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
EASY CHICKEN POT PIE
Provided by Robin Miller : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees F.
- Heat oil in a large Dutch oven or oven-proof stockpot over medium heat. Add onion and saute for 2 minutes. Add chicken and saute for 5 to 7 minutes, until browned on all sides. Remove 1/2 the cooked chicken for later in the week, cover and refrigerate. In a small bowl, combine flour, thyme, salt, pepper, and paprika. Add flour mixture to the chicken and stir to coat. Stir in carrots, celery, potatoes, tomatoes, chicken broth, wine, and Dijon mustard and mix well. Bring mixture to a boil. Cook until vegetables are tender. Transfer stew to a clean 2-quart casserole dish and stir in corn. Place pie crust on top of casserole and pinch around the edges to seal the crust to the dish. Brush the top with beaten egg and prick the surface 1 or 2 times with a sharp knife or fork to allow steam to escape during cooking. Place casserole dish on baking sheet and bake for about 8 to 10 minutes, until crust is golden.
SEMI-HOMEMADE CHICKEN N RICE POT PIE
This is a Whole Meal in itself! My Boys really love this almost Home-made tasting Pot Pie. No one would ever know you didn't Slave over the hot stove all day making this? The Rice in this Pot Pie makes it that much more Hearty and Filling!! Your Family would love you for this one!! Just make it your own and be creative and add...
Provided by Anna Perez
Categories Savory Pies
Time 1h25m
Number Of Ingredients 11
Steps:
- 1. 1.) Boil your 2lb Whole Chicken with 1) Bay Leaf, 1) Medium cutup Onion.
- 2. 2.) you can boil your fresh cut-up Carrots and Potatoes, and your celery with your Whole Chicken or you can boil these veggies in a medium sized pot....after they are cooked. (Drain and set aside)
- 3. 3.) Boil and Drain your White Rice and set aside
- 4. 4.) In Large Mixing Bowl add your Family sized Cream of Chicken Soup and add milk a little @ a time to make a semi-smooth consistency...Not to runny ok!
- 5. 5.) Once Chicken is de-boned then add to Cream of of Chicken. Then also add all your drained Veggies to this Mixture, including canned drained canned Peas and Drained White Rice.
- 6. 6.) Salt and Pepper to taste
- 7. 7.) Once you have incorporated all these ingredients with your Cream of Chicken...in a Glass Pie Dish Roll out 1 pkg of your Pillsbury Pie crust on bottom...and once placed dock the pie crust with a fork.
- 8. 8.) Add Mixture into Pie Crust and then Place the other Pie Crust on top and then fold, and crimp sides or however way you want to seal the Pie. then cut slits on top to allow Steam to escape. You may finish off with an Egg Wash. I prefer mine as is.
- 9. 9.) Bake @ 350 for 40-45 Minutes or Until Crust is Golden Brown. **This recipe Yields 2- 9"inch Pies**
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 AND RICE POT PIE
Make and share this Chicken and Rice Pot Pie recipe from Food.com.
Provided by Boo Chef in West Te
Categories Savory Pies
Time 40m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position - heat oven to 400 degrees. Cut puff pastry in half, then cut each half into thirds. Bake on parchment-lined baking sheet until golden brown and crisp, about 15 minutes.
- Pat chicken dry with paper towels -season with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook half of chicken until no longer pink, 1 to 2 minutes per side; cut into cubes and transfer to medium bowl. Repeat with additional 1 tablespoon butter and remaining chicken.
- Add flour and remaining butter to empty skillet and cook until golden, 1 to 2 minutes. Stir in rice, broth, and cream and bring to boil. Reduce heat to medium and simmer, covered, until rice is nearly tender, 3 to 5 minutes. Stir in peas and carrots, scallions, and chicken, along with any accumulated juices. Simmer until sauce is thickened, about 3 minutes. Season with salt and pepper. Top with puff pastry. Serve.
