Family Sized Chicken Pot Pie Recipes

Steps:

• To make the pastry: Combine the flour and salt in a very large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the large ball of dough in plastic wrap and refrigerate while preparing the rest of the recipe (feel free to make the dough the night before if you prefer.)
• To make the chicken broth: Put the chicken in a large stockpot and cover with 3 quarts of cool water. Add the vegetables and herbs and bring it up to a boil over medium-high heat. Simmer, uncovered, for 1 hour; skimming frequently as the oil rises to the surface. What we're doing here is not only cooking the chicken but also creating the base sauce for the pot pie. It's the old trick of killing two birds with one stone -- or one pot as the case may be. Remove the chicken to a platter to cool. When it's cool enough to handle shred the chicken meat, discarding the skin and bones, and set aside. Using a colander, strain the chicken broth into another pot and discard the solids; you should have about 2 quarts when you're done.
• To make the pot pie filling: Wipe out the stockpot and put it back on the stovetop over medium-low heat. Melt the butter and just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. This is a roux, which will act as a thickener. Cook and stir the roux until it's the color of a California blonde. Now, gradually pour in the reserved chicken broth, whisking the entire time to prevent lumps. Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup. Fold in the carrots, pearl onions, peas, garlic, rosemary, thyme, and lemon juice; stir to combine. Simmer for 10 minutes to soften the vegetables a bit; season the mixture with salt and pepper. Stir in the shredded chicken until incorporated, remove from the heat and cool to room temperature; it will get quite thick as it cools down.
• Preheat the oven to 400 degrees F.
• Take the dough out of the refrigerator and set it out on the counter for 5 minutes to warm up a bit, making it easier to roll out.
• Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a big 14 by 20-inch rectangle. Carefully transfer the dough to a large rectangular pizza stone or standard sheet pan, leaving about 1 foot of the pastry hanging off 1 end. Spoon the cooled chicken filling on the pastry that is on the pizza stone, leaving a border around the sides. Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush it on the dough border. Fold the "free" dough over the filling like a blanket and crimp the ends with a fork to form a tight seal; it should look like a big pillow. Brush the top of the giant chicken pie with the remaining egg wash, sprinkle with the coarse salt, and cut tiny slashes in the top so steam can escape. Place the chicken pie in the oven and bake for 45 minutes to 1 hour until puffed and golden. Let the chicken pie rest for 10 minutes before moving it. Run a spatula underneath the pot pie to loosen it from the pizza stone. Scoop out the chicken pie with a large serving spoon.

Steps:

• Heat the oil and butter in a pot over low heat. Add the onion; cook, stirring, for 10 minutes. Add the garlic; cook 2 minutes more. Sprinkle with the flour and tarragon; cook, stirring constantly, for 1 to 2 minutes more.
• Add the carrots, potatoes, apple, and broth; bring to a boil. Reduce heat to a gentle simmer and cook, partially covered, until the vegetables are tender, about 20 minutes. Add the peas, dill, and chicken; season to taste with salt and pepper, then cook 5 minutes more.
• Preheat the oven to 350°F.
• Spoon the mixture into a 2-quart round ovenproof casserole. On a lightly floured surface, roll puff pastry out to form a circle 2 inches larger than the casserole. Lay the pastry over the top, trim the overhang to 1 inch, and crimp the edges around the rim to seal. Cut several slits in the pastry to release the steam, then brush with remaining egg wash. Bake until crust is golden, 40 to 45 minutes.

Steps:

• Melt the butter in a large skillet over medium-high heat, then add the onion, carrots and celery. Cook, stirring the vegetables around, until they start to soften, about 3 minutes. Sprinkle the flour over the veggies and stir to combine. Cook the flour-coated veggies for 1 minute, then pour in the chicken broth (and wine, if using!) and stir to combine. Let it heat up and start to bubble and thicken, about 3 minutes.
• Stir in the chicken, then add the turmeric and thyme, then season with salt and pepper. Add the half-and-half, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat and let the filling cool to room temperature.
• Meanwhile, roll out the pie crusts slightly and cut out 8 dough circles just a bit larger than the pie pans (if using a muffin tin, you'll need sixteen 3 3/4-inch circles). Press a dough circle into each pie pan (or 8 muffin cups), making sure the dough comes almost to the top of each pan. Fill the pies with the chicken mixture. Lay a second round of dough over the top of each pie. Press the dough so that the edges meet, then use a fork to seal the edges. Mix the egg with 2 teaspoons water and brush it all over the surface of the crust. (Discard any extra egg wash.) Cut small vents in the surface of the crusts.
• If you're baking the pies right away, preheat the oven to 350 degrees F, place the pies on a baking sheet and bake 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. Serve them straight out of the pie pans or turn them out of the pan and serve them upside down!
• Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with nonstick spray.
• Spray the counter lightly with nonstick spray. Flatten each unbaked biscuit into a 6- to 7-inch circle. Cover with plastic wrap and let rest.
• Combine chicken, mixed vegetables, and condensed soup in a bowl; mix well. Season with salt and pepper.
• Remove plastic wrap from dough and press each circle into the bottom and up the sides of each muffin cup. Divide chicken mixture evenly between the dough cups. Sprinkle grated Cheddar over the tops.
• Bake in the preheated oven until hot and bubbly, 15 to 18 minutes.

