SARAH'S CHICKEN POT PIE
Make and share this Sarah's Chicken Pot Pie recipe from Food.com.
Provided by ssteele7899
Categories Pot Pie
Time 1h25m
Yield 1 Pie, 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Open pie crusts and let sit out to soften.
- Spray pie pan with nonstick cooking spray.
- In large mixing bowl - mix soup, milk, honey, vegetables together.
- Unroll 1 crust into pie dish.
- Pour in mix.
- Unroll 2nd pie crust on top.
- Pinch edges together.
- Poke 5-8 knife marks in center of crusts.
- (brush top crust with a beaten egg white or spray the top crust with cooking spray).
- Bake at 350 for 75 minutes or until golden brown.
- Remove from oven and enjoy.
MODERN CHICKEN POTPIE
Here's a radical notion: chicken potpie does not have to be filled with goopy white sauce, carrots and peas. Traditional recipes are long on starch and richness, short on flavor. This updated version is savory with chicken stock, herbs, and wine (no white sauce needed), easier to make, and still familiar. Use thigh meat, for more taste and better texture than breast. And vegetables should be served separately, not forcemarched into the filling. Roasted carrots, peas with mint and buttered steamed asparagus are all nice to serve alongside chicken potpie.
Provided by Julia Moskin
Categories dinner, pies and tarts, main course
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat oil and garlic together over low heat. When it sizzles, add bacon and onions and cook, stirring often, until fat is rendered and bacon is golden brown. Adjust the heat so the bacon slowly gives up its fat. Remove garlic clove and add mushrooms. Cook, stirring, until mushrooms are browned and slightly softened.
- In a sealable plastic bag, combine flour, thyme, paprika, 2 large pinches salt and 1 large pinch pepper. Add chicken and shake well to coat.
- In the skillet with the bacon and mushrooms, add butter and melt over medium heat. Add chicken pieces and any flour that remains in the bag. Cook, stirring, until chicken pieces are golden and the flour on the bottom of the pan is browned. Pour in stock, Marsala and vinegar. Scrape bottom of pan, and let simmer about 5 minutes, until thickened. Taste for salt, pepper and vinegar and adjust the seasonings. Turn off heat and stir in parsley.
- Heat oven to 400 degrees.
- Transfer chicken and sauce to 9-inch round pie dish or 8-inch square baking dish. Roll out pie crust to desired shape and size. Drape crust over filling, making a few slits or decorative holes on top. Tuck edges down around filling and brush crust with egg wash. If the dish is piled high with filling, place on a baking sheet to catch any overflow before transferring to oven.
- Bake until crust is browned and filling is bubbling, 20 to 30 minutes.
- Let cool slightly, at least 10 minutes, before serving with a big spoon. If desired, garnish each serving with parsley.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 21 grams, Carbohydrate 16 grams, Fat 34 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 11 grams, Sodium 677 milligrams, Sugar 3 grams, TransFat 0 grams
SARAH'S MINI CHICKEN POT PIES
These mini chicken pot pies are delicious comfort food, good for any occasion! You can also let these cool completely and refrigerate in an airtight container for 2 to 3 days.
Provided by sarah_7373
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin and place on a baking sheet.
- Heat oil in a medium saute pan over medium heat; add onion to the hot oil and cook until translucent, about 3 minutes. Add chicken; cook and stir until lightly browned, about 5 minutes. Add peas, mushrooms, and carrots, followed by chicken broth. Reduce heat to low and simmer, stirring occasionally, until chicken is no longer pink in the center and mixture thickens slightly, 10 to 15 minutes more.
- Whisk flour and salt together in a medium bowl. Work butter into the mixture using your fingers, working quickly to prevent melting, until thoroughly mixed. Scoop mixture into a volcano-shaped cone with a well in the top. Pour in buttermilk. Bring dough together using a fork, trying to moisten all flour bits, until moist and shaggy.
- Take a ball of batter and smooth into one of the prepared muffin cups. Fill with chicken mixture. Repeat until all muffin cups are filled. Cover each with a rolled layer of dough, sealing sides to prevent filling from spilling.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Continue to bake until crust is light golden brown, 10 to 12 minutes more. Serve immediately.
Nutrition Facts : Calories 300.3 calories, Carbohydrate 22.9 g, Cholesterol 63.2 mg, Fat 17.8 g, Fiber 1.4 g, Protein 11.9 g, SaturatedFat 10.2 g, Sodium 312.2 mg, Sugar 1.7 g
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