CHICKEN POT PIE WITH MASHED POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- In a medium skillet melt the butter over medium high heat, saute the potatoes, onions, leeks, carrots, and garlic until golden. Add the white wine and simmer for 1 minute. Add the chicken stock and simmer for 20 minutes until the vegetables are tender. Mix the flour and milk until smooth and add to the vegetables, and cook until thickened. Season, to taste, with salt and pepper. Season the chicken with salt and pepper. In a large skillet heat the oil over high heat and sear the chicken until golden. Cut seared chicken into 1/2 inch chunks and add it, the thyme, and parsley to the vegetables and set side.
- For the topping: Put the potatoes in a large pot and cover with water, season with salt.
- Over high heat bring to a boil and simmer until tender. Drain the potatoes and let them sit for 5 minutes to steam dry. Put the potatoes through a food mill. Warm the cream and stir into the potatoes. Mix in the butter. Season, to taste.
- To assemble the pot pies fill 6 ramekins with 1 cup of filling each and top with the mashed potatoes. Bake for 30 minutes.
- Place the chicken bones in a stock pot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock. Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic. Reduce the heat to medium low and simmer for 2 hours. Strain the stock into a container. Cool and refrigerate. Store in a tightly covered container for 5 days in the refrigerator or freeze for 1 month.
OLD FASHIONED CHICKEN POT PIE
This recipe was given to me by my best friend. It is wonderful, comforting and smells great as it bakes!
Provided by PINK ROSES
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
- In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.
- Bake in the preheated oven for 25 to 30 minutes, or until golden brown.
Nutrition Facts : Calories 702.1 calories, Carbohydrate 39 g, Cholesterol 120.9 mg, Fat 40.1 g, Fiber 5.7 g, Protein 43.2 g, SaturatedFat 10.8 g, Sodium 897.8 mg, Sugar 1 g
CHICKEN & BROCCOLI POTATO-TOPPED PIE
Cook this low-calorie chicken pie using a base recipe that you can prepare ahead of time and freeze. It makes an easy, tasty and nutritious family meal
Provided by Lulu Grimes
Categories Dinner, Main course
Time 2h
Number Of Ingredients 14
Steps:
- For the base, melt the butter in a saucepan, stir in the flour and cook for a few mins, stirring all the time. Now, using a whisk or spatula, carefully stir in the milk, a little at a time, making sure the sauce stays smooth. Bring the mixture to a simmer and cook for a couple of mins until it thickens - it will be very thick. Turn the heat right down and keep cooking for 5 mins, stirring often.
- Meanwhile, heat the oil in a non-stick frying pan and fry all of the chicken in batches until it starts to colour lightly at the edges. Scoop out each batch of chicken and put it on a plate. Add the onion to the pan if you are using it, and cook over a low heat until soft. Add the chicken and any juices and the onion to the white sauce, fold it in and cook the mixture for a further 15 mins or until the chicken is cooked through. If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
- Heat oven to 180C/160C fan/gas 4. Cook the potatoes in boiling water for 10 mins, then drain and cool a little before slicing thickly.
- Meanwhile, cook the broccoli until tender, then drain. Heat the chicken base with the stock in a pan until it is just beginning to bubble, then stir in the tarragon (if using) and the mustard. Fold in the broccoli and peas. Tip the chicken mixture into a dish and arrange the potato slices on top, then dot the butter over. Bake for 30-35 mins or until golden.
Nutrition Facts : Calories 428 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 0.6 milligram of sodium
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.
MOM'S CHICKEN POT PIE
Easy, beginner pot pie that your family will love.
Provided by Samantha Hamilton
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
- Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
- Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
- Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
- Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.
Nutrition Facts : Calories 439.6 calories, Carbohydrate 35.2 g, Cholesterol 53 mg, Fat 25.9 g, Fiber 3.5 g, Protein 16.9 g, SaturatedFat 9.5 g, Sodium 935.6 mg, Sugar 1.6 g
EASY CHICKEN PIE
This one-pot chicken dish can also be adapted for a veggie option
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a large saucepan then add the onion and chicken. Fry for 5-10 mins until the onion is soft and the chicken is golden. Pour over the stock, bring to the boil, then simmer for 20 mins until the chicken is cooked. Stir in the corn, then 3 tbsp crème fraîche and the herbs.
- Meanwhile, boil potatoes until soft. Drain and mash with remaining crème fraîche. Spoon the chicken mix into 4 pie dishes and top with mash. Place on a baking tray, then bake until potato is golden.
