CHEDDAR CHICKEN POTPIE
Cheese soup is one of my favorites, but it's a bit too rich for my husband's taste. Now I make a variation of potpie we both enjoy. If I'm in a hurry, I'll skip the crust, add extra milk and serve it as a chowder. -Sandra Cothran, Ridgeland, South Carolina
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- For crust, in a small bowl, combine flour and salt. Cut butter in flour until mixture resembles coarse crumbs. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover and chill at least 30 minutes. , For filling, place broth in a Dutch oven; bring to a boil over high heat. Add vegetables. Reduce heat; simmer until vegetables are tender, 10-15 minutes. , In a small bowl, combine flour and milk; stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 10-in. cast-iron or other ovenproof skillet. Set aside. , On a lightly floured surface, roll dough for crust to fit top of casserole, trimming edges as necessary. Place on casserole over filling; seal edges. Make several slits in center of crust for steam to escape. , Bake at 425° until golden brown, about 40 minutes.
Nutrition Facts : Calories 603 calories, Fat 31g fat (18g saturated fat), Cholesterol 161mg cholesterol, Sodium 902mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 3g fiber), Protein 42g protein.
CHEDDAR BISCUIT CHICKEN POT PIE RECIPE BY TASTY
Here's what you need: unsalted butter, all-purpose flour, milk, rotisserie chicken, frozen pea and carrot, frozen pearl onion, small potato, kosher salt, black pepper, biscuit flour, baking powder, baking soda, kosher salt, unsalted butter, buttermilk, large egg, shredded cheddar cheese, chives
Provided by Alix Traeger
Categories Dinner
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375ºF (190ºC).
- Make the filling: Melt the butter in a large cast-iron skillet over medium-high heat. Add the the flour and whisk until bubbling.
- Whisk in the milk until smooth, then add the chicken, peas and carrots, pearl onions, potato, salt, and pepper . Stir until everything is well coated, then continue to cook until the filling is bubbling and the liquid has thickened slightly, 7-10 minutes. Remove the pan from the heat.
- Make the biscuits: In a large bowl, stir together the flour, baking powder, baking soda, and salt.
- Using your a fork, your hands, or a pastry cutter, work the butter into the dry ingredients, leaving pea-sized chunks.
- Add the buttermilk and fold with a rubber spatula until a thick dough comes together.
- Turn the dough out onto a lightly floured surface. Bring the dough together into one large mass, then roll out with a rolling pin to about 1 ½-2 inches (4-5 centimeters) thick.
- Using a 2-3-inch (5-7 centimeter) biscuit cutter or small glass dipped in flour, cut out rounds from the dough. Cut out all of the rounds, then place on top of the filling so the dough does not warm too much. Re-roll the dough scraps if needed. You should have about 10 biscuits total.
- Brush tops of the biscuits with the beaten egg and top with cheddar cheese.
- Bake for 25-30 minutes, until the biscuits are golden brown and cooked through. Carefully remove from the oven and let cool for 10 minutes. Garnish with chives before serving.
- Enjoy!
Nutrition Facts : Calories 747 calories, Carbohydrate 71 grams, Fat 38 grams, Fiber 3 grams, Protein 27 grams, Sugar 7 grams
CHEDDAR CHICKEN POT PIE
Make and share this Cheddar Chicken Pot Pie recipe from Food.com.
Provided by juicyjuice
Categories Savory Pies
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For crust, combine flour and salt in a mixing bowl.Cut butter into flour until mixture resembles a coarse meal.
- Gradually add the water, mixing gently with a fork. Gather into a ball. Cover with plastic wrap and chill at least 30 minutes.
- For filling, heat broth to a boil in a dutch oven or large saucepan. Add vegetables; simmer 10-15 minutes or until tender.
- Blend flour with milk; stir into the broth mixture. Cook and stir over medium heat until slightly thickened and bubbly.
- Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts.
