HERBY SPRING CHICKEN POT PIE
Minimise your washing-up with this delicious one-pan chicken pie with spinach and herbs and topped with crispy filo pastry. It's ideal for busy weeknights
Provided by Esther Clark
Categories Main course
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a large, shallow casserole dish on a medium heat. Add the spring onions and fry for 3 mins, then stir through the frozen spinach and cook for 2 mins or until it's starting to wilt. Remove the skin from the chicken and discard. Shred the chicken off the bone and into the pan, and discard the bones. Stir through the stock and mustard. Bring to a simmer and cook, uncovered, for 5-10 mins.
- Stir in the peas, crème fraîche and herbs, then remove from the heat. Scrunch the filo pastry sheets over the mixture, brush with a little oil and bake for 15-20 mins or until golden brown.
Nutrition Facts : Calories 526 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 32 grams protein, Sodium 1.3 milligram of sodium
CHICKEN POT PIE
Provided by Bon Appétit Test Kitchen
Categories Chicken Mushroom Onion Potato Bake Dinner Celery Carrot Fall Winter Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 31
Steps:
- For crust:
- Mix flour, salt, and baking powder in a food processor. Add cubed butter and shortening and process until mixture resembles coarse meal with some pea-size lumps. With machine running, add 1/2 cup ice water and process, adding more water by teaspoonfuls if dry, until dough forms. Form dough into a ball; flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
- Line a baking sheet with parchment paper. Place chilled dough on a lightly floured surface and roll out to a 12x9 1/2" rectangle, about 1/4" thick. Place on prepared sheet and cover tightly with plastic wrap. Chill. DO AHEAD: Can be made 6 hours ahead. Keep chilled.
- For chicken:
- Preheat oven to 400°. Place carrots, onion, and leek on a rimmed baking sheet and roast until golden brown, about 30 minutes. Transfer to a large pot fitted with a lid. Add chicken, breast side down, celery, thyme sprigs, wine, salt, and peppercorns to pot. Add 8 cups water to cover and bring to a boil. Reduce heat to low and simmer gently for 10 minutes. Remove pot from heat, cover, and poach chicken until cooked through, about 35 minutes.
- Remove chicken from pot and set aside until cool. Reserve broth. Shred meat; discard skin and bones. Set a large strainer over another pot. Strain broth into clean pot. Stir in tomato paste. Return to medium heat and simmer, uncovered, until reduced to 5 cups, about 40 minutes. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool. Cover chicken and broth separately; keep chilled. Rewarm broth before continuing.
- For filling:
- Place dried chanterelles in a small bowl and cover with 1 cup hot water. Let steep for 10 minutes; set aside. Reserve soaking liquid. Cook carrots in a large saucepan of boiling salted water until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a medium bowl. Add peas to saucepan; cook for 1 minute; transfer to bowl with carrots. Add onions to saucepan and cook until crisp-tender, about 2 minutes. Remove from pot and set aside; let cool. Peel onions.
- In a large heavy saucepan, melt butter over medium heat. Whisk in flour. Cook over medium-low heat, whisking constantly, until golden brown, about 10 minutes. Whisk in herbs and warm broth from chicken. Using a slotted spoon, transfer chanterelles to saucepan. Pour in soaking liquid, leaving sediment behind. Simmer for 20 minutes.
- Set a strainer over another large pot. Strain broth into pot; discard solids. Add chicken, carrots, peas, onions, mushrooms, and potatoes. Bring to a simmer. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool; cover and keep chilled. Rewarm before continuing.
- Preheat oven to 400°F. Spoon filling into an 11x8x2" or 2 1/2-quart round baking dish. (Add pie bird, if using.) Top with pastry, pinching edges to seal. If not using pie bird, cut a 1" slit in center of crust for steam to vent. Brush pastry with beaten egg, and sprinkle with sea salt and pepper, if desired.
- Place pot pie on a rimmed baking sheet. Bake until crust is golden brown and filling is bubbly, about 45 minutes.
SAVORY-CRUST CHICKEN PIE
Everyone will love the hearty combination of vegetables, chicken and sauce in this unique version of chicken potpie. And the tasty homemade crust is so simple to prepare.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, beat the butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; gradually add to butter mixture (mixture will be sticky). Spread onto the bottom and up the sides of an ungreased 10-in. pie plate. , For filling, in a large saucepan, saute vegetables in butter over medium heat until crisp-tender. Stir in chicken and soup. Spoon into the crust. Sprinkle with cheese. , Bake at 400° for 30-35 minutes or until lightly browned. Let stand for 10 minutes.
Nutrition Facts : Calories 387 calories, Fat 27g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 877mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.
SAVORY CHICKEN POTPIE
Here is from-scratch comfort food at its finest. The pies might take a while to prepare, but the chunky chicken and veggies in the creamy sauce and flaky crust will impress and satisfy! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 4 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 375°. Rub chicken with 1 tablespoon olive oil and season with salt and pepper to taste; transfer to a shallow roasting pan. In a large bowl, toss potatoes, carrots, mushrooms, celery, leek, onions and garlic with herbs and remaining oil; place around chicken., Bake, uncovered, 1 hour or until chicken juices run clear and vegetables are tender. Remove chicken from pan to cool. Remove vegetables with a slotted spoon to a large bowl; add peas and pimientos. Pour drippings and loosened browned bits from roasting pan into a measuring cup. Skim fat, reserving 2 tablespoons fat., Increase oven setting to 400°. In a large saucepan, melt butter with reserved fat over medium heat. Stir in flour until blended. Gradually whisk in broth and cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir into vegetables., Remove chicken from bones; discard skin and bones. Cut chicken into 3/4-in. pieces; stir into gravy mixture. Divide among four 12-oz. ovenproof bowls or place in a 2-qt. baking dish., Unfold puff pastry. Roll to 1/8-in. thickness; cut out four circles to fit ramekins. Place dough over chicken mixture, pressing to seal edges. In a small bowl, whisk egg yolk with cream; brush over pastry. Place potpies on a baking sheet. Bake 20-25 minutes or until lightly browned.
