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
CHICKEN POT PIE WITH FLAKY CRUST
Make and share this Chicken Pot Pie With Flaky Crust recipe from Food.com.
Provided by ratherbeswimmin
Categories Pot Pie
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°.
- On lightly floured surface, unroll puff pastry; with rolling pin, roll pastry into 11-inch square.
- Cut off corners to make an 11-inch round; cut slits or small designs in several places in pastry; set aside.
- In a 10-inch skillet, heat oil over med-high heat.
- Cook chicken in oil about 4 minutes, stirring frequently, until no longer pink in center.
- Add onion and carrots; cook 5 minutes, stirring frequently, until crisp-tender.
- Remove from heat; stir in peas.
- In a bowl, beat remaining ingredients except egg with wire whisk until well blended.
- Stir into chicken mixture in skillet.
- Spoon into 9-inch deep-dish glass pie plate.
- Place pastry over filling, allowing pastry to hang over edge.
- Bake 20 minutes; brush crust with beaten egg.
- Cover edge of crust with strips of foil to prevent excess browning.
- Bake 20-25 minutes longer or until crust is golden brown; let stand 10 minutes before serving.
Nutrition Facts : Calories 448.8, Fat 27.4, SaturatedFat 7.9, Cholesterol 78.5, Sodium 466.1, Carbohydrate 31.6, Fiber 2.9, Sugar 4.6, Protein 19
CHICKEN POT PIE RECIPE
This homemade Chicken Pot Pie is homey, cozy and will warm you up. It has a homemade flaky Pie Crust and is loaded with juicy chicken in gravy and vegetables. If you've never tried a homemade savory pot pie, this will impress everyone.
Provided by Natasha Kravchuk
Categories Easy/Medium
Time 1h10m
Number Of Ingredients 15
Steps:
- In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.
- Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.
- Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken stock, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, 1/4 tsp black pepper, or season to taste. It should be well-seasoned.
- Add shredded cooked chicken, frozen peas, and 1/4 cup parsley. Stir to combine then remove from heat and cool slightly while you roll out the crusts. Roll 1 chilled pie crust disk into a 12" diameter circle. Carefully transfer it into a 9" pie dish. Spoon the pie filling over the bottom crust.
- Roll the second disk of pie dough into a 10" diameter circle and place over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
- Bake at 425˚F for 30-35 minutes or until top crust is golden brown. If edges are browning too fast, cover with a pie shield or make a shield by cutting a 4" diameter circle from the center of a sheet of foil and placing that over the pie. Once out of the oven, rest for 15 minutes to cool slightly before slicing.
Nutrition Facts : Calories 460 kcal, Carbohydrate 27 g, Protein 24 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 118 mg, Sodium 849 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
BUTTER FLAKY PIE CRUST
Butter makes this buttery flaky recipe the perfect crust for your pie!
Provided by Dana
Categories Desserts Pies Pie Crusts Pastry Crusts
Time 4h15m
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
- Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 14.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 155 mg, Sugar 0.1 g
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3.5/5 (22)Category EntreeServings 4Total Time 1 hr 35 mins
- Heat oven to 375°F. On lightly floured surface, unroll puff pastry. With rolling pin, roll out into 11-inch square. Cut off corners to make an 11-inch round. Cut slits or small designs in several places in pastry; set aside.
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- 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.
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4.5/5 Total Time 1 hr 5 minsCategory EntreeCalories 560 per serving
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