CREAMY CHICKEN POTPIE
My aunt came up with this recipe, and I tweaked it to fit my family's tastes. I think they like it so much because of the sage-it brings a totally different flavor to the dish. -Lysa Davis, Pine Bluff, Arkansas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 pies (6 servings each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 10 ingredients. Line two 9-in. pie plates with bottom crusts. Add filling. Roll out remaining pastry to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in pastry; brush with butter., Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 375° for 35-40 minutes or until golden brown. Let stand for 10 minutes before cutting., To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet., Bake at 425° for 30 minutes. Reduce heat to 375°; remove foil. Bake 55-60 minutes longer or until golden brown. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 459 calories, Fat 23g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 1173mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 14g protein.
CHICKEN PIE RECIPE
This Chicken Pie recipe has everything you need in a comfort food pie. Tasty home cooked meat, extra veggies, creamy sauce and light fluffy pastry topping.
Provided by Sarah Barnes
Categories Main Course
Time 1h
Number Of Ingredients 13
Steps:
- Heat your oil in a large frying pan or saucepan and add the chicken and bacon. Cook for about 5 - 10 minutes until just starting to turn brown.
- Add in the vegetables and cook for a further 5 minutes until they start to soften.
- Add the flour and thyme and stir through everything, cook for 5 minutes.
- Gradually add the stock and milk to the vegetable and flour mix, stirring until the sauce is smooth. Leave to bubble away and thicken for about 10 minutes.
- Spoon into a pie dish and leave to cool for at least 30 minutes if you have time.
- Smooth the pastry over the top of the filling.
- Decorate the pie with cut out shapes if you feel that way inclined and brush with the beaten egg.
- When you are ready to bake the pie, preheat the oven to 220C and bake for about 30 minutes until the filling is hot throughout and the pastry is crisp and golden.
Nutrition Facts : Calories 605 kcal, Carbohydrate 44 g, Protein 40 g, Fat 29 g, SaturatedFat 7 g, Cholesterol 116 mg, Sodium 701 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
CHICKEN CREAM PIE
"This buttery, 2-crust pie is stuffed with tender chicken pieces, vegetables, seasonings and a creamy sauce," says Sue Davis of Wausau, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a stockpot, bring the chicken, water, onion, celery, carrot and 1/2 teaspoon salt to a boil. Reduce heat; cover and simmer for 50-60 minutes or until chicken is tender., Remove chicken and vegetables from broth. Set aside until cool enough to handle. Meanwhile, line a 9-in. deep-dish pie plate with bottom pastry; trim even with edge of plate. Set aside., Remove chicken from bones; discard skin and bones and cut chicken into cubes. Set aside. Chop the onion, celery and carrot. Strain broth and skim fat; set broth aside., In a small bowl, combine the flour, onion salt, celery salt, pepper and remaining salt. Add 1/2 cup broth; whisk until smooth. In a large saucepan, bring 3 cups of broth to a boil; whisk in the flour mixture. Cook and stir for 2 minutes or until thickened. Remove from the heat; add chicken and vegetables. Pour into crust., Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. , Cover edges loosely with foil. Bake at 400° for 40-45 minutes or until golden brown and filling is bubbly. Let stand for 15 minutes before cutting.,
Nutrition Facts :
CREAMY CHICKEN PIE RECIPE
These mini homemade Creamy Chicken Pies are are the ultimate comfort food! The pie filling takes less than 20 minutes to make and then all you need to do is enclose it in puff pastry and bake in your oven or pie maker! Both regular and Thermomix instructions included.
Provided by Lauren Matheson
Categories Dinner
Number Of Ingredients 13
Steps:
- Add the olive oil to your frying pan and heat over a medium heat.
- Add the chopped chicken pieces and cook for 4 - 5 minutes or until golden and almost cooked through.
- Add the crushed garlic, bacon and leek pieces and stir. Cook for a further 3 -4 minutes or until the leek has softened.
