Basil Chicken Pot Pies Recipes

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SKILLET CHICKEN POTPIE



Skillet Chicken Potpie image

Using store-bought puff pastry instead of homemade pie crust for a chicken potpie might seem like cheating, but rest assured it's for the best, adding shatteringly flaky layers that even the best pie crust lacks. This recipe calls for bone-in, skin-on chicken breasts or thighs, so that the chicken fat rendered from searing can serve as the base of the gravy. But for a weeknight-friendly version, shredded rotisserie chicken can be used instead. Just use a tablespoon or two of butter to replace the fat. (A note about store-bought puff pastry: No two brands are the same size, but know that all you need is to cover the surface of the skillet. If it's larger than expected, feel free to trim or crimp the edges like a pie, and if it seems too small or is a strange shape, simply roll the pastry on a lightly floured surface to increase its dimensions.)

Provided by Alison Roman

Categories     dinner, poultry, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

2 pounds bone-in, skin-on chicken breasts or thighs (smaller work better here)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
3 small carrots, thinly sliced (about 6 ounces)
3 celery stalks, thinly sliced (about 6 ounces)
2 garlic cloves, finely chopped
1 medium onion, finely chopped
1 tablespoon thyme leaves, coarsely chopped
1/3 cup all-purpose flour
3 cups low-sodium chicken broth or stock
1 cup frozen peas, thawed
1/4 cup finely chopped parsley
1 (12-or 14-ounce) sheet (or 2 8½-ounce sheets pressed together at the edges) frozen puff pastry, thawed, rolled into a 12-inch circle
1 large egg, beaten

Steps:

  • Heat oven to 425 degrees. Line a sheet pan with parchment paper and set aside.
  • Season chicken with salt and pepper. Heat oil in a 10-inch cast-iron skillet (or other heavy bottom skillet) over medium heat. Sear chicken, skin-side down, until deeply golden brown and some of the fat has begun to render out, 5 to 8 minutes. Rotate chicken and continue to cook on all sides until evenly browned and cooked through, an additional 8 to 10 minutes. Remove chicken, keeping all the drippings in the skillet, and let cool slightly on a plate.
  • To the drippings, add carrots, celery, garlic, onion and thyme. Season with salt and pepper and cook, stirring occasionally until vegetables are tender and just cooked through, about 5 to 8 minutes. Add flour and stir to coat all the vegetables. Cook, stirring constantly, until the flour has started to turn a light golden brown with no white, floury bits left, about 3 minutes.
  • Slowly add the chicken broth or stock ½ cup at a time, using a wooden spoon to blend and scrape up any browned bits on the bottom of the skillet. Once all the broth or stock is added, bring to a simmer and remove from heat.
  • Remove the bones and skin from the chicken and shred the meat and skin (discard any skin that is too thick or rubbery) into bite-size pieces or, alternatively, cut it with a knife and fork into bite-size pieces. (If you discover at this stage any pieces of chicken that are not completely cooked through, don't worry; they will finish cooking in the oven.) Add the peas, parsley and chicken and season once more with salt and pepper.
  • Carefully unfold the puff pastry and working quickly, place it on top of the skillet (do not worry about it being a perfect circle), letting some of the dough hang off the sides (this will keep it from shrinking too much).
  • Whisk the egg with 1 teaspoon of water and brush onto the top of the puff pastry. Cut three 2½-inch slits, about 1-inch apart and place the skillet on top of the sheet pan to catch any drips in the oven.
  • Bake until puff pastry is golden brown on top and filling is starting to bubble up, 20 to 25 minutes. Reduce temperature to 375 degrees and continue to cook until puff pastry is baked through all the way and filling has thickened considerably, another 15 to 20 minutes.
  • Remove from heat and let cool slightly before eating.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 15 grams, Carbohydrate 18 grams, Fat 22 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 6 grams, Sodium 927 milligrams, Sugar 4 grams, TransFat 0 grams

