Chicken Pot Pie With Thyme Pastry Crust Recipe 455 Recipes

CHICKEN POT PIES WITH PUFF PASTRY

Steps:

• Preheat oven to 400 degrees. Spray 4 small oven-proof bowls with cooking spray.
• In a saucepan over medium heat, melt butter. Stir in 2 cups chicken broth, and whisk in all of the flour, gradually adding the remaining chicken broth until you have a smooth, slightly thick base. Mix in onion flakes, hot pepper sauce, pepper, thyme, bay leaf, and carrots. Cook about 5 minutes. Stir in potatoes and chicken, and cook for another 5 minutes.
• In the bottom of each prepared bowl, place a slice of Swiss cheese. Divide the chicken mixture equally into the four bowls, over the cheese. Place a puff pastry square over the top of each bowl, pressing lightly around the rim. Brush the pastry with the egg and water mixture. Place the four bowls on a baking sheet.
• Bake until pastry is puffed and golden brown, about 25 minutes. Let rest at least 5 minutes before serving.

CHICKEN POT PIE WITH PASTRY CRUST

Steps:

• Set the pastry out to thaw. Heat the oven to 400°F.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and garlic powder and cook until tender, stirring often.
• Stir the gravy, vegetables and chicken in the skillet and cook until the mixture is hot. Season to taste. Spoon the chicken mixture into a 9-inch deep-dish pie plate.
• Unfold the pastry sheet and place it over the chicken mixture. Fold the edges of the pastry under itself to fit the pie plate (this doubled edge makes for a nicer-looking crust). Using a fork, crimp the edge of the pastry to the edge of the pie plate (or you can flute the pastry edge with your fingers).
• Bake for 25 minutes or until the pastry is golden brown.

CHICKEN POT PIE WITH THYME PASTRY CRUST RECIPE - (4.5/5)

Steps:

• THYME PASTRY: Combine the flour and salt in a large bowl. Using a pastry cutter, gradually work the butter into the flour until the mixture resembles tiny pebbles. This should take 3 or 4 minutes. Add in the minced thyme. Lightly beat the egg with a fork and add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. (Dividing the dough in half results in two pretty generous pie crusts. If you desire a thinner crust, you may divide the dough into three crusts.) Place in a large plastic bag (do not seal) and slightly flatten with a rolling pin. This makes it much easier to roll out the crust later. After flattening, seal the bag tightly. Repeat with the other half of the dough and place the plastic bags in the freezer, if making ahead. FILLING: Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes, and then remove the chicken from the pot. Set the chicken aside to cool briefly. Shred the chicken with 2 forks, reserving the bones. For the stock, return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard. Let thyme pastry stand at room temperature, around 20 minutes. Preheat the oven to 400°F. Finely dice the onion, carrots, and celery. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery. Saute until the vegetables start to turn translucent, a couple of minutes. Add 2 cups of the shredded chicken and stir to combine. Sprinkle the flour evenly over the vegetables and chicken, and stir to combine. Cook for a couple of minutes, stirring gently. Pour in the chicken broth, stirring constantly. Stir in the bouillon cube and wine if using. The flour will combine with the chicken to create a delicious gravy. Next, add the peas. Reduce heat to low, pour in the cream, and stir. Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with the thyme, salt, and pepper and remove from the heat. Taste and adjust the seasonings as needed. Pour the chicken mixture into a deep pie pan or small casserole dish. Roll out the pastry so that it's 1 inch larger than the pan--you may need to use extra flour and a sharp spatula to keep it from sticking while rolling it out. Place the crust on top of the chicken mixture and cut small slits in the top. Press the crust gently into the sides of the dish to seal. Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Cool for 10 minutes before serving.

CHICKEN POT PIE WITH RICH PASTRY CRUST

Steps:

• Stew chicken. Debone chicken to get 4 cups cooked chicken (use rest for another chicken dish); get 2 cups broth (use rest of broth for another chicken dish).
• Heat chicken fat or butter in skillet.
• Saute onion, carrot, celery, and potato for 5 minutes until tender crisp; add peas.
• Stir in flour until blended.
• Stir in chicken broth and 1/2 and 1/2 cream.
• Cook and stir over medium heat until mixture boils.
• Season with salt and pepper.
• Combine with chicken and pour mixture in 2 quart baking dish.
• Roll out pastry to 1/4 inch thickness and 1 inch bigger than dish.
• Cover chicken mixture; fold excess pastry under and crimp edge.
• With a sharp knife cut a small diamond in middle of top crust.
• Brush generously with egg yolk and milk topping mixture.
• Bake in preheated 400 degree Fahrenheit oven for 30 minutes.
• PASTRY:.
• For pastry,combine flour and salt; cut in lard.
• Mix egg, ice water, and vinegar.
• Gradually stir into flour. Mix.
• Roll out.
• This dish freezes and reheats well.