Pioneer Woman Chicken Pot Pie Puff Pastry Food

CHICKEN PIE

Steps:

• For serving: a peppery green salad with arugula and baby spinach
• Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
• To make the filling, melt the butter in a large pot over medium-high heat, then add the onion, carrot, celery and parsnips. Season with salt and pepper and stir them around until the onions start to turn translucent, about 3 minutes. Add the wine and cook for another minute. Sprinkle over the flour and stir it in to incorporate. Cook for a minute or two, but do not let it brown. Add the broth and stir, working out any lumps. Lower the heat to medium and cook until it starts to thicken, 2 to 3 minutes. Stir in the green beans, thyme and turmeric. Fold in the Shredded Boiled Chicken and cook until heated through. Add the half-and-half, taste and adjust the seasoning. Add more broth if it is too thick. Pour the hot filling into the prepared baking dish.
• Brush the edges of the dish with the egg wash. Lay the pastry over the top, press down the edges and brush the top of the pastry with the egg wash. Cook until the crust is golden brown, about 45 minutes.
• You can also assemble the pie ahead of time. If you are making it ahead, allow the filling to cool, cover and place in the fridge. When you want to cook the pie, brush the edges of the dish with the egg wash, add the filling to the dish, lay the pastry over the top and press down the edges. Brush the pastry with the egg wash and cook at 375 degrees F until the crust is golden brown, about 1 hour.
• Serve the chicken pie with a peppery salad of arugula and baby spinach.
• Pour the broth into a large pot and bring to a boil. Add the chicken pieces and bring back to a boil. Turn the heat to medium low and simmer until the chicken is tender, about 45 minutes.
• Remove the chicken from the pot and set it aside to cool briefly. Remove the skin and bones and shred the chicken.

CLASSIC POT PIE

Steps:

• Preheat the oven to 375 degrees.
• Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.
• Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it's all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken.
• Once it starts to thicken add the turmeric, salt, pepper, and thyme.
• Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.
• Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
• Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
• Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.
• Serve up servings by the (big ol') spoonful!

CHICKEN POT PIE

Steps:

• For the chicken: Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes, and then remove the chicken from the pot. Set the chicken aside to cool briefly.
• Shred the chicken with 2 forks, reserving the bones. For the stock, return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.
• For the pot pie: When you're ready to use the Thyme Pastry, remove from the freezer and allow it to sit on the counter to thaw slightly, about 20 minutes. Preheat the oven to 400 degrees F.
• Begin by finely dicing the vegetables. Slice the celery stalks into narrow strips, then slice in the other direction to create a fine dice. Repeat this process with the carrots, and the onion.
• Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery. Saute until the vegetables start to turn translucent, a couple of minutes.
• Add 2 cups of the shredded chicken and stir to combine. Sprinkle the flour evenly over the vegetables and chicken, and stir to combine. Cook for a couple of minutes, stirring gently.
• Pour in the chicken broth, stirring constantly. Stir in the bouillon cube and wine if using. The flour will combine with the chicken to create a delicious gravy. Next, add the peas.
• Pour in the cream and stir. Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with the thyme, salt and pepper, and remove from the heat. Taste and adjust the seasonings as needed. Be sure it's adequately salted!
• Pour the chicken mixture into a deep pie pan or small casserole dish.
• Roll out the pastry so that it's 1 inch larger than the pan. Place the crust on top of the chicken mixture and cut small slits in the top. Press the crust gently into the sides of the dish to seal. I don't worry about making a perfect edge on my chicken pot pie because a) it looks more rustic and b) I'm lazy, hungry and I want to eat.
• Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Cool for 10 minutes before serving.
• To freeze: Allow the filling to cool completely then top with the crust. Cover with plastic wrap or aluminum foil and place in the freezer.
• To cook from frozen: Remove the pot pie from the freezer, brush with egg wash (1 egg mixed with 2 tablespoons water or cream) and place directly in a 375-degree F oven and bake until lightly browned and bubbly, 30 to 45 minutes.
• For the thyme pastry: Combine the flour and salt in a large bowl. Using pastry cutter, gradually work the butter into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.
• Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. (Dividing the dough in half results in two pretty generous pie crusts. If you desire a thinner crust, you may divide the dough into three crusts.)
• Place in a large plastic bag (do not seal) and slightly flatten with a rolling pin. This makes it much easier to roll out the crust later. After flattening, seal the bag tightly.
• Repeat with the other half of the dough and place the plastic bags in the freezer. I like to make several batches of pie crust at a time so I always have a crust ready to go.
• For recipes other than this pot pie, remove from the bag and place on a lightly floured surface. With a rolling pin, begin rolling the dough from the center, outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out.
• If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen it and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes; no back-and-forth rolling.
• Again with a spatula, loosen and lift the pie crust and carefully lay it over a pie pan. Using your hand, lightly form the crust so that it fits inside the pan and overlaps the edges.
• Because it's quick and easy, I just tuck the excess dough under itself above the rim. Then you can apply whatever decorative effects that you like to the edge. Or you can leave it plain if you'd like! Just tell yourself it's more rustic that way!
• Fill the pie crust with filling and bake according to the pie recipe's directions. Or, for a pre-baked crust, fill with pie weights (or pinto beans placed on aluminum foil) and bake at 400 degrees F until golden, about 10 minutes.

