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.
SKILLET CHICKEN POT PIE RECIPE BY TASTY
Here's what you need: butter, flour, milk, rotisserie chicken breasts, frozen peas, frozen carrot, salt, pepper, small potato, cream, premade pie crust
Provided by Camille Bergerson
Categories Dinner
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400ºF (200ºC).
- Debone, remove skin, and shred rotisserie chicken.
- Melt butter in a cast-iron skillet over medium-high heat.
- Add in the flour and stir until bubbling.
- Whisk in the milk until smooth, then add chicken, frozen peas and carrots, potato, and cream. Stir until fully mixed and bubbling.
- Drape pie crust over the top of the skillet and cut 4 venting holes in the center.
- Bake for 30-35 min, or until crust is golden brown. Carefully remove from the oven.
- Enjoy!
Nutrition Facts : Calories 374 calories, Carbohydrate 21 grams, Fat 22 grams, Fiber 1 gram, Protein 24 grams, Sugar 3 grams
MILE-HIGH CHICKEN POTPIE
Classic chicken potpie gets extra homey when it's loaded with a creamy filling and baked tall in a springform pan. This deep-dish marvel is perfect for Sunday dinners. -Shannon Roum, Food Stylist, Taste of Home magazine
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, beat egg yolk with 2 tablespoons water. In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add yolk mixture, tossing with a fork; add additional water 1 tablespoon at a time, as needed, until dough forms a ball. Divide dough into two portions, one with three-quarters of the dough and one with the remainder. Shape each into a disk; cover and refrigerate 1 hour or overnight. , For filling, in a Dutch oven, melt butter. Saute potatoes, carrots, celery and onion until crisp-tender, 5-7 minutes. Stir in flour, bouillon, tarragon and pepper. Gradually stir in cream. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken and peas; set aside to cool completely., On a lightly floured surface, roll out larger portion of dough to fit bottom and up the sides of an 8-in. springform pan. Place dough in pan; add cooled filling. Roll remaining dough to fit over the top. Place over filling. Trim, seal and flute edge. Cut slits in top. Chill for at least 1 hour., Lightly beat egg white with 1 teaspoon water. Brush over the top crust; sprinkle with celery seed. Place pie on a rimmed baking tray., Bake at 400° until crust is golden brown and filling is bubbly, 50-55 minutes. Cool on a wire rack for at least 30 minutes before serving.
Nutrition Facts : Calories 700 calories, Fat 38g fat (22g saturated fat), Cholesterol 183mg cholesterol, Sodium 1282mg sodium, Carbohydrate 58g carbohydrate (8g sugars, Fiber 6g fiber), Protein 29g protein.
CLASSIC CHICKEN POT PIE
Tell everyone you're having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
- Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
- Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
- Bake about 35 minutes or until golden brown.
Nutrition Facts : Calories 562.1, Carbohydrate 47.7 g, Cholesterol 92.1 mg, Fat 6 1/2, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 15.3 g, ServingSize 1 Serving, Sodium 675.0 mg, Sugar 4.0 g, TransFat 5 g
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.
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 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.
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.
CHICKEN POT PIE DOMES RECIPE BY TASTY
Here's what you need: olive oil, chicken breast, salt, black pepper, unsalted butter, yellow onion, carrot, celery, flour, garlic, fresh parsley, fresh thyme leaf, chicken broth, frozen peas, heavy cream, premade pie crust, water
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat a large pan over medium-high heat. Add the oil and the chicken breast. Season with salt and ¼ teaspoon black pepper, and cook for 6-8 minutes, stirring occasionally until the chicken is cooked through.
- Transfer the chicken to a medium bowl and return the pan to the stove.
- Reduce the heat to medium and melt the butter in the pan.
- Add the onion, carrot, and celery, cooking until the vegetables have softened and the onion is translucent, 8-10 minutes.
- Sprinkle in the flour, stirring well so there are no lumps.
- Add the garlic, parsley and thyme, and cook for 2-3 minutes more, until fragrant.
- Pour in the chicken broth and stir occasionally until the sauce has thickened, 3-5 minutes.
- Stir in the frozen peas and reserved chicken.
- Season with salt and pepper, then pour in the heavy cream.
- Stir to combine and cook until the peas have defrosted. Remove the pan from the heat.
- Preheat the oven to 375°F (190°C)
- Lightly flour a clean work surface. Lay out 1 pie crust and lightly brush the top with water. Place another pie crust on top and lightly dust with flour.
- Using a rolling pin, gently roll out the dough in order to bind the 2 crusts, taking care not to make them thinner.
- Place a 5-inch (12 cm) metal bowl in the center of the crust and cut out a circle 2 inches (5 cm) larger than the bowl.
- Place the cut-out dough circle inside the bowl, making sure to fully press down so the dough is flush against the surface of the bowl.
- Fill the bowl with ¼ of the chicken mixture.
- Roll the excess pie dough into a large circle. Cover the filled bowl with the dough circle slightly larger than the diameter of the bowl.
- Press the edges of the dough together, then use scissors to trim any excess dough. Crimp the edges to close.
- Repeat with the remaining pie crusts to make 3 more bowls.
- Arrange the bowls on a baking sheet. Use a small knife to make small slits in the top crusts.
- Bake for about 45 minutes, until the tops are a deep golden brown.
- Let cool until the bowls are cool enough to handle.
- To serve, place a plate on top of a pie, then invert onto the plate. Garnish with parsley.
- Enjoy!
