EASY HOMEMADE CHICKEN POT PIE
Steps:
- Preheat oven to 400 degrees Fahrenheit (200 degrees C)
- In a 9-inch pie plate, combine mixed vegetables, chicken, and Campbell's Condensed Cream of Chicken Soup.
- Combine baking mix, milk, and egg, and pour over the pie plate.
- Bake for 30 minutes or until the crust becomes golden.
Nutrition Facts : Calories 200 cal
HOMEMADE CHICKEN POT PIE
Made completely from scratch! Boneless chicken breasts are seasoned with rosemary and sauteed in broth, then added to savory ingredients for a homemade chicken pot pie everyone will love!
Provided by Kyoo
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place 1 pie crust in a 9-inch pie plate. Poke several holes in the bottom of the crust.
- Bake crust in the preheated oven for 5 minutes. Remove and set aside to cool.
- Heat oil in a medium skillet over medium-high heat. Season both sides of chicken breasts with rosemary, parsley, salt, and pepper. Add chicken to the skillet and saute until golden brown, 2 to 4 minutes per side.
- Reduce heat to medium-low and add 2/3 cup chicken broth. Simmer, being careful not to overcook, just until chicken juices run clear, 10 to 15 minutes. Transfer chicken to a plate, allowing it to cool until the juices settle, about 15 minutes. Reserve pan drippings.
- Meanwhile, melt butter in a large skillet over medium heat. Add pan drippings and garlic. Saute until garlic is fragrant, about 30 seconds. Add onion, salt, and pepper and cook until onion is translucent, about 5 minutes. Whisk in flour until mixture thickens.
- Add 1 3/4 cups chicken broth and milk, 1 cup of liquid at a time, whisking constantly. Remove from heat once mixture begins to thicken.
- Cut chicken into bite-sized pieces and mix with thawed vegetables and broth mixture until combined. Pour into the pre-baked pie crust. Cut slits in the remaining pie crust and place it on top of the pie, crimping the edges to seal and decorating them with tongs or a fork, if desired.
- Place pot pie in the oven and bake until crust is golden brown, 30 to 40 minutes. Check edges halfway through baking time and cover them with aluminum foil if they start to brown too much.
Nutrition Facts : Calories 402 calories, Carbohydrate 30.5 g, Cholesterol 41.1 mg, Fat 26 g, Fiber 3.1 g, Protein 11.8 g, SaturatedFat 9.4 g, Sodium 842.2 mg, Sugar 1.6 g
OH SO GOOD HOMEMADE CHICKEN POT PIE
THIS WAS A LITTLE BIT OF A CHALLENGE TO WRITE THIS RECIPE BECAUSE I USUALLY COOK THE ENTIRE 3 POUND BAG OF BONELESS CHICKEN BREASTS AND MAKE POT PIE AND CHICKEN NOODLE SOUP SO I CAME AS CLOSE AS I COULD. THIS IS SO GOOD MY FAMILY ALWAYS ASK FOR MORE. THIS IS A RECIPE YOU WILL LOVE.. ENJOY...
Provided by cindy dutton
Categories Savory Pies
Time 2h25m
Number Of Ingredients 19
Steps:
- 1. place chicken breasts in stock pot cover with water, add chopped celery, sliced carrots, onions cook til chicken is done.. remove chicken place in freezer til cool enought handle cut into pieces.
- 2. add to stock pot chopped potatoes,chicken bouillon,seasonings and frozen mixed vegetables simmer til potatoes are tender.
- 3. melt one stick of butter in pan or electric skillet add flour to make a roux add 3 cups of chicken broth (from the stock pot used to cook chicken)when thicken turn down heat and add chicken, use a slotted spoon remove vegetables and potatoes from stock pot and add to roux add salt and pepper to taste.
- 4. pour into bottom of pie crust sprinkle with alittle shredded parmasean and mild cheddar. Cover with top crust put 4 one inch slits on top of top crust and bake 425 degree oven til golden brown approx 30 minutes
OH-SO-GOOD CHICKEN
An easy chicken casserole with lots of flavor.
Provided by NEKAYAH
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Cheesy
Yield 5
Number Of Ingredients 7
Steps:
- In a skillet, heat oil over medium heat. Saute mushrooms.
- Combine mushrooms, sour cream, cheese, salsa, rice, and chicken. Place in a greased casserole dish.
- Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes.
Nutrition Facts : Calories 356.9 calories, Carbohydrate 25.4 g, Cholesterol 65 mg, Fat 18.7 g, Fiber 2 g, Protein 22.4 g, SaturatedFat 8.6 g, Sodium 717.5 mg, Sugar 3.4 g
OH-SO-SIMPLE CHICKEN POT PIE
An unusual but oh-so-simple, pot pie. This is the only way my husband will eat a pot pie. He hates those recipes with a thick biscuit-y crust and this is thinner. It makes a nice gravy with the cream of celery soup and chicken broth.
Provided by cook from scratch
Categories Savory Pies
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put chicken in the bottom of baking dish.
- Mix broth, veggies, soup and pepper and pour over the chicken.
- Place boiled eggs on top of the soup.
- Mix flour, milk and mayonnaise and pour on top.
- Place sliced butter squared on top evenly over the flour mixture.
- Bake at 350F for about 30 minutes until golden brown.
Nutrition Facts : Calories 551.6, Fat 29.9, SaturatedFat 12.1, Cholesterol 114.9, Sodium 1175.9, Carbohydrate 40.4, Fiber 4.8, Sugar 3.5, Protein 31.2
HOMEMADE CHICKEN POT PIE
Provided by Kelsey Nixon
Time 55m
Yield 1 pie
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 425 degrees F (220 degrees C.)
- 2. 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.
