Elaines Chicken Pot Pie Guide Recipes

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.

Steps:

• 1. Heat a small amount of water in a saucepan and add the unpeeled, diced potato and carrots. Boil for 5 to 10 minutes and drain.
• 2. Put the diced chicken in a bowl along with the potato, carrots and peas.
• 3. Melt the butter in a small saucepan and add the finely chopped onion. Sweat the onion for a couple of minutes, then add the flour and mix well.
• 4. Slowly add the chicken stock to the onion mixture and allow to boil and thicken for a few minutes. Taste for seasoning.
• 5. Add the onion and stock mixture to the chicken and vegetables in the bowl and mix well. The mixture should be thick. Taste for seasoning, correct the seasoning and allow to cool.
• 6. Roll out pastry to fit a 9 inch pie pan. Fit pastry in the pie pan and fill with the chicken and vegetable mixture. Cover with rolled out pastry top and seal. Brush with egg for a nice brown crust (optional)
• 7. Bake at 400 degrees F. for 30 minutes or until pastry is browned and cooked through.
• 8. Cool on rack for at least 10 minutes before serving.
• 9. You could make small pies in tart shells and reduce the baking time.

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.

Steps:

• Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.
• While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
• Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.
• Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.

Steps:

• Heat oven to 425 degrees. Line a sheet pan with parchment paper and set aside.
• Season chicken with salt and pepper. Heat oil in a 10-inch cast-iron skillet (or other heavy bottom skillet) over medium heat. Sear chicken, skin-side down, until deeply golden brown and some of the fat has begun to render out, 5 to 8 minutes. Rotate chicken and continue to cook on all sides until evenly browned and cooked through, an additional 8 to 10 minutes. Remove chicken, keeping all the drippings in the skillet, and let cool slightly on a plate.
• To the drippings, add carrots, celery, garlic, onion and thyme. Season with salt and pepper and cook, stirring occasionally until vegetables are tender and just cooked through, about 5 to 8 minutes. Add flour and stir to coat all the vegetables. Cook, stirring constantly, until the flour has started to turn a light golden brown with no white, floury bits left, about 3 minutes.
• Slowly add the chicken broth or stock ½ cup at a time, using a wooden spoon to blend and scrape up any browned bits on the bottom of the skillet. Once all the broth or stock is added, bring to a simmer and remove from heat.
• Remove the bones and skin from the chicken and shred the meat and skin (discard any skin that is too thick or rubbery) into bite-size pieces or, alternatively, cut it with a knife and fork into bite-size pieces. (If you discover at this stage any pieces of chicken that are not completely cooked through, don't worry; they will finish cooking in the oven.) Add the peas, parsley and chicken and season once more with salt and pepper.
• Carefully unfold the puff pastry and working quickly, place it on top of the skillet (do not worry about it being a perfect circle), letting some of the dough hang off the sides (this will keep it from shrinking too much).
• Whisk the egg with 1 teaspoon of water and brush onto the top of the puff pastry. Cut three 2½-inch slits, about 1-inch apart and place the skillet on top of the sheet pan to catch any drips in the oven.
• Bake until puff pastry is golden brown on top and filling is starting to bubble up, 20 to 25 minutes. Reduce temperature to 375 degrees and continue to cook until puff pastry is baked through all the way and filling has thickened considerably, another 15 to 20 minutes.
• Remove from heat and let cool slightly before eating.

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.