Chicken Pot Pie With Mushrooms And Asparagus Food

CHICKEN POT PIE WITH PUFF PASTRY CRUST

Steps:

• Heat the oil in a large skillet or dutch oven over medium heat. Add the leeks and cook for 4-5 minutes, stirring occasionally, until they begin to soften.
• Add the sliced mushrooms, season with 1 teaspoon kosher salt and cook for 5 more minutes, stirring occasionally.
• Stir in the garlic and cook until fragrant, about 2 minutes then add the asparagus, red potatoes, carrots, and thyme leaves.
• Season with the rest of the salt and the black pepper and continue to cook for 7-10 minutes until the potatoes and asparagus become tender.
• Add the chicken and the peas and stir to combine. Sprinkle the mixture with the flour, then stir to combine well and cook for another 2-3 minutes.
• Stir in the chicken broth and almond milk and bring to a boil, and cook until thickened, about 2-3 minutes, stirring often. Taste, and add more salt and pepper if needed. Turn off the heat and allow to cool slightly.
• Preheat the oven to 400 degrees F.
• Unwrap the puff pastry and use a rolling pin to lengthen the dough. Cut the puff pastry into 4 squares.
• Fill each baking dish or ramekin with 1 1/2 cups of the chicken pot pie filling, then top with a puff pastry square. Repeat with the remaining ramekins.
• Whisk the egg with 1 tablespoon of water and lightly brush the puff pastry with the egg.
• Place on a baking sheet and bake for 20-25 minutes until the filling is bubbling and the puff pastry is golden. Serve hot.

SPRING VEGETABLE CHICKEN POT PIE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 4-quart saucepan, melt 2 tablespoons of the butter over medium-high heat. Add mushrooms; cook 4 to 6 minutes, stirring occasionally, until browned. Add 2 tablespoons of the butter, the onion and carrots; cook 4 to 6 minutes longer or until vegetables are just tender. Add flour; cook and stir about 1 minute or until mixture is coated and flour begins to brown. Beat in chicken broth and milk. Cook and stir 3 to 4 minutes or until thick and bubbly. Add potato cubes; cook 5 minutes. Stir in chicken, asparagus, 2 tablespoons of the parsley, 1 teaspoon of the thyme, and the salt and pepper. Cook 2 to 4 minutes or until potatoes are tender and mixture is hot. Pour into baking dish.
• Evenly place biscuit pieces on top. Bake 12 to 16 minutes or until biscuits are golden brown and cooked through. In 1-quart saucepan, melt remaining 2 tablespoons butter over low heat. Remove from heat; stir in remaining 1 tablespoon parsley and 1/2 teaspoon thyme. Brush biscuits with herbed butter.
• To freeze: Line 13x9-inch (3-quart) glass baking dish with plastic wrap, leaving enough overhang to completely enclose assembled pot pie filling. Cool filling completely in shallow pan, covered, 1 hour in refrigerator. Pour cooled pot pie filling into dish; cover with another layer of plastic wrap. Freeze pot pie filling about 8 hours or until completely frozen. Transfer frozen pot pie filling to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove plastic wrap; transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover tightly with foil; thaw in refrigerator up to 48 hours or until completely thawed. Bake, covered, at 400°F about 40 minutes or until filling is hot (165°F in center). Uncover; stir mixture, and place biscuit pieces on top. Bake 12 to 16 minutes or until biscuits are golden brown and cooked through. In 1-quart saucepan, melt remaining 2 tablespoons butter over low heat. Remove from heat; stir in remaining 1 tablespoon parsley and 1/2 teaspoon thyme. Brush biscuits with herbed butter.

CHICKEN AND ASPARAGUS PIE

Steps:

• Preheat the oven to 200°C (180°C fan) mark 6. Heat oil in a large pan and fry chicken for 8min until golden. Tip chicken out on to a plate and set aside.
• Heat butter in empty chicken pan until melted, stir in flour, then cook for a further minute. Remove from heat and gradually whisk in cream and stock until smooth. Put back on the heat, bring mixture to the boil and bubble for 3min, stirring constantly, until thickened. Stir in chicken, asparagus, peas, zest and parsley and check the seasoning.
• Spoon mixture into a 2 litre (3½ pint) ovenproof serving dish. Unroll puff pastry and position over top of dish to cover (trim if needed). Brush pastry well with some of the egg, then cook for 25-30min in the oven until pastry is golden and puffed up. Serve.

ONE POT CREAMY CHICKEN AND ASPARAGUS CASSEROLE

Steps:

• Preheat oven to broil. Season the cut chicken with salt, pepper and cayenne pepper.
• Heat a large skillet over medium-high heat. Spray the skillet generously with with cooking spray or add enough oil to coat the bottom. Add the chicken to the skillet and sauté until nearly cooked, about 4 minutes. Remove the chicken onto a plate and set aside.
• Coat the skillet with more cooking spray or oil and add in the onion and garlic and sauté for 1 minute. Add in the mushrooms and asparagus and season with salt and pepper.
• Sauté the vegetables for another 2-3 minutes or until they start to soften. Sprinkle the flour over the top of the vegetables and stir together until the flour taste is cooked off, about 1 minute.
• Add the chicken back in with the vegetables. Pour in the chicken broth and milk and stir together until smooth. Cook the mixture for 2-3 minutes or until the sauce has thickened. Add in the cream cheese and stir together until smooth.
• Remove the skillet from the heat and stir in most of the gruyere and cheddar cheese until melted, reserve a little cheese for the top of the casserole. Stir in the Greek yogurt until smooth then top the casserole with the remaining cheese.
• Place in the oven and broil until the cheese is melted and starts to turn golden brown. Serve the casserole as is or on top of rice or quinoa.

CHICKEN, ASPARAGUS, AND MUSHROOM SKILLET

Steps:

• Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
• Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.

CHICKEN, MOREL MUSHROOM & ASPARAGUS ONE-PAN PIE

Steps:

• If you are using dried mushrooms, heat the stock and soak them for 10 mins, then remove them, strain the liquid and set it aside. If you're using fresh mushrooms, clean them thoroughly before using. Set a couple of the nicest-looking morels aside to decorate the top of the pie, and halve the rest.
• Heat half the butter in a skillet and fry the halved morels for 3-4 mins or until wilted. Scoop them onto a plate and set aside. Heat the remaining butter and gently cook the shallots in the pan with the thyme and bay. Once softened, stir in the flour and cook for 1 min or until you have a sandy paste.
• Pour in the sherry and sizzle, then carefully stir in the strained soaking liquid (or 200ml chicken stock if you've used fresh morels), followed by the crème fraîche. Season well and bring the sauce to a gentle simmer. Add the chicken and poach in the sauce for 10 mins or until the chicken is just cooked through. Remove the bay, stir through the asparagus, tarragon and fried morels, then remove from the heat.
• Heat oven to 220C/200C fan/gas 8. The pastry needs to sit on top of the ingredients, so if your pan is too deep, use a pie dish instead. Roll out the pastry on a floured surface to the thickness of a £1 coin, then cut the pastry to fit the pan or dish, and drape it over the pie mixture using a rolling pin to help you. Liberally brush with egg, season the pastry with flaky sea salt, and pop your reserved morels on the top. Bake for 20 mins or until the pastry has puffed and is a deep golden brown. Leave tor rest for 5 mins before serving straight from the pan.

ASPARAGUS AND MUSHROOM PUFF PASTRY PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Melt the butter in a large skillet over medium heat. Add the asparagus, and cook for about 10 minutes. Stir in the mushrooms and garlic; cook and stir until the mushrooms are tender. Set aside.
• Prepare the hollandaise sauce according to package directions. Stir into the asparagus and mushrooms.
• Lay one sheet of puff pastry out flat in the bottom of a 9x13 inch baking dish, letting any extra dough go up the sides. Spread the asparagus mixture evenly over the dough. Top with the other sheet of pastry, and pinch the edges together to seal.
• Bake for 25 to 30 minutes in the preheated oven, until pastry is golden brown. Cool for a few minutes before slicing and serving.

CREAMY MUSHROOM, CHICKEN & ASPARAGUS BAKE

Steps:

• Preheat oven to 375 degrees F. Heat 1 1/2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add mushrooms and onion; cook, stirring often, until the moisture released from the vegetables evaporates and the mushrooms are lightly browned, 9 to 10 minutes. Stir in flour; cook, stirring constantly, for 1 minute. Gradually add milk; cook, stirring constantly, until the liquid thickens, about 2 minutes. Stir in tarragon, salt and 1/4 cup Parmesan until melted. Stir in asparagus, rice and chicken. Remove from heat.
• Toss panko with the remaining 1 1/2 teaspoons oil and 1/4 cup Parmesan in a small bowl; sprinkle over the chicken mixture. Bake until the mixture is bubbly and the topping is golden, about 15 minutes.

CHICKEN POT PIE RECIPE

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.

CHICKEN POT PIE WITH MUSHROOMS AND ASPARAGUS

Steps:

• 1. Preheat oven to 350. Prepare filling. Heat 1 tbsp butter and 1 tbsp canola oil in a large skillet over medium. When the butter is melted add mushrooms, onions, carrots and asparagus. Depending how large your skillet is you may need to do 2 batches. Cook veggies until nearly tender, then remove from heat and set aside. Add diced chicken to the veggies, stirring gently to combine.
• 2. Prepare crust. In a large bowl, combine flour and salt. Use a pastry blender to cut in the butter until large crumbs form. Set aside. In a small bowl, beat together the egg, water, vinegar and molasses. Add liquid to flour mixture, stirring just until dough forms. It may be necessary to use your hands to make a smooth dough. Try not to handle it too much or it becomes tough. Divide the dough into two portions. Roll each into a circle between waxed paper. Use one to line a round casserole dish, then bake about 10 minutes. Set the other circle of crust aside for now.
• 3. Prepare sauce. In a small pot, combine water, mushroom bouillon and pepper. Heat to nearly boiling. In a small bowl or glass Pyrex style measuring cup combine flour with enough milk to equal about 1 cup total. Stir thoroughly until smooth. Slowly pour into hot bouillon, stirring constantly. Add parmesan. Cook and stir until the mixture thickens. Remove from heat and set aside.
• 4. Build the pot pie. Transfer the chicken and veggie mixture to the prepared crust. Pour over about 1 cup of the sauce. Top with remaining circle of crust, tucking under edges like for pie. Put at least one slit in the top of the crust to vent. It's best to bake it on top of a cookie sheet just in case it drips, it's a bit of guesswork how much sauce to add for which casserole dish you're using.
• 5. Bake at 350 for about an hour, until crust is golden. Let cool a few minutes before serving - the crust will become more crisp as it begins to cool. Slice, serve and enjoy!

MUSHROOM & LEEK PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Wipe mushrooms clean with a damp tea towel. Trim stems; quarter or slice large mushrooms., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan., In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly., Sprinkle 1/2 cup cheese onto bottom of crust. Top with mushroom mixture; sprinkle with remaining cheese. In a large bowl, whisk eggs and cream until blended; pour over top., Bake on a lower oven rack until a knife inserted in the center comes out clean, 30-35 minutes. If desired, sprinkle with parsley before serving.

