HURRY UP CHICKEN POT PIE (PAULA DEEN)
This is a quick chicken pot pie recipe from Paula Deen. It is so easy to make, and you could modify this recipe in so many ways.
Provided by Mish K.
Categories Savory Pies
Time 45m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas.
- Mix the soup, chicken broth, and season with salt and pepper, if desired; pour over the layers.
- Stir together the biscuit mix and milk, and pour this over the casserole.
- Drizzle butter over the topping.
- Bake until the topping is golden brown, 30 to 40 minutes.
Nutrition Facts : Calories 708.6, Fat 45.1, SaturatedFat 21.4, Cholesterol 241.3, Sodium 1567.8, Carbohydrate 41.1, Fiber 2.1, Sugar 7.7, Protein 33.9
CHICKEN POTPIE
A classic dish that is easy to make is Paula Deen's chicken potpie recipe. This is one of the most popular Paula Deen recipes and can be made in less than an hour.
Provided by Deen Brothers
Categories eating light kid friendly
Yield 8
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 375°. Lightly spray a 9-inch pie plate with cooking spray.
- 2. To make the filling: In a large skillet, heat the oil over medium heat. Add the onions and carrots and cook until softened, about 5 minutes. Add the flour and cook, stirring, for 30 seconds. Slowly whisk in the chicken broth and milk. Simmer until slightly thickened, about 5 minutes. Whisk in the Cheddar until melted, then stir in the chicken, peas and celery salt. Scrape the filling into the prepared pie plate.
- 3. To make the pastry: In a small bowl, whisk together the flour and salt. Mix in the oil with a fork. Knead in enough water until the crust just holds together. On a lightly floured surface, roll out the dough to a 10-inch circle. Drape the crust over the filling in the pie plate and tuck in the sides. Cut two vents in the top of the crust and bake for about 30 minutes, or until the crust is golden and the filling is bubbling.
- Easy Does It: The secret to a flaky, tender crust is not overworking the dough. Be sure you knead the dough only until the crust just holds together. If you're gonna go to the trouble of making it from scratch, you want to make sure it delivers the goods!
HURRY-UP CHICKEN POT PIE
This casual dish is a shortcut version of the lavish Chicken Pot Pie on our dinner menu.
Yield serves 4-6
Number Of Ingredients 10
Steps:
- In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the broth with the soup, and season with salt and pepper, if desired. Pour over the layers. Stir together the Biscuit Mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake at 350 degrees until the topping is golden brown, 30 to 40 minutes.
LADY AND SONS CHICKEN POT PIE (PAULA DEEN)
This recipe originated with Paula Deen of Food Network fame. You could easily add more chicken and vegetables and serve 6 with the same amount of sauce and pastry as well as substitute a lower-calorie milk for all of the cream. Enjoy those calories, we did! I'm going for a long walk now!
Provided by SharleneW
Categories Savory Pies
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- For Crust: Preheat oven to 350°F Cover large cookie sheet with parchment paper. Cut each sheet of frozen puff pastry into 1-inch strips long enough to cover each pie. On cookie sheet, weave strips into squares. (I made one large square to cover 8x8 casserole with pieces close together. As a result, it didn't cook all the way through in the center.) Brush beaten egg onto each lattice square.
- Bake for 15-18 minutes, or until pastry has risen and is a nice golden brown. (It should be cooked through at this stage). Set aside until ready to assemble pies.
- For Filling: Heat oil in a large skillet over medium-high heat. Add chicken and sauté until cooked through. Remove from heat and cut into chunks.
- In a large saucepan melt butter and then slowly add flour, stirring until consistency of peanut butter, but do not brown like a roux. NOTE: You may not need all of the flour--stop with it is the right consistency--it may only take 1/4 cup. Slowly add cream and keep stirring.
- Add chicken base (NOTE: here again you may not want to use all 1/4 cup--it may be too salty so use caution), garlic, and onion and stir until thickened.
- Add cooked peas and carrots, nutmeg, if using, and cut up chicken. Remove from heat.
- To serve fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square.
Nutrition Facts : Calories 1293.5, Fat 86.2, SaturatedFat 30.4, Cholesterol 174.1, Sodium 749.9, Carbohydrate 91.9, Fiber 4.8, Sugar 4.7, Protein 38.4
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