PUFF PASTRY CHICKEN POT PIE
What's better than a chicken pot pie? A chicken pot pie topped with a flaky puff pastry!
Provided by Yoly
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Roll out 1 sheet of puff pastry into an 11-inch square. Press into a 9-inch pie dish, cut off extra pastry, and prick thoroughly with a fork. Press a sheet of aluminum foil right onto pastry.
- Bake in the preheated oven until pastry is puffed up and golden browned, about 25 minutes. Remove from oven, remove foil, and set aside.
- Meanwhile, melt better in a skillet over medium-low heat and cook onions and celery until soft and translucent, about 5 minutes. Add flour, salt, pepper, and celery seed. Cook and stir until mixture is paste-like.
- Slowly add milk to the skillet while stirring constantly, about 5 minutes. Continue stirring and slowly add broth a little at a time. Cook until thickened, 7 to 10 minutes, constantly stirring. Add chicken and frozen vegetables. Cook until vegetables are thawed, 3 to 5 minutes.
- Pour chicken mixture into pre-baked puff pastry shell. Roll out a second sheet of pastry into an 11-inch square and place on top of chicken mixture. Cut off extra pastry and crimp edges.
- Bake in the preheated oven until pastry is lightly browned, 45 to 50 minutes.
Nutrition Facts : Calories 620.4 calories, Carbohydrate 40 g, Cholesterol 50.7 mg, Fat 45.1 g, Fiber 3 g, Protein 14.5 g, SaturatedFat 14.8 g, Sodium 846.5 mg, Sugar 2.6 g
NEVER, NEVER FAIL PIE PASTRY
There is no fear of over-kneading this pastry.
Provided by Elaine
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
- In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.
Nutrition Facts : Calories 355.4 calories, Carbohydrate 24.7 g, Cholesterol 49.9 mg, Fat 26.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 10.3 g, Sodium 135.3 mg, Sugar 0.7 g
CRUST FOR VEGGIE POT PIE
This crust is terrific for a vegetable pot pie!
Provided by PATTECAKE
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Yield 8
Number Of Ingredients 4
Steps:
- Heat oven to 425 degrees F (220 degrees C).
- Mix 2 cups flour and salt with vegetable shortening using pastry blender. Mix in 6 to 8 tablespoons ice water and stir until mixture forms a ball. Divide ball in half.
- Using a rolling pin, roll one of balls to fit the bottom and sides of an 11x7 inch baking dish. Roll out the other half of dough to form top crust.
- Use this pie crust as directed in your favorite pie recipe.
Nutrition Facts : Calories 264.8 calories, Carbohydrate 23.8 g, Fat 17.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 4.3 g, Sodium 291.8 mg, Sugar 0.1 g
CHICKEN POT PIE WITH RICH PASTRY CRUST
Dodge County Extension 1976 homemade all the way old recipe. She says this dish freezes and reheats well. I think you might be able to make a couple of pies out of this recipe even though she says one.
Provided by Dienia B.
Categories Pie
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- Stew chicken. Debone chicken to get 4 cups cooked chicken (use rest for another chicken dish); get 2 cups broth (use rest of broth for another chicken dish).
- Heat chicken fat or butter in skillet.
- Saute onion, carrot, celery, and potato for 5 minutes until tender crisp; add peas.
- Stir in flour until blended.
- Stir in chicken broth and 1/2 and 1/2 cream.
- Cook and stir over medium heat until mixture boils.
- Season with salt and pepper.
- Combine with chicken and pour mixture in 2 quart baking dish.
- Roll out pastry to 1/4 inch thickness and 1 inch bigger than dish.
- Cover chicken mixture; fold excess pastry under and crimp edge.
- With a sharp knife cut a small diamond in middle of top crust.
- Brush generously with egg yolk and milk topping mixture.
- Bake in preheated 400 degree Fahrenheit oven for 30 minutes.
- PASTRY:.
- For pastry,combine flour and salt; cut in lard.
- Mix egg, ice water, and vinegar.
- Gradually stir into flour. Mix.
- Roll out.
- This dish freezes and reheats well.
Nutrition Facts : Calories 1684.9, Fat 116.5, SaturatedFat 44.7, Cholesterol 446.3, Sodium 2608.1, Carbohydrate 70, Fiber 4.6, Sugar 3.8, Protein 83.7
BUTTER FLAKY PIE CRUST
Butter makes this buttery flaky recipe the perfect crust for your pie!