- Transfer the thickened cream to a jug and add the cornflour. Whisk though to incorporate.
- Add the cream to the frying pan along with the mustard and grated cheeses. Gently stir to combine and cook until the sauce has thickened to your liking. If you are finding the sauce runny, add an extra teaspoon of cornflour.
- Remove the frying pan from the heat and allow to cool slightly.
Nutrition Facts : Calories 1030 kcal, Carbohydrate 60 g, Protein 31 g, Fat 74 g, SaturatedFat 27 g, TransFat 1 g, Cholesterol 150 mg, Sodium 628 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 42 g, ServingSize 1 serving
PROPER CHICKEN PIE
This amazing homemade chicken pie is the perfect sharing dish. Beautiful crumbly pastry, tender pieces of chicken and sweet leeks cooked in a creamy cider sauce. What are you waiting for? Get stuck in.
Provided by Jamie Oliver
Categories Chicken Pies & pastries Winter warmers
Time 2h
Yield 12
Number Of Ingredients 22
Steps:
- Use a large sharp knife to carefully cut down the back bone of the chicken, cutting it in half. Season with sea salt and black pepper.
- Drizzle 1 tablespoon of oil into a large non-stick frying pan on a high heat. Add the chicken, skin-side down, and sear for 10 minutes, or until golden. Reserve the pan for the cabbage.
- Meanwhile, chop the pancetta into 1cm chunks, pick in the thyme leaves and place in a large shallow casserole pan with 1 teaspoon of oil. Put it on a medium heat so the fat renders out, while you wash and trim the white part of the leek (save the green for making soup) and the celery. Peel the onion and carrot, then roughly chop all the veg into 1.5cm chunks and add to the pan. Cook for 10 minutes, or until softened.
- Stir in 2 heaped tablespoons of flour, cook for 2 minutes, then pour in the cider. Let it bubble away for 2 minutes or until almost evaporated, then stir in the mustard and stock. Add the chicken breast-side down, bring to a simmer, then cover and cook on a low heat for 1 hour, or until the chicken is cooked through and tender.
- Meanwhile, for the pastry, put the flour in a bowl with a good pinch of salt. Grate in the cold butter, then rub with your fingers until it resembles breadcrumbs. Pour in 100ml of cold water, mix with a fork, then bring together with your hands until it forms a dough, adding an extra splash of water if needed. Divide into 2 pieces - you will need ⅓ for the lid and ⅔ for the base - flatten with your hands and chill until needed.
- Finely slice the mushrooms and set aside.
- Transfer the chicken to a plate and shred the meat (discard the carcass).
- Stir the mushrooms into the pan, followed by the shredded chicken and the crème fraîche, mix well and season to taste.
- Strain the chicken mixture through a sieve over a clean pan to catch the liquid, gently pressing to help it along, and reserve for your gravy. Leave to cool.
- Preheat the oven to 190°C/375°F/gas 5.
- Lightly grease a 30cm pie dish with oil. Roll out the larger piece of pastry between 2 sheets of greaseproof paper to just a few millimetres thick and use it to line the dish - allow an overhang. Press firmly into the edges and up the sides of the dish.
- Fill with the cooled chicken mixture, then carefully roll out and top with the remaining piece of pastry. Beat the egg and brush a little over the edge of the lid then fold over the overhang and press down gently to seal. Egg wash the pie all over, then make a small incision in the centre to let the steam escape and bake at the bottom of the oven for 1 hour, or until the pastry is golden and the pie is piping hot.
- Click off and discard any tatty outer leaves from the cabbage, then cut in half. Halve the core, then finely slice. Roughly chop the rest into large chunks. Place the chicken pan on a high heat, add the cabbage stalks and fry for 2 minutes, then go in with the leaves and a splash of water and cook for 5 minutes more, or until softened and lightly charred. Stir in the mustard, then add a pinch of salt and white pepper with a splash of water, and simmer for 1 minute, tossing a few times.
