PUFF PASTRY CHICKEN POTPIE
When my wife is craving comfort food, I whip up this chicken pot pie with puff pastry. It's easy to make, sticks to your ribs and delivers soul-satisfying flavor. -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut 1 sheet crosswise into six 2-in. strips; cut remaining sheet lengthwise into five 2-in. strips. On a baking sheet, closely weave strips to make a 12x10-in. lattice. Freeze while making filling., Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan., In same skillet, heat remaining butter over medium-high heat; saute onion until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in broth and 1 cup cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes., Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2-1/2-qt. oblong baking dish. Top with lattice, trimming to fit., Whisk together egg yolk and remaining cream; brush over pastry. Bake, uncovered, until filling is bubbly and pastry is golden brown, 45-55 minutes. Cover loosely with foil if pastry starts getting too dark. Let stand 15 minutes before serving.
Nutrition Facts : Calories 523 calories, Fat 25g fat (10g saturated fat), Cholesterol 118mg cholesterol, Sodium 768mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 6g fiber), Protein 30g protein.
GRAM'S CHICKEN POT PIE UPDATED
Make a chicken pot pie that's as delicious as Grandma's! Luckily our Gram's Chicken Pot Pie Updated recipe is much easier to put together and just as tasty.
Provided by My Food and Family
Categories Chicken
Time 45m
Yield 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 460, Fat 26 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 820 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 4 g, Protein 25 g
OLD-FASHIONED CHICKEN POTPIE
Although this uses leftover chicken, I serve it sometimes as a special company dinner. Actually, my husband may enjoy it more than the original roasted bird with all the fixings! -Marilyn Hockey, Lisle, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a saucepan, melt butter. Stir in flour, garlic, salt and pepper until blended. Gradually stir in water, milk and bouillon. Bring to a boil; boil and stir for 2 minutes. Remove from the heat. Stir in chicken and vegetables; set aside. , For pastry, combine flour and celery seed in a bowl. Cut in cream cheese and butter until crumbly. Work mixture by hand until dough forms a ball. On a lightly floured surface, roll two-thirds of dough into a 12-in. square. Transfer to an 8-in. square baking dish. Pour filling into crust. Roll remaining dough into 9-in. square; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 425° for 30-35 minutes or until crust is golden brown and filling is bubbly.
Nutrition Facts : Calories 591 calories, Fat 38g fat (22g saturated fat), Cholesterol 141mg cholesterol, Sodium 860mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein.
GRANDMA'S EASY CHICKEN POT PIE RECIPE
Grandma knew what she was doing with this recipe. It's easy, quick, delicious, and you can make it almost completely from your pantry!
Provided by Jordan Page
Categories Main Course
Time 45m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F.
- Grease a 9-inch pie plate or baking dish.
- In a medium bowl, mix veggies, chicken, and soup.
- Add seasonings to taste.
- Pour veggie mixture into greased dish.
- Stir remaining ingredients together until well blended to make the topping. (Add more milk as needed until it's a spreadable, but not runny, consistency!)
- Spread topping on top of the veggie mixture.
- Bake for 30 minutes or until golden brown.
GRANDMA'S CHICKEN POT PIE
My Grandma didn't cook fancy dishes, but everyone of them was filling, made with love, and carry fond memories of the grandkids fighting over the last piece. I have updated it to use a few modern conviences.
Provided by Karla Boyle
Categories Savory Pies
Time 1h10m
Number Of Ingredients 17
Steps:
- 1. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
- 2. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour and all spices. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- 3. Preheat oven to 350 Gently spray two pie pans and place one pie crust in each pan.
- 4. Place half the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Repeat with second crust
- 5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
GRANDMA CHICKEN POT PIE
Tried and true recipe, the kind of victuals we're always hoping to get when we're away somewhere. Another recipe from grandma Phillips, some 60+ years ago.
Provided by donna clark
Categories Savory Pies
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Simmer ham and onion bulbs, and carrots in water for 15 minutes.
- 2. Dredge chicken in flour and salt and pepper.Saute with onion tops in olive oil about 15 minutes.
- 3. Place in a deep buttered casserol dish, add ham, onions,and carrots with potatoes and 2 cups of water in which they were simmered in, add salt and pepper, parsley,and sage.
- 4. Mix prepared biscuit flour gently with milk. DO NOT ROLL . DROP on top of chicken and bake in a 375 degree oven about one hour, depending on the tenderness of the chicken.
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