Chasens Chicken Pot Pie A Dish Fit For A Queen Recipes

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ALL-CRUST SHEET PAN CHICKEN POT PIE

If your favorite part of the chicken pot pie is the crust, we've got you covered. This creamy version is topped with acres of light and flaky pastry and takes less than a half hour of hands-on time, making it easy enough for a weeknight and fun enough for a crowd.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 12



All-Crust Sheet Pan Chicken Pot Pie image

Steps:

  • Preheat the oven to 400 degrees F. Spray an 18-by-13-inch sheet pan with cooking spray.
  • Melt the butter with the thyme in small saucepan over medium heat. Whisk in the flour and cook, stirring, until a sandy consistency, about 1 minute. Pour in the chicken broth, whisking constantly until smooth. Stir in 2 teaspoons salt and a few grinds of black pepper and bring to a boil. Lower the heat and simmer gently until thickened and the flour flavor is gone, about 10 minutes.
  • Meanwhile, add the chicken, onions, carrots and celery to the prepared sheet pan and toss to combine; set aside.
  • Stack 2 puff pastry sheets on top of each other on a lightly floured surface. Roll the puff pastry out to a 15-by-15-inch square. Cut the pastry into 1-inch strips so you have 15 strips total. Repeat with the remaining 2 puff pastry sheets.
  • Pour the gravy over top of the chicken mixture on the sheet pan. Arrange the pastry strips over the filling crosswise, overlapping them slightly so most of the filling is covered. Trim any overhang from the edges of the pan. Brush the pastry with the egg wash and bake until deep golden brown, 35 to 40 minutes.

Nonstick cooking spray, for the pan
3 tablespoons unsalted butter
2 teaspoons fresh thyme leaves, chopped
1/3 cup all-purpose flour, plus more for dusting
3 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper
1 rotisserie chicken, skin discarded and meat shredded (about 3 cups)
One 14-ounce bag frozen pearl onions, thawed
2 large carrots, sliced into thin half-moons
2 stalks celery, finely diced
Two 17.3-ounce packages puff pastry (4 sheets)
1 large egg, beaten with a splash of water

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST

Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad.

Provided by Pam

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 1h

Yield 6

Number Of Ingredients 15



Mom's Fabulous Chicken Pot Pie with Biscuit Crust image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
  • Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
  • Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

Nutrition Facts : Calories 577.4 calories, Carbohydrate 44.7 g, Cholesterol 120.4 mg, Fat 31.2 g, Fiber 3.5 g, Protein 27.1 g, SaturatedFat 13.6 g, Sodium 1026.1 mg, Sugar 10.4 g

¼ cup butter
1 small onion, chopped
3 celery ribs, chopped
3 carrots, chopped
⅔ cup frozen peas
3 tablespoons chopped fresh parsley
¼ teaspoon dried thyme
¼ cup all-purpose flour
2 cups lower-sodium chicken broth
⅔ cup half-and-half cream
salt and ground black pepper to taste
3 cups cooked chicken, cut into bite-size pieces
1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)
1 egg yolk, beaten
1 tablespoon water

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



Chicken Pot Pie IX image

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

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9 inch) unbaked pie crusts

CHASEN'S CHICKEN POT PIE (A DISH FIT FOR A QUEEN)

In 1983, First Lady Nancy Reagan welcomed Queen Elizabeth ll and Prince Philip to 20th Century Fox for dinner in her majesty's honor. Dinner was catered by Chasen's. The starter course was Papaya with Bay Shrimp, followed by the main dish of Chicken Pot Pie and a side dish of Fresh Spinach with Bacon. Dessert was Toasted Coconut Snowball , recipe #290321, and Demitasse. Wines served were Clos Du Bois and Saintsbury Pinot Noir. Historic information and menu from the Los Angeles Public Library, archive of old menus.

Provided by lynnski LA

Categories     Savory Pies

Time 1h15m

Yield 1 9- inch pot pie, 6 serving(s)

Number Of Ingredients 21



Chasen's Chicken Pot Pie (A Dish Fit for a Queen) image

Steps:

  • Place chicken, onion, celery, carrot, salt and pepper in a dutch oven, cover with water.
  • Cover and bring to the boil, reduce heat, simmer covered for 25 minutes or until chicken is no longer pink.
  • Remove chicken and cool.
  • Strain broth and set aside to use in Chicken Cream Sauce.
  • CHICKEN CREAM SAUCE:.
  • Melt the butter in a medium saucepan and stir in the flour.
  • Stir in the broth and cream all at once.
  • Cook and stir until the mixture comes to a boil.
  • Reduce heat, simmer 2 minutes more.
  • Mix in lemon juice, Worcestershire sauce, salt and pepper to taste.
  • Remove from heat.
  • POT PIE:.
  • Preheat oven to 425 degrees F.
  • Discard bones and cut chicken into medium size pieces.
  • Place chicken pieces evenly in a bake-and-serve dish.
  • Sprinkle with quartered carrots, peas, potatoes and pearl onions.
  • Pour the Chicken Cream Sauce evenly over filling.
  • Crust will be used on top of pie only.
  • Place pie dough over filling, crimping edges, trimming at the edge of the pan if necessary.
  • Cut a few slits in the pastry to allow for steam to escape.
  • Beat together egg yolk and water; brush mixture on crust.
  • Bake in a preheated oven for 25 to 30 minutes or until pastry is golden brown and filling is bubbley.
  • Let stand 5 minutes before serving.