Nutrition Facts : Calories 462 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 0.93 milligram of sodium
CHICKEN, HAM, LEEK & ROAST POTATO PIE
This bake is a great way to use up leftover roast potatoes or gammon and can be made-ahead and frozen for convenience
Provided by Good Food team
Categories Dinner, Main course
Time 1h40m
Yield Serves 4 with leftovers
Number Of Ingredients 11
Steps:
- Heat half the oil in a large frying pan and brown the chicken for about 5 mins. Tip into a 22 x 28cm ovenproof pie dish, then evenly scatter over the ham and roast potatoes. Heat the remaining oil and soften the leeks for about 5 mins, then stir in the flour for 1 min.
- Pour in the wine and stock. Bring to the boil and, stirring continuously, boil rapidly to reduce to a thick sauce. Take off the heat, then stir in the crème fraîche and seasoning. Pour over the pie filling and leave to cool.
- Unroll the pastry and cut off a small strip to make decorations (if you like). Roll the remainder to fit the dish and place on top of the pie. Use a fork to crimp the edges and press the pastry to the edge of the dish. Make a small hole in the centre, then cover well with cling film. Freeze for up to 3 months. For best results, defrost at room temperature for 8 hrs.
- Heat oven to 200C/180C fan/gas 6. Brush pie with egg to glaze (making sure the steam hole hasn't sealed up). Cook for 30-40 mins, until golden and hot through.
Nutrition Facts : Calories 956 calories, Fat 50 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 46 grams protein, Sodium 2.31 milligram of sodium
CHICKEN AND POTATO PIE
This recipe came in a book called "Comfort Food" that I got for Christmas, put out by Marks and Spencers. It's very easy to put together and delicious!
Provided by MarieRynr
Categories Savory Pies
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- sift together the flour and salt into a bowl.
- Rub in the butter until the mixture resembles breadcrumbs.
- Gradually stir in enough of the cold water to make a pliable dough.
- Knead lightly, cover with plastic wrap and refrigerate for 1 hour.
- Meanwhile, to make filling, bring the stock to a boil in a saucepan, reduce heat and add the chicken and potatoes and simmer for 30 minutes.
- Remove from the heat, cool for 25 minutes, then drain off the liquid and transfer the chicken and potatoes to a bowl.
- Stir in the remaining ingredients.
- Preheat oven to 375*F.
- Grease a 9 inch pie tin.
- Remove the dough from the fridge and on a floured work surface, roll out half the pastry to a thickness of 1/4 inch and use to line the tin.
- Spoon in the filling.
- Roll out the remaining pastry and use to make a lid.
- Brush the edge of the bottom crust with water and cover with the lid, trimming the edges.
- Cut two slits in the top to vent.
- Add decorative shapes made from the dough trimmings if you wish.
- Brush with milk and bake for 45 minutes.
- Serve with a selection of freshly cooked vegetables.
Nutrition Facts : Calories 1092.7, Fat 58, SaturatedFat 28.2, Cholesterol 269.4, Sodium 739.7, Carbohydrate 79.7, Fiber 5.3, Sugar 2.7, Protein 62.2
CHICKEN POT PIE
This classic chicken pot pie takes no shortcuts. The homemade dough leans into the savory side of this pie with the addition of fresh herbs. Make your own fortified stock by poaching the chicken in your already homemade stock, or stock from a butcher store. This creates an intensified chicken flavor in the base of the pie filling. Let your pie filling cool down before topping with the dough, this helps to prevent any gummy texture on the bottom of the crust.
Provided by Food Network Kitchen
Categories main-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- Make the dough: Combine the flour, sugar, salt, thyme and chives in a food processor and pulse a few times to evenly combine. Add the butter and pulse 7 or 8 times until the butter is in pea-size bits. Add the vinegar and 2 tablespoons ice water and pulse just until the dough starts to come together into a ball. (Add 1 to 2 more tablespoons ice water if the dough is too dry.) Form the dough into a disk. Wrap in plastic wrap and refrigerate while you make the filling, at least 1 hour.
- Make the filling: Pile the 2 crushed garlic cloves, bay leaf, lemon peel, peppercorns and coriander seeds on a square of cheesecloth. Bring the corners together to form a pouch and tie with a piece of kitchen twine.
- Combine the chicken, chicken broth and cheesecloth pouch in a medium saucepan and bring to a boil. Reduce to a rapid simmer and cook until the chicken is cooked through, about 15 minutes. Remove the chicken to a plate using tongs. Strain the liquid through a fine-mesh sieve into a medium bowl; discard the cheesecloth pouch. Wipe out the saucepan; return the strained broth to the pan and keep at a very gentle simmer over low heat. Shred the chicken using 2 forks.