BEEF POT PIES

Steps:

• Melt the butter with the olive oil in a heavy pot. Sear the meat over medium-high heat in batches until brown, 4 to 5 minutes; remove to a plate.
• Add the carrots, celery and shallots and saute until the vegetables start to wilt, about 5 minutes. Reduce the heat to medium low, add the mustard, garlic and 1 tablespoon of the flour and saute for 1 minute. Add the mushrooms and cook for 2 minutes. Pour in the wine, beef broth and 1 cup water. Add salt and pepper to taste and stir. Bring to a boil. Return the browned meat to the pot and reduce the heat to low. Add the bay leaves and thyme sprigs, then cover and simmer for 30 to 45 minutes.
• After 45 minutes, mix the remaining 2 tablespoons flour with a little water and pour into the stew. Cook and thicken for 10 more minutes. Remove from the heat and set aside to cool completely.
• Preheat the oven to 425 degrees F.
• On a lightly floured work surface, roll out the puff pastry sheets one by one to get rid of the creases. Set a 6- to 8-inch ovensafe skillet upside down on a pastry sheet and cut a circle around it, making it 1/2 inch larger than the dish. Repeat with the remaining 5 skillets using all of the pastry sheets; discard the scraps.
• Put the 6 skillets onto 2 baking sheets and fill the skillets with the cooled beef mixture. Sprinkle over some chopped bacon and 1/2 teaspoon chopped parsley on each.
• Top each skillet with a pastry circle, pressing along the edges to seal. Mix together the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush each pastry lid with the egg wash. Bake until the pastry is puffed and golden brown, 20 to 25 minutes.

CHICKEN POT PIE W/ PUFF PASTRY

Steps:

• Thaw pastry according to package directions.
• Heat butter in large saucepan. Cook onion in butter until tender-crisp.
• Add flour and seasonings, mixing until smooth.
• Gradually stir in broth and milk. Cook, stirring constantly, over medium heat until mixture comes to a boil and is smoothly thickened.
• Stir in chicken and vegetables.
• Cool slightly. Spoon into baking dish.
• Place rolled out puff pastry on top and make slits for steam to escape.
• You can brush with egg white. (opt.).
• Bake on lower rack in oven @ 375*F. until filling is bubbling and crust is puffed and golden brown. 30-35 minutes.

PUFF PASTRY CHICKEN POTPIE

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.

INDIVIDUAL CHICKEN POT PIE WITH PUFF PASTRY

Steps:

• Position an oven rack in the middle of the oven and preheat to 425 degrees F.
• For the filling: Place 1 tablespoon vegetable oil into a 10-inch cast-iron skillet and set over high heat until it shimmers. Add the chicken, season with 1 teaspoon of salt, and cook, stirring occasionally, until the chicken is no longer pink on the outside but not dry, 4 to 6 minutes. Remove the chicken from the skillet and set aside in a medium bowl.
• Decrease the heat to medium and heat the remaining tablespoon vegetable oil in the skillet until it shimmers. Add the onions, mushrooms, carrots, celery, garlic, remaining 1 1/2 teaspoons of salt, black pepper, dried thyme, and dried tarragon, and stir to combine. Cook, stirring occasionally, until the onions have softened, about 5 minutes. Add the butter and melt. Stir in the flour and cook for 1 to 2 minutes. Gradually stir in the chicken broth and milk. Bring to a simmer, stirring continually. Continue stirring until the sauce thickens, about 3 minutes. Remove the skillet from the heat and stir in the peas, thyme, tarragon, and reserved chicken. Cover and set aside.
• For the crust: Combine the bread flour, whole wheat flour, and salt in a medium mixing bowl. Place in the freezer for 1 hour.
• Place the flour mixture and butter in a mound on a clean work surface. Use a bench scraper to cut the butter into the flour until the mixture is crumbly and the butter pieces are about the size of almonds. Add the ice water, 2 tablespoons at a time, and mix into the dough, using the bench scraper, until it just barely comes together. Do not add too much water, it will come together.
• Shape into a rectangle and pound with a rolling pin until it is about the size of a sheet of notebook paper, approximately 8 1/2 by 11 inches.
• Use the bench scraper to fold the dough into thirds, like a letter. Pound with the rolling pin until the piece of dough is again the size of a sheet of notebook paper and rotate 90 degrees. Repeat the pounding, folding, and rotating 2 more times for a total of 4 turns of the dough.
• Pound with rolling pin and fold the shorter sides of the rectangle in towards the center, from top to bottom, and then fold in half, like a book. Wrap in parchment paper and refrigerate for 1 hour.
• For the egg wash: Combine the beaten egg and water in a small dish and set aside.
• To build the pie: Divide the warm filling into 4 (16-ounce) ramekins and place on a half sheet pan lined with parchment paper.
• Remove the puff pastry from the refrigerator. Divide in half. Return one half to the refrigerator. Sprinkle lightly with flour and roll to 1/4-inch thick and, using your ramekins as a guide, cut 2 circles that are 1/2 inch wider than the rim, using a sharp knife or pizza cutter. Repeat with the other half of the dough. Refrigerate excess dough for another use.
• Brush each dough round with egg wash and place egg washed-side down onto the top of each filled ramekin. Brush the top of the pastry with egg wash. Bake for 15 minutes. Decrease the heat to 400 degrees F and bake until the crust is puffed and golden brown and the filling is bubbly, another 15 to 20 minutes. Cool on a rack for 10 minutes before serving.

