CHICKEN POT PIE WITH MASHED POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- In a medium skillet melt the butter over medium high heat, saute the potatoes, onions, leeks, carrots, and garlic until golden. Add the white wine and simmer for 1 minute. Add the chicken stock and simmer for 20 minutes until the vegetables are tender. Mix the flour and milk until smooth and add to the vegetables, and cook until thickened. Season, to taste, with salt and pepper. Season the chicken with salt and pepper. In a large skillet heat the oil over high heat and sear the chicken until golden. Cut seared chicken into 1/2 inch chunks and add it, the thyme, and parsley to the vegetables and set side.
- For the topping: Put the potatoes in a large pot and cover with water, season with salt.
- Over high heat bring to a boil and simmer until tender. Drain the potatoes and let them sit for 5 minutes to steam dry. Put the potatoes through a food mill. Warm the cream and stir into the potatoes. Mix in the butter. Season, to taste.
- To assemble the pot pies fill 6 ramekins with 1 cup of filling each and top with the mashed potatoes. Bake for 30 minutes.
- Place the chicken bones in a stock pot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock. Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic. Reduce the heat to medium low and simmer for 2 hours. Strain the stock into a container. Cool and refrigerate. Store in a tightly covered container for 5 days in the refrigerator or freeze for 1 month.
FAVORITE CHICKEN POTPIE
This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. -Karen Johnson, Bakersfield, California
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 2 potpies (8 servings each).
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 475 calories, Fat 28g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 768mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.
SKILLET SPINACH ALFREDO CHICKEN POT PIE
With just a few ingredients and 50 minutes, you can serve up this creamy Italian riff on chicken pot pie for a skillet dinner that's big on flavor and low on fuss.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Spray 10-inch ovenproof skillet with cooking spray.
- Heat oven to 425°F. In large bowl, stir together sauce, 1 teaspoon of the Italian seasoning and the red pepper flakes. Stir in chicken, then stir in spinach. Spoon into skillet. Top with pie crust, turning under at edges inside skillet; flute. Cut slits in several places in top crust. Brush with melted butter; sprinkle with remaining 1 teaspoon Italian seasoning.
- Bake 25 to 30 minutes or until crust is golden brown and filling is hot (at least 165°F in center). If necessary, cover edge of crust with foil during last 10 minutes of baking to prevent excessive browning. Let stand 5 minutes.
Nutrition Facts : Calories 520, Carbohydrate 23 g, Cholesterol 135 mg, Fat 7, Fiber 0 g, Protein 25 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 0 g, TransFat 1 g
POTATO SPINACH PIE
I combined two recipes to come up with this dish that's terrific for either brunch or dinner. Reduced-fat cheese, egg whites and a shredded-potato crust help lighten it up. &$151;Lola Kauffmann of Goshen, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the potatoes, 4 teaspoons oil and 1/2 teaspoon salt. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 425° for 20-25 minutes or until crust is lightly browned. Cool on a wire rack. Reduce temperature to 350°., In a nonstick skillet, saute onion in remaining oil until tender. In a bowl, combine the spinach, Swiss cheese, milk, eggs, egg whites, oregano, nutmeg, onion and remaining salt. Pour into crust., Bake for 25-30 minutes or until top begins to brown and a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 251 calories, Fat 12g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 555mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges
SPINACH & CHICKEN PIE
Make and share this Spinach & Chicken Pie recipe from Food.com.
Provided by CookingONTheSide
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees F.
- Coat 13x9x2-inch baking pan with nonstick cooking spray.
- Melt butter in large skillet over high heat.
- Add onion and reduce heat to medium; cook 5 minutes.
- Add chicken and cook 8 minutes, until no longer pink.
- Add spinach, salt, pepper, nutmeg and red pepper flakes.
- Cook 5 minutes.
- Transfer to a large bowl.
- Stir in cheese, eggs and oregano.
- Place a half sheet phyllo in bottom of pan.
- Coat with cooking spray.
- Repeat with 7 more half sheets, coating each sheet with cooking spray.
