Everything But The Kitchen Sink Chicken Pot Pie Food

KATIE LEE'S CHICKEN POT PIE

Steps:

• Line a baking sheet with parchment paper. On a lightly floured surface, roll out the pastry dough with a floured rolling pin. Transfer to the lined baking sheet, cover with plastic wrap and refrigerate while preparing the pie filling.
• Combine the broth, peppercorns, thyme sprigs, bay leaves and quartered onion in a large pot over high heat. Bring to a boil, reduce the heat to a simmer and simmer for 30 minutes. Add the chicken breasts. Raise the heat and return to a boil. Reduce the heat and simmer until the chicken is just cooked through, 10 to 15 minutes.
• Transfer the chicken to a plate to cool. Strain the stock and set aside 2 1/2 cups; reserve the remaining stock for another use. When the chicken is cool to the touch, cut it into bite-size chunks and set aside.
• Preheat the oven to 375 degrees F.
• Melt the butter in a large skillet over medium heat. Add the pearl onions and carrots and cook, stirring occasionally, for about 5 minutes. Add the mushrooms and peas and cook another 5 minutes. Stir in the 5 tablespoons flour and cook 1 minute more. Add the reserved stock and the milk, stirring constantly. Cook until the sauce begins to thicken, about 5 minutes. Remove from the heat and add the chicken, chopped thyme, salt and pepper.
• Remove the pastry from the refrigerator and cut into 4 circles using one of the 2-cup ovenproof bowls as a guide.
• Spoon the filling into four 2-cup ovenproof bowls, then place 1 dough circle on each pot pie, pressing around the edges to seal the pastry to the bowl. Cut a vent in the center of each. Using a pastry brush, brush the outer surface of each pie with egg wash. Bake until the pastry is puffed and dark golden brown, about 35 minutes.

CHEESY CHICKEN POT PIE CASSEROLE

Steps:

• 1. Heat a large stockpot to medium high and add ½ of the margarine, ½ tbsp garlic, carrots, potatoes, and pinch of salt and pepper - sauté for 5-8 minutes While doing this you should also boil the chicken in salted water for 15 minutes.(To save time you can also use a pre-cooked rotisserie chicken)
• 2. Add the green beans, the rest of the margarine, another pinch of salt and pepper and ¼ cup of water- stir and cover for about 8 minutes
• 3. By now the carrots and potatoes should be soft from steaming with the lid on, if they aren't, don't worry, they'll finish in the oven
• 4. Shred or dice the chicken and add the chicken and all of the "cream of" soups into the same pot as the vegetables and stir. Pour into a 13x9 baking dish
• 5. Mix the Bisquik, 1 cup of milk, eggs, and seasonings--- it should be like sticky almost runny biscuit dough
• 6. Add the cheese and stir--- if it becomes too thick; add ½ of the remaining milk
• 7. With an ice cream scoop or large spoon, scoop out the dough and plop it on the filling about 1 inch apart until all dough is gone, if there is extra just fill in the empty spaces and spread lightly, don't flatten.
• 8. Put on the middle rack of the oven and bake for 20 minutes (While it's in the oven, microwave the remaining butter)
• 9. Drizzle the butter lightly over the biscuit topping and return to the oven for another 10-15 minutes or until the tips of the topping start to brown. let it rest for a few minutes before serving.

CHICKEN POT PIE

Steps:

• Make the dough: Combine the flour, sugar, salt, thyme and chives in a food processor and pulse a few times to evenly combine. Add the butter and pulse 7 or 8 times until the butter is in pea-size bits. Add the vinegar and 2 tablespoons ice water and pulse just until the dough starts to come together into a ball. (Add 1 to 2 more tablespoons ice water if the dough is too dry.) Form the dough into a disk. Wrap in plastic wrap and refrigerate while you make the filling, at least 1 hour.
• Make the filling: Pile the 2 crushed garlic cloves, bay leaf, lemon peel, peppercorns and coriander seeds on a square of cheesecloth. Bring the corners together to form a pouch and tie with a piece of kitchen twine.
• Combine the chicken, chicken broth and cheesecloth pouch in a medium saucepan and bring to a boil. Reduce to a rapid simmer and cook until the chicken is cooked through, about 15 minutes. Remove the chicken to a plate using tongs. Strain the liquid through a fine-mesh sieve into a medium bowl; discard the cheesecloth pouch. Wipe out the saucepan; return the strained broth to the pan and keep at a very gentle simmer over low heat. Shred the chicken using 2 forks.
• Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened, 10 to 12 minutes. Add the potato, 1 teaspoon kosher salt and 1/2 teaspoon pepper and cook until the potato is slightly softened, about 5 minutes. Add the 3 minced garlic cloves and the thyme and cook until softened, 1 minute. Add the vinegar and cook until the liquid has evaporated, about 1 minute. Stir in the flour until the vegetables are evenly coated. Pour in 1 3/4 cups of the strained chicken broth (save the rest for another use). Bring to a gentle boil and cook until thickened, 2 to 3 minutes.
• Remove the pot from the heat and stir in the heavy cream. Add the shredded chicken, parsley and peas and stir to combine and heat through; season with salt and pepper. Transfer the filling to a 9 1/2-inch deep-dish pie plate and let cool until no longer steaming, about 20 minutes.
• Bake the pot pie: Preheat the oven to 375˚ F. On a lightly floured surface, roll out the pie dough into an 11-inch round, about 1/8 inch thick. Place it over the filling. Roll the overhanging dough under itself and crimp the edges with your fingers. Cut vents in the top of the dough. Beat the egg and 1 teaspoon water in a small bowl. Brush the crust all over with the egg wash. Place the pot pie on a rimmed baking sheet and bake until the crust is a deep golden brown, 50 minutes to 1 hour. Let cool 20 minutes before serving.

CHICKEN POT PIE RECIPE

Steps:

• In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.
• Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.
• Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken stock, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, 1/4 tsp black pepper, or season to taste. It should be well-seasoned.
• Add shredded cooked chicken, frozen peas, and 1/4 cup parsley. Stir to combine then remove from heat and cool slightly while you roll out the crusts. Roll 1 chilled pie crust disk into a 12" diameter circle. Carefully transfer it into a 9" pie dish. Spoon the pie filling over the bottom crust.
• Roll the second disk of pie dough into a 10" diameter circle and place over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
• Bake at 425˚F for 30-35 minutes or until top crust is golden brown. If edges are browning too fast, cover with a pie shield or make a shield by cutting a 4" diameter circle from the center of a sheet of foil and placing that over the pie. Once out of the oven, rest for 15 minutes to cool slightly before slicing.

EVERYTHING BUT THE KITCHEN SINK CHICKEN POT PIE

Steps:

• Season and pre-cook chicken until almost done. May pre-cook by boiling, broiling or microwave. Don't over cook. It will cook more when in pie.
• Peel and dice potatoes and boil until fork tender. (Not mushy.)
• After chicken is cooked, dice and place in bowl with cooked potatoes. Add the thawed, frozen vegetables to this mixture along with the can of soup. Mix thoroughly until all vegetables and meat are coated. May add additional chicken broth if needed.
• Pour into pie tin lined with pie crust. Add top crust, fluting edges till sealed. Place a couple of slits in top crusts to allow steam release. Bake at 350 for approx. 60

EVERYTHING BUT THE KITCHEN SINK

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, whisk together grapeseed oil, salt and pepper, to taste. Add the squash, carrots, onions, garlic and potatoes, tossing to coat. Put the coated vegetables on a sheet pan, and roast until the onions are translucent, about 20 to 25 minutes.
• Meanwhile, in large stock pot, over medium heat add the stock, beans, bay leaf, thyme, and cook for 10 minutes, stirring occasionally. With a hand blender pulse stock and bean mixture until the beans are slightly pureed. Remove the vegetables from oven and add to pot, then stir in the broccoli and tomatoes. Cook until all the vegetables are cooked through, about 30 to 35 minutes.

THE BEST CHICKEN POT PIE EVER RECIPE BY TASTY

Steps:

• Roast the chicken: Preheat the oven to 425°F (220°C).
• Pat the chicken dry with paper towels, including inside the cavity, then season the cavity with 1 tablespoon kosher salt.
• In a small bowl, mix together the butter, garlic powder, pepper, thyme, lemon zest and 2 teaspoons of kosher salt until well combined. Rub the butter mixture all over the outside of the chicken, including under the skin, making sure to rub the thighs and legs as well as the breast.
• Add the lemon quarters, onion, and garlic to the cavity of the chicken.
• To truss the chicken, use a piece of butcher's twine to tie the legs together so the bird holds a nice shape. Tuck the wingtips underneath the breasts so that they fit snugly. Transfer the chicken, breast-side up, to a roasting rack set inside a roasting pan.
• Roast the chicken for 60-80 minutes, or until a meat thermometer inserted in the thickest part of the chicken thigh reaches 165°F (75°C). Remove the chicken from the oven and let rest at room temperature for 20 minutes.
• Transfer the chicken to a large cutting board, reserving the juices in the roasting pan. Use a sharp knife to cut the legs and breasts away from the chicken carcass. Remove the skin from the chicken and transfer to the bowl of an Instant Pot, then pull the meat from the bones and shred into ½-inch pieces. Add the bones and carcass to the bowl with the skin. Transfer 4 cups of chicken to an airtight container for the pot pie filling and refrigerate until ready to use. Save any remaining chicken in a separate airtight container for another use; it will keep in the refrigerator for up to 5 days.
• Make the chicken stock: Add the onion, garlic, carrot, celery, peppercorns, thyme, parsley, and bay leaf to the Instant Pot bowl with the chicken skin, bones, and carcass. Pour in enough water to cover the chicken by 1 inch, then add the reserved chicken juices.
• Put the lid on the Instant Pot and set to pressure cook on high for 45 minutes. Once the timer goes off, turn the Instant Pot to quick release. Strain the chicken stock into a large bowl and discard the solids. Set aside 3 cups of stock at room temperature for the pot pie filling. Transfer the remaining chicken stock to an airtight container and save for another use; it will keep for up to 5 days in the refrigerator or up to 6 months in the freezer.
• Make the pie dough: In a large bowl, whisk together the flour and kosher salt. Add the butter and toss to coat each cube in the flour, then smash each piece of butter with your fingertips into lima bean-sized pieces. It's okay if some pieces are larger than others.
• Add the ice, water, and vodka to a small bowl and stir to combine. Add 1-2 tablespoons at a time to the flour mixture and toss with a rubber spatula until the dough holds together when pressed between your hands. You may not need all of the liquid. The dough should not be very tacky or sticky.
• Turn the dough onto a clean surface and use a bench scraper to gently bring it together into a rectangle. Fold the dough into thirds, like a business letter. Turn the dough 90°, then flatten and fold into thirds again. Repeat until all of the bits of dough have been incorporated and it just comes together in a smooth, cohesive mass. Do not overwork. Divide the dough in half and wrap each portion tightly in plastic wrap. Refrigerate for at least 1 hour, up to 3 days.
• Make the filling: Melt the butter in a large pot over medium-low heat. Add onion, carrots, potatoes, and thyme and season with 1 teaspoon kosher salt. Cook until the onion starts to soften, about 5 minutes.
• Add the flour and cook, stirring constantly, until no lumps remain and the flour is evenly incorporated into the butter, 2-3 minutes.
• Slowly whisk the reserved 3 cups of chicken stock, a little at a time. Simmer until the stock has reduced and thickened, about 5 minutes. Add the heavy cream and stir to combine.
• Remove the pot from the heat and fold in the reserved 4 cups of shredded chicken, peas, and parsley. Season with more kosher salt and freshly ground black pepper to taste. Transfer the filling to a large bowl and let cool to room temperature, then place in the freezer for 15 minutes.
• Assemble the pot pie: Place a portion of pie dough on a floured surface. Sprinkle flour on top of the dough and on the rolling pin, then roll the dough into a 12-inch (30 cm) round, about ⅓ inch thick, rotating 90° every few rolls. Repeat with the remaining dough, rolling out slightly thinner to ¼ inch thick. Roll the thicker dough round onto the rolling pin and transfer to a 9-inch (22 cm) glass deep dish pie plate, gently lifting and pressing so the dough is flush against the dish. Brush the inside of the dough with the egg wash, including the sides and outer rim. Add the chilled filling, spreading evenly.
• Drape the remaining dough round over the pie. Trim any excess dough around the edges, then pinch the top and bottom doughs together to seal. Roll the edges under, all the way around the pie dish, and crimp using the knuckle of an index finger of one hand and the thumb and index finger of the other.
• Brush the egg wash all over the top of the dough, getting in the grooves and sides of the pie. Use a paring knife to cut a few vents in the top to allow the steam to escape. Sprinkle flaky sea salt on top. Chill the assembled pie in the refrigerator for 20 minutes, until firm.
• Arrange a rack in the lower third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
• Place the pie dish on the prepared baking sheet, then transfer to the oven and bake for 40-50 minutes, rotating halfway through, until the crust is golden brown and the filling is bubbling.
• Let cool for 15-20 minutes before serving.
• Enjoy!