Chicken Pot Pie With Herb And Cheddar Crust Food

CHICKEN POT PIE WITH HERB AND CHEDDAR CRUST

Steps:

• Heat oven to 425°F. Remove pie crusts from pouches; unroll 1 crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom of plate.
• Sprinkle 2 tablespoons flour on work surface; unroll second crust on surface. Sprinkle cheese and thyme evenly over crust, pressing into crust with hands, then with rolling pin so most of the cheese gets pressed into the dough.
• In 2-quart saucepan, melt butter over medium heat. Add onion, carrot and celery; cook 2 minutes, stirring frequently, until tender. Season well with salt and pepper. Stir in 1/3 cup flour until well blended. Gradually add broth and milk, stirring until thickened. Stir in chicken and mixed vegetables; heat until hot. Remove from heat.
• Spoon hot chicken mixture into crust-lined plate. Place herb and cheese crust, cheese side up, over filling; seal edge and flute. Cut slits in several places in top crust.
• Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

CHICKEN POTPIE WITH CHEDDAR CRUST

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.

CHEDDAR CHICKEN POTPIE

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.

HERB CRUST CHICKEN POT PIE

Steps:

• Over high heat melt the filling butter, and add flour to make a roux.
• Add milk and chicken stock, whisk together.
• Reduce heat, add garlic powder, black pepper and pulled chicken meat, and simmer.
• Meanwhile, chop carrots and potatoes to bite sized pieces, and boil in medium saucepan until tender.
• Warm frozen peas and green beans in microwave or over stovetop as directed on package.
• Drain veggies and add to the cream mixture. Remove from heat.
• Sift together dry crust ingredients.
• Cut in cold butter, add water and gently pat together. Do NOT over mix!
• Divide dough in half and roll out on a floured surface.
• Line the bottom of a 10-12-inch glass bowl with half of the rolled dough. Press gently against inside.
• Add filling and top with the other half of the rolled dough.
• Seal edges by squeezing together top and bottom dough.
• Using a knife, cut several small incisions on surface of dough to allow steam to escape.
• Bake at 400°F on center rack for 45 minutes, or until golden brown.

CHICKEN POT PIE WITH CHEDDAR CRUST

Steps:

• Place the chicken into a pot with the water, add salt, and simmer over medium heat until meat is falling off of the bones, about 40 minutes. Remove from heat, and cool. Remove chicken from broth, reserving broth. Remove the meat from the chicken, cutting large pieces into chunks. Discard skin and bones.
• Meanwhile, place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil over, and cook 8 minutes. Add the celery, and cook 2 minutes more. Drain, and place into a large bowl.
• Bring a second pot of water to a boil over medium-high heat. Add the carrots, and cook 5 minutes. Add the onion and cook 3 minutes more. Remove from heat and drain.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
• Melt 4 tablespoons of butter in a skillet over medium heat. Stir in the carrots and onion, and cook until tender, about 15 minutes. Mix with the potatoes and celery. Stir in the chicken.
• To make the sauce, melt 7 tablespoons of butter in a pot over medium heat. Whisk 6 tablespoons of flour into the butter, and cook until light brown and paste-like, about 3 minutes. Slowly whisk in the cream and 2 cups of the reserved chicken broth. Continue whisking until the mixture thickens, about 5 minutes. Stir in the parsley and green onions. Season to taste with salt and pepper. Pour the cream sauce over the vegetables and chicken mixture, tossing to coat evenly. Spoon the mixture into the prepared baking dish.
• To make the Cheddar crust, cut 4 tablespoons butter into 2 cups of flour until the mixture is pea-sized. Stir in the Cheddar cheese and sprinkle the ice water over the mixture, gathering the dough into a soft ball. Knead gently until smooth and elastic. Roll dough out on a lightly floured surface until large enough to cover the entire baking dish. Place over the chicken mixture in the baking dish, tucking in edges to fit. Brush with the beaten egg yolk. Pierce top in a few places with a fork or knife to vent steam.
• Bake in preheated oven until top is golden; 30 to 35 minutes.

