HOMEMADE CHICKEN POT PIE
Made completely from scratch! Boneless chicken breasts are seasoned with rosemary and sauteed in broth, then added to savory ingredients for a homemade chicken pot pie everyone will love!
Provided by Kyoo
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place 1 pie crust in a 9-inch pie plate. Poke several holes in the bottom of the crust.
- Bake crust in the preheated oven for 5 minutes. Remove and set aside to cool.
- Heat oil in a medium skillet over medium-high heat. Season both sides of chicken breasts with rosemary, parsley, salt, and pepper. Add chicken to the skillet and saute until golden brown, 2 to 4 minutes per side.
- Reduce heat to medium-low and add 2/3 cup chicken broth. Simmer, being careful not to overcook, just until chicken juices run clear, 10 to 15 minutes. Transfer chicken to a plate, allowing it to cool until the juices settle, about 15 minutes. Reserve pan drippings.
- Meanwhile, melt butter in a large skillet over medium heat. Add pan drippings and garlic. Saute until garlic is fragrant, about 30 seconds. Add onion, salt, and pepper and cook until onion is translucent, about 5 minutes. Whisk in flour until mixture thickens.
- Add 1 3/4 cups chicken broth and milk, 1 cup of liquid at a time, whisking constantly. Remove from heat once mixture begins to thicken.
- Cut chicken into bite-sized pieces and mix with thawed vegetables and broth mixture until combined. Pour into the pre-baked pie crust. Cut slits in the remaining pie crust and place it on top of the pie, crimping the edges to seal and decorating them with tongs or a fork, if desired.
- Place pot pie in the oven and bake until crust is golden brown, 30 to 40 minutes. Check edges halfway through baking time and cover them with aluminum foil if they start to brown too much.
Nutrition Facts : Calories 402 calories, Carbohydrate 30.5 g, Cholesterol 41.1 mg, Fat 26 g, Fiber 3.1 g, Protein 11.8 g, SaturatedFat 9.4 g, Sodium 842.2 mg, Sugar 1.6 g
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
CRESCENT CHICKEN POT PIE
Serve your family with this chicken pot pie that's made using vegetables and Pillsbury™ Crescent Rolls - a tasty dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- Spray 10-inch skillet with cooking spray. Heat over medium heat. Add onion; cook 3 minutes. Stir in garlic, thyme, salt and pepper; cook 2 minutes longer or until onion is tender.
- In large bowl, mix onion mixture, soup, sour cream, chicken and vegetables. Spoon into baking dish.
- On lightly floured surface, unroll dough into 1 long 13x9-inch rectangle; firmly press perforations and edges to seal. Place dough over filling. Fold over edges to fit inside casserole. Cut small slits in top of dough.
- Bake 20 minutes or until crust is deep golden brown and filling is bubbly.
Nutrition Facts : Calories 426, Carbohydrate 29 g, Fat 2 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 731 mg
EASY HOMEMADE CHICKEN POT PIE
Make and share this Easy Homemade Chicken Pot Pie recipe from Food.com.
Provided by wiley.brandi
Categories Savory Pies
Time 30m
Yield 1 Pie, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In medium mixing bowl stir soup, thym, vegetables and chicken together.
- pour in 9" deep dish pie plate.
- Mix bisquick, egg and milk and top soup mix.
- Cook for 25 minute at 400 degrees - may vary on temp depending on your oven.
- cook until biscuit topping is golden brown and cooked through. enjoy!
Nutrition Facts : Calories 282.4, Fat 12.4, SaturatedFat 3.3, Cholesterol 45.9, Sodium 909.7, Carbohydrate 24.3, Fiber 0.6, Sugar 3.9, Protein 17.3
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
HOMEMADE CHICKEN POT PIE
Fastastic creation my fiance made - and it got better after a couple times and alterations. Way better than the little store bought ones in my opinion - and it's large enough for a family to serve for dinner!!! :) Great with stuffing too!!! I add an extra corn because I love corn and use garlic or whatever seasoning I feel like that night. :)
Provided by JessieGirl
Categories Savory Pies
Time 1h
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to pie crust instructions.
- Cut chicken breast into cubes or small slices. (Whichever you like).
- Cook chicken thoroughly with your choice seasonings.
- Mix up gravy - ONLY USE ENOUGH WATER FOR 2 PACKS so that the gravy has a thicker consistency.
- Mix chicken, gravy, and vegetables (drained) together.
- Spray 9" pie pan with non-stick cooking spray.
- Place bottom dough in the pan.
- Fill with chicken/gravy/veggie mix.
- Put top dough over mix.
- Pinch edges together.
- Make three slices (about 2" long) in top layer to avoid side splitting from boiling.
- Bake until the pie crust is baked thoroughly or to your liking.
- Let cool about 5 minutes before serving! ENJOY! :).
Nutrition Facts : Calories 410.8, Fat 18.1, SaturatedFat 4.4, Cholesterol 38.1, Sodium 690.8, Carbohydrate 40.6, Fiber 7.9, Sugar 5.2, Protein 21
HOMEMADE CHICKEN POT PIE
Make and share this Homemade Chicken Pot Pie recipe from Food.com.
Provided by MummaKat
Categories Pot Pie
Time 50m
Yield 1 9" pie, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat butter over medium heat until melted.
- Add in celery and onions, cook for several minutes to soften.
- Add flour, continue to cook over medium heat, stirring constantly until smooth and bubbling.
- Add chicken broth and milk, stirring constantly to mix as it thickens. Continue to cook until boiling, still stirring constantly. Once boiling, stir for one more minute.
- Add in chicken and veggies.
- remove from heat and pour into pastry-lined pie plate.
- Place upper crust on top, fluting edges. Cut slits in the top for steam to vent.
- Bake in 425F oven for 30-35 minutes, until crust is golden brown.
HOMEMADE CHICKEN POT PIE
Make and share this Homemade Chicken Pot Pie recipe from Food.com.
Provided by badonkydonk
Categories Savory Pies
Time 50m
Yield 1 pie, 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Get a small, whole chicken - a fryer is good.
- Put the chicken in a large pot and cover with water. Bring to a boil, reduce heat to medium, cover and cook until the meat falls off the bones.
- Take the chicken out of the pot and port the broth through a strainer into a big bowl. (You will use this to make your gravy.).
- If you want potato and veggies in your pie, pre-cook them (except frozen veggies - just thaw them or they will be mushy).
- Put a pie crust in a pie pan. Lay pieces of chicken on the crust (about 4c of chicken). Put the potatoes and any veggies on top of the chicken.
- To make the gravy, melt the butter in a saucepan. Add flour and whisk until smooth. Slowly whisk in chicken broth. Cook over medium high heat until thickened, whisking frequently. Add salt and pepper to taste.
- Pour gravy on top of the chicken and veggies. Put on the top crust and crimp the edges and cut a few small vents in the top of the crust.
- Bake for 25-30 minutes in a preheated 425 degree oven, until the crust is golden brown.
Nutrition Facts : Calories 391.9, Fat 22.5, SaturatedFat 9.1, Cholesterol 49.6, Sodium 420.8, Carbohydrate 34.8, Fiber 4.7, Sugar 3.3, Protein 12.9
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