CLASSIC CHICKEN POT PIE
Tell everyone you're having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
- Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
- Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
- Bake about 35 minutes or until golden brown.
Nutrition Facts : Calories 562.1, Carbohydrate 47.7 g, Cholesterol 92.1 mg, Fat 6 1/2, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 15.3 g, ServingSize 1 Serving, Sodium 675.0 mg, Sugar 4.0 g, TransFat 5 g
CHICKEN PIE RECIPE
This Chicken Pie recipe has everything you need in a comfort food pie. Tasty home cooked meat, extra veggies, creamy sauce and light fluffy pastry topping.
Provided by Sarah Barnes
Categories Main Course
Time 1h
Number Of Ingredients 13
Steps:
- Heat your oil in a large frying pan or saucepan and add the chicken and bacon. Cook for about 5 - 10 minutes until just starting to turn brown.
- Add in the vegetables and cook for a further 5 minutes until they start to soften.
- Add the flour and thyme and stir through everything, cook for 5 minutes.
- Gradually add the stock and milk to the vegetable and flour mix, stirring until the sauce is smooth. Leave to bubble away and thicken for about 10 minutes.
- Spoon into a pie dish and leave to cool for at least 30 minutes if you have time.
- Smooth the pastry over the top of the filling.
- Decorate the pie with cut out shapes if you feel that way inclined and brush with the beaten egg.
- When you are ready to bake the pie, preheat the oven to 220C and bake for about 30 minutes until the filling is hot throughout and the pastry is crisp and golden.
Nutrition Facts : Calories 605 kcal, Carbohydrate 44 g, Protein 40 g, Fat 29 g, SaturatedFat 7 g, Cholesterol 116 mg, Sodium 701 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
CHICKEN POT PIE IX
A delicious chicken pie made from scratch with carrots, peas and celery.
Provided by Robbie Rice
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C.)
- In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
- In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- 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.
- 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 412 calories, Carbohydrate 30.4 g, Cholesterol 54.9 mg, Fat 23.9 g, Fiber 3.3 g, Protein 18.4 g, SaturatedFat 9.1 g, Sodium 517 mg, Sugar 3.2 g
MAMA'S CHICKEN PIE
This is one of those chicken recipes that has very simple ingredients, is easy to make, and oh so delicious. Perfect for the picky eater. There's no veggies... just chicken. Layering the crust into the pie is a little different and what holds the pie together. This will quickly become a family favorite. It's also a great way to...
Provided by Janet Crow
Categories Casseroles
Time 1h45m
Number Of Ingredients 7
Steps:
- 1. Place the chicken in a pot and cover with water, bring to a boil and cook thoroughly. Remove the chicken (save the cooking liquid), let cool and then chop up the meat.
- 2. In a mixing bowl stir together the soup, broth, salt, and pepper. Stir in the chicken, combine well.
- 3. Lightly spray a 9x9 baking dish with cooking spray. Spoon half of the chicken mixture into the bottom and spread around.
- 4. Then cover the mixture with a layer of the pie strips. Dot the strips with 1 Tbsp of butter.
- 5. Place in a 400 degree oven for 25 minutes.
- 6. Remove and spoon the remaining chicken mixture over the top.
- 7. Then place the remaining pie crust strips. Again, dot with 1 Tbsp butter.
- 8. Return to the oven for an additional 25 minutes or until golden brown. Remove and let sit 5 minutes before serving.
THE BEST CHICKEN POT PIE EVER!
On a cold night, there's nothing better than a flaky chicken pot pie hot out of the oven. Pure comfort food. This chicken pot pie should be in your winter line up. It's filled with chicken and veggies. You can either make your own pie dough or pick up some at the supermarket. Delish! Check out more of our delicious chicken...
Provided by Martha Ray Deen
Categories Savory Pies
Time 1h15m
Number Of Ingredients 15
Steps:
- 1. In a large saucepan over medium-high heat, combine the chicken breasts, chicken broth, salt, and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
- 2. Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough canned broth to equal 1 cup if needed. Add half and half to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
- 3. In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture and the herbs. Simmer, stirring constantly, until the sauce thickens and boils. (you will think this is TOO MUCH liquid, but it's not). Add the chicken and vegetables to the broth and stir to combine.
- 4. Line a deep pie dish with one of the pastries and pour the mixture in, almost to the top.
- 5. Cover mixture with second pastry, making sure to "seal the edges" by pinching together the top and bottom then pressing against the lip of the dish. Cut a few vent holes in the pastry then brush pastry with beaten egg. Use any leftover scraps from the pastries to make a design on top.
- 6. Bake at 400 degrees for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve. When done, the inside ingredients will be thick and creamy.
JUST CHICKEN PIE
A chicken pie with no peas or carrots - by Deena Stovall, as printed in America's Best Lost Recipes.
Provided by Pinay0618
Categories Savory Pies
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Adjust an oven rack to the middle position and heat the oven to 400 degrees. Cover a rimmed baking sheet with foil.
- Pat the chicken dry with paper towels and season with salt and pepper. Place on the prepared baking sheet, skin-side up, and roast 35 to 40 minutes. Let cool to room temperature, remove and discard the skin, and cut the meat from the bone and shred the chicken into 2-inch pieces. Reduce the oven temperature to 350 degrees.
- Melt the butter in a large saucepan over medium heat. Cook the celery until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook until it begins to brown, about 1 minute. Stir in the milk, broth, and zest and bring to a boil. Reduce the heat to low and simmer until thickened, about 5 minutes. Strain the sauce into a large bowl, discarding the vegetables. Stir in the chicken and scallions, and season to taste with salt and pepper. Let the filling cool until just warm, about 30 minutes.
- Spoon the chicken mixture into the pie shell and sprinkle with the cheese. Top with the remaining circle of dough. Trim all but 1/2 inch of the dough overhanging the edge of the pie, using your fingers.
- Cut four 2-inch slits in the top of the dough, brush with the beaten egg, and bake until the crust is deep golden brown, 45 to 55 minutes. Let cool 10 minutes. Serve.
Nutrition Facts : Calories 909.9, Fat 57.9, SaturatedFat 25.5, Cholesterol 224.1, Sodium 551.5, Carbohydrate 42.2, Fiber 2.2, Sugar 2.7, Protein 53.9
BEST HOMEMADE CHICKEN POT PIE
This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.
Provided by NicoleMcmom
Categories Chicken Pot Pie
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
- Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
- Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
- Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 542.1 calories, Carbohydrate 31.7 g, Cholesterol 96.9 mg, Fat 35 g, Fiber 3.4 g, Protein 24.6 g, SaturatedFat 14.2 g, Sodium 966.2 mg
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