Hearty Home Style Chicken Pot Pie Recipes

HOME-STYLE CHICKEN POTPIE

Steps:

• In a large bowl, cut butter into flour until crumbly. Stir in cheese. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour., In a large saucepan, cook carrots and celery in a small amount of water until crisp-tender; drain and set aside. , In another saucepan, melt butter. Whisk in the flour, salt and pepper until smooth. Gradually whisk in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the carrot mixture, chicken, onions, peas, chives, parsley and thyme; heat through. Transfer to a greased 13x9-in. baking dish., On a floured surface, roll out dough to fit top of dish; cut out vents. Place dough over filling; trim and flute edges. Brush with egg. Bake at 400° for 25-30 minutes or until bubbly and crust is golden brown. Let stand for 10 minutes before serving.

HEARTY CHICKEN POT PIE

Steps:

• Heat oven to 400°F. Mix vegetables, chicken and soup in ungreased 2-quart casserole.
• Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.
• Bake 30 minutes or until golden brown.

GLUTEN-FREE HEARTY CHICKEN POT PIE

Steps:

• Heat oven to 350°F. In 3-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling. In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.
• In small bowl, stir all topping ingredients except parsley with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.
• Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.

HEARTY CHICKEN POT PIE

Steps:

• Making the crust:.
• In a large bowl, combine flour and salt.
• Using a pastry blender or 2 knives, cut butter into flour mixture to form coarse crumbs.
• Beat together 1 egg and water.
• Add to flour mixture; mix until a soft dough forms.
• Shape into a disk and wrap in plastic wrap; chill for 1 hour.
• Making the filling:.
• Preheat oven to 400 degrees.
• In a large skillet, melt butter over medium heat; add onion and thyme.
• Saute for 5 minutes.
• Whisk together cream, broth, flour, cornstarch and paprika; add to onion mixture.
• Whisk until thick.
• Add carrots, peas and chicken to cream mixture; mix well.
• Pour into a 6 inch deep-dish pie pan.
• On a lightly floured surface, roll out dough into a 12 inch circle.
• Place on top of filling; trim excess dough.
• Flute edges of pie.
• Prick the top of crust with a fork or cut slits to allow steam to escape during baking.
• Lightly beat remaining egg.
• Brush crust with egg and bake until filling is bubbly and crust is browned, about 30 minutes.