- 3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- 4. Place 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.
- 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.
CHICKEN POT PIE
This classic chicken pot pie takes no shortcuts. The homemade dough leans into the savory side of this pie with the addition of fresh herbs. Make your own fortified stock by poaching the chicken in your already homemade stock, or stock from a butcher store. This creates an intensified chicken flavor in the base of the pie filling. Let your pie filling cool down before topping with the dough, this helps to prevent any gummy texture on the bottom of the crust.
Provided by Food Network Kitchen
Categories main-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- Make the dough: Combine the flour, sugar, salt, thyme and chives in a food processor and pulse a few times to evenly combine. Add the butter and pulse 7 or 8 times until the butter is in pea-size bits. Add the vinegar and 2 tablespoons ice water and pulse just until the dough starts to come together into a ball. (Add 1 to 2 more tablespoons ice water if the dough is too dry.) Form the dough into a disk. Wrap in plastic wrap and refrigerate while you make the filling, at least 1 hour.
- Make the filling: Pile the 2 crushed garlic cloves, bay leaf, lemon peel, peppercorns and coriander seeds on a square of cheesecloth. Bring the corners together to form a pouch and tie with a piece of kitchen twine.
- Combine the chicken, chicken broth and cheesecloth pouch in a medium saucepan and bring to a boil. Reduce to a rapid simmer and cook until the chicken is cooked through, about 15 minutes. Remove the chicken to a plate using tongs. Strain the liquid through a fine-mesh sieve into a medium bowl; discard the cheesecloth pouch. Wipe out the saucepan; return the strained broth to the pan and keep at a very gentle simmer over low heat. Shred the chicken using 2 forks.
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened, 10 to 12 minutes. Add the potato, 1 teaspoon kosher salt and 1/2 teaspoon pepper and cook until the potato is slightly softened, about 5 minutes. Add the 3 minced garlic cloves and the thyme and cook until softened, 1 minute. Add the vinegar and cook until the liquid has evaporated, about 1 minute. Stir in the flour until the vegetables are evenly coated. Pour in 1 3/4 cups of the strained chicken broth (save the rest for another use). Bring to a gentle boil and cook until thickened, 2 to 3 minutes.
- Remove the pot from the heat and stir in the heavy cream. Add the shredded chicken, parsley and peas and stir to combine and heat through; season with salt and pepper. Transfer the filling to a 9 1/2-inch deep-dish pie plate and let cool until no longer steaming, about 20 minutes.
- Bake the pot pie: Preheat the oven to 375˚ F. On a lightly floured surface, roll out the pie dough into an 11-inch round, about 1/8 inch thick. Place it over the filling. Roll the overhanging dough under itself and crimp the edges with your fingers. Cut vents in the top of the dough. Beat the egg and 1 teaspoon water in a small bowl. Brush the crust all over with the egg wash. Place the pot pie on a rimmed baking sheet and bake until the crust is a deep golden brown, 50 minutes to 1 hour. Let cool 20 minutes before serving.
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.
HOMEMADE CHICKEN POT PIE
Make and share this Homemade Chicken Pot Pie recipe from Food.com.
Provided by badonkydonk
Categories Savory Pies
Time 50m
Yield 1 pie, 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Get a small, whole chicken - a fryer is good.
- Put the chicken in a large pot and cover with water. Bring to a boil, reduce heat to medium, cover and cook until the meat falls off the bones.
- Take the chicken out of the pot and port the broth through a strainer into a big bowl. (You will use this to make your gravy.).
- If you want potato and veggies in your pie, pre-cook them (except frozen veggies - just thaw them or they will be mushy).
- Put a pie crust in a pie pan. Lay pieces of chicken on the crust (about 4c of chicken). Put the potatoes and any veggies on top of the chicken.
- To make the gravy, melt the butter in a saucepan. Add flour and whisk until smooth. Slowly whisk in chicken broth. Cook over medium high heat until thickened, whisking frequently. Add salt and pepper to taste.
- Pour gravy on top of the chicken and veggies. Put on the top crust and crimp the edges and cut a few small vents in the top of the crust.
- Bake for 25-30 minutes in a preheated 425 degree oven, until the crust is golden brown.
Nutrition Facts : Calories 391.9, Fat 22.5, SaturatedFat 9.1, Cholesterol 49.6, Sodium 420.8, Carbohydrate 34.8, Fiber 4.7, Sugar 3.3, Protein 12.9
TABBY'S HOMEMADE CHICKEN POT PIE
Make and share this Tabby's Homemade Chicken Pot Pie recipe from Food.com.
Provided by Tabby Bartley
Categories Savory Pies
Time 1h10m
Yield 1 9
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F.
- In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Stir occasionally. Remove from heat, drain and set aside.
- In the saucepan over medium heat, cook minced onions in butter until soft. Stir in flour, salt, pepper, and celery seed. Mix chicken broth and milk together. Slowly stir in chicken broth and milk mix. Simmer over medium-low heat until thick. Remove from heat and set aside.
- Put pie crust in glass pie dish (must not be frozen) Place 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.
- Brush pie crust with milk.
- 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.
Nutrition Facts : Calories 3552.2, Fat 203.3, SaturatedFat 76, Cholesterol 475.9, Sodium 5971.4, Carbohydrate 270.6, Fiber 35, Sugar 27.8, Protein 158
BEST HOMEMADE CHICKEN POT PIE
This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.
Provided by NicoleMcmom
Categories Chicken Pot Pie
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
- Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
- Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
- Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 542.1 calories, Carbohydrate 31.7 g, Cholesterol 96.9 mg, Fat 35 g, Fiber 3.4 g, Protein 24.6 g, SaturatedFat 14.2 g, Sodium 966.2 mg
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