GRAM'S CHICKEN POT PIE
This is soooo easy! Tender chicken meat, peas, carrots and soup all poured into a crust and baked. Eat when piping hot to warm tummies and taste buds on a cold day! Just like Grandma used to make.
Provided by Jill
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Yield 6
Number Of Ingredients 6
Steps:
- In a large heavy pot, place chicken and water to cover. Bring to a boil and let simmer uncovered for 30 minutes, adding water as needed. When chicken is boiled and tender, pick all the meat off of the bones.
- Preheat oven to 400 degrees F (200 degrees C).
- Open 1 can of cream of mushroom soup and pour into a small saucepan. Add frozen peas and carrots, water and chicken bouillon to taste. Simmer all together until the soup is smooth. Add chicken meat and mix all together.
- Pour chicken and soup mixture into one pie crust and cover with the other crust. Seal the edges and cut a small steam hole in the top crust. Bake in the preheated oven 30 to 35 minutes or until crust is brown. Yummy!
Nutrition Facts : Calories 798.2 calories, Carbohydrate 40 g, Cholesterol 141.9 mg, Fat 51.6 g, Fiber 2.6 g, Protein 41.1 g, SaturatedFat 15.3 g, Sodium 911.2 mg, Sugar 5.9 g
GRAM'S CHICKEN POT PIE UPDATED
Make a chicken pot pie that's as delicious as Grandma's! Luckily our Gram's Chicken Pot Pie Updated recipe is much easier to put together and just as tasty.
Provided by My Food and Family
Categories Chicken
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Cook and stir chicken in dressing in large skillet on medium heat 5 min. or until done. Stir in vegetables and soup. Spoon into 9-inch square baking dish sprayed with cooking spray; top with VELVEETA.
- Unfold pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush with egg. Cut several slits in pastry to permit steam to escape. Place dish on baking sheet.
- Bake 30 min. or until crust is deep golden brown. Let stand 5 min. before serving.
Nutrition Facts : Calories 460, Fat 26 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 820 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 4 g, Protein 25 g
MODERN CHICKEN POTPIE
Here's a radical notion: chicken potpie does not have to be filled with goopy white sauce, carrots and peas. Traditional recipes are long on starch and richness, short on flavor. This updated version is savory with chicken stock, herbs, and wine (no white sauce needed), easier to make, and still familiar. Use thigh meat, for more taste and better texture than breast. And vegetables should be served separately, not forcemarched into the filling. Roasted carrots, peas with mint and buttered steamed asparagus are all nice to serve alongside chicken potpie.
Provided by Julia Moskin
Categories dinner, pies and tarts, main course
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat oil and garlic together over low heat. When it sizzles, add bacon and onions and cook, stirring often, until fat is rendered and bacon is golden brown. Adjust the heat so the bacon slowly gives up its fat. Remove garlic clove and add mushrooms. Cook, stirring, until mushrooms are browned and slightly softened.
- In a sealable plastic bag, combine flour, thyme, paprika, 2 large pinches salt and 1 large pinch pepper. Add chicken and shake well to coat.
- In the skillet with the bacon and mushrooms, add butter and melt over medium heat. Add chicken pieces and any flour that remains in the bag. Cook, stirring, until chicken pieces are golden and the flour on the bottom of the pan is browned. Pour in stock, Marsala and vinegar. Scrape bottom of pan, and let simmer about 5 minutes, until thickened. Taste for salt, pepper and vinegar and adjust the seasonings. Turn off heat and stir in parsley.
- Heat oven to 400 degrees.
- Transfer chicken and sauce to 9-inch round pie dish or 8-inch square baking dish. Roll out pie crust to desired shape and size. Drape crust over filling, making a few slits or decorative holes on top. Tuck edges down around filling and brush crust with egg wash. If the dish is piled high with filling, place on a baking sheet to catch any overflow before transferring to oven.
- Bake until crust is browned and filling is bubbling, 20 to 30 minutes.
- Let cool slightly, at least 10 minutes, before serving with a big spoon. If desired, garnish each serving with parsley.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 21 grams, Carbohydrate 16 grams, Fat 34 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 11 grams, Sodium 677 milligrams, Sugar 3 grams, TransFat 0 grams
UPDATED CHICKEN POT PIE
This is a more cheesy, slightly less condensed-soupy version of the chicken pot pie. It is incredibly easy to make. While it has its differences in crust and vegetables, the updates are welcome, and the taste is still comforting. I usually don't serve sides with this because it has bread, veggies, and meat, so I wrote that it makes 5 servings. It fills an 8x8 baking dish. Adapted from Kraft Food and Family magazine.
Provided by Greeny4444
Categories Savory Pies
Time 40m
Yield 5
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the chicken; cook and stir for 5 minutes, or until the chicken is cooked through.
- Stir in frozen vegetables, soup, and Velveeta. Stir until the Velveeta is melted.
- Spoon into a greased 8x8 baking dish.
- Preheat the oven to 400 degrees F.
- Unfold the pastry sheet, and place it over the chicken mixture. Fold the edges of the pastry under itself, inside the lip of the dish, and press the pastry somewhat against the edges of the dish to seal (if you can - I am never super successful at doing this, mine always kinda "floats" on top of the chicken mixture).
- Brush the top of the pastry with an egg.
- Cut several slits in the pastry to permit steam to escape.
- