Chicken Potpie With Cheddar Crust Food

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CHICKEN POT PIE WITH CHEDDAR CRUST



Chicken Pot Pie with Cheddar Crust image

This chicken pot pie is rich, made-from-scratch, and well worth the effort. Because it's so time consuming, make two and freeze the second for another day!

Provided by CHARLIEMIKEOSCAR

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 2h32m

Yield 12

Number Of Ingredients 19

3 pounds bone-in chicken pieces
6 quarts water
1 pinch salt
2 ½ pounds potatoes, peeled and diced
1 bunch celery, diced
¼ cup butter
2 pounds baby carrots, halved
1 onion, diced
7 tablespoons butter
6 tablespoons all-purpose flour
2 cups cream
¼ cup chopped parsley
¼ cup chopped green onion tops
1 pinch salt and ground black pepper to taste
4 tablespoons butter
2 cups flour
¼ cup ice water
1 cup shredded Cheddar cheese
1 egg yolk, lightly beaten

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.

Nutrition Facts : Calories 654.9 calories, Carbohydrate 46.4 g, Cholesterol 168 mg, Fat 41.7 g, Fiber 5.7 g, Protein 24.5 g, SaturatedFat 22.9 g, Sodium 333.5 mg, Sugar 5.7 g

CHICKEN POTPIE GALETTE WITH CHEDDAR-THYME CRUST



Chicken Potpie Galette with Cheddar-Thyme Crust image

This gorgeous galette takes traditional chicken potpie and gives it a fun open-faced spin. The rich filling and flaky cheddar-flecked crust make it taste so homey. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 21

1-1/4 cups all-purpose flour
1/2 cup shredded sharp cheddar cheese
2 tablespoons minced fresh thyme
1/4 teaspoon salt
1/2 cup cold butter, cubed
1/4 cup ice water
FILLING:
3 tablespoons butter
2 large carrots, sliced
1 celery rib, diced
1 small onion, diced
8 ounces sliced fresh mushrooms
3 cups julienned Swiss chard
3 garlic cloves, minced
1 cup chicken broth
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cooked chicken
1/2 teaspoon minced fresh oregano
2 tablespoons minced fresh parsley

Steps:

  • Combine flour, cheese, thyme and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; refrigerate 1 hour., For filling, melt butter in a large saucepan over medium-high heat. Add carrots, celery and onion; cook and stir until slightly softened, 5-7 minutes. Add mushrooms; cook 3 minutes longer. Add Swiss chard and garlic; cook until chard is wilted, 2-3 minutes., Whisk together broth, flour, salt and pepper; slowly pour over vegetables, stirring constantly. Cook until thickened, 2-3 minutes. Stir in chicken and oregano., Preheat oven to 400°. On a floured sheet of parchment, roll dough into a 12-in. circle. Transfer to a baking sheet. Spoon filling over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go, leaving center uncovered. Bake on a lower oven rack until crust is golden brown and filling is bubbly, 30-35 minutes. Cool 15 minutes before slicing. Sprinkle with parsley.

Nutrition Facts : Calories 342 calories, Fat 21g fat (12g saturated fat), Cholesterol 81mg cholesterol, Sodium 594mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.

CHEDDAR CHICKEN POTPIE



Cheddar Chicken Potpie image

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

CRUST:
1 cup all-purpose flour
1/2 teaspoon salt
5 tablespoons cold butter, cubed
3 tablespoons cold water
FILLING:
1-1/2 cups chicken broth
2 cups peeled cubed potatoes
1 cup sliced carrots
1/2 cup sliced celery
1/2 cup chopped onion
1/4 cup all-purpose flour
1-1/2 cups whole milk
2 cups shredded sharp cheddar cheese
4 cups cubed cooked chicken
1/4 teaspoon poultry seasoning
Salt and pepper to taste

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 POT PIE WITH HERB AND CHEDDAR CRUST



Chicken Pot Pie with Herb and Cheddar Crust image

We added fresh thyme and cheddar cheese to Pillsbury pie crusts for a delicious makeover of the classic chicken pot pie.

Provided by By Arlene Cummings

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 14

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 tablespoons Gold Medal™ all-purpose flour
1 tablespoon chopped fresh thyme leaves
1/2 cup shredded Cheddar cheese (2 oz)
1/3 cup butter
1/4 small onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
Salt and pepper to taste
1/3 cup Gold Medal™ all-purpose flour
1 1/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded or cubed cooked chicken
1 cup frozen mixed vegetables (from 12-oz bag)

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.

Nutrition Facts : Calories 570, Carbohydrate 43 g, Cholesterol 100 mg, Fat 5 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 2 g, TransFat 1/2 g

EASY CHEDDAR CHICKEN POTPIE



Easy Cheddar Chicken Potpie image

My kids love chicken potpie, and I really like that this is so quick and easy to put together with frozen veggies and store-bought gravy. To make it even simpler, my friend and I decided to top it with a biscuit crust instead of homemade pastry. It's delicious! -Linda Drees, Palestine, Texas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 8

1 package (16 ounces) frozen vegetables for stew, thawed and coarsely chopped
1 jar (12 ounces) chicken gravy
2 cups shredded cheddar cheese
2 cups cubed cooked chicken
2 cups biscuit/baking mix
1 teaspoon minced fresh or 1/4 teaspoon dried thyme
2 large eggs, room temperature
1/4 cup 2% milk

Steps:

  • Combine vegetables and gravy in a large saucepan. Bring to a boil. Reduce heat; stir in cheese and chicken. Cook and stir until cheese is melted. Pour into a greased 2-qt. round or 11x7-in. baking dish., Combine biscuit mix and thyme in a small bowl. In another bowl, whisk eggs and milk; stir into dry ingredients just until moistened. Drop by tablespoonfuls over chicken mixture; spread gently., Bake, uncovered, at 375° until golden brown, 23-27 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 481 calories, Fat 22g fat (10g saturated fat), Cholesterol 146mg cholesterol, Sodium 977mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.

CHEDDAR CHICKEN POT PIE



Cheddar Chicken Pot Pie image

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

1 cup all-purpose flour
1/2 teaspoon salt
5 tablespoons chilled butter or 5 tablespoons margarine, cut into pieces
3 tablespoons cold water
1 1/2 cups chicken broth
2 cups peeled cubed potatoes
1 cup sliced carrot
1/2 cup sliced celery
1/2 cup chopped onion
1/4 cup all-purpose flour
1 1/2 cups milk
2 cups shredded sharp cheddar cheese
4 cups diced cooked chicken
1/4 teaspoon poultry seasoning
salt and pepper

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 POTPIE WITH CHEDDAR CRUST



Chicken Potpie With Cheddar Crust image

Provided by Food Network Kitchen

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 21

2 1/2 cups all-purpose flour
1/2 teaspoon fine salt
Freshly ground pepper
1 1/2 cups grated sharp cheddar cheese (about 5 ounces)
1 stick cold unsalted butter, cut into 1/2-inch pieces
6 tablespoons cold vegetable shortening
1 3 1/2-to-4-pound roasted or rotisserie chicken
3 cups low-sodium chicken broth
5 tablespoons unsalted butter
1 onion, chopped
5 teaspoons chopped fresh thyme
6 stalks celery, chopped
6 carrots, chopped
Kosher salt
1/2 pound shiitake mushrooms, stems removed, caps sliced
1/2 pound cremini mushrooms, sliced
7 tablespoons all-purpose flour
1/2 cup dry white wine
2/3 cup heavy cream, plus more for brushing
1/2 cup chopped fresh parsley
Freshly ground pepper

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.

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