- Reheat the gravy and enjoy with the pie and cabbage. Delicious served with creamy mash.
Nutrition Facts : Calories 529 calories, Fat 29 g fat, SaturatedFat 14.6 g saturated fat, Protein 25.1 g protein, Carbohydrate 43 g carbohydrate, Sugar 7.6 g sugar, Sodium 1.3 g salt, Fiber 5.9 g fibre
CREAMY CHICKEN AND HAM PIE
This creamy chicken and ham pie is a great way to use up your leftovers after Xmas or Thanksgiving or after a Sunday roast.
Provided by Gav
Categories Mains
Time 50m
Number Of Ingredients 14
Steps:
- Chop the chicken and ham into small pieces and place in a pie dish. Then fry the mushrooms and onion together in a skillet in some butter and place aside in the pie dish.
- Melt the butter in a saucepan and sauté the garlic in it for about a minute. Then add the flour and slowly add the milk on a low heat, whisking to get rid of any lumps. Add the white wine and then bring to a simmer until the sauce thickens.
- Then add the hot chicken stock and simmer again until the sauce has thickened again. Season with salt and pepper to taste and add the leaves of the thyme and rosemary sprigs, nicely chopped. Then finally add the cream, stirring all the time and remove from the heat.
- Add the sauce to the pie dish, and stir it all up together, making sure everything is covered. You can keep this in the fridge until you are ready to eat.
- When you are ready to cook the pie, pre-heat the oven to 180C. Then roll out the puff pastry for the pastry lid, and place on top of the filling, with a few nice shapes of pastry if you so wish.
- Brush the top with milk and place in a middle shelf of the oven and cook for about 40 minutes or until piping hot and the pastry is browned.
Nutrition Facts : Calories 468 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 104 milligrams cholesterol, Fat 24 grams fat, Fiber 2 grams fiber, Protein 29 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1318 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CREAMY CHICKEN CURRY PIE
I had some leftover shredded roast chicken to use & felt like making a curry pie. This is what I came up with from ingredients that were in my pantry & freezer.
Provided by Mandy
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion & garlic until tender.
- Add frozen vegetables & saute for another 2 minutes.
- Add water remaining ingredients & simmer until vegetables are tender and sauce is thickened, allow to cool.
- Line a 20cm pie plate with 1 sheet pastry(or individual tins if you wish).
- Spoon filling mixture into pie base & place remaining pastry sheet on top. Pinch edges together or press down with a fork.
- Brush with a little egg or milk (optional) & bake at 180.C until pastry is cooked & golden, approx 15-20 minutes.
- Serve with a nice side salad & chunky fries.
Nutrition Facts : Calories 937.9, Fat 55.8, SaturatedFat 16.4, Cholesterol 36.9, Sodium 1261, Carbohydrate 86.5, Fiber 7.4, Sugar 2.1, Protein 25.2
CREAMY CHICKEN PIE
A creamy chicken and leek sauce is topped with a crisp puff pastry lid to make a delicious midweek meal from leftover roast chicken
Provided by Robyn
Categories dinner
Number Of Ingredients 12
Steps:
- Preheat the oven to 200˚C/180˚C fan/ 392˚F
- Clean the leeks by putting in a colander and putting under a cold tap, moving them around with your hand to seperate the layers and get all the grit out.
- Tip them into a medium saucepan with the cold water, bring to a boil and boil gently for 5-7 minutes until just tender.
- Set a colander or sieve over a heatproof bowl and pour the leeks into it, so the leek stock goes into the bowl.
- Use 1 c/ 250ml for the sauce for the pie, and you can keep the rest in the fridge for a couple of days to add to soups/stews or freeze.
- To make the sauce, melt the butter over a medium heat and then add the flour and stir to combine.
- Add the milk a little at a time, stirring in between then add the stock. (If the sauce is lumpy then beat with a balloon whisk.)