Nutrition Facts :
HERB CRUST CHICKEN POT PIE
Delicious double crusted pot pie makes an irresistible comfort food for those cooler months, or a rainy summer evening. Perfect for using up those last scraps on your roasted chicken!
Provided by Wildflower5656
Categories Savory Pies
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Over high heat melt the filling butter, and add flour to make a roux.
- Add milk and chicken stock, whisk together.
- Reduce heat, add garlic powder, black pepper and pulled chicken meat, and simmer.
- Meanwhile, chop carrots and potatoes to bite sized pieces, and boil in medium saucepan until tender.
- Warm frozen peas and green beans in microwave or over stovetop as directed on package.
- Drain veggies and add to the cream mixture. Remove from heat.
- Sift together dry crust ingredients.
- Cut in cold butter, add water and gently pat together. Do NOT over mix!
- Divide dough in half and roll out on a floured surface.
- Line the bottom of a 10-12-inch glass bowl with half of the rolled dough. Press gently against inside.
- Add filling and top with the other half of the rolled dough.
- Seal edges by squeezing together top and bottom dough.
- Using a knife, cut several small incisions on surface of dough to allow steam to escape.
- Bake at 400°F on center rack for 45 minutes, or until golden brown.
Nutrition Facts : Calories 1000.9, Fat 60.5, SaturatedFat 34.2, Cholesterol 186.5, Sodium 1634.5, Carbohydrate 85, Fiber 7.1, Sugar 4.8, Protein 31.3
CHICKEN POT PIE WITH HERB CRUST
Flavored with two herbs, Bisquick® mix creates a savory topping over a bubbly chicken and vegetable filling.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In 4-quart saucepan or Dutch oven, heat chicken, vegetables, soup and broth to boiling stirring occasionally. Boil and stir 1 minute. Spread in ungreased 13x9-inch (3-quart) glass baking dish.
- In medium bowl, stir together remaining ingredients except parsley; pour evenly over soup mixture (crust will rise during baking).
- Bake uncovered 30 to 40 minutes or until golden brown. Sprinkle with parsley. Let stand 5 minutes before serving.
Nutrition Facts : Calories 365, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1230 mg
SAVORY HERB-CRUSTED CHICKEN POT PIE
Tender chicken and mixed vegetables are bathed in gravy made with Swanson® Chicken Broth, then topped with a Pepperidge Farm® Puff Pastry crust that has been dusted with chopped fresh herbs.
Provided by Allrecipes Member
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Stir the egg and water with a fork in a small bowl.
- Stir the chicken and vegetables in a 13x9 inch shallow baking dish. Set aside.
- Heat the butter in a 2 quart saucepan over medium heat. Add the flour and cook for 3 minutes, stirring constantly. Gradually stir the broth into the saucepan and heat to a boil, stirring constantly. Reduce the heat to a low and cook for about 3 minutes or until the mixture thickens. Pour over the chicken mixture.
- Unroll the pastry sheet on a lightly floured surface. Roll the sheet to a 13x9 inch rectangle. Place the pastry over the chicken mixture, gently pressing the pastry to the edge of the dish to seal. Flute the edges if desired. Brush with the egg mixture and sprinkle with the herbs. Cut several 2 inch long slits on the top.
- Bake for 25 minutes or until golden and filling is bubbly.
Nutrition Facts : Calories 473.1 calories, Carbohydrate 38.5 g, Cholesterol 96.2 mg, Fat 22.1 g, Fiber 6.4 g, Protein 30.2 g, SaturatedFat 7.4 g, Sodium 658.9 mg, Sugar 1.4 g
SAVORY HERB-CRUSTED CHICKEN POT PIE
Tender chicken and mixed vegetables are bathed in gravy made with Swanson® Chicken Broth, then topped with a Pepperidge Farm® Puff Pastry crust that has been dusted with chopped fresh herbs.
Provided by Allrecipes Member
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Stir the egg and water with a fork in a small bowl.
- Stir the chicken and vegetables in a 13x9 inch shallow baking dish. Set aside.
- Heat the butter in a 2 quart saucepan over medium heat. Add the flour and cook for 3 minutes, stirring constantly. Gradually stir the broth into the saucepan and heat to a boil, stirring constantly. Reduce the heat to a low and cook for about 3 minutes or until the mixture thickens. Pour over the chicken mixture.
- Unroll the pastry sheet on a lightly floured surface. Roll the sheet to a 13x9 inch rectangle. Place the pastry over the chicken mixture, gently pressing the pastry to the edge of the dish to seal. Flute the edges if desired. Brush with the egg mixture and sprinkle with the herbs. Cut several 2 inch long slits on the top.
- Bake for 25 minutes or until golden and filling is bubbly.
Nutrition Facts : Calories 473.1 calories, Carbohydrate 38.5 g, Cholesterol 96.2 mg, Fat 22.1 g, Fiber 6.4 g, Protein 30.2 g, SaturatedFat 7.4 g, Sodium 658.9 mg, Sugar 1.4 g
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