LIGHT CHICKEN POTPIE
Provided by Food Network Kitchen
Time 2h
Yield 6 servings
Number Of Ingredients 20
Steps:
- Prepare the crust: Pulse the flour, baking powder and salt in a food processor until combined. Add the butter, one piece at a time, pulsing until the mixture looks like coarse meal. Separate the egg; refrigerate the egg white. Beat the egg yolk and milk in a bowl, then add to the food processor, pulsing until the dough comes together. Turn out onto a lightly floured surface and gather into a ball. Flatten into a disk, wrap in plastic wrap and chill at least 1 hour.
- Meanwhile, make the filling: Preheat the oven to 425 degrees F. Prick the potatoes with a fork and bake directly on the oven rack until tender, about 45 minutes. Cool slightly, then peel and break into small pieces.
- Bring the chicken broth, carrots and thyme to a simmer in a small saucepan over medium heat and cook 2 minutes; cover and keep warm. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 8 minutes. Sprinkle in the flour and stir until lightly toasted, about 3 minutes. Add the milk, celery, potato pieces and the warm broth mixture and simmer until thickened, about 15 minutes. Remove from the heat and stir in the chicken, yogurt, peas and parsley. Season with salt and pepper.
- Transfer the filling to a 2-quart casserole dish. Roll out the dough on a lightly floured surface until about 1/2 inch thick and slightly larger than the dish. Beat the reserved egg white in a bowl; brush over the dough and season with salt and pepper. Press the dough against the sides of the dish. Place on a baking sheet and bake until the crust is golden brown, 20 to 25 minutes.
CHICKEN POT PIE IX
A delicious chicken pie made from scratch with carrots, peas and celery.
Provided by Robbie Rice
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C.)
- 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.
- 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.
- 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.
- 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 412 calories, Carbohydrate 30.4 g, Cholesterol 54.9 mg, Fat 23.9 g, Fiber 3.3 g, Protein 18.4 g, SaturatedFat 9.1 g, Sodium 517 mg, Sugar 3.2 g
BARBECUED CHICKEN POT PIE (FROM COOKING LIGHT)
Lots of shredded chicken plus onion, pepper and chiles mixed with a sauce that's a little sweet, a little spicy. Don't leave out the chocolate! Something a little different for dinner that looks quite nice with an easy lattice top.
Provided by LonghornMama
Categories Savory Pies
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat.
- Add onion, peppers and garlic and saute 5 minutes. Stir in cumin and coriander and cook 2 minutes.
- Stir in vinegar, scraping skillet to loosen browned bits. Add the chicken and the next 4 ingredients and cook 15 minutes or until thick, stirring occasionally.
- Spoon chicken mixture into 11x7 inch baking dish coated with cooking spray.
- Unroll corn bread dough, separating into strips. Place strips in a lattice fashion over chicken mixture.
- Bake at 375 degrees for 25 minutes or until golden brown; let stand 15 minutes before serving.
BBQ CHICKEN POTPIE WITH CORNBREAD CRUST
Provided by Food Network
Yield Feeds about 6 hearty portions at my house
Number Of Ingredients 17
Steps:
- Preheat oven to 375.
- In a large skillet melt butter w/ olive oil over med. heat. Cook onion 'til soft.
- Add green chilies, garlic, cumin and coriander. Cook 3 to 4 min. Add vinegar, scraping pan to loosen any caramelization. Add chicken, brown sugar, chocolate, chili sauce, and chicken broth.
- Stir to combine & check for seasoning. Bring to simmer and stir, cooking gently till thickened. Allow to cool. Then mix cornbread with eggs and milk (or water with a pinch of sugar or even chicken broth) in a medium bowl.
- Spray a 9x13 pan with cooking spray then add chicken mixture. Top w/ cornbread mix, smooth. Bake 'til cornbread is lightly golden brown on top (about 23 min).
- Serve hot.
BBQ CHICKEN POT PIE
Sort of a homemade BBQ Chicken Hot Pocket. You can also do this with beef. I cook these in large muffin pans.
Provided by David04
Categories Chicken Breast
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken in baking dish, fill with enough water to cover chicken.
- Bake at 425F for 35 minutes.
- Drain water.
- Let chicken cool 5 minutes.
- Using two forks, shred chicken.
- Add onions, peppers and bbq sauce and return to oven for another 10-15 minutes. Stirring if it starts to char.
- Remove chicken from oven.
- Stir in pickles.
- Roll dough out thin into 8 inch discs.
- Place the dough discs into one of the sections of the muffin pan. The dough will overlap, you will need it.
- Fill the dough cup with the chicken gravy mixture.
- Fold the flaps over the top of the chicken mixture, brushing the egg wash onto the dough flaps to "glue" the dumpling closed.
- Repeat until out of chicken mixture.
- Lower oven to 350°F
- Bake for 10-12 minutes.
- Let sit for 10 minutes.
Nutrition Facts : Calories 134.4, Fat 5.7, SaturatedFat 1.5, Cholesterol 50.2, Sodium 540.4, Carbohydrate 8.8, Fiber 1, Sugar 3, Protein 11.3
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- Bake, uncovered, 20 minutes or until the filling is bubbly and crust is golden brown. Let stand 5 minutes before serving.
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4.9/5 (8)Category Main DishCuisine AmericanTotal Time 50 mins
- Preheat grill pan or skillet over medium-high heat. Brush chicken with oil and season with salt and pepper. Place chicken in the pan and cook until no longer pink, about 5-8 minutes. Using about 1/4 cup of barbecue sauce, brush each side of chicken with sauce while the other side cooks.
- Transfer cooked chicken to bowl (or baking dish) and shred using forks. Add beans, corn, bell pepper and remaining bbq sauce and stir to combine. Transfer to prepared baking dish (if mixed in bowl)
- In a separate bowl, mix together the baking mix, milk and egg and 1 cup of cheese. Spoon cornbread mixture evenly over the chicken and beans mixture.
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