CHICKEN POT PIE CASSEROLE RECIPE
Chicken Pot Pie Casserole has a thick creamy filling topped with golden biscuits for comfort food at its best!
Provided by LifeMadeSimpleTeam
Categories Main Dishes
Time 1h
Number Of Ingredients 23
Steps:
- Preheat the oven to 425 degrees.
- In a large pot set over medium heat, melt the butter. Add the carrots and celery, sauté for 5 minutes. Add the onion and garlic, sauté until tender and transparent, about 3 minutes.
- Sprinkle flour over top and whisk to combine. Cook for 1 minute. Slowly pour in the chicken broth, whisking vigorously to help thicken without clumps forming. Add half and half along with the seasonings, whisk to combine. Bring mixture to a simmer, continue cooking for 15 minutes or until the filling is nice and thick (remember it has to be thick enough to hold up the weight of the biscuits).
- Meanwhile, to make the biscuits, in a large mixing bowl, combine flour, baking powder, cornstarch, sugar, and salt. Whisk to combine. Add the cold cubed butter. With a pastry blender, cut the butter until pea-size clumps for. Pour in 1 1/2 cups of buttermilk and mix until the dough becomes moist and no loose pockets of flour remain. You can either roll out and cut 12 biscuits or divide the dough into 12 pieces and form 12 "rustic" biscuits by hand. Set aside.
- Add the chicken, peas, and corn. Transfer filling to a 9x13-inch baking dish and top with biscuits. Brush the tops of the biscuits with the reserved buttermilk.
- Place in oven to bake for 20-25 minutes or until the tops of the biscuits are golden brown. Remove from oven and let stand for 10 minutes before serving.
Nutrition Facts : Calories 910 kcal, Carbohydrate 120 g, Protein 37 g, Fat 31 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 107 mg, Sodium 622 mg, Fiber 9 g, Sugar 7 g, UnsaturatedFat 15 g, ServingSize 1 serving
CHICKEN AND VEGETABLE POT PIE
Chicken and Vegetable Pot Pie
Provided by Sara Quessenberry
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Cook chicken in a pot of simmering water until cooked through, 10 to 12 minutes. Let cool, shred, and set aside.
- Meanwhile, heat oil in a saucepan over medium heat. Add onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle flour over the vegetables and cook, stirring, for 1 minute.
- Add wine and cook until evaporated, about 5 minutes. Add milk and simmer until the sauce thickens, 2 to 3 minutes.
- Stir in shredded chicken, peas, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Transfer to a shallow 1½- to 2-quart baking dish.
- Lay the crust on top, pressing to seal. Cut several vents in the crust and place the pie on a baking sheet. Bake until bubbling and the crust is golden, 30 to 35 minutes.
Nutrition Facts : Calories 398 kcal, Carbohydrate 37 g, Cholesterol 46 mg, Protein 23 g, SaturatedFat 4 g, Sodium 561 mg, Sugar 10 g, Fat 16 g, UnsaturatedFat 0 g
RUSTIC CHICKEN VEGETABLE PIE
Craving a comforting chicken potpie? I put one of these together for supper last night. It is SO easy and made with refrigerated pie crust and frozen vegetables for convenience. I roasted a chicken breast, but you could easily use a rotisserie chicken from the store or left-over chicken from another meal.
Provided by Enro Gay @gamtncooker
Categories Chicken
Number Of Ingredients 11
Steps:
- An hour or so before ready to make your potpie, put the frozen vegetables in a small collander to defrost. You can also use a combination of frozen corn, peas, lima beans, green beans, carrots or whatever you like, in place of bagged mixed vegetables.
- If roasting your own chicken, allow time to cook it and for it to cool enough to handle. I cooked mine in a counter-top oven for about an hour at 325 degrees until skin was crispy and juices ran clear. Remove the skin, take meat from the bone and chop in bite-size pieces. If using left-over chicken or rotisserie from the store, I would guess about 2 cups rough chopped will be enough.
- Pre-heat your oven to 350 degrees. Put the butter in a saucepan over medium heat. When the butter is melted, add the flour and stir constantly for a couple minutes to make a roux. Gradually whisk in the milk and stir until thickened. NOTE: My measurements for this are approximate; the roux and milk should make a thick white sauce so that it will not run when the finished potpie is cut.
