HERBED CHICKEN LATTICE POT PIE
Add aromatic flavors to your dinner table with this herbed pot pie that's filled with chicken, veggies and rice and topped with a Pillsbury™ crescent dough sheet.
Provided by Pillsbury Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray. Cook rice in water as directed on package. Pat cooked rice evenly in bottom of pie plate. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook and stir until no longer pink in center. Remove chicken from skillet.
- Heat remaining 1 tablespoon oil in skillet. Add bell pepper, onion and zucchini; cook and stir until crisp-tender. In small bowl, mix soup mix and milk; stir into vegetable mixture. Heat to boiling over high heat. Remove from heat; stir in chicken (discard chicken juices). Spoon over rice in pie plate.
- Unroll dough on work surface; cut lengthwise into 8 strips. Arrange 4 strips evenly in same direction over filling. Top with remaining strips in opposite direction. Fold overhanging ends of strips at an angle around edge of pie plate to form rim.
- Bake about 20 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 390, Carbohydrate 38 g, Cholesterol 60 mg, Fat 1, Fiber 2 g, Protein 26 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 7 g, TransFat 0 g
CHICKEN AND BACON PIE
This chicken and bacon pie would make a wonderful centrepiece for a family meal. My granddaughters Abby and Grace helped me to make it for the TV programme. For this recipe you will need a 1.75 litre/3 pint shallow, wide-based ovenproof dish, about 25cm/10in in diameter.
Provided by Mary Berry
Categories Main course
Yield Serves 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 160C/140C Fan/Gas 3.
- Put the chicken legs, celery and bay leaves into a large ovenproof saucepan, pour over the wine and stock and season with salt and freshly ground black pepper. Bring to the boil on a medium-high heat, cover with a lid and transfer to the oven for 30-40 minutes, or until the chicken legs are cooked and tender. Set aside to cool.
- Once cool, remove the meat from the chicken bones. The bones can be reserved and used for a stock. Break the meat into bite-sized pieces before transferring to a bowl. Strain the stock, reserving the celery and discarding the bay leaves, and measure out the liquid. You should have about 750ml/1 pint 6fl oz; if not, make up to this amount with a little extra stock or white wine.
- Heat a large frying pan and fry the bacon pieces on a medium-high heat for 3 minutes. Add the onion, cover with a lid and fry for a further 10 minutes until the onion is softened. Add the butter, stir until melted, and then sprinkle in the flour to make a roux. Pour the reserved liquid into the roux a little at a time, whisking as you add, and stir over a high heat until thickened to a smooth sauce consistency.
- Add a little salt and pepper, the reserved celery, crème fraiche and mustard and mix to combine before adding the chicken pieces. Spoon the filling into the ovenproof dish and level the top. Leave until cool and then chill, covered, in the fridge for 30 minutes.
- Meanwhile, prepare the pastry for the pie. On a lightly floured work surface, roll out each of the pastry sheets to about 3mm/⅛in thick. Cut each piece into long, thick ribbons, about 3cm/1¼in wide. You will need to make enough to cover the top of the dish, about 16 in total. Weave the ribbons together on a piece of baking paper, until you have a pastry top that is large enough to cover your pie. Chill in the fridge for 15 minutes to firm up or, if time allows, freeze until solid.
- Take the filling out of the fridge and brush the edges of the dish with a little beaten egg. Carefully slide the pastry lattice from the baking paper and lay on top of the chilled filling. Trim the excess pastry around the rim and lightly press to seal.
- Increase the oven temperature to 200C/180C Fan/Gas 6. Brush the pastry with the remaining beaten egg and bake for 30 minutes until the pastry is golden and cooked through, and the chicken is bubbling. Serve hot.
LATTICE CHICKEN AND PEPPERS PIE
This is simple, but a pretty, chicken casserole.
Provided by Jennifer Murray
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir chicken, cream of chicken soup, roasted red peppers, salsa, sour cream, green onions, and chili powder together in a 12x8-inch baking dish.
- Bake in the preheated oven until bubbling, about 15 minutes. Remove dish from oven and stir.
- Separate the breadsticks into 16 strips. Arrange the strips, lattice-style, over the chicken mixture, overlapping strips as necessary to fit the dish.