Provided by Dana
Categories Desserts Pies Pie Crusts Pastry Crusts
Time 4h15m
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
- Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 14.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 155 mg, Sugar 0.1 g
PUFF PASTRY CHICKEN POTPIE
When my wife is craving comfort food, I whip up this chicken pot pie with puff pastry. It's easy to make, sticks to your ribs and delivers soul-satisfying flavor. -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut 1 sheet crosswise into six 2-in. strips; cut remaining sheet lengthwise into five 2-in. strips. On a baking sheet, closely weave strips to make a 12x10-in. lattice. Freeze while making filling., Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan., In same skillet, heat remaining butter over medium-high heat; saute onion until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in broth and 1 cup cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes., Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2-1/2-qt. oblong baking dish. Top with lattice, trimming to fit., Whisk together egg yolk and remaining cream; brush over pastry. Bake, uncovered, until filling is bubbly and pastry is golden brown, 45-55 minutes. Cover loosely with foil if pastry starts getting too dark. Let stand 15 minutes before serving.
Nutrition Facts : Calories 523 calories, Fat 25g fat (10g saturated fat), Cholesterol 118mg cholesterol, Sodium 768mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 6g fiber), Protein 30g protein.
CLASSIC PIE PASTRY
Just four ingredients are all you need to create a fabulous, flaky pie crust. The double-crust recipe should be used when making a lattice-topped pie.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 pastry for a single- or double-crust pie (9 or 10 inches).
Number Of Ingredients 10
Steps:
- In a small bowl, combine flour and salt; cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle., For a single crust, roll out pastry on a lightly floured surface to fit a 9- or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions. , For a double crust, divide dough in two portions so one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.
Nutrition Facts : Calories 144 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
CHICKEN POT PIE WITH THYME PASTRY CRUST RECIPE - (4.5/5)
Provided by LDenvir
Number Of Ingredients 23
Steps:
- THYME PASTRY: Combine the flour and salt in a large bowl. Using a pastry cutter, gradually work the butter into the flour until the mixture resembles tiny pebbles. This should take 3 or 4 minutes. Add in the minced thyme. Lightly beat the egg with a fork and add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. (Dividing the dough in half results in two pretty generous pie crusts. If you desire a thinner crust, you may divide the dough into three crusts.) Place in a large plastic bag (do not seal) and slightly flatten with a rolling pin. This makes it much easier to roll out the crust later. After flattening, seal the bag tightly. Repeat with the other half of the dough and place the plastic bags in the freezer, if making ahead. FILLING: Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes, and then remove the chicken from the pot. Set the chicken aside to cool briefly. Shred the chicken with 2 forks, reserving the bones. For the stock, return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard. Let thyme pastry stand at room temperature, around 20 minutes. Preheat the oven to 400°F. Finely dice the onion, carrots, and celery. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery. Saute until the vegetables start to turn translucent, a couple of minutes. Add 2 cups of the shredded chicken and stir to combine. Sprinkle the flour evenly over the vegetables and chicken, and stir to combine. Cook for a couple of minutes, stirring gently. Pour in the chicken broth, stirring constantly. Stir in the bouillon cube and wine if using. The flour will combine with the chicken to create a delicious gravy. Next, add the peas. Reduce heat to low, pour in the cream, and stir. Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with the thyme, salt, and pepper and remove from the heat. Taste and adjust the seasonings as needed. Pour the chicken mixture into a deep pie pan or small casserole dish. Roll out the pastry so that it's 1 inch larger than the pan--you may need to use extra flour and a sharp spatula to keep it from sticking while rolling it out. Place the crust on top of the chicken mixture and cut small slits in the top. Press the crust gently into the sides of the dish to seal. Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Cool for 10 minutes before serving.
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- Add butter and oil to a large saucepan or Dutch oven over medium heat. As soon as the butter has melted, add the celery, carrots, and onion and sauté until softened, about 8 minutes. Add the garlic and sauté 1 minute more.
- Sprinkle flour over the vegetables and stir until evenly coated. Add the chicken broth a splash at a time, whisking after each addition, until the mixture begins to resemble a thick pudding. Once this consistency is reached, the remaining broth can be added in.
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