MODERN CHICKEN POTPIE

Steps:

• Heat oil and garlic together over low heat. When it sizzles, add bacon and onions and cook, stirring often, until fat is rendered and bacon is golden brown. Adjust the heat so the bacon slowly gives up its fat. Remove garlic clove and add mushrooms. Cook, stirring, until mushrooms are browned and slightly softened.
• In a sealable plastic bag, combine flour, thyme, paprika, 2 large pinches salt and 1 large pinch pepper. Add chicken and shake well to coat.
• In the skillet with the bacon and mushrooms, add butter and melt over medium heat. Add chicken pieces and any flour that remains in the bag. Cook, stirring, until chicken pieces are golden and the flour on the bottom of the pan is browned. Pour in stock, Marsala and vinegar. Scrape bottom of pan, and let simmer about 5 minutes, until thickened. Taste for salt, pepper and vinegar and adjust the seasonings. Turn off heat and stir in parsley.
• Heat oven to 400 degrees.
• Transfer chicken and sauce to 9-inch round pie dish or 8-inch square baking dish. Roll out pie crust to desired shape and size. Drape crust over filling, making a few slits or decorative holes on top. Tuck edges down around filling and brush crust with egg wash. If the dish is piled high with filling, place on a baking sheet to catch any overflow before transferring to oven.
• Bake until crust is browned and filling is bubbling, 20 to 30 minutes.
• Let cool slightly, at least 10 minutes, before serving with a big spoon. If desired, garnish each serving with parsley.

BOW-TIES WITH CHICKEN AND ASPARAGUS

Steps:

• Cook and drain pasta as directed on package, omitting salt.
• Meanwhile, break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 2 minutes, stirring occasionally. Stir in asparagus, mushrooms and garlic. Cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are tender.
• In small bowl, gradually stir broth into cornstarch. Stir in onions and basil. Stir cornstarch mixture into chicken mixture. Cook and stir 1 to 2 minutes or until thickened and bubbly. Season with salt. Toss with pasta. Sprinkle with cheese.

EASY CHICKEN POT PIE (WITHOUT ALL THE CREAM)

Steps:

• Place 1-2 pastry shells on foil lined cookie sheet for each person who will be dining and cook according to the package directions. Once cooked, set aside to cool.
• Place all the veggies into another sauce pot filled with boiling, salted water. Cook until carrots are tender (usually 5-8 minutes) and pierced easily with a fork. Drain veggies and set aside.
• In a sauce pot melt two tablespoons butter over medium heat and add 2 ½ tablespoons flour. Combine flour and butter and allow to bubble and cook (do not let it brown). Add chicken broth a little at a time and whisk to combine. Combination will thicken quickly so be sure to add more broth as needed to create a sauce that coats the back of a spoon.
• Lower heat to Low and add in freshly chopped parsley, grind in black pepper and salt to taste. Depending on the chicken broth you use, you may not need to add salt so be sure to taste the sauce before seasoning.
• Add the veggies and chicken to the sauce.
• To plate, grab pastry shells, pop out the center with a fork and spoon in the pot pie filling. Sprinkle with any remaining fresh parsley and -- enjoy.

ASPARAGUS-CHICKEN PIE

Steps:

• Arrange asparagus in bottom of pie shell. Top with chicken, bacon and cheese. In a small bowl, beat eggs; stir in cream, flour and salt. Pour into shell. Sprinkle with paprika. , Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

CHICKEN ASPARAGUS PIE

Steps:

• Sauté the carrots, onions and mushrooms in the butter, cook for 5 minutes.
• Stir in the flour and gradually add the milk stirring until the sauce thickens, boils and is smooth.
• Add the chicken, asparagus, seasoning and cream to the sauce.
• Pour the mixture into a 1¼-quart pie dish.
• Roll the pastry to the same size as the dish, dampen the rim and cover with the pastry.
• Brush with egg wash.
• Bake at 400°F for 25 minutes until the pastry is golden brown.

CHICKEN WITH GARLIC POTATOES AND ASPARAGUS

Steps:

• Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
• Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
• Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
• Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.

CHICKEN WITH WILD MUSHROOMS

Steps:

• Preheat the oven to 325 degrees.
• Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don't crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.
• Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
• Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.