DECONSTRUCTED CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
• Melt the butter in a large skillet over medium heat. Add the chicken, celery, carrots, onion and some salt and pepper. Cook until the vegetables just begin to soften, about 7 minutes.
• Meanwhile, make the crusts. Unroll both sheets of pastry, even out the surface with a rolling pin and cut out 3 circles from each. Transfer the circles to the prepared baking sheets, poke them all over with a fork and brush with the egg wash. Sprinkle over some salt and pepper. Bake until golden brown, about 10 minutes.
• Meanwhile, sprinkle the flour over the chicken and vegetables and add the turmeric; cook for 2 minutes. Pour in the hot stock, add the half-and-half, peas, thyme and rosemary and cook until the sauce thickens, another 3 minutes. Serve in bowls topped with the crusts.

PUFF PASTRY CHICKEN POT PIE

Steps:

• Pre-heat oven to 400 and lightly grease 2 quart square baking dish. Sit aside.
• In medium sized mixing bowl add small bite size pieces of chicken breasts, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, rosemary, Paul Prudhomme Poultry Magic seasoning, 1/4 teaspoon sea salt and 1/4 teaspoon fresh ground black pepper and extra virgin olive oil. Stir until all pieces are covered in oil and seasonings. Heat remaining oil in skillet on medium - medium high heat. Add chicken and brown until light golden brown about 5 minutes (remember chicken will also be baked for at least 25 minutes). Cover a plate with a paper towel and using a slotted spoon put chicken on paper towel to drain oil. Make sure to cover with another paper towel so chicken won't dry out.
• On a lightly floured surface roll out the first sheet of puff pastry to 12 inch square. If the pastry cracks use a dab of water on your finger tip and lightly push to reseal. Take the pastry and lay in the casserole dish. Position until all sides are even. Be careful not to tear but you don't need to handle with kid gloves either. It's always easy to reseal any tear. Trim any excess that hangs over the edges of the casserole dish. Cover with foil and bake for 25 minutes or until all darker, doughy areas are lighter and puffed. While the puff pastry is baking you can multi-task by making the vegetables and sauce.
• In a skillet melt butter on medium-medium high heat. Add vegetables and cook until tender crisp. About 5-7 minutes. Don't over cook because vegetables will be cooking while you make the sauce and also baking in the oven later. You don't want them to turn to mush. Add flour and stir cooking until flour turns golden brown approximately 3 minutes. Slowly add chicken broth, ground dry mustard, remaining salt, remaining fresh ground pepper, remaining garlic powder, remaining onion powder, 1 teaspoon parsley flakes, peas and corn starch (no need to make a slurry). Reduce to simmer and stir constantly until sauce thickens. If it's too thick add a little extra chicken broth. Sit aside and wait until bottom shell is finished baking.
• Re-flour your surface and place 2nd puff pastry sheet. Using a pizza cutter cut into 1/4 inch strips.
• Once bottom shell is finished baking add chicken and sauce mixture. Place puff pastry strips on top using a weave design (or whatever design you feel like making. I haven't mastered the weave yet but I'm working on it). Trim any excess puff pastry. Sprinkle with remaining parsley flakes. Place casserole on foil lined baking sheet and place in oven. Cook for 25 minutes or until sauce is bubbly and puff pastry is golden brown.