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened, 10 to 12 minutes. Add the potato, 1 teaspoon kosher salt and 1/2 teaspoon pepper and cook until the potato is slightly softened, about 5 minutes. Add the 3 minced garlic cloves and the thyme and cook until softened, 1 minute. Add the vinegar and cook until the liquid has evaporated, about 1 minute. Stir in the flour until the vegetables are evenly coated. Pour in 1 3/4 cups of the strained chicken broth (save the rest for another use). Bring to a gentle boil and cook until thickened, 2 to 3 minutes.
- Remove the pot from the heat and stir in the heavy cream. Add the shredded chicken, parsley and peas and stir to combine and heat through; season with salt and pepper. Transfer the filling to a 9 1/2-inch deep-dish pie plate and let cool until no longer steaming, about 20 minutes.
- Bake the pot pie: Preheat the oven to 375˚ F. On a lightly floured surface, roll out the pie dough into an 11-inch round, about 1/8 inch thick. Place it over the filling. Roll the overhanging dough under itself and crimp the edges with your fingers. Cut vents in the top of the dough. Beat the egg and 1 teaspoon water in a small bowl. Brush the crust all over with the egg wash. Place the pot pie on a rimmed baking sheet and bake until the crust is a deep golden brown, 50 minutes to 1 hour. Let cool 20 minutes before serving.
EASY CHICKEN POT PIE WITH POTATO TOP
I wanted a shepherd's pie only I don't eat beef, so I threw this together instead, and it turned out so good.
Provided by Indigosmom
Categories Savory Pies
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Unroll Pie crust and press into 2.5 qt casserole (you may need to use a rolling pin to make it larger to fit the casserole).
- Mix together chicken, soup, milk, and vegetables.
- Pour chicken mixture into casserole.
- Mash potatoes with butter and milk, salt and pepper to taste.
- Spoon mashed potato topping onto pie, and gently smooth it over evenly.
- Bake in a preheated oven for 45-60 minutes.
Nutrition Facts : Calories 463.5, Fat 23.1, SaturatedFat 8.6, Cholesterol 75.2, Sodium 815.7, Carbohydrate 38.3, Fiber 3.9, Sugar 4.9, Protein 25.1
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 POTATO PIE - SHEPHERD'S PIE
This I had mostly left overs! And the family didn't know the difference! It did disappear!! They loved it just as your family would love it!
Provided by Rita1652
Categories Curries
Time 35m
Yield 1 pie
Number Of Ingredients 11
Steps:
- Spray a pie pan with pam.
- Layer chicken in bottom of pan.
- Follow with all the veggies except the mashed potatoes.
- Mix curry with soup and spread over vegies.
- Spread potatoes over veggies to seal in all.
- Add dabs of butter over potatoes sprinkle with paprika and cheese.
- Bake 25 minutes 350 degrees.
- Slice, serve, and enjoy!
CHICKEN AND MASHED POTATO PIE
This is similar to shepherd's pie, but is made with chicken instead of lamb or beef. It's kind of a cross between a chicken pot pie and a shepherd's pie. You will need 3 cups of béchamel sauce for this recipe. I use Recipe #448904 for this. For the chicken, I usually buy a rotisserie chicken and chop the breast and thigh meat. I use frozen peas and cook them in the microwave for half the recommended time before adding them to the recipe.
Provided by xtine
Categories Chicken
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350Ëš F.
- Make the garlic mashed potatoes: cut each potato into 16 pieces (I leave the peels on, but you can peel them if you like). Place them in a saucepan with water and bring to a boil. Once the water is boiling, add 1 1/2 teaspoons of salt. Boil, uncovered, for 15 minutes. Drain well and return to the saucepan you cooked them inches Toss the potatoes over medium heat for a minute. This is to evaporate any excess moisture.
- Meanwhile, prepare the garlic: in a small covered saucepan, heat the garlic cloves with the butter and cook over lowest heat for 10 to 15 minutes, until very tender. They should not color more than a creamy yellow. Pour 1/2 cup of cream in with the garlic and butter, add a good pinch of salt and pepper, and simmer over low heat for 10 minutes.
- Add the garlic and cream, and the cream cheese to the potatoes and mash well with a potato masher. Taste and add salt as needed. Set aside.
- In a large skillet, sauté the celery, carrot, and onion in the 1 tablespoon of butter for 10 minutes over medium heat. In a large bowl, combine the sautéed vegetables, the peas, and the chicken.
- Add the McCormick chicken base to the béchamel sauce, and stir well to combine. Add the sauce to the chicken and vegetables and mix well to combine.
- Grease a 3 quart pyrex baking dish. Pour the chicken mixture into the dish, and cover it with the garlic mashed potatoes. Bake, uncovered, at 350ËšF for 45 minutes. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 282.6, Fat 12.7, SaturatedFat 7, Cholesterol 58.3, Sodium 107.6, Carbohydrate 29.4, Fiber 4.5, Sugar 3.2, Protein 13.4
LEFTOVER CHICKEN & POTATO PIE
Use your left over roast chicken to create a fabulous bistro style pie. Serve with a crispy walnut salad and a cold glass of white wine.