- Bake in the preheated oven until breadsticks are golden, about 15 minutes more.
Nutrition Facts : Calories 575.8 calories, Carbohydrate 50.9 g, Cholesterol 97.5 mg, Fat 22.8 g, Fiber 2.6 g, Protein 39 g, SaturatedFat 7.3 g, Sodium 1547.5 mg, Sugar 7.2 g
LATTICE CHICKEN POT PIE
from Taste of Home Casseroles. Very simple way to throw together a potpie. Substitute Lima beans or extra veggies for chicken to make vegetarian!
Provided by Serah B.
Categories Savory Pies
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, combine vegetables, chicken, soup, milk, cheese, onions and seasoned salt.
- Transfer to a greased 13x9x2 baking dish.
- Unroll the crescent roll dough and separate into two rectangles. Seal the perforations. Cut each rectangle lengthwise into 1/2 inch strips. Form a lattice crust over the chicken mixture.
- Bake uncovered at 375 for 35-40 minutes or until golden brown.
Nutrition Facts : Calories 489.1, Fat 21.3, SaturatedFat 10.2, Cholesterol 122.9, Sodium 887.6, Carbohydrate 39.7, Fiber 2.4, Sugar 3.9, Protein 33
CHERRY PIE WITH LATTICE TOP
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl, combine cherry pie filling, mixed berries and Kirsch. Set aside.
- Gently unfold bottom crust onto floured pie dish. Pour berry filling into unbaked crust. Using a pie pan as a guide, cut a circle for the top crust from a sheet of pie crust. Use a lattice cutter to create a pattern, and generously flour each piece so that pieces of lattice do not stick. Top pie with lattice strips and flute the edge of the pie with a fork. Brush top crust with beaten egg and sprinkle lightly with sugar. Bake for 40 minutes, or until bubbling appears in the middle of pie. Cover pie with aluminum foil halfway through baking. Let sit for 20 minutes before serving.
BARBECUED CHICKEN POT PIE (FROM COOKING LIGHT)
Lots of shredded chicken plus onion, pepper and chiles mixed with a sauce that's a little sweet, a little spicy. Don't leave out the chocolate! Something a little different for dinner that looks quite nice with an easy lattice top.
Provided by LonghornMama
Categories Savory Pies
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat.
- Add onion, peppers and garlic and saute 5 minutes. Stir in cumin and coriander and cook 2 minutes.
- Stir in vinegar, scraping skillet to loosen browned bits. Add the chicken and the next 4 ingredients and cook 15 minutes or until thick, stirring occasionally.
- Spoon chicken mixture into 11x7 inch baking dish coated with cooking spray.
- Unroll corn bread dough, separating into strips. Place strips in a lattice fashion over chicken mixture.
- Bake at 375 degrees for 25 minutes or until golden brown; let stand 15 minutes before serving.
LATTICE CHICKEN AND PEPPERS PIE
This is simple, but a pretty, chicken casserole.
Provided by Jennifer Murray
Categories Chicken Pot Pie
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir chicken, cream of chicken soup, roasted red peppers, salsa, sour cream, green onions, and chili powder together in a 12x8-inch baking dish.
- Bake in the preheated oven until bubbling, about 15 minutes. Remove dish from oven and stir.
- Separate the breadsticks into 16 strips. Arrange the strips, lattice-style, over the chicken mixture, overlapping strips as necessary to fit the dish.
- Bake in the preheated oven until breadsticks are golden, about 15 minutes more.
Nutrition Facts : Calories 575.8 calories, Carbohydrate 50.9 g, Cholesterol 97.5 mg, Fat 22.8 g, Fiber 2.6 g, Protein 39 g, SaturatedFat 7.3 g, Sodium 1547.5 mg, Sugar 7.2 g
CHICKEN POT PIE RECIPE
A family favorite, this Chicken Pot Pie is a classic dinner recipe that everyone loves! Make it with either my homemade pie crust or store-bought crust.
Provided by John Kanell
Categories Main Course
Time 1h45m
Number Of Ingredients 15
Steps:
- In a large skillet, melt butter over medium-high heat. Add the onion, carrots, celery, and garlic. Cook for 5 minutes or until the carrots start to soften, stirring frequently.
- Stir in the flour. Cook, stirring constantly, for 2 minutes.