- Add the defrosted vegetables, chopped chicken and poultry seasoning. Stir to combine, taste and add salt and pepper to your liking.
- Using a non-stick baking sheet, unroll the dough directly on it. Spoon the filling mixture on the dough and spread to about 2" from the edge. Now spread the prepared mashed potatoes on top of the filling.
- Lift up the edge of the pie crust and roll over the edge of the filling, crimping it as you go around so that it lays flat. Beat the egg and brush the crust edge liberally with it for a beautiful, golden and shiny appearance.
- Put in the preheated oven and bake until golden, about 30 minutes. Put the grated cheese over the exposed potatoes for the last 5-10 minutes for melting. Cool for a few minutes before cutting to serve.
EASY CHICKEN AND VEGETABLE POT PIE
A simple pot pie filling loaded with chicken and vegetables. Serve with baked pieces of pie crust, puff pastry, crescent rolls, or biscuits.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Melt butter in a large saucepan over medium heat. Add onion and saute for 5 minutes. Add potatoes, celery, and carrots and saute until vegetables are lightly browned, about 5 minutes. Stir in flour and cook for 1 minute. Slowly stir in Almond Breeze almondmilk, broth, and seasonings. Cook, stirring occasionally, until mixture starts to thicken. Cover and simmer for 20 minutes.
- Add corn and chicken to pan and cook, covered, until heated through, about 5 minutes. Season with pepper.
CHICKEN AND ROOT VEGETABLE POT PIE
These savory pies are stuffed with sweet potatoes, parsnips, celery root, and-of course-chicken, for a satisfying, comforting meal.
Provided by Art Smith
Categories HarperCollins Pie Dinner Chicken Root Vegetable Potato Sweet Potato/Yam Parsnip Phyllo/Puff Pastry Dough
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°F.
- Place the chicken stock in a large soup pot. Bring to a boil and add the Yukon Gold and sweet potatoes, celery root, parsnip, and onion. Cover and reduce the heat to medium-low, then simmer for 5 minutes. Add the chicken and simmer for 10 minutes longer or until the chicken is just cooked. Remove the chicken and vegetables from the stock with a slotted spoon and reserve.
- Place the flour in a mixing bowl and gradually add the milk, whisking it into the flour until well blended. Add this mixture to the stock and bring to a simmer for 5 minutes or until thickened. Add peas, parsley, cilantro, hot sauce, and the reserved chicken and vegetables to the stock and season with salt and pepper.
- Place four 16-ounce ramekins on a baking sheet. Fill the ramekins with the chicken and vegetable mixture.
- Cut the puff pastry into 4 pieces and lay each one over a ramekin. Gently press the dough over the edges of the ramekins.
- Bake for 20 to 25 minutes or until the puff pastry is golden brown and the filling is bubbly.
- Place the hot ramekins on serving plates and enjoy.
CRUMBLY CHICKEN & MIXED VEGETABLE PIE
Let your children pick and choose which veg they like best, and get them to help make this simple pie
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h15m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/fan 180C/gas 6. Peel and chop the onion as finely as possible. Melt the butter in the pan over a medium heat. Add the chopped onion and leave to cook for 5 mins, stirring occasionally. Finely slice the mushrooms and add them to the pan with the onions.
- When the onions and mushrooms are almost cooked, add the flour to the pan and stir to make a thick paste called a roux. Crumble the stock cube in and stir well. Continuously stir the roux over a low heat for 2 mins to cook out the flour. This stops the sauce from having a starchy taste.
- Slowly add the warm milk to the pan, stirring all the time. Once all the milk has been added, season with salt, pepper, nutmeg and mustard powder. Add the bay leaf and bring to the boil, stirring all the time to stop the sauce becoming lumpy.
- When the sauce has thickened, add more milk or water as necessary to get the desired consistency, bring to the boil, then turn down to a very low heat. Chop the cooked chicken into even-sized pieces and add to the sauce. Add your veg and pour into the pie dish.
- Put the pastry on a clean, floured surface. Make sure you also dust the rolling pin with flour. Roll out the pastry, trying not to make any tears. Measure the pastry against the pie dish and once the pastry is slightly larger than the top, lift it carefully over the dish. It might be helpful to use the rolling pin to help you move the pastry. Trim off the pastry hanging over the edge of the dish. Press the outside edge of the pastry with a fork or your fingers to make a nice pattern.
