COUNTRY CHICKEN POT PIE
Make and share this Country Chicken Pot Pie recipe from Food.com.
Provided by RecipeNut
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees.
- Spray a 10-inch deep dish pie plate or three 4-inch ramekins with nonstick cooking spray.
- Melt margarine in large deep skillet over medium-high heat.
- Add chicken; cook and stir 3 minutes or until no longer pink in center.
- Sprinkle with salt.
- Add beans, bell pepper and celery; cook and stir 3 minutes.
- Sprinkle flour evenly over chicken and vegetables; cook and stir 1 minute.
- Stir in broth, half-and-half, thyme and sage; bring to a boil over high heat.
- Reduce heat to low and simmer 3 minutes or until sauce is very thick.
- Stir in onions and corn.
- Return to a simmer; cook and stir 1 minute.
- Pour into pie crust.
- Bake 20 minutes or until crust is light brown and mixture is hot and bubbly.
- Let stand 5 minutes before serving.
CHICKEN POT PIE FOR TWO (COOK'S COUNTRY)
Fresh thyme adds invaluable flavor. Because the sauce is simmered so briefly, dried thyme would not impart the same flavor.
Provided by gailanng
Categories One Dish Meal
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Unroll dough on baking sheet. Use 12-ounce ovensafe ramekin as guide to cut out 2 dough rounds about 1/2 inch larger than mouth of ramekin. Fold under and crimp outer 1/2 inch of dough, then cut 3 vents in center of each crust. Bake until crusts just begin to brown and no longer look raw, about 7 minutes; set aside.
- Meanwhile, melt butter in medium saucepan over medium heat. Add carrots, onion, celery and 1/2 teaspoon salt and cook until vegetables are softened and browned, 8 to 10 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
- Slowly whisk in broth, cream, and soy sauce, scraping up any browned bits. Nestle chicken into sauce and bring to simmer. Cover, reduce heat to medium-low, and cook until chicken registers 160 degrees, 10 to 15 minutes. Transfer chicken to plate; let cool slightly. Using 2 forks, shred chicken into bite-size pieces.
- Meanwhile, return pan with sauce to medium heat and simmer until thickened and sauce measures 2 cups, about 5 minutes. Off heat, return shredded chicken and accumulated juices to pan. Stir in peas, parsley, and lemon juice and season with salt and pepper to taste.
- Divide filling between ramekins and place parbaked crusts on top of filling. Place pot pies on baking sheet and bake until crusts are deep golden brown and filling is bubbling, 10 to 15 minutes. Let pot pies cool for 10 minutes before serving.
Nutrition Facts : Calories 957.5, Fat 60.6, SaturatedFat 24.9, Cholesterol 157.4, Sodium 1422.7, Carbohydrate 64.5, Fiber 7, Sugar 6.3, Protein 38.3
COUNTRY CHICKEN PIES
One word sums up this recipie MMMMMMMMMMMMMMMM Havent met an adult or child yet that doesnt love this pie!
Provided by goneshoppin_83
Categories Savory Pies
Time 45m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a hot pan cook the chicken. Remove chicken from pan and add butter and onions, cook until onion is soft.
- Stir in flour, gradually add milk stirring constantly.
- add mushrooms, broccoli, herbs, mustard, pepper and cheese. Mix well. Stir through chicken and set aside.
- Preheat oven to 200 degrees celcius. Line greased pie dish with pastry. Add chicken filling and cover with patry. Trim edges.
- Brush with egg and sprinkle with sesame seeds.
- Cook for 30-35 mins or until pastry is golden brown.
Nutrition Facts : Calories 747, Fat 47.9, SaturatedFat 17, Cholesterol 122.2, Sodium 429, Carbohydrate 46.9, Fiber 2.3, Sugar 1.7, Protein 32.3
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