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
CHICKEN POT PIE BURGER
I like to think of this as a healthy-comfort-nostalgia mix of a burger. Does it get any better? I think not.
Provided by Climbing Grier Mountain
Categories Sandwich Kid-Friendly Easy Shellfish-Free Soy-Free Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Stove
Time 35m
Yield 2
Number Of Ingredients 14
Steps:
- Dice the Carrot (1), Celery (2 stalk) and Yellow Onion (1/2).
- In a bowl, combine Ground Chicken (1 pound), Ground Black Pepper (to taste), Salt (to taste) and Light Mayonnaise (1/4 cup). Form into 2 to 3 large patties.
- Preheat a skillet to medium-high heat and add Olive Oil (2 tablespoon). Place patties in the skillet and cook for about 5 minutes on the first side.
- Flip and continue to cook another two to three minutes. Remove patties from the skillet and set aside.
- In the same skillet, melt the Green Peas (1/2 cup). Add the carrot, celery, onion, Ground Black Pepper (to taste), Salt (to taste), and Unsalted Butter (3 tablespoon). Sauté until the veggies have softened; about 7 minutes.
- Next, sprinkle the All-Purpose Flour (3 teaspoon) and cook for a minute.
- Pour the Chicken Stock (1 1/4 cup) into the skillet and stir until thickened about four to five minutes. Once thick, remove skillet from heat.
- To make the burgers, preheat broiler. Place the bottom of the Brioche (3) on a baking sheet. Top bottom bun with chicken patty and spoon carrot-pea mixture on top. Sprinkle some Shredded Mozzarella Cheese (1 cup).
- Place the baking sheet under the broiler for a few minutes or until the cheese is nice and golden brown.
- Add the top brioche bun and serve immediately! Enjoy!
Nutrition Facts : Calories 553 calories, Fat 34.7 g, SaturatedFat 12.4 g, Protein 31.1 g, Carbohydrate 26.8 g, Sodium 561.6 mg, TransFat 0.1 g, Cholesterol 142.4 mg, Sugar 7.1 g, Fiber 6.4 g, UnsaturatedFat 12.0 g
CHICKEN POT PIE
This classic chicken pot pie takes no shortcuts. The homemade dough leans into the savory side of this pie with the addition of fresh herbs. Make your own fortified stock by poaching the chicken in your already homemade stock, or stock from a butcher store. This creates an intensified chicken flavor in the base of the pie filling. Let your pie filling cool down before topping with the dough, this helps to prevent any gummy texture on the bottom of the crust.
Provided by Food Network Kitchen
Categories main-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- Make the dough: Combine the flour, sugar, salt, thyme and chives in a food processor and pulse a few times to evenly combine. Add the butter and pulse 7 or 8 times until the butter is in pea-size bits. Add the vinegar and 2 tablespoons ice water and pulse just until the dough starts to come together into a ball. (Add 1 to 2 more tablespoons ice water if the dough is too dry.) Form the dough into a disk. Wrap in plastic wrap and refrigerate while you make the filling, at least 1 hour.
- Make the filling: Pile the 2 crushed garlic cloves, bay leaf, lemon peel, peppercorns and coriander seeds on a square of cheesecloth. Bring the corners together to form a pouch and tie with a piece of kitchen twine.
- Combine the chicken, chicken broth and cheesecloth pouch in a medium saucepan and bring to a boil. Reduce to a rapid simmer and cook until the chicken is cooked through, about 15 minutes. Remove the chicken to a plate using tongs. Strain the liquid through a fine-mesh sieve into a medium bowl; discard the cheesecloth pouch. Wipe out the saucepan; return the strained broth to the pan and keep at a very gentle simmer over low heat. Shred the chicken using 2 forks.
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened, 10 to 12 minutes. Add the potato, 1 teaspoon kosher salt and 1/2 teaspoon pepper and cook until the potato is slightly softened, about 5 minutes. Add the 3 minced garlic cloves and the thyme and cook until softened, 1 minute. Add the vinegar and cook until the liquid has evaporated, about 1 minute. Stir in the flour until the vegetables are evenly coated. Pour in 1 3/4 cups of the strained chicken broth (save the rest for another use). Bring to a gentle boil and cook until thickened, 2 to 3 minutes.