Steps:

• *Pie Crust instructions: 1. Stir flour and salt together in a large bowl. 2. Cut shortening into flour with a pastry blender or use a fork if you don't have one. Continue until it resembles peas. 3. Sprinkle 5 tbsp of ice cold water over mixture and toss with fork. Add another 5 tbsp of ice cold water and toss until all dough is moistened. 4. Divide into 2 balls, one being larger than the other. First one big enough to fill the bottom and sides of a deep dish pan and the other to cover top of pie. Cooking instructions: 1. Preheat oven to 350 degrees. 2. Mix chicken, soups, peas and carrots together in a large bowl. 3. Spray cooking spray into a nonstick deep dish pie pan or round cake pan (I used a cake pan). 4. Roll out large dough until flat and circular. Wide enough to fit inside pan and sides plus half and inch. Line the pan with the rolled dough. 5. Add mixture to pan, spreading it flat. 6. Roll out smaller dough until flat and circular, wide enough to cover top of pie plus halve an inch. Cover top of pan with rolled dough. 7. Seal top and bottom crusts together: Add the tiniest amount of water in between crusts before pinching together to seal (sealing it with water prevents the juice from seeping through). Continue doing this all around the pie, rounding the edges as you go. Don't worry about making the edge pretty yet. 8. Now you can make the edge pretty. On one hand, pinching a finger and thumb together (outside of pan) and thumb from other hand (inside of pan), carefully push thumb and the finger/thumb of other hand toward each other. Continue all the way around creating the zigzag pattern. 9. Cut 4 slits into top crust. 10. Bake for 35 minutes or until lightly golden brown. Rest for 5 minutes before serving.

Steps:

• Preheat oven to 350°; spray bottom only of 13 x 9 inch glass baking dish with cooking spray.
• In a 5- to 6-quart Dutch oven, heat chicken, potatoes, carrots, and broth to boiling over med-high heat.
• Cover, simmer 18 minutes; add in asparagus; cook 2 minutes longer.
• Using slotted spoon, remove potatoes, carrots and asparagus to colander to drain.
• Check doneness of chicken, if juice of chicken is clear when center of thickest part is cut, remove to cutting board.
• Measure and reserve 2 cups broth for sauce; discard any remaining broth.
• Return vegetables to Dutch oven; cover.
• When chicken is cool enough to handle, tear into large shreds; place chicken in Dutch oven.
• In a 3-quart saucepan, melt 6 tablespoons butter over medium heat.
• Cook onion in butter 2 minutes.
• Using wire whisk, stir in flour and seasoned salt.
• Cook about 1 minute, stirring constantly, until flour bubbles (do not let flour turn brown).
• Gradually stir in 2 cups reserved broth; heat to boiling; boil and stir 1 minute.
• Decrease heat to low; stir in whipping cream; cook 4 to 5 minutes, stirring constantly, until thickened.
• Stir in rosemary; pour sauce over vegetables and chicken.
• Spread in baking dish; sprinkle with mushrooms.
• Separate dough into 8 strips.
• Twist and place 3 strips of dough lengthwise over mixture in baking dish.
• To create lattice pattern, fold each of the remaining 5 dough strips in half, twist and gently stretch; place crosswise over strips in dish.
• In small microwaveable bowl, microwave the remaining 2 tablespoons butter uncovered on HIGH for 5 seconds or until melted.
• Lightly brush butter over strips.
• Bake 30-40 minutes or until bubbly around edges.
• If necessary, loosely cover with foil after 20 minutes to prevent excessive browning.

Steps:

• In a large saucepan, saute onion and green pepper in butter until onion is tender. Add flour until blended. Stir in the broth, milk, broccoli, cauliflower, celery and carrot. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese. Divide chicken among four ungreased 1-1/2-cup baking dishes. Top with vegetable mixture. , For pastry, combine the flour, salt and paprika in a bowl; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into four portions; roll out each to 1/8-in. thickness. Place pastry over vegetable mixture. Trim pastry to 1/2 in. beyond edge of dish; flute edges. Cut slits in top. Bake at 350° for 30-40 minutes or until golden brown.

Steps:

• 1. Heat the oil and butter in a pot over low heat. Add the onion; cook, stirring, for 10 minutes. Add the garlic; cook 2 minutes more. Sprinkle with the flour and tarragon; cook, stirring constantly, for 1 to 2 minutes more.
• 2. Add the carrots, potatoes, apple, and broth; bring to a boil. Reduce heat to a gentle simmer and cook, partially covered, until the vegetables are tender, about 20 minutes. Add the peas, dill, tomato, and chicken; season to taste with salt and pepper, then cook 5 minutes more.
• 3. Preheat the oven to 350°F. Spoon the mixture into a 2-quart round ovenproof casserole. On a lightly floured surface, roll puff pastry out to form a circle 2 inches larger than the casserole. Brush some egg wash around the inside and outside rim of the casserole. Lay the pastry over the top, trim the overhang to 1 inch, and crimp the edges around the rim to seal. Cut several slits in the pastry to release the steam, then brush with remaining egg wash. Bake until crust is golden, 40 to 45 minutes.