SLOW COOKER CHICKEN POT PIE STEW
This is a great meal for busy families! It's hearty and easy. Kids love it, too! Serve over split buttermilk biscuits.
Provided by GourmetSoy
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 6h20m
Yield 16
Number Of Ingredients 10
Steps:
- Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.
- Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.
Nutrition Facts : Calories 262.7 calories, Carbohydrate 33.7 g, Cholesterol 36.8 mg, Fat 6.9 g, Fiber 4 g, Protein 17.1 g, SaturatedFat 1.9 g, Sodium 1415.6 mg, Sugar 2.6 g
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
CHICKEN AND BISCUITS POT PIE
You don't need to have had a tough day to enjoy this comfort food recipe. You just need some chicken. Comfort always feels good!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 6
Number Of Ingredients 19
Steps:
- Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with butter, or spray with cooking spray.
- In medium bowl, stir together 1 1/2 cups flour, the baking powder and 1 teaspoon salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in cheese and buttermilk just until blended; set aside.
- In 4-quart saucepan, melt 1/4 cup of the butter over medium-high heat until sizzling. Add mushrooms; cook 4 to 5 minutes or until tender. Remove mushrooms to small bowl; reserve.
- Return saucepan to heat; melt remaining 1/4 cup butter over medium-high heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Add 1/2 cup flour; cook and stir until flour is golden brown.
- Slowly beat in broth with whisk. Add potatoes and carrots; cook 2 to 3 minutes or until thickened.
- Reduce heat to medium; stir in chicken, 1 1/2 teaspoons salt and the pepper. Cook 4 to 5 minutes, stirring occasionally, until warmed through and potatoes are slightly tender. Stir in peas, cream and reserved mushrooms.
- Pour chicken mixture into baking dish. Immediately drop biscuit dough by 12 heaping spoonfuls (about 1/4-cup each) onto hot mixture. Bake 20 to 25 minutes or until biscuits are golden brown. Cool 10 minutes before serving.
Nutrition Facts : ServingSize 1 Serving
CHICKEN STEW OR CHICKEN POT PIE FILLING
This recipe was given to me by my friend. These instructions are exactly how she gave them to me. I hope it is not to confusing. This is a very good recipe for chicken stew or pot pie filling. It has become a favorite at our house.
Provided by Leanne
Categories Savory Pies
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook chicken and set aside.
- Melt 1/4 cup of margarine in pot; add flour until it becomes a thick paste.
- Add milk until it becomes a thick sauce stirring constantly.
- Add 1 can of cream soup and 1/2 a can of milk.
- Make sure sauce is slightly thick.
- Put in frozen veggies, chicken and seasonings.
- Cook on low heat for about an hour.
Nutrition Facts : Calories 241.7, Fat 15, SaturatedFat 4, Cholesterol 77.3, Sodium 120.5, Protein 25.2
CHICKEN POT PIE
This classic chicken pot pie takes no shortcuts. The homemade dough leans into the savory side of this pie with the addition of fresh herbs. Make your own fortified stock by poaching the chicken in your already homemade stock, or stock from a butcher store. This creates an intensified chicken flavor in the base of the pie filling. Let your pie filling cool down before topping with the dough, this helps to prevent any gummy texture on the bottom of the crust.
Provided by Food Network Kitchen
Categories main-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- Make the dough: Combine the flour, sugar, salt, thyme and chives in a food processor and pulse a few times to evenly combine. Add the butter and pulse 7 or 8 times until the butter is in pea-size bits. Add the vinegar and 2 tablespoons ice water and pulse just until the dough starts to come together into a ball. (Add 1 to 2 more tablespoons ice water if the dough is too dry.) Form the dough into a disk. Wrap in plastic wrap and refrigerate while you make the filling, at least 1 hour.
- Make the filling: Pile the 2 crushed garlic cloves, bay leaf, lemon peel, peppercorns and coriander seeds on a square of cheesecloth. Bring the corners together to form a pouch and tie with a piece of kitchen twine.
- Combine the chicken, chicken broth and cheesecloth pouch in a medium saucepan and bring to a boil. Reduce to a rapid simmer and cook until the chicken is cooked through, about 15 minutes. Remove the chicken to a plate using tongs. Strain the liquid through a fine-mesh sieve into a medium bowl; discard the cheesecloth pouch. Wipe out the saucepan; return the strained broth to the pan and keep at a very gentle simmer over low heat. Shred the chicken using 2 forks.
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened, 10 to 12 minutes. Add the potato, 1 teaspoon kosher salt and 1/2 teaspoon pepper and cook until the potato is slightly softened, about 5 minutes. Add the 3 minced garlic cloves and the thyme and cook until softened, 1 minute. Add the vinegar and cook until the liquid has evaporated, about 1 minute. Stir in the flour until the vegetables are evenly coated. Pour in 1 3/4 cups of the strained chicken broth (save the rest for another use). Bring to a gentle boil and cook until thickened, 2 to 3 minutes.
- Remove the pot from the heat and stir in the heavy cream. Add the shredded chicken, parsley and peas and stir to combine and heat through; season with salt and pepper. Transfer the filling to a 9 1/2-inch deep-dish pie plate and let cool until no longer steaming, about 20 minutes.
- Bake the pot pie: Preheat the oven to 375˚ F. On a lightly floured surface, roll out the pie dough into an 11-inch round, about 1/8 inch thick. Place it over the filling. Roll the overhanging dough under itself and crimp the edges with your fingers. Cut vents in the top of the dough. Beat the egg and 1 teaspoon water in a small bowl. Brush the crust all over with the egg wash. Place the pot pie on a rimmed baking sheet and bake until the crust is a deep golden brown, 50 minutes to 1 hour. Let cool 20 minutes before serving.
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- Make sure there is an oven rack on the bottom rack of the oven. Preheat oven to 425 degrees F.
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- In a 4-to 5-quart nonstick Dutch oven heat 2 teaspoons of the oil over medium heat. Add chicken. Cook and stir about 4 to 5 minutes or until chicken pieces are browned on all sides. Using a slotted spoon, transfer chicken to a bowl; set aside.
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