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
PHILLY CHICKEN POT PIE MINIS
Cream cheese, chicken and veggies are the stuff comfort foods are made of! Like these tasty little pot pie minis baked until golden brown and delicious.
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Prepare Foolproof PHILLY Pie Crust dough and roll into 11-inch round. Use 3-1/2-inch round cutter to cut dough into 6 rounds; discard dough trimmings or reserve for another use. (See tip.)
- Heat oven to 400°F. Whisk cream cheese spread, milk and seasonings in large bowl until blended; stir in chicken and vegetables. Spoon into 6 (6 to 8 oz.) ramekins.
- Place pastry rounds over ingredients in ramekins; press edges of pastry to edges of ramekins to seal. Cut several slits in each crust to permit steam to escape. Place ramekins on baking sheet.
- Bake 25 to 30 min. or until crusts are golden brown.
Nutrition Facts : Calories 540, Fat 37 g, SaturatedFat 21 g, TransFat 0 g, Cholesterol 155 mg, Sodium 450 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 3 g, Protein 28 g
CREAMY CHICKEN POT PIE
I got this recipe from my husband's step-grandmother and it is delicious and easy. I normally cut down on the ingredients because its just the 2 of us eating but it is so yummy and easy! I also use a frozen pie crusts and tear apart the crusts and put it and the chicken mixture in a pyrex dish-so much easier!!
Provided by Chef 495452
Categories Savory Pies
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Sauté onion, celery, potatoes and carrot in butter for 10 minutes.
- Add flour to sautéed mixture, stirring well; cook 1 minute, stirring constantly.
- Combine broth and half and half, also add ½ cup water; gradually stir into vegetable mixture.
- Cook over medium heat, stirring constantly, until thickened and bubbly.
- Stir in salt and pepper.
- Add chopped chicken, stirring well.
- Pour chicken mixture into a greased shallow 2 quart casserole. Top with pastry pie crusts.
- Cut slits to allow steam to escape.
- Bake at 400 degrees for 40 minutes or until crust is golden brown.
- ** I add a little bit more half and half and add some water because otherwise it thickens too much. Don't let it get too thick before you pour it in the container to bake. The first time I made this it was too thick and ended up being a little dry by the time we got to eat it. So when it starts to thicken, go ahead and combine chicken with it and put it into the oven.
Nutrition Facts : Calories 671.9, Fat 36.9, SaturatedFat 15.9, Cholesterol 112, Sodium 1103.9, Carbohydrate 50.5, Fiber 4.6, Sugar 4.1, Protein 33.2
CREAMY CHICKEN POTPIE
My aunt came up with this recipe, and I tweaked it to fit my family's tastes. I think they like it so much because of the sage-it brings a totally different flavor to the dish. -Lysa Davis, Pine Bluff, Arkansas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 pies (6 servings each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 10 ingredients. Line two 9-in. pie plates with bottom crusts. Add filling. Roll out remaining pastry to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in pastry; brush with butter., Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 375° for 35-40 minutes or until golden brown. Let stand for 10 minutes before cutting., To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet., Bake at 425° for 30 minutes. Reduce heat to 375°; remove foil. Bake 55-60 minutes longer or until golden brown. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 459 calories, Fat 23g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 1173mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 14g protein.
4-INGREDIENT CREAMY CHICKEN POT PIE
Make and share this 4-Ingredient Creamy Chicken Pot Pie recipe from Food.com.
Provided by Philly Cooking Creme
Categories Pot Pie
Time 48m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- HEAT oven to 400°F
- COOK and stir chicken in large nonstick skillet on medium heat 5 to 6 minute or until chicken is lightly browned. Add vegetables; cook 1 to 2 minute or until heated through. Stir in cooking creme; spoon into 9-inch pie plate.
- COVER with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet.
- BAKE 25 to 30 minute or until golden brown.
- Substitute: Substitute 2 cups chopped cooked ham for the chicken.
- Nutrition Information Per Serving: 350 calories, 19g total fat, 7g saturated fat, 65mg cholesterol, 610mg sodium, 21g carbohydrate, 1g dietary fiber, 3g sugars, 22g protein, 15%DV vitamin A, 4%DV vitamin C, 8%DV calcium, 8%DV iron.
Nutrition Facts : Calories 265.1, Fat 9.7, SaturatedFat 2.9, Cholesterol 48.4, Sodium 243.2, Carbohydrate 24.6, Fiber 3.9, Sugar 1.1, Protein 20.2
More about "creamy philly chicken pot pie recipes"
THE BEST CLASSIC CHICKEN POT PIE - THE …
From thewholesomedish.com
5/5 (357)Calories 419 per servingCategory Dinner, Entree, Main Course
- Make sure there is an oven rack on the bottom rack of the oven. Preheat oven to 425 degrees F.
- Add the butter to a large skillet over medium heat. Once the butter is melted, add the chicken, carrots, celery, onion, salt, garlic powder, thyme leaves, and pepper. Cook for 8-10 minutes, until the chicken is cooked through, stirring often.
- Add the flour. Stir well, until no dry flour remains. Slowly stir in the cream, then the chicken broth. Cook until bubbling and thick, stirring often, 3-4 minutes.
- Remove from the heat. Stir in the peas and flat leaf parsley. Let this cool for 15-30 minutes before filling the pie.*
EASY CHICKEN POT PIE - CAMPBELL SOUP …
From campbells.com
PHILLY CHEESESTEAK POT PIE RECIPE - DINNER, …
From dinnerthendessert.com
ULTIMATE CHICKEN POT PIE - CAMPBELL SOUP COMPANY
From campbells.com
4.9/5 (25)Total Time 50 minsServings 6Calories 426 per serving
CLASSIC CHICKEN POT PIE RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 Total Time 1 hr 5 minsCategory EntreeCalories 560 per serving
EASY HOMEMADE CHICKEN POT PIE RECIPE • LOVE FROM THE OVEN
From lovefromtheoven.com
CHICKEN POT PIE RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
THE BEST CREAMY CHICKEN POT PIE - SPRINKLE SOME SUGAR
From sprinklesomesugar.com
20+ HOMEMADE CHICKEN POT PIE RECIPES - DELISH
From delish.com
CREAMY PHILLY CHICKEN POT PIE PHOTOS - ALLRECIPES.COM
From allrecipes.com
CREAMY PHILLY CHICKEN POT PIE RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN POT PIE (STEP BY STEP VIDEO) - THE RECIPE REBEL
From thereciperebel.com
CLASSIC CREAMY CHICKEN POT PIE RECIPE | YUMMLY
From yummly.com
QUICK CHICKEN POT PIE | RECIPETIN EATS
From recipetineats.com
LOAF PAN CREAMY CHICKEN POT PIE RECIPE - PILLSBURY.COM
From pillsbury.com
BEST CREAMY CHICKEN POTPIES RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
EASY CHICKEN POT PIE - THE SEASONED MOM
From theseasonedmom.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