- Add the wholegrain mustard, Worcester sauce, if using, and simmer for 5 minutes until thickened slightly.
- Stir in the cooked chicken and leeks. Heat gently for 5 minutes.
- Pour the sauce into a 25 x 16 cm (10 x 6") oven proof dish and leave for 5 minutes to cool slightly.
- Top the chicken and leek filling with the sheet of puff pastry, trimming off any excess and using to decorate.
- If you want a shiny golden crust then mix some egg and brush over the top; otherwise use a little milk and then sprinkle over sesame seeds.
- Place in the oven and bake for 25-30 minutes until golden brown.
Nutrition Facts : Calories 586 kcal, Carbohydrate 42 g, Protein 21 g, Fat 37 g, SaturatedFat 13 g, Cholesterol 65 mg, Sodium 315 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
HAIRY BIKERS' CREAMY CHICKEN, HAM AND LEEK PIE
Unleash this crowning glory upon your guests - a delicious chicken and ham pie, bubbling with homemade goodness. Equipment and preparation: You'll need a 23cm/9in round pie dish. Each serving provides 1353 kcal, 57g protein, 84g carbohydrates (of which 6g sugars), 86g fat (of which 52g saturates), 7g fibre and 2.8g salt.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat the chicken stock in a lidded saucepan. Add the chicken breast and bring to a low simmer. Cover with a lid and cook for 10 minutes. Remove the chicken breasts from the water with tongs and place on a plate. Pour the cooking liquor into a large jug.
- Melt 25g/1oz of the butter in a large, heavy-based saucepan over a low heat. Stir in the leeks and fry gently for 2 minutes, stirring occasionally until just softened. Add the garlic and cook for a further minute. Add the remaining butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly.
- Slowly pour the milk into the pan, just a little at a time, stirring well between each adding. Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly. Bring to a gentle simmer and cook for 3 minutes.
- Season with salt and pepper. Remove from the heat and stir in the cream. Pour into a large bowl and cover the surface of the sauce with cling film to prevent a skin forming. Set aside to cool.
- Preheat the oven to 200C/180C Fan/Gas 6. Put a baking tray in the oven to heat.
- For the pastry, put the flour and butter in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and water and blend until the mixture forms a ball. Portion off 250g/9oz pastry for the lid.
- Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm/¼in thick and 4cm/1½in larger than the pie dish. Lift the pastry over the rolling pin and place it gently into the pie dish. Press the pastry firmly up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides.
- Cut the chicken breasts into 3cm/1¼in pieces. Stir the chicken and ham into the cooled sauce. Pour the chicken filling into the pie dish. Brush the rim of the dish with beaten egg. Roll out the reserved pastry for the lid.
- Cover the pie with the pastry lid and press the edges together firmly to seal. Trim any excess pastry.
- Make a small hole in the centre of the pie with the tip of a knife. Glaze the top of the pie with beaten egg. Bake on the preheated tray in the centre of the oven for 35-40 minutes, or until the pie is golden brown all over and the filling is piping hot.
Nutrition Facts : Calories 1353kcal, Carbohydrate 84g, Fat 86g, Fiber 7g, Protein 57g, SaturatedFat 52g, Sugar 6g
CREAMY CHICKEN PIE
A delicious, time saving favourite of my family.
Provided by bonluv5
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- cut the chicken breasts into bite sized pieces and fry them in a little oil until golden and sealed. Remove from pan and keep warm.
- Chop the onion finely and fry with a little more oil.
- chop the carrots and add to the onion along with the mushrooms which have been halved or quartered and return the chicken to the pan
- add the condensed soup along with the milk and stir until combined
- add the remaining vegetables, the tarragon, salt and pepper, cook for a minute of two and turn out into an oven proof dish. A dish about a dinner plate size that is quite deep is perfect. (I use a pyrex)
- Add the mash or pastry topping, adding the cheese to the top of the mash if required and bake in the oven at 190 degrees for about half an hour
CREAMY CHICKEN POT PIE
I got this recipe from my husband's step-grandmother and it is delicious and easy. I normally cut down on the ingredients because its just the 2 of us eating but it is so yummy and easy! I also use a frozen pie crusts and tear apart the crusts and put it and the chicken mixture in a pyrex dish-so much easier!!
