CLASSIC CHICKEN POT PIE
Tell everyone you're having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
- Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
- Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
- Bake about 35 minutes or until golden brown.
Nutrition Facts : Calories 562.1, Carbohydrate 47.7 g, Cholesterol 92.1 mg, Fat 6 1/2, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 15.3 g, ServingSize 1 Serving, Sodium 675.0 mg, Sugar 4.0 g, TransFat 5 g
COMPANY'S COMING CHICKEN POT PIE
I love tweaking 50's Comfort Food, so when I knew that I was having friends over for dinner, I wanted to upgrade Chicken Pot pie for all those jaded palates. This is extremely easy to put together, as half of it is ready-made products and the other half is scratch. Make the sauce early in the day, let the flavours mingle and then pop it in the oven when you're ready. The Pillsbury Grand biscuits held up SO well, that leftovers the following day were as exceptional as when originally served!
Provided by The_Swedish_Chef
Categories Savory Pies
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place chopped onions, garlic and exotic mushroom mixture into a large 12" skillet with butter, cover, and heat over low heat until the onions are transparent.
- Meanwhile, tear apart the chicken, tearing the pieces into bite-sized bits. If you like dark meat, include it, but I save it for flavouring instant soups. That means I use 2-3 cups of White Meat for the recipe.
- When onion/garlic/mushroom mixture is softened, add chicken, cream of chicken soup, the sour cream, milk, wine, herbs and frozen vegetables to skillet. If you plan on making this NOW, heat until very hot, but not boiling. If you plan on having it later, heat until just warm and flavours are allowed to mingle, then stick mixture in frig, in skillet.
- When you're ready to make this, spray an 11" x 7" oven-proof pan with non-stick spray. Heat oven to 375 degrees or what biscuit directions state on package. Heat mixture until very hot, pour into casserole dish.
- Melt butter in a deep bowl with Italian Seasonings. Open package of rolls and place on top of chicken mixture. Brush rolls with the melted butter/herb mixture.
- Bake in oven for 15-25 minutes until ROLLS ARE DONE and mixture is bubbling. My baking time was 18 minutes.
- Scoop one biscuit out onto deep bowl or rimmed plate and spoon chicken sauce either around it or directly over it.
CHICKEN POT PIE
Try Ina Garten's Chicken Pot Pie recipe for comforting, veggie-filled pastry bowls, from Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 1h55m
Yield 4 individual pot pies
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
- For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
MODERN CHICKEN POTPIE
Here's a radical notion: chicken potpie does not have to be filled with goopy white sauce, carrots and peas. Traditional recipes are long on starch and richness, short on flavor. This updated version is savory with chicken stock, herbs, and wine (no white sauce needed), easier to make, and still familiar. Use thigh meat, for more taste and better texture than breast. And vegetables should be served separately, not forcemarched into the filling. Roasted carrots, peas with mint and buttered steamed asparagus are all nice to serve alongside chicken potpie.
Provided by Julia Moskin
Categories dinner, pies and tarts, main course
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat oil and garlic together over low heat. When it sizzles, add bacon and onions and cook, stirring often, until fat is rendered and bacon is golden brown. Adjust the heat so the bacon slowly gives up its fat. Remove garlic clove and add mushrooms. Cook, stirring, until mushrooms are browned and slightly softened.
- In a sealable plastic bag, combine flour, thyme, paprika, 2 large pinches salt and 1 large pinch pepper. Add chicken and shake well to coat.
- In the skillet with the bacon and mushrooms, add butter and melt over medium heat. Add chicken pieces and any flour that remains in the bag. Cook, stirring, until chicken pieces are golden and the flour on the bottom of the pan is browned. Pour in stock, Marsala and vinegar. Scrape bottom of pan, and let simmer about 5 minutes, until thickened. Taste for salt, pepper and vinegar and adjust the seasonings. Turn off heat and stir in parsley.
- Heat oven to 400 degrees.