- Remove the pot from the heat and stir in the heavy cream. Add the shredded chicken, parsley and peas and stir to combine and heat through; season with salt and pepper. Transfer the filling to a 9 1/2-inch deep-dish pie plate and let cool until no longer steaming, about 20 minutes.
- Bake the pot pie: Preheat the oven to 375˚ F. On a lightly floured surface, roll out the pie dough into an 11-inch round, about 1/8 inch thick. Place it over the filling. Roll the overhanging dough under itself and crimp the edges with your fingers. Cut vents in the top of the dough. Beat the egg and 1 teaspoon water in a small bowl. Brush the crust all over with the egg wash. Place the pot pie on a rimmed baking sheet and bake until the crust is a deep golden brown, 50 minutes to 1 hour. Let cool 20 minutes before serving.
More about "chicken pot pie burgers recipes"
TRISHA YEARWOOD'S CHICKEN POTPIE BURGERS RECIPE
From today.com
4.1/5 (32)Category EntréesAuthor Trisha Yearwood
INDIVIDUAL CHICKEN POT PIE RECIPE - GIVE IT SOME THYME
From giveitsomethyme.com
CHICKEN POT PIE | CHICKEN.CA
From chicken.ca
CHICKEN POT PIE (THE BEST) | RICARDO
From ricardocuisine.com
CHICKEN POT PIE | RECIPETIN EATS
From recipetineats.com
SMOKED CHICKEN POT PIE BURGER - RECIPE - UNILEVER …
From unileverfoodsolutions.ca
CHICKEN POT PIE WITH PUFF PASTRY | JAMIE OLIVER PIE RECIPES
From jamieoliver.com
CHICKEN POT PIE - ONCE UPON A CHEF
From onceuponachef.com
FIND OUT THE SECRET INGREDIENT TO THIS CHICKEN COBBLER RECIPE
From thespruceeats.com
CHICKEN POT PIE RECIPE WITH CRESCENT ROLLS - MEATLOAF AND …
From meatloafandmelodrama.com
TRISHA YEARWOOD'S CHICKEN POTPIE BURGERS RECIPE
From mashed.com
SMOKED CHICKEN POT PIE BURGER - RECIPE - UNILEVER FOOD SOLUTIONS …
From unileverfoodsolutions.us
EASY CHICKEN POT PIE CASSEROLE - THE KITCHEN MAGPIE
From thekitchenmagpie.com
CHICKEN POT PIE BURGERS RECIPE TRISHA YEARWOOD FOOD RECIPES
From gacalarka.coolfire25.com
THE BEST, JUICIEST CHICKEN BURGERS RECIPE | KITCHN
From thekitchn.com
CHICKEN POT PIE BURGERS – RECIPES NETWORK
From recipenet.org
8 DELICIOUS CHICKEN POT PIE RECIPES | CHICKEN.CA
From chicken.ca
EASY BEEF POT PIE - SIMPLY DELICIOUS
From simply-delicious-food.com
CHICKEN POT PIE BURGER | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
CHICKEN POT PIE IN THE CAST IRON SKILLET - WHERE IS MY SPOON
From whereismyspoon.co
INDIVIDUAL BEEF AND GUINNESS POT PIES | TASTY COLD WEATHER COMFORT …
From spicedblog.com
I TRIED REESE WITHERSPOON'S CHICKEN POT PIE CASSEROLE - TASTE OF …
From tasteofhome.com
VEGAN CHICKEN POT PIE - THEE BURGER DUDE
From theeburgerdude.com
CHICKEN POT PIE BURGER - THE CURIOUS PLATE
From thecuriousplate.com
ROTISSERIE CHICKEN POT PIE RECIPE | YUMMLY
From yummly.com
CRISPY CHICKEN SANDWICH RECIPE {QUICK & EASY} - BELLY FULL
From bellyfull.net
PHOTOS: HOW TO MAKE CHICKEN POT PIE WITH PHYLLO DOUGH
From azcentral.com
CHICKEN POT PIE RICE-A-RONI CASSEROLE - PLAIN CHICKEN
From plainchicken.com
TOP 45 COOKS CHICKEN POT PIE RECIPE RECIPES
From fakomansaha.churchrez.org
ONE EASY SWAP WILL CHANGE HOW YOU MAKE CHICKEN POT PIE. TRY THE …
From yahoo.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