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 HOMEMADE CHICKEN POT PIE
I love the comfort of this dish, especially using all homemade ingredients.
Provided by Cultured Palate
Categories Main Course
Time 1h5m
Number Of Ingredients 9
Steps:
- Mix all the ingredients except those for the crust and place in a greased 9 x 13 casserole.
- Melt the butter and mix crust ingredients well - it will be soupy - pour over chicken. Spread batter to the sides sealing in the filling.
- Bake 45 minutes at 375 F until the crust is golden.
- Serve and enjoy!
Nutrition Facts : Calories 526 kcal, Carbohydrate 43 g, Protein 22 g, Fat 29 g, SaturatedFat 14 g, Cholesterol 104 mg, Sodium 566 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
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
CHICKEN POT PIE CASSEROLE
Steps:
- Preheat the oven to 375 degrees F. Spray the inside of a 9-inch x 13-inch casserole dish with cooking spray and set aside.
- Place chicken in a mixing bowl and season with salt and pepper. Toss to coat, being sure every piece is well seasoned.
- Heat olive oil in a large skillet over medium heat. Add chicken to the pan and cook for 5-8 minutes or until no longer pink. Transfer the cooked chicken to a bowl with all the juices and seasonings; set aside.
- Add butter to the same skillet and melt over medium heat. Add the onion, celery, carrots, and garlic. Cook until transparent and tender about 3- 5 minutes. Add the salt, pepper, poultry seasoning, and thyme, and mix. Cook for 2 more minutes.
- Add flour to the onion mixture and mix to coat. Whisk in milk and chicken stock until well blended. Continue whisking until it comes to a boil. Reduce heat to medium-low and allow the mixture to thicken and reduce, about 2 minutes.
- Add chicken and its juices to the skillet, along with the peas, and mix well. Remove from heat.
- Transfer mixture to the prepared baking dish. Top mixture with biscuits, placing them evenly on top. In a small bowl, beat together egg and water. Brush egg mixture on top of the biscuits.
- Bake casserole for 20 minutes or until mixture is bubbling and the top of the biscuits are golden brown.
- Remove from the oven and let cool for 5 minutes. Brush melted butter on top of the biscuits and allow it to cool for another 5 minutes before serving. Garnish with fresh thyme leaves, if desired.
Nutrition Facts : Calories 682 kcal, Carbohydrate 55 g, Protein 43 g, Fat 32 g, SaturatedFat 9 g, Cholesterol 151 mg, Sodium 1497 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
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
More about "moms chicken pot pie food"
SIMPLE CHICKEN POT PIE RECIPE · THE TYPICAL MOM
From temeculablogs.com
Ratings 11Calories 172 per servingCategory Entree, Main Course
- In a pan on your stovetop, heat the oil and saute onion just until soft, then add garlic and all of the spices and cook 2 minutes.
- Next add the flour and mix into ingredients and cook for 2 minutes whilestirring constantly. Pour in the broth and stir until there are no flour lumps (just the onion& garlic bits).
- Next add the milk and stir until well mixed. Add the vegetables and cook fora couple of minutes to break up any lumps of them frozen together, then mix in thechicken and simmer under medium low heat until the sauce has thickened to a thicksauce, it’s about 8 minutes cooking time.
- Remove from heat and set filling aside to cool to room temp.In the meantime, spray your pie dish with cooking spray, lay out one of the pie sheetsinto the bottom of your pie dish.
MOM'S CHICKEN POT PIE - THE STAY AT HOME CHEF
From thestayathomechef.com
5/5 (7)Total Time 55 minsCategory Main DishCalories 356 per serving
- Add carrots and celery to a medium saucepan. Fill with water and bring to a boil over high heat. Reduce the heat to medium and simmer 8 minutes. Add in peas and continue simmering for another 2 minutes. Drain.
- Meanwhile, in another saucepan, melt butter over medium heat. Saute the onion in the melted butter for about 5 minutes until softened. Add in the flour and stir until well combined. Whisk in chicken broth and cook over medium heat until thickened, about 5 minutes.
- Add the vegetable mixture to the sauce along with cooked, diced chicken. Season with salt and pepper.
- Preheat oven to 425 degrees Fahrenheit. Line a deep dish pie plate with the prepared bottom crust, letting it hang over the edge by 1/2-inch.
MOM'S CHICKEN POT PIE - JUGGLING ACT MAMA
From jugglingactmama.com
5/5 (2)Category Main CourseCuisine AmericanCalories 1051 per serving
- Prep all your ingredients; this takes the most time and it's helpful if you have an extra pair of hands to help out. You'll want to cook the chicken (reserve the juices to add to the cream sauce. Cook the carrots and potatoes until just tender.
- In a large pot over medium heat make a roux with the stick of butter, flour, salt and pepper, and thyme. Cook for 2 minutes, stirring constantly.
- Whisk in the chicken stock and then add the light cream. The consistency should be like a thick stew now. Reduce the heat to low.
MOM'S CHICKEN POT PIE - ALL FOOD RECIPES BEST RECIPES ...
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CHICKEN POTPIE RECIPE - EATINGWELL
From eatingwell.com
5/5 (19)Total Time 1 hr 5 minsCategory Healthy Chicken RecipesCalories 363 per serving
- To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken (or turkey), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
- To prepare biscuit topping & bake potpie: Preheat oven to 400 degrees F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.
- Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.
HOMEMADE CHICKEN POT PIE (FROM SCRATCH) | A MIND "FULL" MOM
From amindfullmom.com
4.9/5 (15)Total Time 1 hrCategory Main CourseCalories 425 per serving
- Combine flour, salt, and baking powder. Add butter and milk and combine well. The dough will be fairly wet. Sprinkle with flour and pat into disk 1 inch thick and place in fridge while making the filling for the pot pie.
- Place cubed potatoes, along with 1 teaspoon kosher salt into a medium sized stock pan and cover with cold water. Bring the water to boil and then reduce the heat to medium and simmer the potatoes until fork tender, about 15 minutes. Once cooked, drain the potatoes.
HOMEMADE CHICKEN POT PIE - THE SEASONED MOM
From theseasonedmom.com
5/5 (3)Total Time 2 hrs 40 minsCategory DinnerCalories 568 per serving
- In a large bowl, whisk together the flour and salt. Add the cold, cubed butter, tossing them through the flour until each piece is well coated. Using your fingers or a pastry cutter, cut the butter into the flour just until the pieces of butter are about the size of walnut halves.
- If the dough is very cold and hard, let the discs rest for 10-15 minutes at room temperature before rolling out. On a floured surface, roll out the first disc of dough to a large circle, about ⅛ – ¼ -inch thick. Make sure to roll and turn the dough so it doesn’t stick to the surface.
- Pull the cast iron skillet with the bottom crust out of the refrigerator. Pour the chicken mixture into the crust. Weave the strips of pie crust in a lattice pattern on top of the chicken mixture. Trim the ends of the lattice strips to be even with the edges of the bottom crust. Press the ends of the top strips and the edges of the bottom crust together, and crimp if desired.
GLUTEN-FREE CHICKEN POT PIE RECIPE - DELIGHTFUL MOM FOOD
From delightfulmomfood.com
5/5 (4)Total Time 45 minsCategory Main DishCalories 385 per serving
- In a large saucepan add the oil, onion, salt, and pepper, and cook on medium heat for about 2 minutes until vegetables are softened. Add the flour and mix to make the roux, about 1 minute, then add in the broth, milk and chicken bullion. Whisk together until it thickens then add the chicken and thawed vegetables and mix together. Transfer to a 9-inch pie dish.
- On a well floured surface, roll the dough out to a 10-inch circle. Work quickly so the ingredients stay chilled. Place pastry top over chicken mixture in dish. Turn edges of pastry over and crimp the edges, then cut a few slashes on the top to allow for steam to escape.
- Bake, uncovered, for 30-40 minutes until the crust is golden brown. Tent the crust with foil after 15 minutes of cooking to prevent the edges from burning. Let stand for 20 minutes before serving.
KETO CHICKEN POT PIE - THIS MOM'S MENU
From thismomsmenu.com
4.2/5 (38)Total Time 50 minsCategory Main CourseCalories 478 per serving
- First, prepare the crust: In a large bowl combine the softened butter and almond flour using an electric hand mixer on medium-low speed.
- Add the salt and egg whites and continue mixing until the mixture forms a smooth dough. The dough should hold it's shaped in the bowl but will be a bit looser than a traditional pie crust. *See note
MOM'S CHICKEN POT PIE - LOVEFOODIES
From lovefoodies.com
Cuisine AmericanTotal Time 1 hr 30 minsCategory ChickenCalories 1916 per serving
- Cook chicken breasts in a large pot covering with water, lightly salt & pepper. Cook over medium high heat for 45-60 minutes. Remove from water to cool, skin and debone and chop into bite sized pieces.
- Using a pan that will go into the oven use something like a Dutch Oven or an oven proof casserole dish 8.5 x 11 inches and at least 3 inches deep. Start layering the chicken pot pie, using the chicken that you’ve just chopped.
- Next add the entire can of drained carrots, peas, chopped/sliced mushrooms, chopped onion and the celery; in this order.
EASY CHICKEN POT PIE - THE SEASONED MOM
From theseasonedmom.com
5/5 (8)Total Time 1 hr 15 minsCategory DinnerCalories 445 per serving
- Preheat oven to 400 degrees. Spray a 2-quart casserole dish with cooking spray and set aside (or you can use a 2-quart oven-proof skillet like the 10-inch cast iron skillet shown in the photos).
- Melt butter in a large skillet over medium-high heat. Add onion, carrot and celery; sauté for 10 minutes. Add flour and continue cooking and stirring for 1 more minute. Reduce heat to medium and stir in the chicken broth mixture.
- Continue cooking over medium heat, stirring regularly, until thick and bubbly (about 5-6 minutes). Make sure that the mixture doesn’t boil. Stir in the salt and pepper. Add chicken and frozen peas.
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