CHICKLESS POT PIE
Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.
Provided by Trisha Yearwood
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
- In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables. Roll out one of the unbaked crusts and place in a 9-inch-deep pie plate. Pour the mixture into the bottom crust.
- Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 370 calorie, Sodium 500 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Protein 5 grams, Sugar 3 grams
EASY CHICKEN POTPIES
These are classic pot pies, with veggies, chicken, and golden crust. No one will resist them.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 11
Steps:
- In a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in green beans and chicken and season with salt and pepper.
- Divide filling among four 8-ounce ramekins. Roll out 1 sheet puff pastry and cut 4 rounds to fit ramekins. Cut a small X in center of each to vent, then place on top of filling. Brush with beaten egg. Bake at 375 degrees until filling is bubbling and crust is golden, 30 to 40 minutes.
Nutrition Facts : Calories 274 g, Fat 13 g, Fiber 3 g, Protein 20 g, SaturatedFat 7 g
FREEZE & BAKE CHICKEN POT PIES RECIPE BY TASTY
Here's what you need: butter, onion, celery, large carrots, milk, chicken broth, flour, rotisserie chicken, frozen peas, salt, pepper, refrigerated pie crusts, disposable foil pot pie pans
Provided by Claire Nolan
Categories Dinner
Yield 6 pot pies
Number Of Ingredients 13
Steps:
- In a deep skillet, melt the butter and cook celery, carrots, and onion until tender.
- Pour in the flour, and mix in well.
- Stirring constantly, add in the milk and chicken broth a little at a time, alternating between the two. Bring to a boil and continue stirring until thickened.
- Add chicken, peas, salt, and pepper, and stir until combined. Remove from heat and cool.
- Roll out pie crust and use the foil pot pie dish as a template. Cut a piece of dough for the bottom of the dish that is about an inch (²¹⁄₂ cm) thicker than the widest rim of the dish, and a piece that is the same size as the rim. (Roll dough back out and repeat to make more pieces.)
- Place the larger piece of crust in the bottom of the foil dish, fill with the cooled pot pie filling, and top with the smaller crust piece.
- Pinch together, then seal together with a fork. Cut 4 small slits in the middle of the crust.
- Cover each pot pie with foil and freeze for up to 2 months.
- To bake from frozen, preheat oven to 400˚F (200˚C), and bake for 30 minutes with the foil on top. Remove the foil and bake for another 30 minutes or until golden brown.
- Enjoy!
Nutrition Facts : Calories 969 calories, Carbohydrate 86 grams, Fat 58 grams, Fiber 5 grams, Protein 23 grams, Sugar 12 grams
IMPOSSIBLY EASY CHICKEN POT PIE
This pot pie couldn't be easier. It's loaded with chicken and vegetables in a creamy sauce and baked under an impossibly easy crust.
Provided by Bisquick
Categories Trusted Brands: Recipes and Tips Bisquick®
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees F. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1-1/4 inches.
- Stir together remaining ingredients with fork until blended. Pour into pie plate.
- Bake 30 minutes or until golden brown.
Nutrition Facts : Calories 208.8 calories, Carbohydrate 22 g, Cholesterol 56.5 mg, Fat 8 g, Fiber 1.2 g, Protein 12.4 g, SaturatedFat 2.4 g, Sodium 622.1 mg, Sugar 3.3 g
ONE-SKILLET CHICKEN POT PIE RECIPE BY TASTY
Here's what you need: olive oil, boneless, skinless chicken breast, salt, pepper, white onion, garlic, yukon gold potato, frozen pea and carrot, butter, all-purpose flour, chicken broth, frozen prepared pie crust, egg
Provided by Alix Traeger
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a cast-iron skillet. Add the chicken, season with salt and pepper, and cook until the meat is golden brown on the outside and no longer pink in the center. Remove chicken from the pan and set aside.
- Preheat the oven to 400˚F (200˚C)
- To the same skillet, add the onion and garlic. Sauté until translucent. Add the potato cubes and sauté for about 5 minutes. Add the peas and carrots and stir. Add the butter and allow it to melt. Sprinkle the flour on top, covering the vegetables, and quickly stir to avoid lumps. Pour in the chicken broth and bring to a boil to thicken the sauce. Season with salt and pepper and remove from the heat.
- Place the pie crust over the chicken and vegetable mixture and carefully seal along the edges of the skillet with your fingers. Brush the pastry with the egg, and cut 3 slits in the top to release steam. Bake for 25-30 minutes, or until golden brown.
- Enjoy!
Nutrition Facts : Calories 1058 calories, Carbohydrate 79 grams, Fat 61 grams, Fiber 5 grams, Protein 44 grams, Sugar 11 grams
CLASSIC CHICKEN POTPIE
Our neighbors and a friend from back home are always after me to make "those yummy potpies". That's all the encouragement I need, since we really like 'em, too! -Ada May Smith, Citrus Springs, Florida.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. In a greased deep 2-1/2-qt. baking dish, combine first four ingredients., In a small saucepan, melt butter over medium heat. Stir in flour and thyme until blended; gradually whisk in broth and bouillon. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Pour over vegetable mixture., On a lightly floured surface, roll dough to fit top of dish; place over filling. Trim and flute edge. Cut slits in top., Bake until golden brown and filling is heated through, 18-20 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 363 calories, Fat 21g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 757mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 16g protein.
