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.
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.
CHICKEN SHEPHERD'S PIE
Warm up your family with this easy mashed-potato-topped casserole featuring tender chicken, sweet corn and sugar snap peas in a homemade cheese sauce.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small skillet, cook chicken in 1 tablespoon butter until no longer pink; set aside and keep warm. Prepare mashed potatoes according to package directions. , Meanwhile, in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually add milk; stir in seasonings. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or thickened. , Remove from the heat. Stir in 3/4 cup Swiss cheese until melted. Add peas, corn and chicken. Transfer to a 2-qt. baking dish coated with cooking spray. Top with mashed potatoes; sprinkle with remaining cheese. , Bake, uncovered, at 350° for 25-30 minutes or until heated through. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 316 calories, Fat 13g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 660mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 26g protein.
CHICKEN WITH SMASHED POTATOES, POTPIE STYLE
Steps:
- In 5-quart Dutch oven, place potatoes with water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 12 minutes or until potatoes are fork-tender.
- While potatoes are cooking, in nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; cook 6 minutes. Turn chicken over. Reduce heat to medium; cover and cook 8 minutes longer or until juices run clear when thickest part of chicken is pierced with knife. Transfer chicken to plate; keep warm.
- To same skillet, add carrots, broth, cream, and dried tarragon; cover and cook over medium-high heat 5 minutes or until carrots are tender. Remove skillet from heat and stir in peas.
- Coarsely mash potatoes with margarine and remaining salt and pepper.
- Spoon potatoes onto platter; top with chicken and vegetable mixture. Garnish with tarragon.
Nutrition Facts : Calories 460 calories
CHICKEN AND SMASHED POTATO
Provided by Food Network
Categories main-dish
Time 18h
Yield 4 to 8 servings
Number Of Ingredients 77
Steps:
- Combine the chicken and brine in a large container and refrigerate for 8 hours. Remove the chicken, reserving the brine, then pound out or use a meat tenderizer. Return the chicken to the brine and refrigerate for another 8 hours.
- Heat the frying oil in a deep fryer to 350 degrees F.
- Remove the chicken from the brine and combine with the buttermilk and Buffalo Sauce in a large bowl until evenly coated.
- In three different bowls, place the all-purpose flour, eggs and buttermilk whisked together and the Chicken Flour. Take 2 of the chicken breasts from the marinade and dredge in the all-purpose flour until completely coated. Transfer to the egg mixture and coat until you don't see any flour. Transfer to the chicken flour and dredge. Repeat with the remaining pieces of chicken.
- Press down on each Baked Potato until the skin breaks and it is about 1 1/2 inches high.
- Fry 2 pieces of chicken at a time in the oil until the chicken is cooked, about 7 minutes, adding a baked potato to each batch around the halfway point. Repeat with the remaining chicken breasts and potatoes.
- To serve, place a fried smashed potato in the center of a large bowl, top with some Green Beans, add 2 fried chicken breasts on top at a 90-degree angle. Pour some Caramelized Onion Cream Sauce on top. Top with shaved green onions (if using).
- Combine the water, brown sugar, salt, key lime juice, orange juice, sea salt, ginger, thyme, rosemary and 1/2 cup salt in a large pot. Stir until the sugar and salts completely dissolve, then bring to a low boil and boil gently for 5 minutes. Add the ice and stir. about 16 cups
- Combine the hot wing sauce, hotter wing sauce, chili powder, coriander, cumin, cayenne, turmeric and blazing hot wing sauce in a medium pot. Bring to a simmer and cook, stirring slowly until the mixture reduces and thickens just a bit, stirring frequently, about 15 minutes. Turn off the heat, add the butter and orange juice concentrate and stir until combined.
- Stir together the flour, paprika, salt, pepper, chili powder, coriander, cumin, basil, dry ground mustard, sage, thyme, ginger, marjoram, oregano and 1/3 cup iodized salt in a large bowl until thoroughly combined. This will keep, tightly covered, for 2 weeks.
- Preheat the oven to 400 degrees F.
- Coat the potatoes with salad oil and top with a dash each of salt and pepper. Bake until tender, about 1 hour 20 minutes. Cool, then refrigerate overnight.
- Blanch the green beans in 1/2 gallon water combined with 1 tablespoon kosher salt until they become bright in color. Cool in an ice bath, then drain and set aside.
- Heat the clarified butter and salad oil in a large skillet over medium-high heat. Add the shallots, then the garlic and sweat until the shallots start to become translucent. Add the green beans, seasoned sea salt and some white pepper and toss to coat. Continue turning for about a minute or so until the pan becomes hot again. Do not let the shallots and garlic brown.
- Deglaze with the wine and let simmer for no more than 30 seconds. Add the Basil Butter and turn off the heat. Turn and stir the beans until the butter is melted and emulsified with the wine. Set aside until ready to plate.
- Sweat the garlic and shallots in the olive and salad oil in a small skillet until translucent. Transer to the bowl of a mixer and add the butter, pesto, basil leaves and 1/2 teaspoon salt. Mix until fully incorporated. Transfer the butter to a large piece of plastic wrap and roll into a tube shape. Wrap in parchment paper and continue to compress the tube. Refrigerate overnight. This is a great compound butter for many uses and will hold in the refrigerator for a few weeks if sealed properly.
- Sauté the onions in a medium pot with clarified butter and salad oil until caramelized. Add some sugar if the onions are overly wet and do not caramelize to the appropriate color. Add the garlic and stir for another 2 minutes. Deglaze the pot with white wine and add 1 or 2 pinches of salt and a pinch of pepper. Add the heavy cream and simmer, stirring occasionally, until reduced by about 10 percent, about 45 minutes. Remove from the heat, add the butter and emulsify completely with an immersion blender until the sauce is as smooth as gravy.
