HEALTHIER CHICKEN POT PIE IX
More carrots, some parsley, low-fat milk and less butter make this delicious chicken pot pie a healthier dinner in-a-bowl.
Provided by MakeItHealthy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine chicken, carrots, peas, and celery in a saucepan. Cover with water. Boil until chicken is no longer pink in the middle and vegetables are fork tender, about 15 minutes. Remove from heat, drain, and set aside.
- Cook and stir onions in butter in a saucepan over medium heat, until soft and translucent, about 5 minutes. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick, about 5 minutes. Stir in parsley and remove from heat. Set aside.
- Place 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 top to allow steam to escape.
- Bake in preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 26.8 g, Cholesterol 43.1 mg, Fat 16.4 g, Fiber 2.2 g, Protein 15.3 g, SaturatedFat 4.8 g, Sodium 712.4 mg, Sugar 3.8 g
LIGHT CHICKEN POTPIE
Provided by Food Network Kitchen
Time 2h
Yield 6 servings
Number Of Ingredients 20
Steps:
- Prepare the crust: Pulse the flour, baking powder and salt in a food processor until combined. Add the butter, one piece at a time, pulsing until the mixture looks like coarse meal. Separate the egg; refrigerate the egg white. Beat the egg yolk and milk in a bowl, then add to the food processor, pulsing until the dough comes together. Turn out onto a lightly floured surface and gather into a ball. Flatten into a disk, wrap in plastic wrap and chill at least 1 hour.
- Meanwhile, make the filling: Preheat the oven to 425 degrees F. Prick the potatoes with a fork and bake directly on the oven rack until tender, about 45 minutes. Cool slightly, then peel and break into small pieces.
- Bring the chicken broth, carrots and thyme to a simmer in a small saucepan over medium heat and cook 2 minutes; cover and keep warm. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 8 minutes. Sprinkle in the flour and stir until lightly toasted, about 3 minutes. Add the milk, celery, potato pieces and the warm broth mixture and simmer until thickened, about 15 minutes. Remove from the heat and stir in the chicken, yogurt, peas and parsley. Season with salt and pepper.
- Transfer the filling to a 2-quart casserole dish. Roll out the dough on a lightly floured surface until about 1/2 inch thick and slightly larger than the dish. Beat the reserved egg white in a bowl; brush over the dough and season with salt and pepper. Press the dough against the sides of the dish. Place on a baking sheet and bake until the crust is golden brown, 20 to 25 minutes.
CLASSIC CHICKEN POT PIE
Steps:
- Preheat the oven to 425 degrees F.
- In a heavy-duty pot, cook the onion, celery and carrot with the butter on medium to high heat until the vegetables are soft. Add the garlic and cook until fragrant (be careful not to burn). Stir in the flour and cook until a paste forms. Reduce to low heat and add the chicken broth, half-and-half, sea salt, sage, pepper, allspice, nutmeg, dry mustard and cayenne. Cook until thickened, periodically stirring. Remove from the heat and add the chicken and peas. (Pot pie filling can be made the day before and chilled, or day-of if using right away.) Portion the pot pie filling into 4 small oven-safe crocks or baking dishes, with at least 1 cup filling per dish. Cut the puff pastry sheets according to the sizes of the baking dishes, enough to cover the top.
- Bake until the puff pastry is golden brown and has risen, 15 to 20 minutes. Serve immediately.
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
HEALTHY CHICKEN POTPIE
Replacing the usual puff pastry or piecrust with delicate sheets of phyllo plays up the delicious filling underneath in this lightened up chicken pot pie. A sprinkle of lively tarragon, a handful of aromatic parsley, and sauteed garlic and shallots give depth to this wintertime favorite.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees. Melt butter in a medium saucepan over medium heat. Add shallots, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until shallots are translucent, about 3 minutes. Stir in 1 cup stock. Whisk remaining 1/2 cup stock into the flour in a small bowl. Whisk into shallot mixture. Bring to a boil, whisking constantly. Reduce to a simmer. Cook 5 minutes, whisking occasionally.
- Add carrots and celery. Bring to a boil. Stir in chicken. Return to a boil. Remove from heat. Stir in chopped parsley and tarragon. Let cool. Stir in peas. Transfer to a 2-quart (8 1/2-by-12-inch) baking dish.
- Brush 1 sheet of phyllo with melted butter. Sprinkle with parsley leaves. Repeat with remaining phyllo, parsley, and butter; do not sprinkle parsley on final layer. (Keep unbuttered phyllo covered with plastic wrap and a damp kitchen towel.) Drape crust over cooled filling; tuck in edges. Cut four 4-inch slits in crust for vents. Sprinkle with sea salt, if desired.
- Bake until crust is golden brown and juices are bubbling, about 30 minutes. Remove from oven, and recut vents. Serve immediately in shallow bowls.
FAVORITE CHICKEN POTPIE
This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. -Karen Johnson, Bakersfield, California
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 2 potpies (8 servings each).
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 475 calories, Fat 28g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 768mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.
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THE BEST HEALTHY CHICKEN POT PIE | AMBITIOUS KITCHEN
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5/5 (33)Calories 362 per servingCategory Chicken, Comfort Food, Dairy Free, Dinner
- For the chicken pot pie crust: Place flour and salt in a bowl and whisk together. Dice butter and place into flour mixture. (It is important for the butter to be COLD so sometimes I dice it up then place in a bowl and stick in the freezer for a few minutes.) Use a pastry knife and cut butter into flour until it is edamame or pea sized. Using a large fork, add the egg yolk and 2 tablespoons of milk to the mixture and combine. Continue adding almond milk, a tablespoon at a time until dough comes together and is somewhat soft. You may not need to add all the milk; you want the dough to be smooth but neither overly wet nor dry. I find 3 tablespoons to be good most of the time.
- If you want to make the dough in the food processor (easiest method), here is how: Add the flour and salt 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 2-3 tablespoons milk and process again until the dough is crumbly. Do not let it turn into a big dough ball or you will have overmixed the dough. Pour into a floured surface and gather into a disk, wrap in plastic and place in fridge until you are ready to roll out. Dough can also be made ahead of time and placed in fridge or 1 week or frozen for up to 3 months.
- In a large pot, add 1/2 tablespoon olive oil and chicken. Season chicken with salt and pepper and cook until chicken is no longer pink, about 5 minutes, then transfer to a bowl or large plate and set aside.
- Next add almond milk and chicken broth to pot and bring to a boil. Add in diced potatoes and carrots and boil for 3-4 minutes. (This helps to release the potato starch!). Drain the mixture over a bowl, reserving the cooking liquid (very important). Set aside the carrots and potatoes for later.
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- Heat a large Dutch oven or similar deep, heavy-bottomed pan over medium-high heat. Add the oil to the pan. Once hot, add the mushrooms and cook for 8 minutes, until mushrooms are beginning to brown, stirring occasionally. Add the carrots, celery, garlic powder, salt, and pepper. Cook until the mushrooms have browned more deeply and the carrots begin to soften, about 3 additional minutes.
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- Roll the pie dough into a circle large enough to cover your dish. Brush the edges of the pie dish with the egg wash, then lay the dough over the top so that it overhangs the sides. Trim the overhang to a 1/2 inch larger than edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, then brush all over with the remaining egg wash. With a sharp knife, cut 3 slits in the top.
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