BASIL CHICKEN POT PIES



Basil Chicken Pot Pies image

Provided by Ming Tsai

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 30

1 cooked chicken, meat picked off of the bone, skin and all, shredded
3 cups spring vegetable ragout, recipe follows
1/4 cup basil oil, recipe follows
4 small crock pots
4 puff pastry sheets, 3 by 3 inches, docked
2 tablespoons butter
5 minced shallots
2 tablespoons minced garlic
1 cup sliced shiitakes
2 cups quartered button or cremini mushrooms
1 cup white wine
1 cup chicken stock
1 tablespoon dark soy sauce
1/2 tablespoon chopped fresh thyme
1 cup shucked English peas, blanched
1 cup shucked edamames, blanched
1 cup shucked favas, blanched
1 cup 1/4-inch diced peeled carrots, blanched
1 cup sugar snap peas, cut into 1/4-inch lengths, blanched
1 tablespoon white truffle oil
Salt and black pepper
1/4 cup chopped chives
3 cloves garlic
1 tablespoon minced ginger
2 limes, juiced
1/2 tablespoon salt
1/2 tablespoon sugar
1 cup canola oil
2 cups Thai basil leaves
Salt and black pepper

Steps:

  • In a medium bowl, mix the shredded chicken, ragout and basil oil. Check for seasoning. Fill the crock pots and place the puff pastry on top tightly. Bake in a preheated 350 degree oven for 25 minutes or until crust is dark brown. Serve as soon as possible.
  • Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994
  • In a large, hot saucepan, add 2 tablespoons butter and saute shallots and garlic until fragrant, about 3 minutes. Add mushrooms and saute. Season. Deglaze with white wine and reduce by 50 percent. Add chicken stock, soy, and thyme. Bring to a simmer and add peas, edamames, favas, carrots and snap peas. Add the truffle oil and season. Check for seasoning. Bring back to temperature. Right before serving, add the chives.
  • In a blender, puree garlic, ginger, lime juice, salt and sugar and oil until smooth. Do not overmix thereby heating the mixture. Add the basil and puree smooth. Check for seasoning.

INDIVIDUAL CHICKEN POT PIES



Individual Chicken Pot Pies image

Provided by Trisha Yearwood

Categories     main-dish

Time 3h5m

Yield 8 individual servings

Number Of Ingredients 19

4 boneless, skinless chicken breasts
4 teaspoons salt plus a pinch
2 cups peeled and diced red potatoes (3 or 4 medium potatoes)
1 stick (8 tablespoons) butter, plus more for greasing the ramekins
2 medium carrots, peeled and diced
1/2 cup sliced celery (about 2 stalks)
1 medium onion, finely diced
Pinch ground black pepper
1/2 cup all-purpose flour
1 1/2 cups milk
1 cup whole-kernel corn
1 cup frozen green peas
1 teaspoon celery seeds
Pinch garlic powder
2 cups baking mix such as Bisquick, or self-rising flour
1 teaspoon ground black pepper
2 sticks (16 tablespoons) butter, melted
2 cups buttermilk
1/2 cup grated Parmesan

Steps:

  • Preheat the oven to 375 degrees F.
  • For the filling: Place the chicken breasts in a large stockpot along with 2 teaspoons of the salt and enough water to cover. Bring to a boil, reduce the heat and simmer until the chicken is tender, about 30 minutes. Remove the chicken to a plate to cool, reserving 3 cups of the broth; supplement with canned chicken stock if you are short. When cool enough to handle, cut the chicken into bite-size pieces.
  • While the chicken is cooking, combine the potatoes and the remaining 2 teaspoons salt in a medium stockpot. Fill with water to cover and bring to a boil over high heat. Lower the heat and cook until the potatoes are tender but not mushy, 15 to 20 minutes. Drain the potatoes in a colander and set aside to cool.
  • Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the carrots and cook for 5 minutes. Add the celery, onion and a pinch of salt and pepper; cook until the onions are soft and almost translucent, 4 to 5 minutes. Add the remaining 4 tablespoons butter and, once melted, add the flour to make a roux. Cook the flour for 2 minutes, stirring constantly, then add the milk and reserved chicken broth. Simmer, stirring frequently, until the mixture thickens, 5 to 7 minutes. Stir in the chicken, corn, peas, celery seeds and garlic powder. Remove from the heat.
  • Grease eight 10-ounce ramekins with butter and place on a large, rimmed baking sheet or jellyroll pan. (Alternatively, grease one 9-by-13-inch baking dish.)
  • Evenly divide the potatoes among the ramekins. Spoon the filling over the potatoes, leaving about 1/4-inch of space at the top for the crust.
  • For the crust: In a large mixing bowl, whisk together the baking mix and pepper until well blended. Whisk in the melted butter and buttermilk until smooth. Stir in the Parmesan. Pour some batter into each ramekin and smooth over the top, being careful not to mix it into the filling. Bake until the crust is crispy and nicely browned, 40 to 45 minutes. Let sit for 10 minutes before serving.

