and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to medium low and simmer until thick, about 3 minutes. Add the parsley, shredded chicken, and salt and pepper to taste. Transfer to a 3-to-4-quart baking dish.
- Roll out the dough between 2 sheets of parchment paper until slightly larger than the baking dish. Drape the dough over the filling, press it against the inside of the dish and trim. Brush with cream, then cut a few slits in the top. Put on a baking sheet; bake until golden, about 35 minutes. Let rest 10 minutes before serving.
SHEPHERDS PIE WITH SCALLION-CHEESE CRUST
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Pre-heat the oven to 400 degrees F.
- Heat olive oil over medium-high heat in a Dutch oven or deep saute pan. Brown the lamb and beef. Remove the meat from the pan with a slotted spoon. Add the onions to the pan and saute until the onions are tinged brown at the edges - about 5 minutes. Add the chopped carrots and cook for 5 minutes. Add the mushrooms, tomato puree, thyme, parsley and cinnamon. Stir and saute for 2 minutes. Next, stir in the flour, which will soak up the juice, then stir in the wine and the beef stock. Taste and add salt and pepper, as needed. Return the meat to the pan and bring to a boil. Cover, turn down the heat to low and simmer for about 30 minutes until the lamb is fully cooked.
- Peel the potatoes, cut them into large even-sized pieces and place into a pot of cold, salted water. Bring the water to a boil and cook potatoes until they are tender, about 10 minutes. (Potatoes are done when a knife can easily go through.)
- When the potatoes are done, drain off the water, return them to the saucepan, cover with a clean tea cloth to absorb the steam and leave them for about 5 minutes. Next, add the butter and mash them to a puree. Season with salt and pepper. When the meat is ready, spoon it into a 9-by-13-inch baking dish and level it out with the back of the spoon. After that, spread the mashed potato evenly all over. Sprinkle the scallions on top of the potato, scatter the cheese over the scallions and bake the pie until the top is crusty and golden, about 25 minutes.
CHICKEN POT PIE WITH CHEDDAR-SCALLION CRUST
My family enjoys good soul-warming comfort food, especially during the cold weather season. Homemade chicken pot pie is right up there as one of our top favorites. This recipe from Yankee Magazine (January 2012) is a really, really good one. The most delicious pot pie (with cheddar/scallion biscuits) EVER! Comfort food supreme! Recipe makes 6 individual pot pies, -or- one large one (adjust bake time accordingly). YUM! Hope you enjoy as much as we do! Make-ahead tip: Prepare pies up to the point of baking; then wrap tightly in foil and freeze for up to 3 months. When ready to use, thaw in refrigerator and bake as directed.
Provided by BecR2400
Categories Pot Pie
Time 1h
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- First, make the filling:.
- In a medium-size saucepan over high heat, bring chicken broth to a boil. Add carrots and squash. Reduce heat to medium-low and simmer until vegetables are tender, 5 to 7 minutes. Drain vegetables, reserving broth. Set aside.
- Melt butter in a large skillet over medium heat. Add celery, onion, and salt; cook until golden, 10 to 12 minutes. Add mushrooms and cook until they release most of their liquid, 5 to 7 minutes. Add flour and cook, stirring, about 2 minutes. Add milk slowly, whisking as you go; then add reserved broth, whisking until smooth. Cook, stirring often, until sauce thickens, 8 to 10 minutes. Season with pepper. Add parsley, chicken, reserved vegetables, and peas.
- Divide filling evenly among 6 ramekins or other 8- to 10-ounce ovenproof bowls, leaving about a half-inch at the top for biscuits. If you have extra filling, put it in another ramekin. (Note: or you can make one big casserole; adjust baking time accordingly).
- Preheat oven to 425°.
- Make the biscuits:.
- In a large bowl, whisk flour with baking powder, baking soda, and salt.
- Use your fingers to smear the butter into the flour mixture until it resembles coarse meal, with plenty of lumps. Stir in cheddar and scallions.
- In a medium-size bowl, whisk together egg and buttermilk; then add to flour mixture. Stir with a fork until a shaggy dough forms.
- Divide dough into 2 balls. On a lightly floured counter, press dough out to a half-inch thickness. Using a biscuit cutter or the floured rim of a glass, cut out 2- to 3-inch rounds. Gather dough again as needed and press out again. Repeat with second ball.
- Divide biscuits among ramekins, overlapping as necessary. Brush tops with milk, and set ramekins on a baking sheet lined with foil. Bake until crust is nicely browned and filling is bubbling, about 20 minutes.
Nutrition Facts : Calories 630, Fat 30.1, SaturatedFat 16.5, Cholesterol 149.3, Sodium 1219.8, Carbohydrate 57.6, Fiber 4.8, Sugar 6.5, Protein 33.7
EASY CRUST CHICKEN POT PIE
Make and share this Easy Crust Chicken Pot Pie recipe from Food.com.
Provided by Purdywoman
Categories Savory Pies
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place cooked chopped chicken in bottom of lightly greased 2 quart baking dish.
- place frozen vegetables over chicken.
- Prepare soup using 2/3 cup chicken broth and 2/3 cup milk
- Pour over vegetables.