Nutrition Facts : Calories 808.9, Fat 51.9, SaturatedFat 19, Cholesterol 245.7, Sodium 603.1, Carbohydrate 31, Fiber 4.2, Sugar 4.6, Protein 52.5

3 whole chicken breasts
6 chicken thighs
1 medium onion, sliced
2 stalks celery, sliced
1 medium carrot, sliced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup baby carrots, trimmed, quartered, boiled until almost tender
1 cup green peas, thowed
1 cup new potato, quartered and boiled until almost tender
1/4 cup white pearl onion, blanched
1 pastry dough, for a 9-inch one-crust pie
1 egg yolk
1 teaspoon water
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 cup chicken broth
1/2 cup heavy whipping cream
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
salt and pepper

THE PASTRY QUEEN'S ALL SOLD OUT CHICKEN POT PIE

This is a FABULOUS recipe by The Pastry Queen, Rebecca Rather, from her cookbook "The Pastry Queen: Royally Good Recipes from the Texas Hill Country's Rather Sweet Cafe." She says she can never make enough of these wonderful pot pies to satisfy her loyal customers. After trying this recipe, I can certainly see why. PURE comfort food here! When fall comes, this is what you'll be craving. I usually take two days to put these together--stewing the chicken and sauteeing the vegetables on the first day; making the cream sauce and the crust the second day. Do not be intimidated by the crust! It's just a top crust and hangs over the side of the dish in a rustic, country fashion. Very, very easy to roll out and work with. Also, don't buy any special oven proof bowls for this recipe--I always make it in two 9" pie plates and it fills them nicely. I add about 10 minutes to the bake time, but watch carefully so they don't burn. This recipe is super flexible; feel free to add in your favorite vegetables. I always add carrots to mine--I love the sweetness they add--a perfect contrast to the savory flavor of the pie.

Provided by Chef SuzyQ

Categories     Savory Pies

Time 2h

Yield 2 Pies, 6-12 serving(s)

Number Of Ingredients 22



The Pastry Queen's All Sold out Chicken Pot Pie image

Steps:

  • To make the filling:.
  • Melt the butter in a large sauté pan set over medium heat. Add the onion and potato; sauté for 5 minutes. Add the garlic, bell pepper, and mushrooms and sauté about 15 minutes, until the potatoes are tender. Stir in the crushed red pepper and add salt and pepper to taste.
  • While the vegetables are sauteing, skin the chicken, pull the meat off the bones and shred the meat or cut into bite-size pieces. Place the green beans in a microwave-safe bowl and add enough water to cover. Cover the dish and microwave on high power about 10 minutes, until the beans are tender. Drain thoroughly. Stir the beans, peas and chicken into the vegetable mixture. Set the filling aside.
  • To make the cream sauce:.
  • Melt the butter over medium heat in a large saucepan. Add the flour and whisk until smooth. Whisk in the chicken stock and cook the sauce over medium heat until it thickens to the consistency of a cream soup. Add the cream, hot pepper sauce, and salt and white pepper to taste. Pour the cream sauce over the chicken filling and stir to combine. Fill individual 1'/4-cup capacity oven-safe bowls three - quarters of the way to the top with the creamed chicken filling.
  • To make the crust:.
  • Preheat the oven to 375 degrees F. Cut the butter into 16 pieces. In the bowl of a food processor fitted with a metal blade, pulse the butter and flour until crumbly. Add the cream cheese, salt, and white pepper. Continue pulsing just until the dough forms a ball.
  • Set the dough on a flat surface dusted with flour. Use a floured rolling pin to roll the dough out to 1/4-inch thickness. Measure the diameter of the pot pie bowls-mine are about 4 inches across-and cut out dough rounds that are 1 1/2 inches larger in diameter. Whisk the egg in a small bowl. Lay the dough rounds on top of the pot pies, making sure the dough hangs evenly over each bowl. Brush the dough lightly with the beaten egg. Bake the pies for 20 to 25 minutes, until golden brown. Serve immediately.

Nutrition Facts : Calories 1198.5, Fat 82.5, SaturatedFat 45.9, Cholesterol 280, Sodium 764.1, Carbohydrate 83, Fiber 4.5, Sugar 5.5, Protein 32.4

3 tablespoons unsalted butter
1 large russet potato, peeled and diced
3 garlic cloves, minced
1 red bell pepper, diced
8 ounces button mushrooms, sliced
1/2 teaspoon crushed red pepper flakes
salt & freshly ground black pepper
1 purchased cooked rotisserie chicken or 1 whole stewed chicken, cooled
8 ounces fresh green beans, cut into 1-inch pieces (optional)
1 (8 ounce) package frozen peas (optional)
1/2 cup unsalted butter
1 cup all-purpose flour
2 1/2 cups chicken stock, preferably homemade
1/2 cup heavy whipping cream (optional)
1 dash hot pepper sauce, such as Tabasco
salt and fresh ground white pepper
1 cup chilled unsalted butter
3 cups all-purpose flour
10 ounces chilled cream cheese
1 teaspoon salt
1/4 teaspoon fresh ground white pepper
1 large egg (to wash the crust)

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