EASY CHICKEN POT PIE
Home made chicken pot pie. This one is so quick and easy that everyone will be amazed with your culinary skills.
Provided by Tressie Grant
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.
Nutrition Facts : Calories 463.4 calories, Carbohydrate 39.7 g, Cholesterol 41.6 mg, Fat 24.8 g, Fiber 3.3 g, Protein 19.1 g, SaturatedFat 7.9 g, Sodium 920 mg, Sugar 3.8 g
DELICIOUS CHICKEN POT PIE
This chicken pot pie recipe takes a little time, but it is WELL WORTH IT!! This is an all-time favorite in our family. Great on a cold winter day.
Provided by vincy bramblett
Categories Savory Pies
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
- Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
- Combine broth and half and half.
- Gradually stir into vegetable mixture.
- Cook over medium heat stirring constantly until thickened and bubbly.
- Stir in salt and pepper; add chicken and stir well.
- Pour into shallow 2 quart casserole dish and top with pie shells.
- Cut slits to allow steam to escape.
- Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
Nutrition Facts : Calories 538.3, Fat 35.3, SaturatedFat 10.1, Cholesterol 14.9, Sodium 1113.7, Carbohydrate 46.9, Fiber 4.4, Sugar 3.1, Protein 8.8
EASY & DELICIOUS CHICKEN POT PIE
This recipe will serve 2 normal adults with plenty of left-overs, or will serve a family of 2 adults and 2 young children. For larger families or adults with very hearty appetites you can double this recipe, just use a larger dish! From Epinions.
Provided by Barenakedchef
Categories Savory Pies
Time 50m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Directly in your Corning Ware 1 ½-quart FRENCH WHITE Round Dish, mix the can of Cream of Chicken Soup (or any cream soup you like, but Cream of Chicken gives the best chickeny flavor to this Chicken Pot Pie), the can of Chicken with any juices, and the drained can of Veg-All.
- Mix well but don't worry if there are little chunks of condensed soup, it will smooth out as it cooks.
- In a separate bowl, mix the Bisquick, Milk, and egg (though this recipe works just fine without the egg, the crust is just a bit thinner and crisper instead of being as puffy).
- Pour crust mixture over chicken and veggie mixture.
- Don't worry if it sort of mixes in a little-- the crust will'rise' to the top as the pie cooks.
- Bake in a preheated 400 degree oven till the crust is golden brown.
- About 30 minutes.
- Allow to cool 10 minutes before serving.
Nutrition Facts : Calories 566, Fat 23, SaturatedFat 7.7, Cholesterol 30.5, Sodium 2114.5, Carbohydrate 72.6, Fiber 7.1, Sugar 12.6, Protein 17.5
DEEP-DISH CHICKEN POTPIE
I remember Sunday dinners at my grandma's farm. Chicken potpie was probably second in popularity only to chicken and dumplings. I like to collect heritage recipes from my area and hope to compile them someday into a cookbook. -Dixie Terry, Goreville, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring with a fork until a ball forms. , Divide pastry into thirds. On a floured surface, roll two-thirds of the pastry to fit an ungreased 2-qt. baking dish; line dish with pastry. , For filling, melt butter in a large saucepan; stir in flour until smooth. Add the cream, broth, salt, thyme and pepper. Bring to a boil; boil for 2 minutes, stirring constantly. , Stir in the chicken, peas, potatoes, carrots and onion. Pour into prepared dish. Roll out remaining pastry to fit top of dish. Place over filling; seal edges. Cut slits in top; brush with milk. , Bake at 350° for 1 hour or until vegetables are tender.
Nutrition Facts : Calories 672 calories, Fat 35g fat (20g saturated fat), Cholesterol 142mg cholesterol, Sodium 823mg sodium, Carbohydrate 60g carbohydrate (8g sugars, Fiber 6g fiber), Protein 28g protein.
CHICKEN POTPIE
Provided by Molly O'Neill
Categories dinner, casseroles, main course
Time 1h
Yield Six servings
Number Of Ingredients 20
Steps:
- Combine flour, baking powder, salt, 1 1/2 teaspoons thyme, 1 teaspoon rosemary, 1 1/2 teaspoons parsley and 1 teaspoon lemon rind in a mixing bowl. Add the butter and yogurt and mix until it resembles coarse meal. Add milk and stir until loose and sticky. Cover and refrigerate.
- Heat the olive oil in a large, deep, cast-iron skillet. Add onion and garlic. Cook until onions are soft, about 5 minutes. Add the wine. Simmer for 5 minutes. Add the broth, remaining herbs and lemon rind. Add the chicken, carrots, morels and parsnips. Simmer for 30 minutes, skimming the broth from time to time.
- Stir 1/4 cup of the hot broth into the cornstarch mixture. Stir this back into the skillet. Simmer for 2 minutes. Remove from heat.
- Preheat oven to 400 degrees. On a floured surface, roll the refrigerated dough to fit the diameter of the skillet. Cover the top of the skillet with the dough. Pinch the sides. Poke the top a few times with a fork. Bake until dough is lightly browned, about 15 minutes.
Nutrition Facts : @context http, Calories 780, UnsaturatedFat 22 grams, Carbohydrate 66 grams, Fat 37 grams, Fiber 9 grams, Protein 41 grams, SaturatedFat 11 grams, Sodium 867 milligrams, Sugar 11 grams, TransFat 0 grams
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