Classic Chicken Pot Pie Food

CLASSIC CHICKEN POT PIE

Steps:

• In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
• Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
• Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
• Bake about 35 minutes or until golden brown.

CLASSIC CHICKEN POTPIE

Steps:

• Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix.
• Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
• Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables.
• Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and parsley. Pour filling into a 2-quart baking dish.
• On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.

SIMPLE, CLASSIC CHICKEN POTPIE

Steps:

• Adjust oven rack to low-center position; heat oven to 400 degrees. If using whole rotisserie chickens, separate meat from skin and bones, and tear into bite-size pieces. Discard skin and bones. Then remove pie dough from its box and follow directions for bringing to room temperature.
• Heat oil in Dutch oven over medium-high heat. Add onions and celery; saute until just tender, about 5 minutes. Transfer to a large bowl along with the chicken; set aside.
• Meanwhile, microwave chicken broth and milk in a microwave-safe bowl until steamy, 3 to 4 minutes. Heat butter over medium heat in the empty pan. When foaming subsides, whisk in flour and thyme; cook until golden, about 1 minute. Whisk in hot milk mixture. Bring to simmer, then continue to simmer until sauce fully thickens, about1 minute. Turn off heat, stir in sherry or wine, and season to taste with salt and pepper.
• Stir chicken mixture, parsley and the peas and carrots into the sauce. Divide mixture between two 9-inch deep-dish pie plates. Top each with pie dough, and flute crust by pinching with your fingers. Set on a baking sheet and bake until pastry is golden brown and filling is bubbly, 30 to 35 minutes. (Optional: Wrap second potpie in freezer wrap and freeze for a later meal. Remove wrapping, place potpie on a baking sheet and bake at 400 degrees until golden and bubbly, about 1 hour.)

CLASSIC CHICKEN POT PIE

Steps:

• Preheat oven to 375°.
• In a 10-inch cast-iron skillet, melt butter over medium heat. Add potatoes, green beans, corn, carrot, onion, and celery; cook until vegetables are just soft, about 7 minutes.
• In a small bowl, whisk together broth, half-and-half, and flour. Add mixture to skillet. Stir in parsley, 1¼ teaspoons salt, pepper, and thyme. Bring to a boil over medium-high heat, stirring frequently. Stir in chicken.
• On a lightly floured surface, roll piecrust to a 12-inch circle. Place dough on chicken mixture, and crimp edges as desired. Cut 6 slits in top of dough to release steam. Place skillet on a baking sheet.
• In a small bowl, whisk together egg and 1 teaspoon water. Brush dough with egg mixture, and sprinkle with remaining ¼ teaspoon salt.
• Bake until crust is golden brown and filling is bubbly, about 40 minutes. Let stand for 15 minutes before serving.

CLASSIC CHICKEN POT PIE

Steps:

• Heat oven to 425°F Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
• In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
• Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
• Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

CLASSIC CHICKEN POTPIE

Steps:

• Preheat oven to 450°. In a greased deep 2-1/2-qt. baking dish, combine first four ingredients., In a small saucepan, melt butter over medium heat. Stir in flour and thyme until blended; gradually whisk in broth and bouillon. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Pour over vegetable mixture., On a lightly floured surface, roll dough to fit top of dish; place over filling. Trim and flute edge. Cut slits in top., Bake until golden brown and filling is heated through, 18-20 minutes. Let stand 5 minutes before serving.

CLASSIC CHICKEN POT PIE

Steps:

• Sauté chicken on Med High in the olive oil, using a Dutch Oven.
• Make sure the bottom starts to brown, but NOT burn. Occasionally add a splash of sherry to prevent burning (the first 1/4) and deglaze the pan. You will start to get a nice sauce on the bottom. Sauté till chicken has a nice colour on the outside, but still raw on the inside. About 10 minutes.
• Add the chicken broth, the last 1/4 of the sherry, whole onion pierced with the cloves, the celery, the carrot, the savory/bay leaves, and the salt/pepper.
• Simmer for 2 hours on Low. It should be slightly simmering.
• Once done, reserve 2 cups of the broth. Remove chicken and cut into pieces. Let cool. Discard everything else or use it for a soup.
• Sauté the carrots, celery and mushrooms in the butter until softened in a Dutch Oven. About 10 minutes.
• Add the chicken broth and simmer for 10 minutes.
• Remove vegetables from the Dutch Oven.
• Preheat oven to 350°.
• Mix the flour with the milk. Slowly add this to the chicken broth and blend using a whisk. Heat slowly on Low. Stir continuously until the mixture has thickened to your preferred texture. Don't make it too runny. It should stick nicely to a spoon when dipped.
• Add the chicken and vegetables back to the Dutch Oven, with the Sherry and Pimentos.
• Mix together gently so as not to break up the chicken pieces.
• Pour mixture into a casserole dish. Roll out the pasty and place on top. Place over the edge and press to the dish. Brush the milk on top of the pastry.
• Place dish in oven and cook until pastry is golden brown. Between 40 and 50 minutes.
• Serve with nice French crusty bread.

CLASSIC CHICKEN POT PIE

Steps:

• Heat oven to 375ºF.
• Add 1 cup chicken stock to stuffing mix; stir just until moistened.
• Melt butter in large saucepan on medium heat. Add onions, celery and carrots; cook and stir 8 to 10 min. or until crisp-tender. Stir in flour; cook on low heat 2 min., stirring constantly. Add remaining chicken stock, milk, mustard and thyme; mix well. Cook and stir 1 min. or until thickened. Add spinach and chicken; mix well.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; top with stuffing.
• Bake 30 min. or until hot and bubbly.

CHICKEN POT PIE

Steps:

• Preheat the oven to 350°F.
• In a medium skillet, melt the butter and add the chopped onions. Saute for 2 minutes, or until the onions are tender and fragrant.
• Stir in the flour, salt, pepper, and thyme. Continuously stir until a paste forms. Slowly add in the milk and chicken broth. Stir or whisk until smooth. Simmer for about 5 minutes, or until the sauce thickens.
• Add the shredded chicken and vegetables to the skillet. Stir to combine. Turn off the heat and set aside.
• Lightly grease the inside of a pie plate. Gently roll out one sheet of pie dough and press it into the pie plate.
• Fill the crust with the chicken and vegetable mixture. Roll the remaining pie dough across the top. Press the edges of the crusts together. Using a sharp knife, carefully make a few slits to vent the top crust.
• Place the prepared pie in the preheated oven and bake for 1 hour. If the edges of the crust seem to be browning too quickly, tent the pie with a piece of foil.
• Remove the finished pie from the oven, and allow to cool for 15 minutes before serving.

CLASSIC CHICKEN POT PIE

Steps:

• Heat oven to 400ºF. Prepare pie crusts according to package directions for Two-Crust Pie using 9-inch glass pie plate.
• In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
• Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
• Cover edge of crust with 2 to 3 inch strips of foil to prevent excessive browning (remove last 10 minutes of baking). Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

CLASSIC POT PIE

Steps:

• Preheat the oven to 375 degrees.
• Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.
• Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it's all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken.
• Once it starts to thicken add the turmeric, salt, pepper, and thyme.
• Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.
• Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
• Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
• Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.
• Serve up servings by the (big ol') spoonful!