- Brush the top of the pie with beaten egg or milk. Make a small hole in the centre of the pastry top to allow the steam to escape. You can use any leftover pastry to decorate the top of the pie with pastry shapes if you like. Place the pie in the oven for 25 mins. It is ready when golden brown.
Nutrition Facts : Calories 583 calories, Fat 33 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 2.11 milligram of sodium
CHICKEN AND VEGETABLE CURRY PIE
There is only one word to describe this pie and it is delicious. I came across this recipe for chicken and vegetable pie on the internet, i made a few alterations and my family and friends absolutely loved it.
Provided by mande237
Categories Savory Pies
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Peel and dice all vegeatbles.
- Using a large saucepan, bring potatoes, sweet potatoes, pumpkin, carrots, onions and peas to boil in stock.
- Simmer until potatoes are tender.
- In a fry pan heat the oil. Add onions and cook until tender. Add flour and curry powder to onions and stir through.
- Add the onion mixture to the pot of vegetables and stir through. Mixture will start to thicken. Add chicken to pot and mix well.
- Place mixture into pie case and cover with puff pastry. Glaze with milk and egg mixture to make it brown and crispy.
- Cook for 15-20 minutes until golden brown.
Nutrition Facts : Calories 659.3, Fat 39.9, SaturatedFat 9.4, Cholesterol 29.2, Sodium 438, Carbohydrate 56.7, Fiber 5.7, Sugar 5.6, Protein 18.9
More about "rustic chicken vegetable pie food"
CREAMY CHICKEN & VEGETABLE PIE
From juliascuisine.com
3.5/5 (2)Total Time 1 hr 20 minsCategory Main CourseCalories 558 per serving
- Place the chicken breast between two sheets of parchment paper and flatten out to about 1 inch thickness with a kitchen mallet. Season each side with 1/2 of the salt and pepper. Set aside.
- In a large skillet set over medium to high heat, add 1 tablespoon of olive oil, the carrots, leeks and asparagus. Stir for a minute and let cook for about 5 minutes until it starts to soften. Add all the cooking wine and reduce heat to medium low. Leave to cook until the wine has reduced by about 1/2, about 10 minutes. Add the cooking cream and stir well. Add the mustard, garlic salt, onion powder, sage, oregano, and remaining salt and pepper. Stir well and bring to a simmer. Add the spinach and stir until wilted, about a minute.
- Mix together the corn flour and water. Add to the vegetable mixture and stir until you have a thick sauce. Remove from heat.
RUSTIC CHICKEN POT PIES
From pillsbury.com
CHICKEN AND VEGETABLE PIE | FOOD RECIPE
From cowbridgekitchen.com
RUSTIC CHICKEN POT PIE
From simpleinthecountry.com
RUSTIC CHICKEN PIE
From rusticmum.com
5/5 (1)Estimated Reading Time 4 minsCategory Dinner, Lunch, Main Course
- Sprinkle half the all purpose seasoning, oregano and a decent pinch of salt. Add a splash of olive oil and massage spices into vegetables
- Place chicken on top of vegetables and add remaining spices a pinch of salt and massage into chickenCrush garlic, remove skin and place whole garlic in tray. Add butter to chicken and vegetables cover with foil and place in the oven. Cook for about 40 minutes or until potatoes and vegetables are fully cooked
RUSTIC SAVORY VEGETABLE PIE
CHICKEN AND ROOT VEGETABLE POT PIE | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
ROOT VEGETABLE SKILLET POT PIE RECIPE
From simplyrecipes.com
RUSTIC CHICKEN POT PIE SKILLET
From farmerfocus.com
SIMPLE & RUSTIC CHICKEN POT PIE
From ashleychelle.com
HOMEMADE CHICKEN POT PIE WITH RUSTIC CRUST RECIPE
From thefewellhomestead.com
RUSTIC CHICKEN POT PIE
From hummingbirdthyme.com
CHICKEN AND ROOT VEGETABLE POT PIE WITH HERB PASTRY
From canadianliving.com
RUSTIC CHICKEN POT PIE
From vjcooks.com
RUSTIC CHICKEN POT PIE
From mariasmixingbowl.com
RUSTIC CHICKEN AND VEG PIE
From crushmag-online.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love