CHICKEN POT PIE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 22
Steps:
- For the chicken: Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes, and then remove the chicken from the pot. Set the chicken aside to cool briefly.
- Shred the chicken with 2 forks, reserving the bones. For the stock, return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.
- For the pot pie: When you're ready to use the Thyme Pastry, remove from the freezer and allow it to sit on the counter to thaw slightly, about 20 minutes. Preheat the oven to 400 degrees F.
- Begin by finely dicing the vegetables. Slice the celery stalks into narrow strips, then slice in the other direction to create a fine dice. Repeat this process with the carrots, and the onion.
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery. Saute until the vegetables start to turn translucent, a couple of minutes.
- Add 2 cups of the shredded chicken and stir to combine. Sprinkle the flour evenly over the vegetables and chicken, and stir to combine. Cook for a couple of minutes, stirring gently.
- Pour in the chicken broth, stirring constantly. Stir in the bouillon cube and wine if using. The flour will combine with the chicken to create a delicious gravy. Next, add the peas.
- Pour in the cream and stir. Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with the thyme, salt and pepper, and remove from the heat. Taste and adjust the seasonings as needed. Be sure it's adequately salted!
- Pour the chicken mixture into a deep pie pan or small casserole dish.
- Roll out the pastry so that it's 1 inch larger than the pan. Place the crust on top of the chicken mixture and cut small slits in the top. Press the crust gently into the sides of the dish to seal. I don't worry about making a perfect edge on my chicken pot pie because a) it looks more rustic and b) I'm lazy, hungry and I want to eat.
- Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Cool for 10 minutes before serving.
- To freeze: Allow the filling to cool completely then top with the crust. Cover with plastic wrap or aluminum foil and place in the freezer.
- To cook from frozen: Remove the pot pie from the freezer, brush with egg wash (1 egg mixed with 2 tablespoons water or cream) and place directly in a 375-degree F oven and bake until lightly browned and bubbly, 30 to 45 minutes.
- For the thyme pastry: Combine the flour and salt in a large bowl. Using pastry cutter, gradually work the butter into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.
- Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. (Dividing the dough in half results in two pretty generous pie crusts. If you desire a thinner crust, you may divide the dough into three crusts.)
- Place in a large plastic bag (do not seal) and slightly flatten with a rolling pin. This makes it much easier to roll out the crust later. After flattening, seal the bag tightly.
- Repeat with the other half of the dough and place the plastic bags in the freezer. I like to make several batches of pie crust at a time so I always have a crust ready to go.
- For recipes other than this pot pie, remove from the bag and place on a lightly floured surface. With a rolling pin, begin rolling the dough from the center, outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out.
- If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen it and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes; no back-and-forth rolling.
- Again with a spatula, loosen and lift the pie crust and carefully lay it over a pie pan. Using your hand, lightly form the crust so that it fits inside the pan and overlaps the edges.
- Because it's quick and easy, I just tuck the excess dough under itself above the rim. Then you can apply whatever decorative effects that you like to the edge. Or you can leave it plain if you'd like! Just tell yourself it's more rustic that way!
- Fill the pie crust with filling and bake according to the pie recipe's directions. Or, for a pre-baked crust, fill with pie weights (or pinto beans placed on aluminum foil) and bake at 400 degrees F until golden, about 10 minutes.
CHICKEN POT PIE CASSEROLE
Make and share this Chicken Pot Pie Casserole recipe from Food.com.
Provided by Terri Juwan
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Take out pie crusts and let get to room temperature.
- In saucepan, simmer butter and onion until soft.
- Stir in flour and pepper, and cook until bubbly.
- Slowly stir in broth and milk, a little at a time.
- Heat to boil, stirring constantly.
- Boil one minute.
- Add chicken, veggies and gravy.
- Unroll 1st pie crust and cut into 4 sections.
- Cover the bottom of a 9x13 baking dish with the 4 sections of pie crust.
- Spoon chicken filling over crust.
- Unroll 2nd pie crust and slice into 3/4" strips.
- Arrange 1/2 of the strips on a diagonal in one direction, about 1/2" apart, longest strips in the middle.
- Arrange the other 1/2 of the strips on a diagonal in the opposite direction to create a lattice effect.
- Bake on a cookie sheet 40-45 minutes or until crust is golden brown.
- Let stand approximately 10 minutes before serving.
Nutrition Facts : Calories 546.2, Fat 30.6, SaturatedFat 12.2, Cholesterol 69.6, Sodium 579.5, Carbohydrate 44.9, Fiber 4.6, Sugar 2.9, Protein 23.4
CHICKEN POTPIE CASSEROLE
I always have leftover chicken broth on hand and use it for many things, including this comforting family favorite. You can bake your own biscuits as I do or buy them at the store. I like to bake extra biscuits to eat with butter and jam. -Liliane Jahnke, Cypress, Texas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 400°. In a large saucepan, heat butter over medium heat. Add mushrooms, carrots and onion; cook and stir until tender., Stir in flour 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, pimientos and salt; heat through. Transfer to a greased 11x7-in. baking dish., For topping, in a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place over chicken mixture. Bake, uncovered, 15-20 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 489 calories, Fat 26g fat (14g saturated fat), Cholesterol 118mg cholesterol, Sodium 885mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.
CHICKEN POT PIE CASSEROLE WITH NOODLES
This chicken pot pie casserole combines a Pennsylvania Dutch noodle pot pie with a more traditional crust-style pot pie for a hearty and comforting meal.
Provided by JRS_cook
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h10m
Yield 14
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Break lasagna noodles into pieces. Grease a large oven-proof dish.
- Combine condensed soup, milk, parsley, minced onion, onion powder, soup base, garlic powder, pepper, and salt in a large mixing bowl; stir until smooth. Stir in broken lasagna noodles until combined. Gently fold in shredded chicken until incorporated. Carefully pour chicken mixture into the prepared dish, smoothing out the top evenly.
- Bake in the preheated oven until noodles are almost tender, 25 to 35 minutes.
- Remove from the oven and sprinkle with 1/2 of the Cheddar cheese and all of the Italian cheese. Layer the biscuit chunks in a single layer over top, and sprinkle with remaining Cheddar.
- Return to the oven and bake until biscuit dough is thoroughly cooked, 15 to 20 minutes. Tent with foil if the edges start to get too brown. Remove from the oven and let cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 594 calories, Carbohydrate 29.4 g, Cholesterol 131.1 mg, Fat 32.7 g, Fiber 0.9 g, Protein 44 g, SaturatedFat 12 g, Sodium 1221.3 mg, Sugar 5.5 g
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
INSTANT POT CHICKEN POT PIE CASSEROLE
Make and share this Instant Pot Chicken Pot Pie Casserole recipe from Food.com.
Provided by marjo1964
Categories < 15 Mins
Time 5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place your pot on saute, Add chicken, spices, and olive oil.
- Saute about 2-3 minutes until the outside of the chicken is white.
- Add Egg noodles, broth, and veggies.
- Cook on manual high pressure for 5 minutes.
- Do a quick release. Stir in heavy cream.
- Place pot back on saute.
- Cook for another 2-3 minutes or until thickens. Serve.
Nutrition Facts : Calories 1011.9, Fat 46.2, SaturatedFat 20.5, Cholesterol 262.3, Sodium 1513.7, Carbohydrate 102.1, Fiber 9.1, Sugar 3, Protein 47.8
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