CHICKEN WITH SMASHED BABY RED POTATOES POT PIE STYLE
This is an easy way to make a chicken potpie-like dish minus the crust. Sauteed chicken breast is served over smashed baby red potatoes and is then covered with a cream sauce with carrots and peas added to it. Bake some biscuits to go along with this dish and you have comfort food to please everyone in your family.
Provided by Marie
Categories Savory Pies
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Cook potatoes in water for about 12 minutes or until tender.
- Sprinkle chicken with salt and pepper to taste.
- In skillet, heat oil over medium high heat, add chicken and cook for 6 minutes.
- Turn chicken over, reduce heat, cover and cook for 8 minutes more.
- Transfer chicken to plate to keep warm.
- To same skillet, add carrots, broth, cream and dried tarragon, cover and cook over medium high heat for 5 minutes or until carrots are tender.
- Remove skillet from heat and stir in peas.
- Coarsely mash potatoes with margarine and salt and pepper to taste.
- Spoon potatoes onto serving dish, top with chicken and pour vegetable cream sauce mixture over.
- Note: If sauce is not thick enough, mix together a tablespoon or so of flour with a little water and stir into sauce before adding peas and allow to cook for a few minutes longer.
EASY CHICKEN PIE
This one-pot chicken dish can also be adapted for a veggie option
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a large saucepan then add the onion and chicken. Fry for 5-10 mins until the onion is soft and the chicken is golden. Pour over the stock, bring to the boil, then simmer for 20 mins until the chicken is cooked. Stir in the corn, then 3 tbsp crème fraîche and the herbs.
- Meanwhile, boil potatoes until soft. Drain and mash with remaining crème fraîche. Spoon the chicken mix into 4 pie dishes and top with mash. Place on a baking tray, then bake until potato is golden.
Nutrition Facts : Calories 462 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 0.93 milligram of sodium
TRUE COMFORT: CHICKEN POT PIE SOUP OVER MASHED POTATOES
Now that the cold weather is coming we are going to need our comfort foods. This recipe will satisfy anyone on a cold winter night. I don't particularly like soups myself but this version turns it into almost a stew. I guess a real 'stoup', steaming mashed potatoes with gravy over them, chicken and veggies and even a pot pie decoration :). I add just a couple tablespoons of dark rum or brandy to it; it gives a touch of extra depth. I found this recipe on chaosinthekitchen.com and have had it open for days so I don't lose it, finally posting it here. She suggests using separate frozen veggies, if you go frozen, since they are normally more tender than the frozen mixed vegetables but either way, or fresh, of course. She also has a recipe for puff pastry stars if you want to add that.
Provided by MarraMamba
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a large soup pot.
- Add mushrooms, a handful at a time, lightly browning each batch then pushing them to the sides and adding the next handful to the center.
- With the last batch of mushrooms, add onion and garlic; saute until soft.
- Sprinkle flour over veggies.
- Stir and cook several minutes until flour is browned.
- Add chicken stock and milk and heat to a boil.
- Simmer soup, stirring frequently until thickened.
- Add cooked chicken, carrots, green beans, peas, and corn.
- Heat soup until hot, stirring occasionally.
- Salt and pepper to taste.
- Serve over a scoop of mashed potatoes.
MASHED POTATO TOPPED CHICKEN POT PIE
Not your average pot pie. Simple to make and good for left overs. DH and DS gave rave reviews, I even got an "Its delicious" which is music to my ears. Feel free to use any left over veggies you may have, works well with corn, green beans, peas and carrots. My version of this is NOT diet. : - )
Provided by jamiewalker198
Categories Savory Pies
Time 40m
Yield 4 individual cassaroles or mini pie tins, 4 serving(s)
Number Of Ingredients 16
Steps:
- Saute med potato and carrot in bacon grease until slightly softened but not cooked through.
- Add onion, cook until soft.
- Dissolve bullion in 1 1/2 cup water and add to veggies.
- Add any leftover veggies.
- Saute cubed chicken, add to veggie/broth mix.
- Keep mixture on low heat.
- In another pan melt 2 tbsp butter and slowly mix in flour until a roux is made, cook for 1 minutes, stirring constantly. (will look like yellow paste)
- Slowly add in 1 cup milk stirring constantly until well blended and thickened, making a cream sauce.
- Add cream sauce to veggie/chicken/broth mix and stir well, turn heat to medium and simmer for about 2 minutes, adding salt and pepper and seasonings to taste. Remove from heat.
- In a med mixing bowl combine mashed potatoes, egg and 2 tbsp of butter until well blended. Season with salt and pepper to taste.
- Spoon veggie chicken filling into individual casserole or pie tins, can even be made in a full size casserole.
- Spread mashed potato mixture evenly on top, potatoes can be cold.
- Place on foil lined baking sheet and bake for 20-25 minutes at 425°F until tops are golden brown.
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SMASHED POTATO CHICKEN POT PIE - BETTER HOMES & GARDENS
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4/5 (4)Total Time 1 hrServings 12Calories 330 per serving
- Preheat oven to 375°F. In a large saucepan melt butter on medium heat. Stir in flour, 1/2 teaspoon of the seasoned pepper, and the salt. Add broth and milk all at once. Cook and stir until thickened and bubbly. Stir in cooked chicken and thawed vegetables. Pour into two 13x9x2-inch-inch baking pans.
- In a medium bowl combine mashed potatoes, Parmesan cheese, garlic, and the remaining 1/2 teaspoon seasoned pepper. Using a spoon, drop potato mixture in large mounds over chicken mixture in baking dish.
- Bake, uncovered, for 30 to 40 minutes or until heated through. Let stand for 5 minutes before serving.
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