- Melt butter, mix in flour and baking powder. Add 3/4 cup milk and mix well.
- Pour over top of vegetables - will appear thin but will thicken as it cooks.
- Bake at 350 for 40-45 minutes.
Nutrition Facts : Calories 410.8, Fat 21.4, SaturatedFat 5.6, Cholesterol 67.5, Sodium 1005.8, Carbohydrate 25.4, Fiber 2.7, Sugar 5.1, Protein 28.1
CHEDDAR CHICKEN POT PIE
Make and share this Cheddar Chicken Pot Pie recipe from Food.com.
Provided by juicyjuice
Categories Savory Pies
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For crust, combine flour and salt in a mixing bowl.Cut butter into flour until mixture resembles a coarse meal.
- Gradually add the water, mixing gently with a fork. Gather into a ball. Cover with plastic wrap and chill at least 30 minutes.
- For filling, heat broth to a boil in a dutch oven or large saucepan. Add vegetables; simmer 10-15 minutes or until tender.
- Blend flour with milk; stir into the broth mixture. Cook and stir over medium heat until slightly thickened and bubbly.
- Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts.
- Spoon into a 10-in (2-1/2-3 qt)casserole dish. Set aside.
- On a lightly floured board, roll crust to fit top of casserole, trimming edges as necessary. Place in casserole over filling;seal edges. Make several slits in center of crust for steam to escape. Bake 425 for 40 minutes or until golden.
Nutrition Facts : Calories 588.9, Fat 31.2, SaturatedFat 17.3, Cholesterol 143.5, Sodium 810, Carbohydrate 35.6, Fiber 2.6, Sugar 2.4, Protein 40.1
CHICKEN POT PIE WITH BISCUIT CRUST
This is a combo of my Chicken Pot Pie filling and my mother in-law's Biscuit Style Crust. They go together fabulously. This is awesome with a double crust, but if you are watching your fat intake, it is also yummy with just a top crust. Also, the homemade gravy is wonderful, but if you have leftover gravy or prefer to use canned or jarred, this is even easier. Enjoy!
Provided by Karen..
Categories Savory Pies
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Crust: This is for just a top crust.
- if you would like a top and bottom, double the recipe.
- Combine dry ingredients and cut in butter until it resembles small peas.
- Add milk all at one and stir just to moisten.
- Pour out onto a floured surface and knead about 8 times.
- Roll into desired shape, depending if you are using a round or square casserole dish.
- If you are making two crusts, make sure you roll the bottom one larger.
- Filling: Melt butter over low heat in a large saucepan.
- Stir in flour, chopped onions, salt and pepper.
- Cook until mixture is bubbly, stirring constantly.
- Remove from heat and whisk in broth and milk.
- Put back over heat and heat to boiling, stirring constantly for a couple minutes, until thickened.
- (YOU CAN IGNORE THE ABOVE IF YOU HAVE ABOUT 2 CUPS OF LEFTOVER GRAVY--JUST HEAT IT UP IN A SAUCEPAN).
- Add chicken and frozen peas and carrots into the mixture and combine.
- Remove from heat.
- Putting it together: Preheat oven to 425 degrees.
- Pour chicken mixture into 2 quart casserole (lined with one crust if you want a bottom crust).
- Lay crust over mixture and press into the inside edges of dish.
- Make a couple slits in the center of crust with a sharp knife.
- If you are doing a top and bottom crust, crimp edges to seal.
- Bake for about 30 minutes, until golden brown.
Nutrition Facts : Calories 324.3, Fat 18.5, SaturatedFat 11.3, Cholesterol 48.1, Sodium 820.6, Carbohydrate 33, Fiber 3.5, Sugar 0.7, Protein 8.5
BEEF POT PIES WITH A CHEDDAR-STOUT CRUST
In our house we enjoy the traditional chicken pot pie, but on occasion we want to mix it up a bit. There is nothing better than this beefy, delicious pot pie with an easy homemade cheddar-stout crust on top.
Provided by Anthony Dalesandro
Categories Pot Pie
Time 2h15m
Yield 8 Individual Pies, 8 serving(s)
Number Of Ingredients 14
Steps:
- Make the dough:.
- Pulse the flour and fine salt in a food processor to combine.
- Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter.
- Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer.
- Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
- Filling:.
- Preheat the oven to 375 degrees F.
- Turn on the "Saute" feature on your Instant Pot. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl.
- Melt the butter in the Instant Pot. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Remove and set aside.
- Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot.
- Bring to a simmer, then cover, and Using the high pressure "Meat/Stew" option cook for 7 minutes. Once done, do a "quick release.".
- Add the leeks, carrots and celery to the pot, set back on "Meat/Stew" for an additional 8 minutes. Once done, do a quick release.
- Meanwhile, put eight 10-ounce ramekins on a parchment-lined baking sheet.
- Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape.
- Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over).
- Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving.
Nutrition Facts : Calories 589.6, Fat 28.2, SaturatedFat 16, Cholesterol 160.5, Sodium 458.2, Carbohydrate 39.9, Fiber 3.2, Sugar 4.3, Protein 35.5
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