TURKEY POTPIE WITH CHEDDAR BISCUIT CRUST

Steps:

• Make stock:
• Separate parts of carcass and put, along with skin, in an 8-quart pot. Cover bones with water and simmer until liquid is reduced by one third, about 1 1/2 hours. Strain through a fine-mesh sieve into a large bowl. Set aside 3 1/2 cups stock (reserve remainder for another use).
• Make filling:
• Cook onion, carrots, celery, parsnip, and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch-wide shallow pot (3- to 4-quart), covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.
• Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock (3 1/2 cups), scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in turkey, peas, and salt and pepper to taste. Reheat over low heat just before topping with biscuit crust.
• Make biscuit crust and bake pie:
• Preheat oven to 400°F with rack in middle.
• Sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Drop biscuit dough onto filling in 8 large mounds, leaving spaces between biscuits.
• Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.

CHICKEN POT PIE WITH CHEDDAR CRUST

Steps:

• Place the chicken into a pot with the water, add salt, and simmer over medium heat until meat is falling off of the bones, about 40 minutes. Remove from heat, and cool. Remove chicken from broth, reserving broth. Remove the meat from the chicken, cutting large pieces into chunks. Discard skin and bones.
• Meanwhile, place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil over, and cook 8 minutes. Add the celery, and cook 2 minutes more. Drain, and place into a large bowl.
• Bring a second pot of water to a boil over medium-high heat. Add the carrots, and cook 5 minutes. Add the onion and cook 3 minutes more. Remove from heat and drain.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
• Melt 4 tablespoons of butter in a skillet over medium heat. Stir in the carrots and onion, and cook until tender, about 15 minutes. Mix with the potatoes and celery. Stir in the chicken.
• To make the sauce, melt 7 tablespoons of butter in a pot over medium heat. Whisk 6 tablespoons of flour into the butter, and cook until light brown and paste-like, about 3 minutes. Slowly whisk in the cream and 2 cups of the reserved chicken broth. Continue whisking until the mixture thickens, about 5 minutes. Stir in the parsley and green onions. Season to taste with salt and pepper. Pour the cream sauce over the vegetables and chicken mixture, tossing to coat evenly. Spoon the mixture into the prepared baking dish.
• To make the Cheddar crust, cut 4 tablespoons butter into 2 cups of flour until the mixture is pea-sized. Stir in the Cheddar cheese and sprinkle the ice water over the mixture, gathering the dough into a soft ball. Knead gently until smooth and elastic. Roll dough out on a lightly floured surface until large enough to cover the entire baking dish. Place over the chicken mixture in the baking dish, tucking in edges to fit. Brush with the beaten egg yolk. Pierce top in a few places with a fork or knife to vent steam.
• Bake in preheated oven until top is golden; 30 to 35 minutes.

HERB BISCUIT-TOPPED CHICKEN POT PIE

Steps:

• Put the chicken on a pot large enough to hold it and add enough water to cover the chicken by an inch.
• Bring to a boil, reduce heat, and simmer for 45 minutes, skimming off the gunk that forms on top once in a while.
• Preheat the oven to 375.
• Make the biscuit dough: Sift the flour, baking powder, baking soda, and salt together.
• Cut in the butter using a pastry cutter or a food processor until the mixture resembles coarse meal.
• Toss in the herbs and add 1-1/4 cup buttermilk.
• Mix until the dough begins to stick together, adding the remaining buttermilk 1 tablespoon at a time, if necessary.
• Form into a ball, wrap in plastic wrap, and refrigerate until needed.
• Set the chicken aside to cool until cool enough to handle.
• Reserve 5 cups of the poaching liquid.
• Melt the butter in a large skillet and saute the carrots, celery, and mushrooms over moderately high heat.
• Cook about 10 minutes, or until light brown.
• Add the flour and cook until light brown, about 3 minutes, stirring constantly.
• Whisk in the reserved broth, 1 cup at a time.
• Continue whisking and bring to a low boil.
• Add the peas, sage, and salt and pepper.
• Simmer for 10 to 15 minutes until thick and creamy, stirring occasionally.
• Remove the skin from the chicken and discard.
• Pull the chicken meat off the bones in large chunks; add to the vegetable mixture.
• Pour the vegetable mixture into a 9x13-inch baking dish.
• Tear off small pieces of biscuit dough and completely cover the top of the vegetable mixture.
• Beat together the egg and milk; brush over the biscuits.
• Bake 25-30 minutes, until the biscuits are golden and the vegetable mixture is bubbling around the edges.