Chicken Pot Pie With Herb Crust Recipes

CHICKEN POT PIE WITH HERB AND CHEDDAR CRUST

Steps:

• Heat oven to 425°F. Remove pie crusts from pouches; unroll 1 crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom of plate.
• Sprinkle 2 tablespoons flour on work surface; unroll second crust on surface. Sprinkle cheese and thyme evenly over crust, pressing into crust with hands, then with rolling pin so most of the cheese gets pressed into the dough.
• In 2-quart saucepan, melt butter over medium heat. Add onion, carrot and celery; cook 2 minutes, stirring frequently, until tender. Season well with salt and pepper. Stir in 1/3 cup flour until well blended. Gradually add broth and milk, stirring until thickened. Stir in chicken and mixed vegetables; heat until hot. Remove from heat.
• Spoon hot chicken mixture into crust-lined plate. Place herb and cheese crust, cheese side up, over filling; seal edge and flute. Cut slits in several places in top crust.
• Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

CHICKEN POT PIE WITH HERB CRUST

Steps:

• Heat oven to 350°F. In 4-quart saucepan or Dutch oven, heat chicken, vegetables, soup and broth to boiling stirring occasionally. Boil and stir 1 minute. Spread in ungreased 13x9-inch (3-quart) glass baking dish.
• In medium bowl, stir together remaining ingredients except parsley; pour evenly over soup mixture (crust will rise during baking).
• Bake uncovered 30 to 40 minutes or until golden brown. Sprinkle with parsley. Let stand 5 minutes before serving.

CLASSIC CHICKEN POT PIE RECIPE

Steps:

• Gather the ingredients. Position a rack in the center of the oven and heat to 400 F.
• Melt the butter in a large skillet or saucepan over medium heat. Add the carrots, onion, and chicken, and cook, stirring until the chicken is mostly cooked through and the vegetables begin to soften, about 10 minutes.
• Add the flour and continue stirring until the mixture is well combined, about 1 minute.
• Add the chicken broth and cook, stirring frequently until well combined, about 5 minutes.
• Stir in the cream, peas, parsley, and thyme. Add salt and pepper, adjusting the seasoning to your liking. Let the filling cool slightly.
• Line a 9-inch pie plate with 1 sheet of pie crust.
• Add the filling mixture, smoothing it out evenly in the dish.
• Top with the remaining pie crust. Trim the pastry and crimp the edge as desired. Cut a few vents in the top of the crust to allow steam to escape. If desired, mix the egg with 1 tablespoon water and brush the egg wash over the top crust.
• Place the prepared pie on a baking sheet and transfer to the oven. Bake until the crust is golden brown, and the filling begins bubbling up through the vents, 35 to 45 minutes. Cool the pie on a rack before slicing and serving, about 10 minutes.

HERB CRUST CHICKEN POT PIE

Steps:

• Over high heat melt the filling butter, and add flour to make a roux.
• Add milk and chicken stock, whisk together.
• Reduce heat, add garlic powder, black pepper and pulled chicken meat, and simmer.
• Meanwhile, chop carrots and potatoes to bite sized pieces, and boil in medium saucepan until tender.
• Warm frozen peas and green beans in microwave or over stovetop as directed on package.
• Drain veggies and add to the cream mixture. Remove from heat.
• Sift together dry crust ingredients.
• Cut in cold butter, add water and gently pat together. Do NOT over mix!
• Divide dough in half and roll out on a floured surface.
• Line the bottom of a 10-12-inch glass bowl with half of the rolled dough. Press gently against inside.
• Add filling and top with the other half of the rolled dough.
• Seal edges by squeezing together top and bottom dough.
• Using a knife, cut several small incisions on surface of dough to allow steam to escape.
• Bake at 400°F on center rack for 45 minutes, or until golden brown.

HERB BISCUIT-TOPPED CHICKEN POT PIE

Steps:

• Put the chicken on a pot large enough to hold it and add enough water to cover the chicken by an inch.
• Bring to a boil, reduce heat, and simmer for 45 minutes, skimming off the gunk that forms on top once in a while.
• Preheat the oven to 375.
• Make the biscuit dough: Sift the flour, baking powder, baking soda, and salt together.
• Cut in the butter using a pastry cutter or a food processor until the mixture resembles coarse meal.
• Toss in the herbs and add 1-1/4 cup buttermilk.
• Mix until the dough begins to stick together, adding the remaining buttermilk 1 tablespoon at a time, if necessary.
• Form into a ball, wrap in plastic wrap, and refrigerate until needed.
• Set the chicken aside to cool until cool enough to handle.
• Reserve 5 cups of the poaching liquid.
• Melt the butter in a large skillet and saute the carrots, celery, and mushrooms over moderately high heat.
• Cook about 10 minutes, or until light brown.
• Add the flour and cook until light brown, about 3 minutes, stirring constantly.
• Whisk in the reserved broth, 1 cup at a time.
• Continue whisking and bring to a low boil.
• Add the peas, sage, and salt and pepper.
• Simmer for 10 to 15 minutes until thick and creamy, stirring occasionally.
• Remove the skin from the chicken and discard.
• Pull the chicken meat off the bones in large chunks; add to the vegetable mixture.
• Pour the vegetable mixture into a 9x13-inch baking dish.
• Tear off small pieces of biscuit dough and completely cover the top of the vegetable mixture.
• Beat together the egg and milk; brush over the biscuits.
• Bake 25-30 minutes, until the biscuits are golden and the vegetable mixture is bubbling around the edges.

TURKEY/CHICKEN POT PIE WITH HERBED DUMPLING CRUST

Steps:

• Melt margarine in large saucepan. Add mushrooms and cook a few minutes.
• Sprinkle with flour and cook 5 minutes, but do not brown. Whisk in stock and milk and bring to a boil.
• Reduce heat. Add seasonings and salt and pepper to taste. Simmer gently, stirring occasionally, 10 minutes.
• Add chicken/turkey and vegetables.
• Preheat oven to 400°F and grease a 3 quart casserole dish.
• Prepare dumpling crust by combining flour with baking powder, parsley, dill, and salt.
• Cut in margarine until it's in tiny bits. Sprinkle mixture with 1/2 cup milk and gather together to form dough.
• Roll dough on floured surface to fit the top of the casserole dish.
• Spoon poultry mixture into casserole and place dough directly on top.
• Cut steam slits through dough and brush with remaining 2 tablespoons milk.
• Bake 30-35 minutes.