FLAKY CHICKEN POT PIE
Chicken Pot Pie recipes always seemed either too daunting or too ordinary until I played with 3 different recipes to come up with this light and flaky version. It's so easy that it can be changed to accommodate a ground beef or roast beef version as well. Phyllo dough can seem tricky but it is much easier to work with than some...
Provided by Teresa Jacobson
Categories Savory Pies
Time 1h
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 425 degrees. Coat a 13 x9 baking dish with nonstick spray.
- 2. Dissolve bouillon in hot water; stir well.
- 3. In a large bowl, combine chicken, corn, carrots, onion, mushrooms, green beans, celery, pimentos, and ground pepper. Set aside.
- 4. In a large saucepan, melt margarine then blend in flour.
- 5. Slowly add broth to flour mixture, stirring constantly with a wire whisk. Continue to cook over medium heat until mixture thickens to a gravy consistency. Stir constantly to prevent lumps.
- 6. Add chicken mixture to gravy mixture; stir well. Cover and allow to simmer for 5 minutes or until vegetables heated through; stirring occasionally. Remove from heat and pour into prepared dish; set aside.
- 7. Melt butter in microwave for about 30 seconds.
- 8. Unroll 8 sheets of thawed phyllo dough (wrap remaining dough in plastic wrap and refrigerate)onto a large piece of plastic wrap. Remove one sheet, brush one side thoroughly with melted butter; place it butter side up on top of filling. Repeat with all sheets.
- 9. Cut a 1 inch slit or hole in middle of phyllo to allow steam to escape.
- 10. Bake @ 425 degrees for 25-30 minutes or until golden brown and filling is bubbly.
BEST HOMEMADE CHICKEN POT PIE
This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.
Provided by NicoleMcmom
Categories Chicken Pot Pie
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
- Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
- Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
- Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 542.1 calories, Carbohydrate 31.7 g, Cholesterol 96.9 mg, Fat 35 g, Fiber 3.4 g, Protein 24.6 g, SaturatedFat 14.2 g, Sodium 966.2 mg
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 POT PIE WITH FLAKY CRUST
Make and share this Chicken Pot Pie With Flaky Crust recipe from Food.com.
Provided by ratherbeswimmin
Categories Pot Pie
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°.
- On lightly floured surface, unroll puff pastry; with rolling pin, roll pastry into 11-inch square.
- Cut off corners to make an 11-inch round; cut slits or small designs in several places in pastry; set aside.
- In a 10-inch skillet, heat oil over med-high heat.
- Cook chicken in oil about 4 minutes, stirring frequently, until no longer pink in center.
- Add onion and carrots; cook 5 minutes, stirring frequently, until crisp-tender.
- Remove from heat; stir in peas.
- In a bowl, beat remaining ingredients except egg with wire whisk until well blended.
- Stir into chicken mixture in skillet.
- Spoon into 9-inch deep-dish glass pie plate.
- Place pastry over filling, allowing pastry to hang over edge.
- Bake 20 minutes; brush crust with beaten egg.
- Cover edge of crust with strips of foil to prevent excess browning.
- Bake 20-25 minutes longer or until crust is golden brown; let stand 10 minutes before serving.
Nutrition Facts : Calories 448.8, Fat 27.4, SaturatedFat 7.9, Cholesterol 78.5, Sodium 466.1, Carbohydrate 31.6, Fiber 2.9, Sugar 4.6, Protein 19
FLAKY CHICKEN POT PIE RECIPE - (4.6/5)
Provided by carvalhohm
Number Of Ingredients 5
Steps:
- Combine all ingredients in a large bowl; spread into a greased 13"x9" baking pan. Spread Topping evenly over top; bake at 400 degrees for 30 to 35 minutes, until golden. Serves 6. Topping: 1/2 c. butter 1 c. all-purpose flour 1 c. milk 1/2 t. salt 1/4 t. pepper 2 t. baking powder Melt butter in a 2-quart saucepan over low heat; remove from heat. Whisk in flour until smooth; add remaining ingredients, mixing well. Mixture may be lumpy.
