CLASSIC CHICKEN POTPIE
A buttery crust is always a winner, but when it comes to potpie, it's what's inside that counts. Try this classic version; then explore these fresh filling ideas: Curried Chicken; Mushroom-Marjoram Chicken; Tomato-Corn Chicken.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h45m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 528 g, Fat 28 g, Fiber 4 g, Protein 29 g, SaturatedFat 16 g
CLASSIC CHICKEN POT PIE
This is the best Chicken Pot Pie recipe that I have had the pleasure of making and eating. It is easy, inexpensive, always well received and a staple in my recipe rounder for at least 4 years. From Pillsbury.com: What makes a classic? Chicken and mixed vegetables in a rich homemade white sauce fill a flaky pie crust that's perfection.
Provided by Brandess
Categories Savory Pies
Time 1h
Yield 1 Pot Pie, 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 378.3, Fat 20.8, SaturatedFat 9.1, Cholesterol 59.6, Sodium 637.4, Carbohydrate 28.9, Fiber 2.8, Sugar 1.8, Protein 19.1
CLASSIC CHICKEN POT PIE
Tell everyone you're having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 562.1, Carbohydrate 47.7 g, Cholesterol 92.1 mg, Fat 6 1/2, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 15.3 g, ServingSize 1 Serving, Sodium 675.0 mg, Sugar 4.0 g, TransFat 5 g
CHICKEN POT PIE
Try Ina Garten's Chicken Pot Pie recipe for comforting, veggie-filled pastry bowls, from Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 1h55m
Yield 4 individual pot pies
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
- For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
CLASSIC CHICKEN POT PIE
Make and share this Classic Chicken Pot Pie recipe from Food.com.
Provided by Angela Polly
Categories One Dish Meal
Time 2h30m
Yield 2 pies, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Boil chicken breasts in water and 3 cups of chicken stock until chicken easily falls apart with fork; about 1.5-2 hours. Remove chicken and preserve liquid. Shred the chicken. Return chicken to liquid and bring to a boil. Simmer for 15 minutes, adding more chicken stock if needed. Add can of Cream of Chicken Soup, the 3 cans of drained Veg-all and pepper to taste. Cook over medium heat for about 20 minutes.
- Place dishes with bottom pie crusts in the oven on 425 for approximately 8-10 minutes. Remove from oven and fill with chicken mixture. Place top pie crusts over mixture, slice openings to vent and bake at 425 for 30-45 minutes.
Nutrition Facts : Calories 722.1, Fat 40.1, SaturatedFat 10.3, Cholesterol 51.9, Sodium 1128.3, Carbohydrate 61.5, Fiber 8.1, Sugar 5.6, Protein 27.9
EASY CHICKEN POTPIES
These are classic pot pies, with veggies, chicken, and golden crust. No one will resist them.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 11
Steps:
- In a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in green beans and chicken and season with salt and pepper.
- Divide filling among four 8-ounce ramekins. Roll out 1 sheet puff pastry and cut 4 rounds to fit ramekins. Cut a small X in center of each to vent, then place on top of filling. Brush with beaten egg. Bake at 375 degrees until filling is bubbling and crust is golden, 30 to 40 minutes.
Nutrition Facts : Calories 274 g, Fat 13 g, Fiber 3 g, Protein 20 g, SaturatedFat 7 g
CLASSIC CHICKEN POTPIE
Our neighbors and a friend from back home are always after me to make "those yummy potpies". That's all the encouragement I need, since we really like 'em, too! -Ada May Smith, Citrus Springs, Florida.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 363 calories, Fat 21g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 757mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 16g protein.
SIMPLE, CLASSIC CHICKEN POTPIE
Shredded rotisserie chicken and sherry lend this classic potpie a rich, comforting flavor.
Provided by USA WEEKEND Pam Anderson
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h23m
Yield 12
Number Of Ingredients 14
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.)
Nutrition Facts : Calories 479.5 calories, Carbohydrate 29.4 g, Cholesterol 77.3 mg, Fat 29.6 g, Fiber 3.1 g, Protein 23.6 g, SaturatedFat 10.2 g, Sodium 398.2 mg, Sugar 4.1 g
CLASSIC CHICKEN POT PIE
Make and share this Classic Chicken Pot Pie recipe from Food.com.
Provided by suzanne.lejeune
Categories Savory Pies
Time 3h40m
Yield 4-6 serving(s)
Number Of Ingredients 23
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.
Nutrition Facts : Calories 893.4, Fat 42.3, SaturatedFat 13, Cholesterol 143.2, Sodium 2218.3, Carbohydrate 50.3, Fiber 5.9, Sugar 8.5, Protein 44
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5/5 (1)Category ChickenServings 6-8Total Time 1 hr 30 mins
- In a bowl, blend together the flour, butter and 1 teaspoon salt with your fingertips or a pastry blender until the butter is mostly combined with some pea-sized lumps. Using a fork, stir in 5 tablespoons of the water. Squeeze a handful of the dough, if it is still crumbly, stir in the remaining water, 1 tablespoon at a time. Gather the dough into a ball, then form it into 2 disks and wrap each disk in plastic wrap. Chill the dough at least 1 hour.
- In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, carrots, potato, 3/4 teaspoon salt and 1/2 tea-spoon pepper. Cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the flour and cook, until incorporated, about 2 minutes. Pour in the stock and bring to a boil, then stir in the chicken. Season the filling with salt and pepper to taste.
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