CHICKEN POT PIE
Recipe video above. Everybody's favourite Chicken Pot Pie! A creamy chicken and vegetable filling with a hint of thyme, topped with puff pastry. The smell when this is baking is SO GOOD! Makes 4 large, 6 medium or 1 large pie. Brilliant freezer standby meal.
Provided by Nagi
Categories Mains
Time 1h15m
Number Of Ingredients 18
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!
Nutrition Facts : Calories 588 kcal, Carbohydrate 36 g, Protein 47 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 144 mg, Sodium 1191 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
CHICKEN POT PIE WITH A TWIST
This chicken pot pie with a buttermilk biscuit topping is so good!You'll want to make some more for sure :)
Provided by Glynda King
Categories Savory Pies
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Mix first 8 ingredients together and pour into unbaked thawed pie shells.
- 2. In a separate bowl mix flour, buttermilk,and may and put half on top of each pot pie and spread to cover top of pies. Place in 350* preheated oven and bake for 35-45 mins depending on your oven. Use the toothpick method to test it. Brown the top a little and enjoy :)
FAVORITE CHICKEN POTPIE
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
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.
CHICKEN POT PIE WITH A TWIST!
I've searched for a chicken pot pie that had a bit more flavour, couldn't find one so I made this last night. I have to say that it had a very nice flavour and texture. The secret is adding mustard! Hope you enjoy it as much as we did !
Provided by cfletcher
Categories Savory Pies
Time 50m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a pan over medium heat.
- Add salt and pepper to the chicken.
- Fry on medium or lower until cooked through. You might have to reduce the heat so that the chicken will NOT brown - just cook.
- While the chicken is cooking slowly, chop the onions and celery.
- Add onions and celery to the same pan as the chicken
- Cover the chicken and vegetables so that they become tender.
- While this is cooking, chop the potatoes and carrots - cubed.
- Boil potatoes and carrots until fork tender.
- Add frozen peas about 5 minutes before the potatoes and carrots are done.
- In a separate bowl, mix chicken soup, milk, chicken boullion and mustard -- consistency should be loose (you might have to add a bit more milk to make it a sauce).
- Drain vegetables and add to a large casserole dish.
- Remove chicken and chop into bit size pieces - add to casserole.
- Add softened onions and celery on top of casserole.
- Pour soup mixture on top of casserole.
- Roll out pie dough on top of casserole.
- Bake at 350 F for 35 - 45 minutes until pie dough is golden brown.
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.
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
More about "chicken pot pie with a twist recipes"
EASY CHICKEN POT PIE - THE SEASONED MOM
From theseasonedmom.com
Ratings 10Calories 445 per servingCategory Dinner
- Preheat oven to 400 degrees. Spray a 2-quart casserole dish with cooking spray and set aside (or you can use a 2-quart oven-proof skillet like the 10-inch cast iron skillet shown in the photos).
- Melt butter in a large skillet over medium-high heat. Add onion, carrot and celery; sauté for 10 minutes. Add flour and continue cooking and stirring for 1 more minute. Reduce heat to medium and stir in the chicken broth mixture.
- Continue cooking over medium heat, stirring regularly, until thick and bubbly (about 5-6 minutes). Make sure that the mixture doesn’t boil. Stir in the salt and pepper. Add chicken and frozen peas.
CHICKEN POT PIE RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
HOMEMADE CHICKEN POT PIE {MADE FROM SCRATCH} - SIMPLY …
From simplyrecipes.com
21 BEST POT PIE RECIPES | CHICKEN, TURKEY, BEEF, VEGGIE
From foodnetwork.com
CHICKEN POT PIE - ONCE UPON A CHEF
From onceuponachef.com
20 WAYS TO MAKE POT PIE - ALLRECIPES
From allrecipes.com
Estimated Reading Time 4 mins
- Grandma Carlson's Turkey Pot Pie. An excellent way to use leftover turkey, this flaky pot pie features a homemade buttery crust that's irresistible.
- Steak and Irish Stout Pie. Get a taste of Ireland in this homey pot pie. Steak, bacon, and mushrooms are cooked down before being covered in an Irish stout sauce and baked in a crust to golden brown perfection.
- Easy Weeknight Tuna Pot Pie. "This recipe really surprised me, it was wonderful," says Jackie C. "I was honestly not expecting anything gourmet, and it isn't, but for simple ingredients that I normally always have on hand this is a wonderful dish."
- Chili Cheese Dog Pot Pie. Chili cheese dogs are a delicious meal, but can end up being messy when feeding the whole family. Instead, whip up this easy casserole for all the flavor of your favorite dish, but none of the hassle.
- Lew's Famous Lobster Pot Pie. Lobster is cooked in a seafood seasoning blend before being combined with veggies and a creamy sauce in this pot pie recipe.
- Beef Pot Pie. When you need to warm up on a cold evening, this hearty pot pie is just the ticket. Tender pieces of steak pair up with potatoes, carrots, and peas in a rich gravy.
- Veggie Pot Pie. "This recipe is delicious. I would give it more than 5 stars if possible," says reviewer kdeeryhays. " As a vegetarian who lives in a house full of meat eaters, this recipe was a definite winner with everyone."
- Jambalaya Pot Pie. Get the taste of a New Orleans classic in pie form. Recipe creator crackerjackprinter says, "This recipe was inspired by a dish I used to order when I worked at the American Cafe.
- Upside-Down Pizza Pot Pie. These mini pot pies taste just like pizza, making it an easy dinner to please parents and kids alike. Since the servings are individual-sized, everyone can customize with their favorite pizza toppings before baking.
- Pheasant Pot Pie. "This was great," says Michelle Butler. "We eat pheasant at least once a week and this is the first recipe where it actually tastes as good as chicken!"
18 BEST EVER POT PIE RECIPES - ONE CRAZY HOUSE
From onecrazyhouse.com
CHICKEN POT PIE WITH WHITE WINE SAUCE - SAVOR THE BEST
From savorthebest.com
A CLASSIC CHICKEN POT PIES WITH A TWIST BLACKSTONE GRIDDLE RECIPES ...
From erie.coolfire25.com
COZY & COMFORTING POT PIES WITH A TWIST - MSN
From msn.com
TRINITY CHICKEN POT PIE CASSEROLE WITH OLD BAY BISCUIT TOP | RACHAEL ...
From rachaelrayshow.com
CHICKEN POT PIE CASSEROLE RECIPE - EASY CHICKEN CASSEROLES
From pilon.qc.to
CLASSIC CHICKEN POT PIE RECIPE - PILLSBURY.COM
From pillsbury.com
TOP 40 TRISHA YEARWOOD CHICKEN POT PIE RECIPE RECIPES
From jus.motoretta.ca
EASY CHICKEN POT PIE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CHICKEN POT PIE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
A CLASSIC CHICKEN POT PIES… WITH A TWIST! | BLACKSTONE GRIDDLE …
From instantpotteacher.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 »
#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #savory-pies #main-dish #poultry #chicken #one-dish-meal #inexpensive #meat #chicken-breasts
You'll also love