- Spoon into a 10-in (2-1/2-3 qt)casserole dish. Set aside.
- On a lightly floured board, roll crust to fit top of casserole, trimming edges as necessary. Place in casserole over filling;seal edges. Make several slits in center of crust for steam to escape. Bake 425 for 40 minutes or until golden.
Nutrition Facts : Calories 588.9, Fat 31.2, SaturatedFat 17.3, Cholesterol 143.5, Sodium 810, Carbohydrate 35.6, Fiber 2.6, Sugar 2.4, Protein 40.1
CHEDDAR'S CHICKEN POT PIE RECIPE - (3.9/5)
Provided by á-2908
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Melt 1/4 stick of butter in a small saucepan. Whisk in flour and cook on low heat 2 minutes. Reserve this mixture. Melt remaining 1/4 stick butter in 5 quart skillet on medium heat. Add garlic, onions and carrots. Cook on medium for 5 minutes. Add chicken broth, cream, salt and pepper. Bring to a low boil. Whisk in the prepared roux (butter-flour mixture) and return filling to a boil until it thickens. Add reserved chicken and peas and remove from heat. You may cool and refrigerate for up to one day, if planning in advance. Cut pastry in circles 1 inch larger than baking dishes. Place pastry on top on press around sides to seal. Beat egg with a whisk until smooth. Brush each pot pie top with the beaten egg. Cut a small hole in center of pastry top to vent. Bake in a 375 degree F oven for 20-30 minutes, until top is golden and filling is bubbling.
More about "cheddar chicken pie recipes"
BLOW YA MIND CHEDDAR BROCCOLI CHICKEN …
From ambitiouskitchen.com
4.9/5 (41)Total Time 1 hr 30 minsCategory Dinner, Nut FreeCalories 480 per serving
- Make the dough in the food processor: add the flour and salt to the bowl of the food processor with the regular blade attached, then add the diced cold butter. Pulse just a few times to lightly mix the ingredients until there are pea-sized balls. Add the egg yolk and 1-3 tablespoons milk and process again until the dough is crumbly and somewhat wet. Do not let it turn into a big dough ball or you will have overmixed the dough. Pour into a well-floured surface and gather into a disk, wrap in plastic and place in the fridge for at least 1 hour until you are ready to roll out. Dough can also be made ahead of time and placed in the fridge or 1 week or frozen for up to 3 months.
- Cook the chicken: add oil to a large pot and place over medium high heat. Once oil is hot add in chicken, season with salt and pepper and cook until chicken is no longer pink, about 6-8 minutes, then transfer to a bowl or large plate and set aside.
- Next make your cheese sauce: in the same large pot, add butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a slight boil, then reduce heat to low and simmer for a few minutes stirring every so often, until the sauce thickens up a bit. Stir in garlic powder, onion powder, salt and LOTS of freshly ground black pepper.
- Next, add in 8 ounces (or about 2 cups) of shredded sharp cheddar cheese to the sauce and stir until completely melted. Add in the broccoli, carrot and cooked chicken cubes; stir well to completely coat the veggies and chicken with the cheese sauce. Set aside.
BROCCOLI CHEDDAR CHICKEN POT PIE | 12 TOMATOES
From 12tomatoes.com
4.3/5 (153)Total Time 45 minsServings 6
- Preheat oven to 350°F and grease a 9-inch pie dish with butter or nonstick spray. Line with one of the pie crusts. Set aside.
- In a large skillet over medium-high heat, melt the butter. Add the onion and cook until starting to soften, 2 minutes. Add the garlic and cook 1 minute more.
- Stir in the flour and let cook 1 minute. Gradually stir in milk, followed by the cream cheese. Cook, stirring frequently, until cream cheese melts and mixture thickens. Season with ground mustard, salt and pepper.
- Turn off heat and stir in 1 1/2 cups of the cheddar cheese until melted. Stir in broccoli and chicken.
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