CHICKEN IN EVERY POT PIE
I created a new title for my mom's pot pie recipe while trying to come up with a clever menu for our Presidents' Day Party. An old political slogan came to mind that fit the theme and my main dish just fine! It's chock-full of chicken and vegetables. -Mary Beth de Ribeaux, Gaithersburg, Maryland
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the chicken, broth, peas, carrots, soup, salt and pepper; bring to a boil, stirring occasionally. , Meanwhile, combine the biscuit mix, milk, garlic powder and celery seed (mixture will be thin). , Pour hot chicken mixture into eight greased ovenproof 10-oz. custard cups or casseroles. Immediately spoon 1/4 cup of biscuit mixture evenly on top of each. Sprinkle with paprika. , Bake, uncovered, at 350° for 30-35 minutes or until topping is golden brown.
Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 1011mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein.
INDIVIDUAL CHICKEN POTPIES
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 4 six-inch pies or 8 muffin-size pies
Number Of Ingredients 14
Steps:
- Melt the butter in a large skillet over medium-high heat, then add the onion, carrots and celery. Cook, stirring the vegetables around, until they start to soften, about 3 minutes. Sprinkle the flour over the veggies and stir to combine. Cook the flour-coated veggies for 1 minute, then pour in the chicken broth (and wine, if using!) and stir to combine. Let it heat up and start to bubble and thicken, about 3 minutes.
- Stir in the chicken, then add the turmeric and thyme, then season with salt and pepper. Add the half-and-half, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat and let the filling cool to room temperature.
- Meanwhile, roll out the pie crusts slightly and cut out 8 dough circles just a bit larger than the pie pans (if using a muffin tin, you'll need sixteen 3 3/4-inch circles). Press a dough circle into each pie pan (or 8 muffin cups), making sure the dough comes almost to the top of each pan. Fill the pies with the chicken mixture. Lay a second round of dough over the top of each pie. Press the dough so that the edges meet, then use a fork to seal the edges. Mix the egg with 2 teaspoons water and brush it all over the surface of the crust. (Discard any extra egg wash.) Cut small vents in the surface of the crusts.
- If you're baking the pies right away, preheat the oven to 350 degrees F, place the pies on a baking sheet and bake 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. Serve them straight out of the pie pans or turn them out of the pan and serve them upside down!
- Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).
EASY CHICKEN POT PIE
Steps:
- Heat the oven to 400 degrees F. Stir the soup, vegetables and chicken in a 9-inch pie plate.
- Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.
- Bake for 30 minutes or until the topping is golden brown.
- Serving Suggestion: Serve with a cucumber and tomato salad with your favorite vinaigrette. For dessert serve chocolate ice cream sprinkled with pecan halves and toasted coconut.
- Using Campbell's® Condensed Cream of Chicken Soup: Calories 320, Total Fat 12g, Saturated Fat 0g, Cholesterol 0mg, Sodium 941mg, Total Carbohydrate 37g, Dietary Fiber 4g, Protein 19g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV
- Using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 300, Total Fat 10g, Saturated Fat 0g, Cholesterol 0mg, Sodium 799mg, Total Carbohydrate 34g, Dietary Fiber 4g, Protein 18g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV
CHICKEN IN EVERY POT PIE
This pie is stocked full of chicken and vegetables.
Provided by Debbie Rowe
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Yield 8
Number Of Ingredients 12
Steps:
- In a saucepan combine chicken, broth, peas, carrots, soup, salt and pepper. Bring to a boil, stirring occasionally.
- Meanwhile, combine biscuit mix, milk. garlic powder and celery seed (mixture will be thin).
- Pour hot chicken mixture into 9x13 greased oven proof dish. Immediately spoon biscuit mixture evenly over the top of chicken mixture. Sprinkle with paprika.
- Bake, uncovered at 350 degrees F (175 degrees C) for 30-35 minutes or until topping is golden brown.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 33.9 g, Cholesterol 55.5 mg, Fat 6.7 g, Fiber 2.3 g, Protein 26.2 g, SaturatedFat 1.9 g, Sodium 1147.1 mg, Sugar 7 g
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.
INDIVIDUAL CHICKEN POT PIES
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat your oven to 375 degrees F.
- In a large saucepan heat chicken broth and bouillon cube over medium heat until hot.
- In a Dutch oven, melt butter over medium heat. Add onions, carrots, celery, chives and garlic, and saute until tender. Season with salt and pepper. Add the flour and stir together until it becomes pasty and lump-free, about 2 minutes. Stir in the hot broth, heavy cream, sherry, chicken and frozen onions and peas. Bring to a boil then reduce to a simmer.
- With a ladle, fill 6ovenproof ramekins or bowls with the filling. Place on baking sheet.
