QUICK ROTISSERIE CHICKEN POT PIES
Why fuss with making a traditional pot pie? You can finish this easy stove-top version in half the time. Topping the finished filling with golden, buttery pieces of puff pastry is a delicious, fast and pretty finish to this bowl of comfort.
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees F. Have rack 1 rung up from center in oven.
- Gather your ingredients.
- Lightly flour work surface and roll out dough a bit; cut into 4 to 6 portions (I cut rectangles to keep it easy and based on how many people I'm feeding). Cut a small hole in center of each piece of dough with a 1-inch round or heart shaped cookie cutter, or freehand cut some slits or designs with tip of sharp small knife. Using a fork, beat an egg in a small dish with a splash of water. Line a baking sheet with a sheet of parchment and arrange dough pieces. Brush dough with egg wash and bake until puffed and golden, 20 to 22 minutes.
- Peel and chop the onion and potato. Halve the celery and carrot lengthwise and chop. Halve the leek, trim top tough greens and roots and run under cold water while fanning the leek to release grit. Shake the leek of excess water and thinly slice. Peel and slice planks off the apple around the core, then stack and dice 1/4 inch.
- Heat a Dutch oven or large deep skillet over medium to medium-high heat. Melt butter and when it foams add the onion, potato, celery, leek, apple, bay and herb bundle and season with salt, pepper and nutmeg. Cook to soften, 8 to 10 minutes, partially covered and stirring occasionally. Add flour and stir a minute. Add stock and whisk in to thicken a bit.
- Separate the chicken from the bones and skin and pull meat. Add to sauce to reheat. Remove bay and herbs. Remove chicken from heat and stir in Dijon mustard, cream and lemon juice.
- Serve the chicken and vegetables in bowls and top with pastry.
CHRISTINE'S CHICKEN POT PIE
Easy homemade chicken pot pie. The beauty of this pot pie is you can use mixed vegetables, carrots and peas or just corn. Use what you like as the sauce and seasoning's are what make this pie taste so good!
Provided by internetnut
Categories Pot Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter in skillet over medium-low heat. Saute onions until translucent. When translucent add in garlic cloves. At this point you may need to add a little chicken broth to keep from sticking. Once the garlic has cooked a few minutes sprinkle with the flour. Continue cooking while stirring for a few minutes. Then add more chicken broth till you have a smooth paste. Then add in the two cans of chicken soup continuing to stir. You may need to add more chicken broth. At this point season the sauce with as much of each seasoning as desired. Making sure to rub the seasoning's between your fingers while seasoning the sauce. Stir to mix. Remove from heat.
- Add the mixed vegetables and chicken stirring until combined. Add milk to thin until filling is back to sauce consistency.
- Line a greased pie plate with one of the pie crust. Pour the filling into the crust. With the remaining crust cut into strips and line pie plate to resemble lattace.
- Heat oven to 425 and bake for 35 - 40 minutes. Remove from oven and allow to rest 15 minutes before cutting.
Nutrition Facts : Calories 465.8, Fat 27.3, SaturatedFat 8.9, Cholesterol 45.5, Sodium 962.9, Carbohydrate 39.2, Fiber 3.7, Sugar 1.3, Protein 16.7
CRISTINA'S CHICKEN POT PIE
Make and share this Cristina's Chicken Pot Pie recipe from Food.com.
Provided by goodchick
Categories Pot Pie
Time 32m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 400°.
- Spray a 2-quart casserole with cooking spray or coat evenly with butter. In a large saucepan, heat the oil and butter and sauté the onion until tender but not brown. Stir in the flour until blended. Slowly stir in the stock, whisking well. Cook the mixture over medium heat until the chicken, peas, potatoes, carrots, salt, pepper and hot sauce is heated through. Turn into the prepared dish, spreading evenly.
- To prepare the crust, stir together the cornmeal, flour, baking powder, sugar and salt. Stir in milk, egg and oil in a bowl. Do not overmix. Spoon the batter evenly over the filling. Bake until the top is golden brown, or for about 22 to 25 minutes. Cut into wedges to serve.
- cristina ferrare.
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
CHRISTINA'S FERRARE'S CHICKEN POT PIE
Categories Chicken
Number Of Ingredients 22
Steps:
- To make filling: Preheat the oven to 400°. Spray a 2-quart casserole with cooking spray. In a large sauce pan, heat olive oil and unsalted butter together. Add onion and sauté until tender, about 4 or 5 minutes. Add in flour until blended. Slowly stir in 2 cups of heated chicken stock, whisking well. Cook mixture over medium heat until thickened and bubbly, about 4 minutes. Stir in chicken, peas, potato, carrots, salt, pepper and Tabasco®. Pour into a 2-quart ovenproof casserole dish coated with cooking spray and spread mixture evenly. To make crust: In a bowl, stir cornmeal, flour, baking powder, sugar and salt. Stir milk, egg and canola oil until well combined. Stir wet ingredients into dry ingredients. Spoon the batter evenly on the filling. Bake until the top is golden brown, about 22 to 25
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