ITALIAN CHICKEN POT PIE WITH BASIL BISCUITS



Italian Chicken Pot Pie with Basil Biscuits image

Looking for a classic chicken dinner? Then check out this great pot pie that's ready in 30 minutes - perfect if you love Italian cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
3 small zucchini, cut into 1/2-inch pieces (about 2 cups)
2 cups shredded deli rotisserie chicken (from 2-lb chicken)
1 can (15 oz) tomato sauce
1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
1 can (14.5 oz) diced tomatoes with Italian-style herbs, undrained
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1 cup Original Bisquick™ mix
2/3 cup yellow cornmeal
3/4 cup milk
1/4 cup chopped fresh basil

Steps:

  • In deep 12-inch skillet, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring occasionally, until onion is soft. Stir in zucchini, chicken, tomato sauce, beans, tomatoes, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover; simmer 5 minutes.
  • Meanwhile, in medium bowl, mix Bisquick mix, cornmeal, milk and basil just until moistened. Drop dough by 18 rounded tablespoonfuls onto hot chicken mixture. Cover; cook 8 minutes.

Nutrition Facts : Calories 380, Carbohydrate 50 g, Cholesterol 40 mg, Fiber 7 g, Protein 23 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 9 g, TransFat 1 g

IMPOSSIBLY EASY CHICKEN POT PIE



Impossibly Easy Chicken Pot Pie image

This pot pie couldn't be easier. It's loaded with chicken and vegetables in a creamy sauce and baked under an impossibly easy crust.

Provided by Bisquick

Categories     Trusted Brands: Recipes and Tips     Bisquick®

Time 35m

Yield 6

Number Of Ingredients 6

1 ⅔ cups Green Giant™ Steamers™ frozen mixed vegetables
1 cup cut-up cooked chicken
1 (10.75 ounce) can condensed cream of chicken soup
1 cup Original Bisquick® mix
½ cup milk
1 egg

Steps:

  • Heat oven to 400 degrees F. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1-1/4 inches.
  • Stir together remaining ingredients with fork until blended. Pour into pie plate.
  • Bake 30 minutes or until golden brown.

Nutrition Facts : Calories 208.8 calories, Carbohydrate 22 g, Cholesterol 56.5 mg, Fat 8 g, Fiber 1.2 g, Protein 12.4 g, SaturatedFat 2.4 g, Sodium 622.1 mg, Sugar 3.3 g

FAVORITE CHICKEN POTPIE



Favorite Chicken Potpie image

This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. -Karen Johnson, Bakersfield, California

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 2 potpies (8 servings each).

Number Of Ingredients 14

2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups whole milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 sheets refrigerated pie crust

Steps:

  • Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 475 calories, Fat 28g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 768mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

BASIL BISCUIT TOPPED CHICKEN POT PIE



Basil Biscuit Topped Chicken Pot Pie image

Make and share this Basil Biscuit Topped Chicken Pot Pie recipe from Food.com.

Provided by Pamela

Categories     Savory Pies

Time 40m

Yield 6 serving(s)

Number Of Ingredients 19

2 cups cooked chicken, diced
1 onion, chopped
3 red potatoes, diced
1 3/4 cups chicken stock
1 cup mixed vegetables (I use frozen peas, carrots, corn, and beans)
1 teaspoon sage
1 teaspoon parsley
1 teaspoon celery salt
1/2 cup flour (use 1/4 cup for a more soupy casserole)
1/4 cup shortening
2 cups all-purpose flour or 2 cups whole wheat flour
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
1 tablespoon sugar (optional)
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cracked black pepper
3/4 cup water
3 teaspoons powdered milk
1 egg, slightly beaten,for glaze

Steps:

  • For the Base: Combine all ingredients in a medium mixing bowl
  • Spread evenly in a 8 x 8 casserole dish
  • For the Biscuit Topping:
  • Place flour, basil, sugar, baking powder, salt, pepper, and powdered milk into a medium bowl
  • Cut shortening into ingredients with pastry blender or 2 knives until mixture resembles fine crumbs
  • Stir in just enough water so dough leaves side of bowl and forms a ball
  • (Too much liquid will make dough sticky; not enough will make it dry) Place dough onto lightly floured surface
  • Knead lightly 20 to 25 times
  • Roll or pat 1/2 inch thick
  • Spread over filling and brush with egg
  • Bake at 350 degrees for 30-40 minutes or until crust browns and filling bubbles

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