- Sprinkle flour on countertop. Roll out dough an extra inch. Using a biscuit round or mold, cut out dough to cover the tops of your oven-proof bowls, with about 1/2-inch hangover, depending on their size. Crimp the dough over the edge of the ramekin. Brush with the egg wash and make 4 small slits on the top. Sprinkle with kosher salt and place on a baking sheet. Bake for 35 minutes. Remove from the oven and serve.
THE BEST CHICKEN POT PIE EVER!
I get a request from my family to make this dish at LEAST once a month. I typically make two at a time as these are eaten up quickly and they're wonderful to share with a neighbor.
Provided by MarthaRayDeen
Categories One Dish Meal
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan over medium high heat, combine the chicken breasts, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
- Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough canned broth to equal 1 cup if needed. Add half and half to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
- In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture and the herbs. Simmer, stirring constantly, until the sauce thickens and boils. (you will think this is TOO MUCH liquid, but it's not). Add the chicken and vegetables to the broth and stir to combine. Line a deep pie dish with one of the pastries and pour mixture in, almost to the top.
- Cover mixture with second pastry, making sure to "seal the edges" by pinching together the top and bottom then pressing against the lip of the dish. Cut a few vent holes in the pastry then brush pastry with beaten egg. Use any leftover scraps from the pastries to make a design on top.
- Bake at 400 degrees for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.
- When done, the inside ingredients will be thick and creamy.
EASY CHICKEN POTPIES
These are classic pot pies, with veggies, chicken, and golden crust. No one will resist them.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 11
Steps:
- In a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in green beans and chicken and season with salt and pepper.
- Divide filling among four 8-ounce ramekins. Roll out 1 sheet puff pastry and cut 4 rounds to fit ramekins. Cut a small X in center of each to vent, then place on top of filling. Brush with beaten egg. Bake at 375 degrees until filling is bubbling and crust is golden, 30 to 40 minutes.
Nutrition Facts : Calories 274 g, Fat 13 g, Fiber 3 g, Protein 20 g, SaturatedFat 7 g
CLASSIC CHICKEN POTPIE
A buttery crust is always a winner, but when it comes to potpie, it's what's inside that counts. Try this classic version; then explore these fresh filling ideas: Curried Chicken; Mushroom-Marjoram Chicken; Tomato-Corn Chicken.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h45m
Number Of Ingredients 15
Steps:
- Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix.
- Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
- Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables.
- Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and parsley. Pour filling into a 2-quart baking dish.
- On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.
Nutrition Facts : Calories 528 g, Fat 28 g, Fiber 4 g, Protein 29 g, SaturatedFat 16 g
SUPER FAST & EASY CHICKEN POT PIE
Make and share this Super Fast & Easy Chicken Pot Pie recipe from Food.com.
Provided by Jacque Jacques
Categories Savory Pies
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Prick bottom of 1 pie shell all over with fork.
- Bake, uncovered, for 10 minutes.
- Set second pie shell aside to thaw a bit.
- Combine chicken, vegetables, onions, soup and salt.
- Fill bottom of the partially baked pie shell with mixture.
- You will have to mound it up--but don't worry it doesn't get real runny.
- Place second pie shell on top.
- Prick with fork 6 times.
- Set on foil covered oven rack or pan to catch any spills.
- Bake, for approx 1 hour.
- Enjoy!
CHICKEN POT PIE II
This is a very hearty and flavorful pot pie!!
Provided by CORWYNN DARKHOLME
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 14
Steps:
- In a large saucepan over medium high heat, combine the chicken meat, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
- Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough milk to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
- In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken, vegetables, parsley and thyme. Pour mixture into a 1 1/2 quart deep casserole dish.
- Preheat oven to 400 degrees F (200 degrees C).
- Roll out pastry 1 inch larger than the diameter of the casserole dish on a lightly floured surface. Cut slits in the pastry for venting air. Place pastry on top of casserole. Roll edges and cut away extra pastry; flute edges by pinching together. Reroll scraps to cut into decorative designs. Place on top of pastry. Brush pastry with beaten egg and bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.
Nutrition Facts : Calories 665.7 calories, Carbohydrate 47.8 g, Cholesterol 176.8 mg, Fat 29.5 g, Fiber 6.2 g, Protein 51.4 g, SaturatedFat 11.4 g, Sodium 1055.9 mg, Sugar 6.4 g
EASY CHICKEN POT PIE
Home made chicken pot pie. This one is so quick and easy that everyone will be amazed with your culinary skills.
Provided by Tressie Grant
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.
Nutrition Facts : Calories 463.4 calories, Carbohydrate 39.7 g, Cholesterol 41.6 mg, Fat 24.8 g, Fiber 3.3 g, Protein 19.1 g, SaturatedFat 7.9 g, Sodium 920 mg, Sugar 3.8 g
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.
INA GARTEN'S CHICKEN POT PIE
Make and share this Ina Garten's Chicken Pot Pie recipe from Food.com.
