Fabios Chicken Potpie Food

FABIO'S CHICKEN POTPIE

Steps:

• 1. Preheat oven to 400°F. For the crust: Place the flour, Parmesan, sugar, and salt in the bowl of a food processor, and pulse a few times to combine. Add the butter and pulse until the butter has been reduced to slightly smaller pieces. With the motor running, slowly add the ice water, until the dough comes together.
• 2. Transfer the dough quickly to a lightly floured surface, and knead it briefly a few times until it forms a ball. Flatten the ball slightly. Wrap the dough in plastic wrap, and refrigerate it while you make the filling.
• 3. For the filling: In a pot, heat the olive oil over medium-high heat. Add the celery, onions, and carrots, and season with a pinch of salt and pepper. Sauté, stirring occasionally, just until the mixture starts to caramelize.
• 4. Add the potatoes, and sauté until the potatoes start to brown around the edges and the onions are a little more caramelized. Stir in the chicken with another pinch of salt and pepper, and continue to saute, stirring occasionally, until all the meat turns white, about 10 minutes.
• 5. Sprinkle the flour over the chicken and vegetables, stirring well so that the flour evenly coats the mixture, and cook for 1 minute, stirring constantly. Gradually stir in the chicken broth. Bring to a boil over medium heat, stirring constantly. Simmer for a minute.
• 6. Stir in the broccoli and then the peas; heat through. Remove the pot from the heat and stir in the parsley and oregano. Season with more salt and pepper to taste.
• 7. To assemble the potpies: In a small bowl, whisk together the eggs with a pinch of salt and a little water, and set aside. On a lightly floured surface, roll the dough to a 1/3- inch thickness.
• 8. Cut out 6 rounds that are slightly larger than 6 oven-safe bowls. Ladle the hot filling into the bowls. Top each bowl with a round of dough, fitting the dough inside the bowl rim so that it touches the filling. Flute the edges of the dough.
• 9. Brush the dough with the prepared egg wash. Cut small slits in the dough to let steam escape. Place the bowls on a baking sheet, and bake until the pastry is golden brown and the filling is bubbly, 30 to 45 minutes. Let stand for 5 minutes before serving.

GRAM'S CHICKEN POT PIE UPDATED

Steps:

• Heat oven to 400ºF.
• Cook and stir chicken in dressing in large skillet on medium heat 5 min. or until done. Stir in vegetables and soup. Spoon into 9-inch square baking dish sprayed with cooking spray; top with VELVEETA.
• Unfold pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush with egg. Cut several slits in pastry to permit steam to escape. Place dish on baking sheet.
• Bake 30 min. or until crust is deep golden brown. Let stand 5 min. before serving.

THE BEST CHICKEN POT PIE EVER!

Steps:

• In a large saucepan over medium high heat, combine the chicken breasts, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
• Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough canned broth to equal 1 cup if needed. Add half and half to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
• In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture and the herbs. Simmer, stirring constantly, until the sauce thickens and boils. (you will think this is TOO MUCH liquid, but it's not). Add the chicken and vegetables to the broth and stir to combine. Line a deep pie dish with one of the pastries and pour mixture in, almost to the top.
• Cover mixture with second pastry, making sure to "seal the edges" by pinching together the top and bottom then pressing against the lip of the dish. Cut a few vent holes in the pastry then brush pastry with beaten egg. Use any leftover scraps from the pastries to make a design on top.
• Bake at 400 degrees for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.
• When done, the inside ingredients will be thick and creamy.

EASY CHICKEN POTPIES

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.

DELICIOUS CHICKEN POT PIE

Steps:

• Preheat oven to 400°F.
• Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
• Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
• Combine broth and half and half.
• Gradually stir into vegetable mixture.
• Cook over medium heat stirring constantly until thickened and bubbly.
• Stir in salt and pepper; add chicken and stir well.
• Pour into shallow 2 quart casserole dish and top with pie shells.
• Cut slits to allow steam to escape.
• Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

FABIO'S CHICKEN POTPIE

Steps:

• Preheat oven to 400°F.
• For the crust:
• Place the flour, Parmesan, sugar, and salt in the bowl of a food processor, and pulse a few times to combine.
• Add the butter and pulse until the butter has been reduced to slightly smaller pieces.
• With the motor running, slowly add the ice water, until the dough comes together.
• Transfer the dough quickly to a lightly floured surface, and knead it briefly a few times until it forms a ball. Flatten the ball slightly.
• Wrap the dough in plastic wrap, and refrigerate it while you make the filling.
• For the filling:
• In a pot, heat the olive oil over medium-high heat.
• Add the celery, onions, and carrots, and season with a pinch of salt and pepper. Sauté, stirring occasionally, just until the mixture starts to caramelize.
• Add the potatoes, and sauté until the potatoes start to brown around the edges and the onions are a little more caramelized.
• Stir in the chicken with another pinch of salt and pepper, and continue to saute, stirring occasionally, until all the meat turns white, about 10 minutes.
• Sprinkle the flour over the chicken and vegetables, stirring well so that the flour evenly coats the mixture, and cook for 1 minute, stirring constantly.
• Gradually stir in the chicken broth. Bring to a boil over medium heat, stirring constantly. Simmer for a minute.
• Stir in the broccoli and then the peas; heat through.
• Remove the pot from the heat and stir in the parsley and oregano.
• Season with more salt and pepper to taste.
• To assemble the potpies:
• In a small bowl, whisk together the eggs with a pinch of salt and a little water, and set aside.
• On a lightly floured surface, roll the dough to a 1/3- inch thickness.
• Cut out 6 rounds that are slightly larger than 6 oven-safe bowls.
• Ladle the hot filling into the bowls.
• Top each bowl with a round of dough, fitting the dough inside the bowl rim so that it touches the filling. Flute the edges of the dough.
• Brush the dough with the prepared egg wash.
• Cut small slits in the dough to let steam escape.
• Place the bowls on a baking sheet, and bake until the pastry is golden brown and the filling is bubbly, 30 to 45 minutes.
• Let stand for 5 minutes before serving.
• MANGIA!
• Culinary Tips:
• --If you're short on time, you can make the dough ahead and refrigerate it for up to two days.
• --For deepest flavor, season the filling at every step of the recipe.
• --The filling can be made ahead of time, but reheat it before you fill the bowls. If the filling is hot when it goes into the oven, the baking time is reduced.
• --Frozen peas will work beautifully in this recipe if fresh peas are unavailable. Simply defrost and drain of excess water!