Provided by Chef 495452
Categories Savory Pies
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Sauté onion, celery, potatoes and carrot in butter for 10 minutes.
- Add flour to sautéed mixture, stirring well; cook 1 minute, stirring constantly.
- Combine broth and half and half, also add ½ cup water; gradually stir into vegetable mixture.
- Cook over medium heat, stirring constantly, until thickened and bubbly.
- Stir in salt and pepper.
- Add chopped chicken, stirring well.
- Pour chicken mixture into a greased shallow 2 quart casserole. Top with pastry pie crusts.
- Cut slits to allow steam to escape.
- Bake at 400 degrees for 40 minutes or until crust is golden brown.
- ** I add a little bit more half and half and add some water because otherwise it thickens too much. Don't let it get too thick before you pour it in the container to bake. The first time I made this it was too thick and ended up being a little dry by the time we got to eat it. So when it starts to thicken, go ahead and combine chicken with it and put it into the oven.
Nutrition Facts : Calories 671.9, Fat 36.9, SaturatedFat 15.9, Cholesterol 112, Sodium 1103.9, Carbohydrate 50.5, Fiber 4.6, Sugar 4.1, Protein 33.2
CREAMY CHICKEN AND MUSHROOM PIE
A yummy chicken and mushroom pie that everyone will love.
Provided by Alex_crozzy
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a frying pan over medium heat. Add oil. Add chicken and cook and stir until browned, 5 to 7 minutes. Add flour and stir until chicken is coated in flour.
- Stir in mushrooms, ham, green onion, and garlic. Slowly add 1/4 cup milk while stirring. Cook until mixture is creamy, adding more milk if needed. Season with salt and pepper. Cook and stir for 2 to 3 more minutes, then transfer to a medium casserole dish or divide into separate small ramekins.
- Wait until the mixture has cooled slightly, 5 to 10 minutes. Put puff pastry over top.
- Bake in the preheated oven until pastry has browned, 10 to 15 minutes.
Nutrition Facts : Calories 607.5 calories, Carbohydrate 39.9 g, Cholesterol 47.3 mg, Fat 39.9 g, Fiber 1.5 g, Protein 21.7 g, SaturatedFat 11 g, Sodium 460 mg, Sugar 1.3 g
CREAMY CHICKEN POT PIE
Chicken pot pies don't get much easier than this five-ingredient wonder. We used refrigerated crescent roll dough for the crust-just for extra convenience!
Provided by My Food and Family
Categories Home
Time 48m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Cook and stir chicken in 2 batches, in large nonstick skillet on medium heat 5 to 6 min. or until evenly browned. Add chicken and vegetables; cook 2 to 3 min. or until heated through. Stir in reduced fat cream cheese and milk until blended; spoon into 13x9-inch baking dish.
- Separate dough into triangles; arrange in single layer over chicken mixture.
- Bake 16 to 18 min. or until golden brown.
Nutrition Facts : Calories 420, Fat 19 g, SaturatedFat 9 g, TransFat 2 g, Cholesterol 105 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 33 g
BEST HOMEMADE CHICKEN POT PIE
This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.
Provided by NicoleMcmom
Categories Chicken Pot Pie
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
- Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
- Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
- Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 542.1 calories, Carbohydrate 31.7 g, Cholesterol 96.9 mg, Fat 35 g, Fiber 3.4 g, Protein 24.6 g, SaturatedFat 14.2 g, Sodium 966.2 mg
CHICKEN POT PIE
This easy Chicken Pot Pie features a double crust, and is filled with juicy chicken, savory gravy, and a colorful medley of corn, carrots, and peas.