THE BEST CHICKEN POT PIE EVER RECIPE BY TASTY
This is Tasty's version of the ultimate chicken pot pie. A creamy chicken gravy made with aromatics and vegetables is baked between two extra-crispy layers of homemade pie crust made with premium butter. We believe the key to amazing pot pie is to make everything from scratch. Yes, that means roasting your own chicken and making your own chicken stock and pie dough. Trust us, this is worth the work.
Provided by Jasmine Pak
Categories Dinner
Time 5h55m
Yield 6 servings
Number Of Ingredients 38
Steps:
- Roast the chicken: Preheat the oven to 425°F (220°C).
- Pat the chicken dry with paper towels, including inside the cavity, then season the cavity with 1 tablespoon kosher salt.
- In a small bowl, mix together the butter, garlic powder, pepper, thyme, lemon zest and 2 teaspoons of kosher salt until well combined. Rub the butter mixture all over the outside of the chicken, including under the skin, making sure to rub the thighs and legs as well as the breast.
- Add the lemon quarters, onion, and garlic to the cavity of the chicken.
- To truss the chicken, use a piece of butcher's twine to tie the legs together so the bird holds a nice shape. Tuck the wingtips underneath the breasts so that they fit snugly. Transfer the chicken, breast-side up, to a roasting rack set inside a roasting pan.
- Roast the chicken for 60-80 minutes, or until a meat thermometer inserted in the thickest part of the chicken thigh reaches 165°F (75°C). Remove the chicken from the oven and let rest at room temperature for 20 minutes.
- Transfer the chicken to a large cutting board, reserving the juices in the roasting pan. Use a sharp knife to cut the legs and breasts away from the chicken carcass. Remove the skin from the chicken and transfer to the bowl of an Instant Pot, then pull the meat from the bones and shred into ½-inch pieces. Add the bones and carcass to the bowl with the skin. Transfer 4 cups of chicken to an airtight container for the pot pie filling and refrigerate until ready to use. Save any remaining chicken in a separate airtight container for another use; it will keep in the refrigerator for up to 5 days.
- Make the chicken stock: Add the onion, garlic, carrot, celery, peppercorns, thyme, parsley, and bay leaf to the Instant Pot bowl with the chicken skin, bones, and carcass. Pour in enough water to cover the chicken by 1 inch, then add the reserved chicken juices.
- Put the lid on the Instant Pot and set to pressure cook on high for 45 minutes. Once the timer goes off, turn the Instant Pot to quick release. Strain the chicken stock into a large bowl and discard the solids. Set aside 3 cups of stock at room temperature for the pot pie filling. Transfer the remaining chicken stock to an airtight container and save for another use; it will keep for up to 5 days in the refrigerator or up to 6 months in the freezer.
- Make the pie dough: In a large bowl, whisk together the flour and kosher salt. Add the butter and toss to coat each cube in the flour, then smash each piece of butter with your fingertips into lima bean-sized pieces. It's okay if some pieces are larger than others.
- Add the ice, water, and vodka to a small bowl and stir to combine. Add 1-2 tablespoons at a time to the flour mixture and toss with a rubber spatula until the dough holds together when pressed between your hands. You may not need all of the liquid. The dough should not be very tacky or sticky.
- Turn the dough onto a clean surface and use a bench scraper to gently bring it together into a rectangle. Fold the dough into thirds, like a business letter. Turn the dough 90°, then flatten and fold into thirds again. Repeat until all of the bits of dough have been incorporated and it just comes together in a smooth, cohesive mass. Do not overwork. Divide the dough in half and wrap each portion tightly in plastic wrap. Refrigerate for at least 1 hour, up to 3 days.
- Make the filling: Melt the butter in a large pot over medium-low heat. Add onion, carrots, potatoes, and thyme and season with 1 teaspoon kosher salt. Cook until the onion starts to soften, about 5 minutes.
- Add the flour and cook, stirring constantly, until no lumps remain and the flour is evenly incorporated into the butter, 2-3 minutes.
- Slowly whisk the reserved 3 cups of chicken stock, a little at a time. Simmer until the stock has reduced and thickened, about 5 minutes. Add the heavy cream and stir to combine.