Nutrition Facts : Calories 537.2, Fat 32.3, SaturatedFat 13.8, Cholesterol 93.2, Sodium 203.7, Carbohydrate 36.6, Fiber 1.9, Sugar 0.6, Protein 25.3
More about "semi homemade chicken n rice pot pie recipes"
SEMI-HOMEMADE CHICKEN POT PIE {+VIDEO} - SEEDED …
From seededatthetable.com
4.4/5 (36)Calories 531 per servingCategory Dinner, Main Course
- Preheat oven to 400 degrees F. Line the bottom and sides of a 9- or 10-inch pie plate with 1 pie crust. Fill the bottom with the shredded chicken, peas and corn; set aside.
- Place the potatoes and carrots in a large sauté pan or skillet. Fill with cold water, until the vegetables are just covered. Heat over high heat until it comes to a boil. Reduce heat, cover and let simmer for 8 to 10 minutes, until just tender. Drain, then transfer to the pie plate over the chicken, peas and corn.
- Wipe out the pan and return to heat. Melt 2 Tablespoons of the butter in the same pan, then add the onions. Cook until soft, about 5-7 minutes. Add the other 3 Tablespoons of butter and toss until melted. Stir in the flour, celery seed, salt and pepper. Slowly mix in the chicken broth and milk. Simmer over medium heat, stirring frequently, until thickened. Season with more salt, to taste. Pour into the pie plate over the chicken and veggies. Do not stir.
- Place the other pie crust over top of the filling, then tuck the edges under the bottom crust and pinch to seal. Brush lightly with egg wash. Slice an "X" in the center of the crust to allow steam during baking. Bake for 45 minutes. Remove from the oven and let set for 10 minutes before serving.
EASY CHICKEN AND RICE POT PIE - FLOUR ON MY FACE
From flouronmyface.com
Ratings 2Category Main DishCuisine AmericanTotal Time 1 hr
- In a large bowl mix soup, water, milk, and pepper until the soup has blended with the milk and water.
CHICKEN POT PIE RICE CASSEROLE - SEMI HOMEMADE …
From semihomemaderecipes.com
Reviews 9Category CasseroleServings 8Total Time 40 mins
EASY HOMEMADE CHICKEN POT PIE - CREME DE LA CRUMB
From lecremedelacrumb.com
CHICKEN POT PIE RICE CASSEROLE RECIPE - PILLSBURY.COM
From pillsbury.com
SEMI HOMEMADE CHICKEN POT PIE - LADY BEHIND THE …
From ladybehindthecurtain.com
CHICKEN AND RICE POT PIE RECIPE - KUDOS KITCHEN BY …
From kudoskitchenbyrenee.com
Ratings 5Calories 293 per servingCategory Main Course-Poultry
SEMI HOMEMADE CHICKEN N RICE POT PIE RECIPES RECIPE
From alicerecipes.com
QUICK CHICKEN POT PIE | RECIPETIN EATS
From recipetineats.com
CHICKEN POT PIE CRESCENT BRAID - SEMI HOMEMADE RECIPES
From semihomemaderecipes.com
SEMI HOMEMADE POT PIE (TWO WAYS) - SLICE OF HONEY
From sliceofhoney.com
SEMI-HOMEMADE CHICKEN POT PIE - THAT'S WHAT SHE EATS.
From thatswhatsheeats.com
CANTONESE CLAY POT RICE WITH VELVETED CHICKEN RECIPE - SERIOUS …
From seriouseats.com
SEMI-HOMEMADE CHICKEN POT PIE | HAVEN’S KITCHEN
From havenskitchen.com
SEMI HOMEMADE CHICKEN POT PIE - YOU WILL LOVE THIS …
From prettyprovidence.com
SEMI HOMEMADE CHICKEN POT PIE - EASY RECIPES FOR FAMILY TIME …
From seededatthetable.com
CHICKEN POT PIE RICE BAKE - PLAIN CHICKEN
From plainchicken.com
EASY CHICKEN POT PIE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
EASY CHICKEN POT PIE | I HEART RECIPES
From iheartrecipes.com
You'll also love