Provided by Katerina | Easy Weeknight Recipes
Categories Dinner
Time 1h20m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 219 kcal, Carbohydrate 11 g, Protein 11 g, Fat 15 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 58 mg, Sodium 501 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving
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4.7/5 (47)Calories 438 per servingCategory Main Course
- In a large pot over medium heat, add the butter. Once the butter has melted, add the prepared chicken and cook until golden brown on each side/reaches an internal temperature of 160 degrees.
- Meanwhile, add the mushrooms, onion, celery and carrots, saute until tender, about 5-7 minutes. Add the garlic and cook until fragrant.
- Pour in the chicken stock along with the half and half, whisk, scraping up any browned bits from the bottom of the pan. Turn the heat up to medium-high and bring the mixture to a boil.
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From thecookingcollective.com.au
4.6/5 (34)Category Main CourseCuisine AustralianCalories 662 per serving
- Place the puff pastry sheets on a bench to thaw at room temperature. If using a pie maker, set it up on a clean bench.If making chicken pot pie, arrange 6 small ramekins or pots on a large oven tray and pre-heat the oven to 180C°/356 F.
- In a large frying pan, heat the olive oil over medium-high heat and add the chicken and a generous pinch of salt and pepper. Cook the chicken, stirring, until browned.
- If using an electric pie maker, use the pastry cutter to cut the pastry tops and bottoms to desired size. The bottom pieces should be slightly larger.
- Divide the filling evenly between the ramekins or pots. There should be enough filling to reach the top of the ramekins.
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- Place the chicken breast between two sheets of parchment paper and flatten out to about 1 inch thickness with a kitchen mallet. Season each side with 1/2 of the salt and pepper. Set aside.
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5/5 (1)Total Time 45 minsCategory Main CourseCalories 389 per serving
- Crumble ½-1 cup of pie crust on a parchment lined baking sheet. Bake at 350°F until golden brown.
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5/5 (1)Category Main CourseCuisine BritishTotal Time 1 hr 15 mins
- Place chicken and broth in a stock pot over medium heat. Cover, bring to a simmer and simmer until the chicken is done (about 10 min.)
- Transfer the chicken to a large bowl; reserve the broth in a separate cup or small bowl. Cut the chicken meat into bite-sized pieces and return to bowl.
- In a large saucepan over medium high heat, stir together the ¾ cup butter and the flour for five minutes until smooth.
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- Heat a dash of oil in a frying pan and stir fry leek over a medium low heat until softened. Add Wattie’s frozen Chuckwagon Corn Mix, stirring for 2-3 minutes until thawed. Remove from the heat.
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- Bring a large pot of salted water to a boil for the noodles. Once the water comes to a boil, add the noodles and cook according to package instructions. Drain and keep warm until the sauce is done.
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From togetherasfamily.com
5/5 (5)Category Main CourseServings 8Total Time 55 mins
- In a large pan, over medium-high heat, melt butter. Add carrots, celery, onion, and potatoes, salt & pepper. Sauté for 8-10 minutes or until softened. Add the garlic and cook for an additional 1 minute.
- Add flour, chicken broth, and cream cheese. Stir and let cook for an additional 5 minutes, or until everything is combined and cream cheese is melted.
THE BEST CREAMY CHICKEN POT PIE - SPRINKLE SOME SUGAR
From sprinklesomesugar.com
Servings 6Category Main Course
- In a large saucepan, boil chicken in salted water until cooked through, about 10 minutes . Remove from heat, drain and set aside.
- In a large and deep skillet, sauté carrots, onion and celery until tender and softened. Add garlic and cook until fragrant. Whisk in flour and cook for 1 minute, stirring frequently. Stir in thyme, salt and pepper.
- Whisk in chicken broth very well, being sure no lumps of flour remain. Add milk and heavy cream, whisking until combined thoroughly. Simmer mixture over medium-low heat, stirring frequently, until thickened 5-10 minutes. You want a very thick gravy.
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