More about "chicken dinner pot pie recipes"
CHICKEN POT PIE CASSEROLE RECIPE - EASY POT PIE CASSEROLE
From eatingonadime.com
HOMEMADE CHICKEN POT PIE | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
QUICK AND EASY CHICKEN POT PIE FOR A WEEKEND DINNER - CTV
From more.ctv.ca
QUICK CHICKEN POT PIE | RECIPETIN EATS
From recipetineats.com
EASY CHICKEN POT PIE RECIPE - PILLSBURY.COM
From pillsbury.com
THE ULTIMATE CHICKEN POT PIE | CANADIAN LIVING
From canadianliving.com
CHICKEN POT PIE (THE BEST) | RICARDO
From ricardocuisine.com
8 DELICIOUS CHICKEN POT PIE RECIPES
From chicken.ca
Estimated Reading Time 2 mins
- Chicken Pot Pie. This is a traditional pot pie with a pastry topping that’s baked with chicken, root veggies and gravy for a delicious chicken dinner. Our pot pie recipe uses pre-made pie shells so you don’t have to slave away in the kitchen making homemade pastry.
- Chicken Pot Pie with Leeks and Mushrooms. Chicken Pot Pie the Sequel. Our second pot pie recipe is a little fancier, but just as tasty. The addition of leeks, cream and Dijon mustard give this version a tasty French flair.
- Chilean Chicken Pie with Sweet Corn Crust. While a traditional chicken pot pie calls for a pastry crust, this version uses a corn crust and is baked over classic Chilean flavours including cinnamon, cilantro and cumin.
- Chicken, Wild Rice & Mushroom Phyllo Pie. Try serving up this phyllo topped pie at your next fancy dinner. The combination of chicken, mushrooms and wild rice makes this pot pie and instant classic.
- Individual Lemony Pot Pies. These individual pies are the perfect freezer food. Make a big batch on Sunday, freeze and then you have pre-prepared meals handy for lunch and dinner.
- Italian Chicken Pie with Fennel. Fennel has a slightly anise or licorice flavoring and pairs wonderfully with chicken.
- RR's Individual Chicken Pot Pie. These perfect little pies take the once humble pot pie and turn it into a meal fit for the fanciest of dinners. While Rob Rainford’s recipe is traditional, the individual ramekins they’re served in make this dish extra-special.
- Lightly Curried Party Pot Pie. Don’t save this just for parties! It’s also the perfect meal to serve on a cold winter’s night when you’re looking for comfort food with a twist.
CHICKEN POT PIE RECIPES | ALLRECIPES
From allrecipes.com
CLASSIC CHICKEN POT PIE {FLAKY CRUST!} - DINNER, THEN DESSERT
From dinnerthendessert.com
CHICKEN POT PIE - EASY CHICKEN RECIPES FOR DINNER
From easychickenrecipes.com
SUEBEE HOMEMAKER | SIMPLE AND DELICIOUS FAMILY-FRIENDLY MEALS!
From suebeehomemaker.com
CLASSIC CHICKEN POT PIE | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
CHICKEN POT PIE – MODERN HONEY
From modernhoney.com
CHICKEN POT PIE - EVERYDAY PIE
From everydaypie.com
21 BEST POT PIE RECIPES | CHICKEN, TURKEY, BEEF, VEGGIE | RECIPES ...
From foodnetwork.com
CHICKEN POT PIE - CHICKEN - MANY SIMPLE RECIPES
From manysimplerecipes.com
WHAT TO SERVE WITH CHICKEN POT PIE: 17 EASY SIDE DISHES
From giveitsomethyme.com
15+ SENSATIONAL SIDE DISHES FOR CHICKEN POT PIE | MYRECIPES
From myrecipes.com
QUICK DINNER RECIPE CHICKEN POT PIE POCKETS | FOODTALK
From cdn-fastly.foodtalkdaily.com
EASY CHICKEN POT PIE CASSEROLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
THE BEST KETO CHICKEN POT PIE RECIPE - KETOFOCUS
From ketofocus.com
THE GOOD DISH GAIL SIMMONS' CHICKEN POT PIE WITH LEFTOVERS
From gooddishtv.com
EASY WEEKDAY CHICKEN POT PIE - SIMPLY DELICIOUS
From simply-delicious-food.com
BEST DAMN CHICKEN POT PIE RECIPE | MYRECIPES
From myrecipes.com
CHICKEN POT PIE – BABY FOOD FROM DINNER FOOD – MANY POSSIBILITIES!
From wholesomebabyfoodguide.com
WHAT TO SERVE WITH CHICKEN POT PIE - EATING ON A DIME
From eatingonadime.com
BUDGET-FRIENDLY RECIPE: ROAST CHICKEN POT PIES
From thejc.com
HOMEMADE CHICKEN POT PIE RECIPE | LIL' LUNA
From lilluna.com
CHICKEN POT PIE: DINNER & DESSERT - SNIXY KITCHEN
From snixykitchen.com
INDIVIDUAL CHICKEN POT PIES - COMFORTABLE FOOD
From comfortablefood.com
CHICKEN POT PIE NOODLES - PRINCESS PINKY GIRL
From princesspinkygirl.com
CHICKEN POT PIE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
SKILLET CHICKEN POTPIE RECIPE | EATINGWELL
From eatingwell.com
WHAT TO SERVE WITH CHICKEN POT PIE? - YOU MUST KNOW IN 2022
From lacademie.com
EASY CHICKEN POT PIE,EASY DINNER IDEAS, 30 MINUTE MEALS,
From partypinching.com
CHICKEN POT PIE CASSEROLE - EASY CHICKEN RECIPES
From easychickenrecipes.com
CHICKEN POT PIE CASSEROLE - MIDWEST FOODIE
From midwestfoodieblog.com
CHICKEN POT PIE RECIPE | FEASTING AT HOME
From feastingathome.com
#time-to-make #course #main-ingredient #preparation #savory-pies #main-dish #poultry #oven #chicken #dietary #one-dish-meal #low-calorie #low-carb #low-in-something #meat #equipment #4-hours-or-less
You'll also love