- Spread spinach mixture over top.
- Repeat with remaining 8 half sheets.
- Cut top layer in 8 equal pieces.
- Bake at 375 degrees for 45 minutes, until top is browned.
- Recut to serve.
Nutrition Facts : Calories 388.1, Fat 17.3, SaturatedFat 8.4, Cholesterol 227.8, Sodium 1054.9, Carbohydrate 18.2, Fiber 4.1, Sugar 3.2, Protein 40.3
SPINACH PIE
Provided by Ina Garten
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.
SPANAKOPITA (GREEK SPINACH PIE)
Provided by Cat Cora
Categories main-dish
Time 4h15m
Yield about 10 to 12 servings
Number Of Ingredients 16
Steps:
- In a food processor, pulse the flour and salt until combined. Add the shortening and pulse until the mixture resembles cornmeal mixed with pea-sized bits, about 10 times. While the motor is running, drizzle in the water until a dough forms.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
- Preheat oven to 350 degrees F.
- Grease a 9 by 13-inch baking pan. Divide the dough in half; press half the dough up and around the inside of the pan. Set the remaining dough aside covered with plastic wrap.
- Line the pan with foil and fill with dried beans. Bake the dough for 20 minutes and remove the beans and foil. Continue baking the crust until golden brown, about 10 minutes more. Let the pan cool on a rack.
- Meanwhile, make the spinach filling: Heat the oil in a large saucepan over medium-high heat. Add the onions and cook, stirring, until lightly browned, about 6 minutes. Add the rice and cook, stirring occasionally, for 2 minutes. Add the spinach, little by little (adding more as the previous batch wilts), and cook, stirring, until completely wilted. Season with the salt and pepper and stir in the parsley, dill, and scallions.
- Drain the spinach mixture in a colander in the sink and let cool.
- Once the spinach is cool, stir in the feta and spread the mixture into the crust. Roll the remaining dough out on a well-floured surface, into a rectangle large enough to cover the baking pan. Top the spinach with the dough and pinch around the sides to seal. Score the top of the pie in the center, brush the surface of the dough with egg wash, and bake until golden brown, about 40 minutes.
- Remove the pie from the oven, let cool, cut into squares and serve.
HERBY SPRING CHICKEN POT PIE
Minimise your washing-up with this delicious one-pan chicken pie with spinach and herbs and topped with crispy filo pastry. It's ideal for busy weeknights
Provided by Esther Clark
Categories Main course
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a large, shallow casserole dish on a medium heat. Add the spring onions and fry for 3 mins, then stir through the frozen spinach and cook for 2 mins or until it's starting to wilt. Remove the skin from the chicken and discard. Shred the chicken off the bone and into the pan, and discard the bones. Stir through the stock and mustard. Bring to a simmer and cook, uncovered, for 5-10 mins.
- Stir in the peas, crème fraîche and herbs, then remove from the heat. Scrunch the filo pastry sheets over the mixture, brush with a little oil and bake for 15-20 mins or until golden brown.
Nutrition Facts : Calories 526 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 32 grams protein, Sodium 1.3 milligram of sodium
MUSHROOM, SPINACH & POTATO PIE
A low fat, superhealthy, vegetarian midweek meal - you can even freeze any leftovers for later
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Wilt spinach in a colander by pouring a kettleful of hot water over it.
- Heat half the oil in a large non-stick pan and fry mushrooms on a high heat until golden. Add garlic and cook for 1 min, then tip in stock, mustard, nutmeg and potatoes. Bubble for a few mins until reduced. Season, then remove from the heat; add crème fraîche and spinach. Pour into a pie dish and allow to cool for a few mins.
- Brush filo with remaining oil, quarter sheets then loosely scrunch up and lay on top of pie filling. Bake for 20-25 mins until golden. Serve with vegetables.