Provided by Vicki in CT
Categories Savory Pies
Time 1h
Yield 4 serving(s)
Number Of Ingredients 24
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.
Nutrition Facts : Calories 1952.5, Fat 125.8, SaturatedFat 56.2, Cholesterol 374.3, Sodium 1849.2, Carbohydrate 131.9, Fiber 10.5, Sugar 18.5, Protein 73.8
EASIEST CHICKEN POT PIE
This is so easy you really won't believe it. I made it for my boyfriend and he thought I'd worked all day on it. HA HA.
Provided by anchor girl
Categories Savory Pies
Time 1h15m
Yield 1 1/2 9inch round baking dishes, 8-12 serving(s)
Number Of Ingredients 5
Steps:
- Mix soup, chicken, vegetables and seasoning.
- Put bottom pie crust in 9 inch baking dish.
- Add the mixture.
- Top with top pie crust and pinch.
- Bake at 375° for 45-60 minutes until heated through.
- (You will probably have leftover mixture -- I usually make an extra crust and make a mini-pot pie in a large ramekin.).
Nutrition Facts : Calories 311.4, Fat 16.7, SaturatedFat 4.5, Cholesterol 3.7, Sodium 623.3, Carbohydrate 35.7, Fiber 4.5, Sugar 1.3, Protein 5.9
DELICIOUS CHICKEN POT PIE
This chicken pot pie recipe takes a little time, but it is WELL WORTH IT!! This is an all-time favorite in our family. Great on a cold winter day.
Provided by vincy bramblett
Categories Savory Pies
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
- Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
- Combine broth and half and half.
- Gradually stir into vegetable mixture.
- Cook over medium heat stirring constantly until thickened and bubbly.
- Stir in salt and pepper; add chicken and stir well.
- Pour into shallow 2 quart casserole dish and top with pie shells.
- Cut slits to allow steam to escape.
- Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
Nutrition Facts : Calories 538.3, Fat 35.3, SaturatedFat 10.1, Cholesterol 14.9, Sodium 1113.7, Carbohydrate 46.9, Fiber 4.4, Sugar 3.1, Protein 8.8
CHICKEN DINNER POT PIE
Make and share this Chicken Dinner Pot Pie recipe from Food.com.
Provided by Windchime
Categories Savory Pies
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees.
- Prepare pastry, cut top into lattice strips.
- (I use just a regular pie top with slits cut in it. It's quicker).
- Melt butter in large skillet over low heat; stir in flour, salt, pepper and thyme.
- Cook, stirring until mixture is smooth and bubbly.
- Remove from heat.
- Stir in chicken broth and cream.
- Heat to boiling, stirring constantly.
- Boil and stir for one minute.
- Stir in chicken and vegetables.
- Pour into pastry lined pie pan.
- Cover with lattice top.
- Cover edge with 2-3 inch strips of foil to prevent excessive browning.
- Remove foil for the last 15 minutes of baking.
- Bake for 35 to 40 or until crust is brown.
CHICKEN PAN PIE
I'm making chicken pot pie in a pan, which is usually still called chicken pot pie, but it shouldn't be since it really is a completely different, far superior, species with a much higher crust-to-filling ratio, making it even more savory and deeply delicious.
Provided by Chef John
Categories Main Dishes Savory Pie Recipes Chicken Pie Recipes
Time 1h25m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a 12-inch cast iron skillet over medium-high heat. Add diced onion and salt. Cook, stirring, until onions start to soften, and the edges begin to brown, 3 to 4 minutes. Add chicken, and cook, stirring, until the chicken loses its pink color, and starts to brown in spots, 3 to 4 minutes.
- Sprinkle flour over top, then cook and stir for about 2 minutes. Pour in the broth and bring to a simmer, scraping the bottom of the pan with a spatula. Stir in carrots, celery, black pepper, and cayenne.
- Cook the mixture, stirring occasionally, until it's as thick as you want, 5 to 10 minutes. For a thick, sticky filling once baked, reduce until the sauce coats the back of a spoon. For a saucier filling, don't reduce the mixture at all.
- Turn off the heat and stir in the peas and thyme. Taste for seasoning and reserve until needed.
- Roll out pie or pastry dough to form a circle about 14 inches in diameter.
- Fold over 1/2 inch of dough all the way around, and then crimp the edge to make a decorative scalloped design. Cut or punch out a 1-inch hole in the center of the dough.
- Place the pan on top of a sheet pan in case filling bubbles over in the oven. Carefully place the dough over the filling, and adjust until it's centered. Press the crust lightly into the filling. Brush the top with an egg wash if desired.
