CHICKEN IN A POT, NO PIE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat a large, deep skillet or a medium soup pot over medium high heat. Add extra-virgin olive oil and butter. Melt butter into oil then add the potatoes, onions, celery and carrots, adding them to the pot as you chop them. Add bay leaf and season veggies with salt, pepper and poultry seasoning, cook 5 to 6 minutes to soften them a bit. Add flour and cook another minute then whisk in wine and cook off a minute more. Add stock and put a lid on the pan or pot and raise heat to bring to a quick boil. Slide in chicken and cook 5 minutes. Stir in asparagus and cook 3 minutes more. Turn off heat and add the peas and tarragon. Stir to combine and adjust salt and pepper, to your taste. Ladle into bowls and serve with crusty bread for mopping.
Nutrition Facts : Calories 0 calorie
FAMILY CIRCLE'S LEAN CHICKEN/TURKEY POT PIE
From Family Circle magazine. This chicken pot pie recipe is low in fat, calories, and sodium, but still has so much flavor. It's a much healthier version of traditional chicken/turkey pot pie. The only thing I did differently was that I used turkey, a little more salt and pepper, peas in place of green beans, and I used 2 cans of low-fat crescent rolls because I couldn't find phyllo dough. I put one can of the crescent rolls on the bottom of the greased pan and baked at 350°F for a little over 20 minutes until golden brown, put the pot pie mixture in it, and then used the other can to top the mixture and baked at 350°F for 20 minutes. You can either follow the recipe if you wish or you can try the variation that I used. Hope you like this as much as we did!
Provided by Vitameatavegamin Gi
Categories Savory Pies
Time 1h22m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350°F Coat a 3-quart baking dish with nonstick cooking spray.
- Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook 8 minutes, turning halfway through cooking time. Transfer to a plate.
- Add remaining oil, onion and celery; cook 3 minutes. Stir in garlic, and flour and cook, stirring constantly, 1 minute. Gradually stir in broth and milk. Cook, stirring, until mixture comes to a boil.
- Add potatoes, carrots, green beans, remaining salt and pepper. Cover; cook on medium-low, stirring occasionally, 10 minutes.
- Stir in chicken, parsley, and sage. Spoon mixture into prepared baking dish.
- Unroll phyllo. Place 1 sheet on top of chicken mixture; lightly coating with cooking spray. Sprinkle with 1 tablespoon of the cheese. Repeat layering. Tuck edges of phyllo inside rim of baking dish.
- Place baking dish on a baking sheet; bake at 350°F for 35 to 40 minutes or until filling is bubbly. Let stand 10 minutes before serving.
Nutrition Facts : Calories 352.4, Fat 9, SaturatedFat 2.4, Cholesterol 79.4, Sodium 906.4, Carbohydrate 35.1, Fiber 4.3, Sugar 8.3, Protein 32.4
CHICKEN POT PIE
Provided by Tyler Florence
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Put the chicken in a large stockpot and cover with 1 gallon of cool water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface. What we're doing here is not only cooking the chicken but also creating the base sauce for the pot pie. Remove the chicken to a platter to cool. Continue to cook down the chicken broth for another 15 minutes to condense the flavor; you should have about 8 cups when you're finished. Using a colander, strain the chicken broth into another pot and discard the solids. When the chicken is cool enough to handle, shred the meat and discard the skin and bones.
- Wipe out the stockpot and put it back on the stovetop over medium heat. Melt the butter and then whisk in the flour to form a paste. This is a roux, which will act as a thickener. Now, gradually pour in 8 cups of the chicken broth, whisking the entire time to prevent lumps. Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup. Season with salt and pepper. Fold in the shredded chicken, carrots, pearl onions, peas, and parsley. Stir to combine and turn off the heat.
- Preheat the oven to 350 degrees F. Lay the thawed puff pastry sheets on a lightly floured, cool surface. Invert individual crocks on the pastry sheet and, using a sharp knife, cut circles around the outside of the bowls, slightly larger than the bowl itself. Fill the crocks 3/4 of the way with the chicken mixture, making sure each serving has a nice amount of chicken, vegetables, and broth. Carefully cap each crock with a pastry circle, pressing the dough around the rim to form a seal. Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush some on the pastry. Sprinkle the pastry with the Parmigiano. Set the crocks on a cookie sheet and transfer to the oven. Bake for 20 minutes, until puffed and golden.
TABBY'S HOMEMADE CHICKEN POT PIE
Make and share this Tabby's Homemade Chicken Pot Pie recipe from Food.com.
Provided by Tabby Bartley
Categories Savory Pies
Time 1h10m
Yield 1 9
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F.
- In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Stir occasionally. Remove from heat, drain and set aside.
- In the saucepan over medium heat, cook minced onions in butter until soft. Stir in flour, salt, pepper, and celery seed. Mix chicken broth and milk together. Slowly stir in chicken broth and milk mix. Simmer over medium-low heat until thick. Remove from heat and set aside.
- Put pie crust in glass pie dish (must not be frozen) 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.
- Brush pie crust with milk.
- 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 3552.2, Fat 203.3, SaturatedFat 76, Cholesterol 475.9, Sodium 5971.4, Carbohydrate 270.6, Fiber 35, Sugar 27.8, Protein 158
CROWD PLEASING POT PIE
Make and share this Crowd Pleasing Pot Pie recipe from Food.com.
Provided by Chef Jazzie Jan
Categories Savory Pies
Time 1h
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Spray a 9x13 glass or ceramic baking dish with cooking oil.
- Unroll and cut one pie crust in half and place each half in bottom of dish with straight edges coming up on both sides. Cut a second rolled pie crust into quarters. Use 1/4 for each end of dish to complete the bottom crust. Press seams together.
- Saute onions, carrots and celerly in large pan with a tsp of butter or olive oil until tender.
- In a very large bowl, mix together chicken, potatoes, peas, sauted onion mix, canned soup & broth. Pour in baking dish and spread out evenly.
- Sprinkle seasonings atop of mixture.
- Place remaining pie crust on top in the same order as you did on bottom. No need to press seams together. The holes will create vents for the steam.
- Bake in over 375 degrees ~ 30 minutes til crust is done.
Nutrition Facts : Calories 266.1, Fat 12.9, SaturatedFat 2.5, Cholesterol 24.2, Sodium 599, Carbohydrate 25.9, Fiber 2.1, Sugar 2.9, Protein 11.5
CHICKEN/TURKEY POT PIE
Make and share this Chicken/Turkey Pot Pie recipe from Food.com.
Provided by Heidi Swanson
Categories Savory Pies
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425.
- Prepare pie crust for a two-crust pie.
- In a medium saucepan, melt margarine over medium heat.
- Add onion; cook two minutes or until tender.
- Stir in flour, salt and pepper until well blended.
- Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
- Add chicken and mixed vegetables, remove from heat.
- Spoon chicken mixture into crust-lined pan.
- Top with second crust and flute; cut slits in several places.
- Bake at 425 for 30-40 minutes or until crust is golden brown.
- Let stand 5 minutes before serving.
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