Provided by diirtysoul
Time 1h30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat over to 200 degrees. Use a deep NON STICK saute pan, one that can go in the oven. Failing this a large round baking dish will do.
- Cut a piece of baking paper the size of the bottom of the pan and place this inside of the pan.
- Finely chop the onions and set aside, meanwhile heat another large frying pan or deep pan, chop the bacon and add to the hot dry second pan. Fry until golden. Chop or grate the garlic, add a knob of butter and a tablespoon of olive oil to the bacon and add the garlic. Cook for a couple of minutes being careful not to burn the garlic. Take off the heat and set a side to cool.
- Once cool, add the pulled left over chicken, thyme, raw onions, chopped goats cheese, almonds to the bacon and garlic. Season well with salt and pepper and stir together.
- Peel and slice the potatoes wafer thin with a mandolin or carefully with a knife. Drizzle with some more olive oil and mix in well.
- Take the first pan (lined with the baking paper) and carefully layer the bottom of the pan with some potatoes. You need enough for 4 layers so be take this into consideration. Next layer some of the chicken mixture and continue to do this (potato then chicken) until you reach the end of the mixture. Finishing with a top later of potato. Push the pie down hard to pack it in to the pan, this is important.
- Pop the pan or the dish into the oven and bake for 45 minutes. If it starts to brown too much you can loosely cover with some tin foil.
- Prepare the salad by mixing the mustard, oil and vinegar in a bowl and whisk. Drizzle over the salad leaves and dress thoroughly with clean hands. Top with the walnuts
- Once the 45 minutes are up, take the pan out and carefully lay a baking tray on the top of the board and turn over so the pie comes out of the pan. This should come out clean and solid if you packed the ingredients into the pan tightly. Stick the tray back in the oven and cook for a further 15 minutes, watching carefully to make sure it does not burn. This will help the sides brown.
- Cut into slices and serve with a heap of the green salad.
DOUBLE-CRUST CHICKEN POT PIE
Deliciously creamy double-crust pot pie loaded with veggies and baked to perfection!
Provided by rose.e.bronson
Time 1h30m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Put bottom crust into a 9-inch pie dish; reserve the top crust and chicken for later.
- Heat oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add both potatoes, carrots, green beans, and corn; saute, stirring frequently, until tender, about 10 minutes.
- While the vegetables are cooking, melt butter in a saucepan over medium-low heat. Whisk flour into the melted butter until it thickens, about 5 minutes. Gradually whisk the vegetable broth into the flour mixture; cook and stir until mixture thickens, 3 to 5 minutes. Add sour cream, heavy cream, milk, and seasoning blend; whisk thoroughly and cook sauce until heated through, 2 to 3 more minutes.
- Arrange 1/2 of the vegetables on top of the bottom crust and add 1/2 of the chicken over top. Layer with remaining vegetables, followed by remaining chicken. Ladle sauce over vegetables and chicken. Cover with the top crust, pinching to form a seal around the outer edge. Poke a few steam holes in the top.
- Bake in the preheated oven for about 40 minutes. covering the crust with foil when it starts to brown. Remove from the oven and let rest for 5 to 10 minutes before serving. The sauce will have thinned but as it rests it will thicken again.
Nutrition Facts : Calories 431 calories, Carbohydrate 31.6 g, Cholesterol 56.3 mg, Fat 28.9 g, Fiber 3 g, Protein 12 g, SaturatedFat 11.8 g, Sodium 288.5 mg, Sugar 2.7 g
CURRIED CHICKEN-AND-POTATO PIE
This is a delicious and filling dinner pie; use mild curry powder if you're afraid of too much heat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large nonstick skillet, melt 2 tablespoons butter. Add ginger and curry powder and cook 2 minutes. Add hash browns, chicken, and 2 tablespoons water and cook, breaking up meat with a wooden spoon, until chicken is cooked through and hash browns are tender, 15 minutes. Stir in peas and cilantro; season with salt and pepper. Let cool slightly.
- Lay 1 sheet phyllo on a work surface and lightly brush with melted butter. (Keep extra phyllo covered while you work.) Stack remaining 5 sheets on top, rotating each sheet slightly so edges are offset and brushing each with butter. Gently transfer stack to a buttered 9-inch glass pie plate. Fill with chicken mixture, then fold edges over top. Bake until golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 345 g, Fat 17 g, Fiber 4 g, Protein 12 g, SaturatedFat 9 g
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