Chicken Pot Pie In A Convection Oven Recipe 395 Recipes

CHICKEN POT PIE IX

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.

INDIVIDUAL CHICKEN POT PIES

Steps:

• Preheat your oven to 375 degrees F.
• In a large saucepan heat chicken broth and bouillon cube over medium heat until hot.
• In a Dutch oven, melt butter over medium heat. Add onions, carrots, celery, chives and garlic, and saute until tender. Season with salt and pepper. Add the flour and stir together until it becomes pasty and lump-free, about 2 minutes. Stir in the hot broth, heavy cream, sherry, chicken and frozen onions and peas. Bring to a boil then reduce to a simmer.
• With a ladle, fill 6ovenproof ramekins or bowls with the filling. Place on baking sheet.
• Sprinkle flour on countertop. Roll out dough an extra inch. Using a biscuit round or mold, cut out dough to cover the tops of your oven-proof bowls, with about 1/2-inch hangover, depending on their size. Crimp the dough over the edge of the ramekin. Brush with the egg wash and make 4 small slits on the top. Sprinkle with kosher salt and place on a baking sheet. Bake for 35 minutes. Remove from the oven and serve.

CHICKEN POT PIE IN A CONVECTION OVEN RECIPE - (3.9/5)

Steps:

• In 2-quart casserole, place onion, celery and oil. Microwave on HIGH (10) 2-3 minutes ntil vegetables are crisp-tender. Add flour, stirring until smooth. Add chicken broth. Microwave on HIGH (10) for 5-7 minutes until thickened, stirring every 2 minutes. Add chicken, peas, carrots, corn, pimento, thyme, salt, and pepper. Spoon filling evenly into an 11x7x2 inch GLASS baking dish. Top with pastry, crimping edges of pastry around inside of dish. Vent crust to allow steam to escape, by making a few slits on the top of the crust. Brush pastry lightly with milk, if desired. Place metal accessory rack on turntable. Preheat convection oven to 400°F. Cook on COMBINATION 30-35 minutes until golden brown, about 30 to 35 minutes.

CHICKEN POT PIE IN A DUTCH OVEN

Steps:

• Preheat the oven to 400 degrees F.
• Heat the butter and oil in a large Dutch oven over medium-high heat. Once the butter has melted, add the carrot, celery, onion, garlic and bay leaf. Sprinkle with salt and pepper. Cook until the vegetables begin to soften, 5 to 8 minutes. Push the vegetables to the outer edges of the pot making a "hot spot" for the ground chicken. Add a drizzle of oil to the center of the pan and then the ground chicken. Sprinkle with salt, pepper and the poultry seasoning. Cook until the chicken is brown, 7 to 10 minutes. Sprinkle in the flour and cook for 2 minutes. Add the heavy cream and chicken stock. Cook over medium heat, stirring, until the sauce begins to thicken. Season with salt and pepper and add the parsley, rosemary and sage. Stir and set aside.
• To cook the puff pastry, butter and flour the lid of the Dutch oven (you want to use the underbelly of the lid). Whisk the egg and water together and brush the puff pastry pieces. Lay on the underbelly of the Dutch oven and place in the oven. Bake until the pastry has risen and is golden brown, 10 to 12 minutes.
• To assemble, ladle the chicken pot pie filling into a bowl and place the a puff pastry piece on top. Serve and enjoy!

CHICKEN POT PIE

Steps:

• Place milk, broth and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, add chicken and thyme.
• Place lid on, simmer gently on medium low for 15 minutes (do not boil, can make milk split).
• Remove chicken, shred or dice (don't worry if inside a bit uncooked). Cover pot and set poaching liquid aside.
• Melt butter in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add thyme, carrot and celery, cook for 3 minutes or until carrot is softened.
• Add wine. Stir, scraping the bottom of the pot, and cook for 1 1/2 minutes or until wine is mostly evaporated.
• Add flour and stir for 1 minute.
• Add about half the reserved poaching liquid and stir until all flour is incorporated - it will be a thick sludge.
• Add remaining milk broth, parmesan, pepper. Stir.
• Add chicken and peas, stir.
• Once mixture is heated (you'll see steam), cook for 3 minutes to thicken the sauce, stirring regularly. (Note 3)
• Remove from heat. Spoon into oven proof pots - 4 large or 6 small (Note 4). Cool in fridge at least 30 minutes. (Note 5)
• Meanwhile, remove puff pastry from freezer to partially thaw. Then use a bowl as a guide to cut rounds from the pastry about 2.5cm / 1" wider (all the way around) than the pots - be generous!
• Preheat oven to 180C/350F.
• Brush edge of pots with egg. Top with puff pastry, folding down the edges.
• Brush pastry with egg. Cut a 2cm / 2/3" slide in the middle with a small knife.
• Bake 35 - 40 minutes until deep golden.
• Serve immediately!

CAMPFIRE CHICKEN POT PIE

Steps:

• Stir vegetables, chicken soup, mushroom soup, and chicken cubes together in a Dutch oven with a flat lid.
• Cook over campfire coals until warmed through but not boiling, about 15 minutes.
• Arrange biscuit dough segments in a layer atop the vegetable mixture. Put lid on the Dutch oven and carefully arrange some hot coals atop the lid.
• Heat until the biscuits are cooked through, 15 to 30 minutes.

HOMEMADE CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place 1 pie crust in a 9-inch pie plate. Poke several holes in the bottom of the crust.
• Bake crust in the preheated oven for 5 minutes. Remove and set aside to cool.
• Heat oil in a medium skillet over medium-high heat. Season both sides of chicken breasts with rosemary, parsley, salt, and pepper. Add chicken to the skillet and saute until golden brown, 2 to 4 minutes per side.
• Reduce heat to medium-low and add 2/3 cup chicken broth. Simmer, being careful not to overcook, just until chicken juices run clear, 10 to 15 minutes. Transfer chicken to a plate, allowing it to cool until the juices settle, about 15 minutes. Reserve pan drippings.
• Meanwhile, melt butter in a large skillet over medium heat. Add pan drippings and garlic. Saute until garlic is fragrant, about 30 seconds. Add onion, salt, and pepper and cook until onion is translucent, about 5 minutes. Whisk in flour until mixture thickens.
• Add 1 3/4 cups chicken broth and milk, 1 cup of liquid at a time, whisking constantly. Remove from heat once mixture begins to thicken.
• Cut chicken into bite-sized pieces and mix with thawed vegetables and broth mixture until combined. Pour into the pre-baked pie crust. Cut slits in the remaining pie crust and place it on top of the pie, crimping the edges to seal and decorating them with tongs or a fork, if desired.
• Place pot pie in the oven and bake until crust is golden brown, 30 to 40 minutes. Check edges halfway through baking time and cover them with aluminum foil if they start to brown too much.

CLASSIC CHICKEN POT PIE

Steps:

• In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
• Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
• Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
• Bake about 35 minutes or until golden brown.