- Remove the pot from the heat and fold in the reserved 4 cups of shredded chicken, peas, and parsley. Season with more kosher salt and freshly ground black pepper to taste. Transfer the filling to a large bowl and let cool to room temperature, then place in the freezer for 15 minutes.
- Assemble the pot pie: Place a portion of pie dough on a floured surface. Sprinkle flour on top of the dough and on the rolling pin, then roll the dough into a 12-inch (30 cm) round, about ⅓ inch thick, rotating 90° every few rolls. Repeat with the remaining dough, rolling out slightly thinner to ¼ inch thick. Roll the thicker dough round onto the rolling pin and transfer to a 9-inch (22 cm) glass deep dish pie plate, gently lifting and pressing so the dough is flush against the dish. Brush the inside of the dough with the egg wash, including the sides and outer rim. Add the chilled filling, spreading evenly.
- Drape the remaining dough round over the pie. Trim any excess dough around the edges, then pinch the top and bottom doughs together to seal. Roll the edges under, all the way around the pie dish, and crimp using the knuckle of an index finger of one hand and the thumb and index finger of the other.
- Brush the egg wash all over the top of the dough, getting in the grooves and sides of the pie. Use a paring knife to cut a few vents in the top to allow the steam to escape. Sprinkle flaky sea salt on top. Chill the assembled pie in the refrigerator for 20 minutes, until firm.
- Arrange a rack in the lower third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
- Place the pie dish on the prepared baking sheet, then transfer to the oven and bake for 40-50 minutes, rotating halfway through, until the crust is golden brown and the filling is bubbling.
- Let cool for 15-20 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 1414 calories, Carbohydrate 118 grams, Fat 80 grams, Fiber 7 grams, Protein 42 grams, Sugar 13 grams
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CHICKEN POT PIE - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (7)Total Time 2 hrs 20 minsCategory Main CourseCalories 642 per serving
- Preheat the oven to 350 degrees F. On a sheet pan, drizzle the chicken breasts with olive oil and sprinkle liberally with salt and black pepper.
- Bake in the oven for 35-40 minutes. When the chicken breasts are done cooking, take them out of the oven to cool, and remove the meat from the bone, cutting the chicken into large chunks. You can save these bones for a small batch of stock or plan to cook the chicken further in advance so you can use the stock for the pot pie filling. If you decide to do the latter, simmer the bones in about 5 cups of water for a few hours.
- While the chicken is cooking, prepare the pastry. Mix the flour, salt, and baking powder in the bowl of your food processor. Add the shortening and butter and pulse about 10 times, until the butter and shortening are the size of small peas.
- With the food processor on, add the ice water--just enough for the dough to just come together. You may have to pause and give it a stir with your hands, as some portions of the dough will be wetter or dryer. Dump the dough onto a clean, floured surface and knead gently into a ball. No need to overwork the dough! Wrap it in plastic and transfer to the refrigerator to rest for 30 minutes.
CHICKEN POT PIE WITH FLAKY CRUST RECIPE - PILLSBURY.COM
From pillsbury.com
3.5/5 (22)Category EntreeServings 4Total Time 1 hr 35 mins
- Heat oven to 375°F. On lightly floured surface, unroll puff pastry. With rolling pin, roll out into 11-inch square. Cut off corners to make an 11-inch round. Cut slits or small designs in several places in pastry; set aside.
- In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook about 4 minutes, stirring frequently, until no longer pink in center. Add onion and carrots; cook 5 minutes, stirring frequently, until vegetables are crisp-tender. Remove from heat; stir in peas.
- In medium bowl, beat remaining ingredients except egg with wire whisk until well blended. Stir into chicken mixture in skillet. Spoon into 9-inch deep-dish glass pie plate. Place pastry over filling allowing to hang over edge.
- Bake 20 minutes. Brush crust with beaten egg. Cover edge of crust with strips of foil to prevent excessive browning.
CLASSIC CHICKEN POT PIE {FLAKY CRUST!} - DINNER, THEN DESSERT
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5/5 (15)Total Time 1 hr 15 minsCategory MainCalories 420 per serving
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