- While stirring, slowly pour in the warm broth and heavy cream. Stir in the thyme, salt, and pepper. Reduce the heat to low and bring to a simmer. Cook just until the sauce is thickened.
- Stir in the chicken and peas. Pour the filling into a bowl to cool.
- Preheat the oven to 425F.
- On a lightly floured surface, roll one pie crust to a 12-inch circle. Transfer to a deep 9-inch pie plate. Pour in the cooled filling.
- Roll out the remaining pie crust and place it on top of the filling. Trim the excess crust within 1 inch of the edge of the pie plate. Tuck the edges under and crimp as desired. Brush the pie crust with heavy cream. Cut a few slits in the top of the crust to vent steam. Place on a rimmed baking sheet.
- Bake for 20 minutes.
- Reduce the heat to 350F and continue baking until the crust is a deep golden brown and the filling is bubbling, about 40 minutes.
- Let the pie cool for 20 minutes before serving. Sprinkle with flaked salt and pepper and garnish with thyme.
Nutrition Facts : Calories 591 kcal, Carbohydrate 42 g, Protein 24 g, Fat 36 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 103 mg, Sodium 958 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 17 g, ServingSize 1 serving
LATTICE CHICKEN POT PIE
Steps:
- 1. In a large bowl, combine veggies, chicken, soup, milk, cheese, onions and seasonings. Transfer to a greased 13x9 in baking dish. 2. Unroll the crescent roll dough and separate into two rectangles. Seal the perforations; cut each rectangle lengthwise into 1/2 inch strips. Form a lattice crust over the chicken mixture. 3. Bake, uncovered at 375 degrees for 35-40 minutes or until golden brown.
Nutrition Facts : Calories 766 calories, Fat 37.0551905798305 g, Carbohydrate 69.2254934358626 g, Cholesterol 104.564704577711 mg, Fiber 5.03341252611578 g, Protein 39.4895708248411 g, SaturatedFat 14.5718559706111 g, ServingSize 1 1 Serving (478g), Sodium 2116.91950501061 mg, Sugar 64.1920809097468 g, TransFat 3.06519254466983 g
CHICKEN LATTICE PIE
A cheesy baked dish that is easy to make. A great way to dress up chicken, with the crescent roll dough.
Provided by weekend cooker
Categories Chicken
Time 40m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 11
Steps:
- Unroll two tubes of thre crescent roll dough, and seperate into rectangles.
- Place rectangles in an ungreased 15x10x1 baking pan.
- Press onto bottom and 1/4 inch up the sides of pan to form a crust, sealing the seams and perferations.
- Bake 375 degrees for 5-7 minutes or until light golden brown.
- In a large bowl, combine chicken, cheese, broccoli, soup, milk, mustard, onion, salt, and pepper, and spoon over crust.
- Unroll remaining dough, divide into rectangles, and seal perferations.
- Cut each rectangle into 4 (1 inch strips).
- Unroll strips, making a lattice design, on to of chicken mixture.
- Brush with egg.
- Bake 17-22 minutes longer or until crust is golden brown, and filling is bubbly.
Nutrition Facts : Calories 232.4, Fat 6.7, SaturatedFat 2.1, Cholesterol 49.7, Sodium 592.8, Carbohydrate 34.6, Fiber 3.4, Sugar 3.1, Protein 8.6
LATTICE CHICKEN AND PEPPERS PIE
This is simple, but a pretty, chicken casserole.
Provided by Jennifer Murray
Categories Chicken Pot Pie
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir chicken, cream of chicken soup, roasted red peppers, salsa, sour cream, green onions, and chili powder together in a 12x8-inch baking dish.
- Bake in the preheated oven until bubbling, about 15 minutes. Remove dish from oven and stir.
- Separate the breadsticks into 16 strips. Arrange the strips, lattice-style, over the chicken mixture, overlapping strips as necessary to fit the dish.
- Bake in the preheated oven until breadsticks are golden, about 15 minutes more.
Nutrition Facts : Calories 575.8 calories, Carbohydrate 50.9 g, Cholesterol 97.5 mg, Fat 22.8 g, Fiber 2.6 g, Protein 39 g, SaturatedFat 7.3 g, Sodium 1547.5 mg, Sugar 7.2 g
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