- Bake in the preheated oven until crust is browned and filling is bubbling, about 40 minutes. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 435.2 calories, Carbohydrate 23.1 g, Cholesterol 123.8 mg, Fat 26.9 g, Fiber 2.6 g, Protein 24.2 g, SaturatedFat 9.9 g, Sodium 945 mg, Sugar 2.7 g
CHICKEN POT PIE
Provided by Bon Appétit Test Kitchen
Categories Chicken Mushroom Onion Potato Bake Dinner Celery Carrot Fall Winter Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 31
Steps:
- For crust:
- Mix flour, salt, and baking powder in a food processor. Add cubed butter and shortening and process until mixture resembles coarse meal with some pea-size lumps. With machine running, add 1/2 cup ice water and process, adding more water by teaspoonfuls if dry, until dough forms. Form dough into a ball; flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
- Line a baking sheet with parchment paper. Place chilled dough on a lightly floured surface and roll out to a 12x9 1/2" rectangle, about 1/4" thick. Place on prepared sheet and cover tightly with plastic wrap. Chill. DO AHEAD: Can be made 6 hours ahead. Keep chilled.
- For chicken:
- Preheat oven to 400°. Place carrots, onion, and leek on a rimmed baking sheet and roast until golden brown, about 30 minutes. Transfer to a large pot fitted with a lid. Add chicken, breast side down, celery, thyme sprigs, wine, salt, and peppercorns to pot. Add 8 cups water to cover and bring to a boil. Reduce heat to low and simmer gently for 10 minutes. Remove pot from heat, cover, and poach chicken until cooked through, about 35 minutes.
- Remove chicken from pot and set aside until cool. Reserve broth. Shred meat; discard skin and bones. Set a large strainer over another pot. Strain broth into clean pot. Stir in tomato paste. Return to medium heat and simmer, uncovered, until reduced to 5 cups, about 40 minutes. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool. Cover chicken and broth separately; keep chilled. Rewarm broth before continuing.
- For filling:
- Place dried chanterelles in a small bowl and cover with 1 cup hot water. Let steep for 10 minutes; set aside. Reserve soaking liquid. Cook carrots in a large saucepan of boiling salted water until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a medium bowl. Add peas to saucepan; cook for 1 minute; transfer to bowl with carrots. Add onions to saucepan and cook until crisp-tender, about 2 minutes. Remove from pot and set aside; let cool. Peel onions.
- In a large heavy saucepan, melt butter over medium heat. Whisk in flour. Cook over medium-low heat, whisking constantly, until golden brown, about 10 minutes. Whisk in herbs and warm broth from chicken. Using a slotted spoon, transfer chanterelles to saucepan. Pour in soaking liquid, leaving sediment behind. Simmer for 20 minutes.
- Set a strainer over another large pot. Strain broth into pot; discard solids. Add chicken, carrots, peas, onions, mushrooms, and potatoes. Bring to a simmer. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool; cover and keep chilled. Rewarm before continuing.
- Preheat oven to 400°F. Spoon filling into an 11x8x2" or 2 1/2-quart round baking dish. (Add pie bird, if using.) Top with pastry, pinching edges to seal. If not using pie bird, cut a 1" slit in center of crust for steam to vent. Brush pastry with beaten egg, and sprinkle with sea salt and pepper, if desired.
- Place pot pie on a rimmed baking sheet. Bake until crust is golden brown and filling is bubbly, about 45 minutes.
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QUICK AND EASY CHICKEN POT PIE RECIPE | REAL SIMPLE
From realsimple.com
CHICKEN POT PIE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
SOUTHERN HOMESTYLE CHICKEN POT PIE RECIPE - PAULA DEEN
From pauladeen.com
ALL-THE-LEFTOVERS POT PIE — FOOD WASTE FEAST
From foodwastefeast.com
CHICKEN POT PIE FAST FOOD - PIEPRONATION.COM
From piepronation.com
HOMEMADE CHICKEN POT PIE (PLUS VIDEO) - IMMACULATE BITES
From africanbites.com
BEST INA GARTEN'S CHICKEN POT PIE RECIPES - FOOD NETWORK …
From foodnetwork.ca
HEALTHY CHICKEN POT PIE - CONFESSIONS OF A FIT FOODIE
From confessionsofafitfoodie.com
21 BEST POT PIE RECIPES | CHICKEN, TURKEY, BEEF, VEGGIE - FOOD COM
From foodnetwork.com
CHICKEN POT PIE – BABY FOOD FROM DINNER FOOD – MANY POSSIBILITIES!
From wholesomebabyfoodguide.com
BEST ANNA OLSON'S CHICKEN POT PIE RECIPES | COMFORT FOOD | FOOD …
From foodnetwork.ca
A DELICIOUS EASY CHICKEN POT PIE RECIPE FROM SCRATCH
From chefjeanpierre.com
THE BEST CLASSIC CHICKEN POT PIE - THE WHOLESOME DISH
From thewholesomedish.com
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