FAVORITE CHICKEN POTPIE
This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. -Karen Johnson, Bakersfield, California
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 2 potpies (8 servings each).
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 475 calories, Fat 28g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 768mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.
FRENCH ONION-CHICKEN POT PIES
A recipe I found in Pillsbury Pot Pies and Casseroles. I haven't tried it yet but it sounded very good for a cool fall night.
Provided by mama smurf
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Spray 8 (10 oz) ramekins or custard cups with cooking spray. Place ramekins on a large cookie sheet with sides. In a 12-inch nonstick skillet, melt 2 Tbls. of butter over medium-high heat. Add chicken, cook about 10 minutes, stirring occasionally, until no longer pink in center. Remove chicken from skillet; discard chicken juices.
- Melt remaining 2 Tbls. butter in skillet. Add onions and mushrooms; cook and stir about 8 minutes or until golden brown. Sprinkle flour over vegetables. Cook and stir 1 minute. Stir in water, sherry and soup mix; heat to boiling. Boil about 3 minutes, stirring occasionally, until slightly thickened.
- Spoon chicken into ramekins (about 1/2 cup each). Spoon onion mixture over chicken (about 2/3 cups each). Sprinkle with pepper. Separate dough into 8 biscuits. Place 1 biscuit in each ramekin.
- Bake about 20 minutes or until biscuits are golden. Carefully remove from oven. Sprinkle 3 Tbls. cheese over each biscuit. Bake 4-5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 584.6, Fat 26.6, SaturatedFat 11.1, Cholesterol 157, Sodium 1455.3, Carbohydrate 38.7, Fiber 2.5, Sugar 8.7, Protein 41
BEEFY FRENCH ONION POTPIE
I came up with this dish knowing my husband loves French onion soup. It's a good base for this hearty, meaty potpie. - Sara Hutchens, Du Quoin, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in soup; bring to a boil., Transfer to an ungreased 9-in. deep-dish pie plate; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Top with biscuits. Bake 15-20 minutes longer or until biscuits are golden brown.
Nutrition Facts : Calories 553 calories, Fat 23g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 1550mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 1g fiber), Protein 38g protein.
INDIVIDUAL CHICKEN POT PIES
Lightened up recipe for chicken pot pies in individual servings. Works best in french onion soup crocks.
Provided by Randi0721
Categories < 4 Hours
Time 1h15m
Yield 4 crocks, 4 serving(s)
Number Of Ingredients 16
Steps:
- Chop onion and garlic, and cook in a dutch oven with olive oil over medium high heat until onions are soft, but not browned.
- Slice and add carrots, cook until soft.
- Add 4T flour and cook for 3 minutes.
- Add chicken stock, stirring constantly, and reduce heat to medium.
- Add green beans, milk, chicken, salt, pepper, and herbs.
- Cut potatoes into 1/2 inch cubes, and add to pot.
- Simmer for 30 minutes, covered.
- Ladle soup into 4 french onion soup crocks, or other oven safe bowls.
- Roll 3 biscuits together, and divide into 4 equal portions. Roll into discs 1/4 inch thick, and place over crocks.
- Bake for 15 minutes at 300 degrees, or until golden.
Nutrition Facts : Calories 561.1, Fat 14.6, SaturatedFat 4, Cholesterol 41.8, Sodium 865.2, Carbohydrate 78, Fiber 6.7, Sugar 5.4, Protein 29.9
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