MOM'S CHICKEN POT PIE
Easy, beginner pot pie that your family will love.
Provided by Samantha Hamilton
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
- Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
- Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
- Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
- Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.
Nutrition Facts : Calories 439.6 calories, Carbohydrate 35.2 g, Cholesterol 53 mg, Fat 25.9 g, Fiber 3.5 g, Protein 16.9 g, SaturatedFat 9.5 g, Sodium 935.6 mg, Sugar 1.6 g
MOM'S CHICKEN POT PIE
This is my all time favorite food. I can never get it as good as hers, but it's still delicious. Also, we're both visual cooks, so the measurements may be a little off. Use more cheese if you're a cheese lover like me.
Provided by Mrs. Carp
Categories Savory Pies
Time 50m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In pan, melt butter on medium high.
- When melted, add flour to fully cover all of the butter on the bottom of the pan.
- Stir with a wisk and lower the temperature to med-low.
- It should start to have a cookie dough-like consistency.
- Constantly wisk so that the dough/sauce never browns or burns.
- Slowly add cream and stir with wisk.
- Add more and more cream, untill it has a creamy sauce consistency. When creamy, add shredded cheese slowly and wisk.
- In a seperate pan add the butter and chopped seasoning. Let it cook down into the butter.
- While waiting, cut up the chicken breasts and cook in a separate pan.
- In a pot, add can of condensed cream of chicken soup and seasoning mixture.
- Reduce it to a more liquid form, by adding chicken broth.
- Add the chicken, peas, and sour cream.
- Let it cook and simmer, but stirring all the time so the cheese does not burn.
- Precook the pie shell in a glass pie dish until it is firm - not brown.
- Pour in the contents of the pan into the warmed pie shell.
- If using a top, cut around glass pie dish and press with fingers. If not, just place in oven.
- Cut slits in the top for venting the pie.
- Cook for 30 minutes or until shell is light brown.
Nutrition Facts : Calories 1223.5, Fat 102, SaturatedFat 55.8, Cholesterol 248.8, Sodium 1612.4, Carbohydrate 43.2, Fiber 4.8, Sugar 4.6, Protein 36.1
MOM'S AMAZING CHICKEN POT PIE
This is a really easy recipe that can be adapted for turkey, beef or veggie pot pie. I prefer more sauce, so I have doubled the original recipe for that part only.
Provided by DGT823
Categories Pot Pie
Time 40m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- melt butter & stir in flour to make a roux.
- slowly add the milk, stirring constantly.
- Add the stock and continue to stir until the desired consistency is reached (should be slightly thick) and then set it aside.
- Steam or boil all vegetables & drain well.
- Add the veggies & the chicken to the sauce and mix well.
- Place 1 of the pie crusts in the bottom of a large pie plate or round casserole dish.
- Pour the mixture on top of the crust and top with the remaining crust.
- Bake according to the directions on the pie crust box (usually 425 degrees until the crust is golden brown).
Nutrition Facts : Calories 533.5, Fat 33, SaturatedFat 12.6, Cholesterol 33.3, Sodium 567.8, Carbohydrate 51.2, Fiber 6.3, Sugar 3.2, Protein 10.3
CHICKEN POT PIE
Try Ina Garten's Chicken Pot Pie recipe for comforting, veggie-filled pastry bowls, from Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 1h55m
Yield 4 individual pot pies
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
- For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST
Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad.
Provided by Pam
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
- Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
- Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.
Nutrition Facts : Calories 577.4 calories, Carbohydrate 44.7 g, Cholesterol 120.4 mg, Fat 31.2 g, Fiber 3.5 g, Protein 27.1 g, SaturatedFat 13.6 g, Sodium 1026.1 mg, Sugar 10.4 g
MOM'S CHICKEN POT PIE
Slightly varying from any other pot pie I've seen on here. I like my mom's hope you will too. Mom makes hers in a 9x9" baking dish, but you can use a regular 9" round pie shell just the same.
Provided by JillQH
Categories Savory Pies
Time 40m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400.
- Mix veg-all, extra vegetable, cream of chicken, and chicken.
- Put mixture into pie shell.
- Dot mixture with pea-sized dots of margarine.
- Cover with 2nd pie shell, cut holes in for steam release.
- Bake until crust is brown, approximately 30 minutes.
Nutrition Facts : Calories 408.1, Fat 22.3, SaturatedFat 5.5, Cholesterol 22.1, Sodium 778.2, Carbohydrate 36.9, Fiber 5.9, Sugar 5.2, Protein 15
MOM'S CHICKEN POT PIES
This is the only chicken pot pie I will eat - Mom's recipe, the best ever, my favorite dish from childhood (it is fun to eat the little pies).
Provided by larchie
Categories Savory Pies
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil chicken or cook in a pressure cooker. I use a pressure cooker and use the water from it as the chicken broth. You could also cook in a microwave and use canned broth.
- Chop the chicken. In a bowl mix all ingredients except bread crumbs and grated cheese.
- Fill uncooked tart shells with chicken mixture. Combine some bread crumbs and cheese; sprinkle on top of the pot pies.
- Place on baking sheet and cook in 350 degree oven about 30 minutes or until the pie shells are brown. You can also make this in a regular pie shell.
Nutrition Facts : Calories 1000.5, Fat 63.2, SaturatedFat 15.5, Cholesterol 64.5, Sodium 1747.8, Carbohydrate 71.2, Fiber 2.2, Sugar 5.3, Protein 36.4
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