CHICKEN AND ROOT VEGETABLE POT PIE ; COOKING LIGHT 09/07
This is the recipe from the cover photo of the 20th anniversary issue Sept 2007 of Cooking Light. It looks AMAZING!!
Provided by pewpew1982
Categories Savory Pies
Time 57m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees.
- Bring broth to a boil in a large Dutch oven.
- add peas and next 5 ingredients (through onions) to pan; cover, reduce heat, and simmer for 6 minutes.
- add chicken, cook for 5 minutesor until chicken is done.
- remove chicken and vegetables from broth with a slotted spoon, place in large bowl.
- increase heat to medium.
- lightly spoon flour into dry measuring cups, level with a knife, place all but 1 tablespoon flour in a medium bowl.
- gardually add milk to bowl, stirring with a whisk until well blended.
- add milk mixture to broth, cook for 5 minutes or until thickened, sitrring frequently.
- stir in chicken mixture, parsley, thyme, salt, and pepper.
- spoon mixture into an 11x7 inch baking dish coated with cooking spray.
- sprinkle remaining 1 tablespoon flour on work surface, roll dough into a 13x9 inch rectangle. place dough over chicken mixture, pressing to seal at edges of dish. cut small slits into dough to allow steam to escape.
- coat dough lightly with cooking spray.
- place dish on a foil lined baking sheet.
- bake at 400 degrees for 16 minutes or until pastry is browned and filling is bubbly.
Nutrition Facts : Calories 406.9, Fat 14.2, SaturatedFat 3.6, Cholesterol 37.2, Sodium 714.9, Carbohydrate 47.5, Fiber 5.8, Sugar 8.6, Protein 22.9
EASY CHICKEN AND VEGETABLE POT PIE
A simple pot pie filling loaded with chicken and vegetables. Serve with baked pieces of pie crust, puff pastry, crescent rolls, or biscuits.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Melt butter in a large saucepan over medium heat. Add onion and saute for 5 minutes. Add potatoes, celery, and carrots and saute until vegetables are lightly browned, about 5 minutes. Stir in flour and cook for 1 minute. Slowly stir in Almond Breeze almondmilk, broth, and seasonings. Cook, stirring occasionally, until mixture starts to thicken. Cover and simmer for 20 minutes.
- Add corn and chicken to pan and cook, covered, until heated through, about 5 minutes. Season with pepper.
CHICKEN-VEGETABLE POT PIE
I have two staple recipes that I use when I have company coming over and don't know what they like. This is one of the two. I have never had anyone not like it. Most of the time people ask me for the recipe. I got it out of the Southern Living 1981 cookbook.
Provided by michael3443
Categories Savory Pies
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place chicken, 1 tsp salt, 1/2 tsp pepper and water to cover in a Dutch oven ( I just use a stock pot). Bring to a boil; cover and simmer until the chicken is tender and done. Remove chicken from broth; cool. Cut chicken into bit size pieces.
- Cut potatoes, celery, and carrots into 1- inch chunks. Place in broth; simmer until tender. Drain vegetables, reserving 3 cups broth. Combine chicken, potatoes, celery, carrots and peas; spoon into a 13x9x2 inch pan.
- Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in milk, 3 cups chicken broth, and bouillon cube; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 2 tsps salt and 1/2 tsp pepper. Pour the sauce evenly over chicken vegetable mixture.
- Prepare pastry roll to fit a 13x9x2 inch pan. Place crust over chicken mixture; cut 2 to 6 small slits in crust to allow steam to escape. Bake at 400 for 45 minutes or until crust is golden brown.
- Side notes to make it a quicker dish.
- 1. As soon as the chicken looks done add the vegetables to the water. This allows the chicken to become tender but still allows you to save some time.
- 2. Make the sauce while the vegetables are cooking.
- 3. Buy the shredded carrots. This saves lots of time.
- 4. Just a side note, the recipe calls for celery but I never put it inches I just don't like cooked celery.
- 5. Don't forget to save back the broth. Normally I just dish it out of the pot while the vegetables are cooking. That way I can make the sauce and I don't have to try and save some of the broth back.
- 6. It really doesn't take 45 minutes to cook in the oven. It normally takes about 15 minutes. All the ingredients are done you just need to make sure the crust is brown.
Nutrition Facts : Calories 844.6, Fat 39.7, SaturatedFat 16.3, Cholesterol 112.3, Sodium 1878.3, Carbohydrate 81.8, Fiber 10.1, Sugar 7.9, Protein 40.4
CHICKEN AND ROOT VEGETABLE POT PIE
These savory pies are stuffed with sweet potatoes, parsnips, celery root, and-of course-chicken, for a satisfying, comforting meal.
Provided by Art Smith
Categories HarperCollins Pie Dinner Chicken Root Vegetable Potato Sweet Potato/Yam Parsnip Phyllo/Puff Pastry Dough
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°F.
- Place the chicken stock in a large soup pot. Bring to a boil and add the Yukon Gold and sweet potatoes, celery root, parsnip, and onion. Cover and reduce the heat to medium-low, then simmer for 5 minutes. Add the chicken and simmer for 10 minutes longer or until the chicken is just cooked. Remove the chicken and vegetables from the stock with a slotted spoon and reserve.
- Place the flour in a mixing bowl and gradually add the milk, whisking it into the flour until well blended. Add this mixture to the stock and bring to a simmer for 5 minutes or until thickened. Add peas, parsley, cilantro, hot sauce, and the reserved chicken and vegetables to the stock and season with salt and pepper.
- Place four 16-ounce ramekins on a baking sheet. Fill the ramekins with the chicken and vegetable mixture.
- Cut the puff pastry into 4 pieces and lay each one over a ramekin. Gently press the dough over the edges of the ramekins.
- Bake for 20 to 25 minutes or until the puff pastry is golden brown and the filling is bubbly.
- Place the hot ramekins on serving plates and enjoy.
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
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- Bring broth to a boil in a large Dutch oven. Add peas and next 5 ingredients (through onions) to pan; cover, reduce heat, and simmer for 6 minutes. Add chicken; cook for 5 minutes or until chicken is done. Remove chicken and vegetables from broth with a slotted spoon; place in a large bowl.
- Increase heat to medium. Lightly spoon flour into dry measuring cups; level with a knife. Place all but 1 tablespoon flour in a medium bowl; gradually add milk to bowl, stirring with a whisk until well blended. Add milk mixture to broth; cook for 5 minutes or until thickened, stirring frequently. Stir in chicken mixture, parsley, thyme, salt, and pepper. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
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