- Transfer chicken and sauce to 9-inch round pie dish or 8-inch square baking dish. Roll out pie crust to desired shape and size. Drape crust over filling, making a few slits or decorative holes on top. Tuck edges down around filling and brush crust with egg wash. If the dish is piled high with filling, place on a baking sheet to catch any overflow before transferring to oven.
- Bake until crust is browned and filling is bubbling, 20 to 30 minutes.
- Let cool slightly, at least 10 minutes, before serving with a big spoon. If desired, garnish each serving with parsley.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 21 grams, Carbohydrate 16 grams, Fat 34 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 11 grams, Sodium 677 milligrams, Sugar 3 grams, TransFat 0 grams
COMPANY CHICKEN POT PIE
This is a wonderful Pot Pie. I have tried many, many recipes out there and finally came up with this. Prep time does not include Pie Crust. I used a Pillsbury refrigerated crust and it turned out wonderful. You can also use leftover chicken which will cut the prep time way down. Hope you enjoy this recipe. Also, use whatever seasonings your family likes, next time I'm going to add tarragon, yummy. See, this is still a work in progress but I'm thinking this was pretty close to being IT for me. lol.
Provided by Anne1673
Categories Savory Pies
Time 1h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Poach chicken in chicken broth and seasoning for approximately 20 - 30 minutes or until juices run clear, turning over half way through cooking time in medium size pot, cool and chop into cubes, set aside.
- Heat oven to 425 degrees.
- Place 1 crust in ungreased pie pan (I used a deep dish ceramic pie pan).
- Melt butter over medium low heat in medium size sauce pan, whisk in flour and seasonings cook until creamy and bubbly, slowly whisk in broth and cream and heat until boiling stirring constantly. Boil for a minute or 2. TASTE (this is where you want to adjust seasoning according to your familys taste. Fold in chopped chicken and veggies until fully smothered with the yummy sauce.
- Pour into pastry lined pan and place second pie crust over filling. Press bottom and top pastries together around edges to seal the crust together so the filling doesn't seep out while baking. Make what ever kind of edges you like.
- Cut a couple of slits in top of crust to allow steam to escape so the crust will bake on top of filling. Don't forget to do this, you don't want your filling to end up with a space between it and the pie crust.
- Bake at 425 degrees for 35 - 45 minutes. (Check at 30 minutes to see if you need to put foil over top to reduce excessive browning).
- Let sit for 15 minutes or so to set the filling.
Nutrition Facts : Calories 469.1, Fat 34.5, SaturatedFat 18.8, Cholesterol 152.6, Sodium 917.4, Carbohydrate 11.9, Fiber 1.7, Sugar 2.6, Protein 27.4
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
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
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
More about "companys coming chicken pot pie recipes"
COMPANY CHICKEN POT PIE - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
Estimated Reading Time 2 mins
CHICKEN POT PIE - ONCE UPON A CHEF
From onceuponachef.com
CHICKEN POT PIE (STEP BY STEP VIDEO) - THE RECIPE REBEL
From thereciperebel.com
CHICKEN POT PIE | RECIPETIN EATS
From recipetineats.com
CLASSIC CHICKEN POT PIE RECIPE - PILLSBURY.COM
20 BEST POT PIE RECIPES FROM CHICKEN TO BEEF - INSANELY GOOD
From insanelygoodrecipes.com
DELICIOUS HOMEMADE CHICKEN POT PIE RECIPE – EASY & QUICK
From cookiesncrepes.com
ULTIMATE CHICKEN POT PIE - CAMPBELL SOUP COMPANY
From campbells.com
CHICKEN POTPIE RECIPE - NYT COOKING
From cooking.nytimes.com
EASY CHICKEN POT PIE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CHICKEN POT PIE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CHICKEN CURRY POT PIE | FLIPBOARD
From flipboard.com
OLD-FASHIONED CHICKEN POT PIE RECIPE - SOUTHERN LIVING
From southernliving.com
You'll also love