Nutrition Facts : Calories 215 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.77 milligram of sodium
POTATO-CRUST CHICKEN QUICHE
Shredded hash browns form the golden crust in this comforting quiche shared by reader Halina D'Arienzo from Murells Inlet, South Carolina. "Sometimes I'll substitute diced cooked ham, flaked tuna or sliced mushrooms for the chicken in this favorite recipe of mine," she says.
Provided by Taste of Home
Time 50m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Pat hash browns with paper towels to remove excess moisture. Press into a well-greased 9-in. pie plate; brush with butter. Bake at 425° for 20-25 minutes or until lightly browned. Reduce heat to 350°., Sprinkle cheese and chicken into the crust. In a bowl, beat the eggs, cream and salt; pour over chicken. Bake for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts :
MUSHROOM AND SPINACH QUICHE WITH POTATO CRUST
A great makeover quiche with loads of flavor but not the calories! Cook Yourself Thin tv. :) You can add any veggies you like - experiment - the key is the crust "replacement" and the lower fat - less oils/butters and creams.
Provided by Mommy Diva
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Lightly grease a 9-inch glass or ceramic pie dish with 1/4 teaspoon oil. Toss potatoes with 1 teaspoon oil and 1/8 teaspoon each salt and pepper. Press into an even layer in pie dish, up the sides like a crust. Bake until golden brown at the edges and dry, about 20 minutes. Let cool.
- Lower the oven to 325 degrees. Heat 1 teaspoon oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook until softened and golden, about 5 minutes. Add remaining teaspoon oil and mushrooms and cook, stirring, until mushrooms release their liquid and most of the liquid evaporates, about 8 minutes. Add spinach and 1/4 teaspoon each salt and pepper, and cook, stirring, just until spinach wilts, about 30 seconds. Let cool slightly.
- Whisk together eggs, milk and remaining 1/8 teaspoon salt and pepper. Spread the mushroom mixture in an even layer in the pie dish, and top with an even layer of the cheese. Carefully pour in egg mixture. Bake until firm around the edges but still wobbly in the center, about 20 minutes. Let cool, and serve warm or at room temperature.
SPINACH QUICHE WITH CHICKEN
Quiche works very well. Add seasonings of your family's choice for more variety. Use ham, bacon, or whatever protein. This quiche needs flavor boosters, so use your spice cabinet. Easily make this a Tex-Mex dish with diced green chiles and a touch of cumin. You could also add crumbled freshly cooked bacon to add more flavor. I served this with sliced avocado and tomatoes for a perfect light dinner.
Provided by wetteland
Categories Breakfast and Brunch Eggs Quiche
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sprinkle 1/4 cup Cheddar cheese in pastry shell. Mix chicken, spinach, onion, and remaining 3/4 cup Cheddar cheese in a bowl; transfer mixture to pastry shell.
- Whisk eggs, half-and-half, mayonnaise, salt, black pepper, seasoning blend, and herbes de Provence in another bowl; pour over chicken mixture.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes. Let stand for 15 minutes before slicing and serving.
Nutrition Facts : Calories 352.2 calories, Carbohydrate 13.1 g, Cholesterol 107 mg, Fat 28.4 g, Fiber 1.1 g, Protein 11.5 g, SaturatedFat 8.9 g, Sodium 401.6 mg, Sugar 0.9 g
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CHICKEN AND SPINACH PIE WITH POTATO TOPPING - NZ HERALD
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Estimated Reading Time 40 secs
- Heat oil in a saucepan and gently cook chopped onion for 5 minutes. Set aside. Brown chicken (cut in 1.5cm cubes) in the same pan in batches and set aside.
- Stir flour into the oil remaining in the pan to form a smooth paste. Add a little more oil if needed. Add milk, stirring to form a smooth sauce, then add stock and simmer for 5 minutes.
- Return chicken and onion to the pan and stir in chopped spinach and rind from one lemon. Season with salt and pepper to taste.
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- In medium bowl, combine chicken, spinach and cheese. Evenly spread the chicken mixture over the pie crust.
- In medium bowl (you can use the same one,) whisk together eggs, milk, salt and pepper. Pour the egg mixture over the chicken mixture.
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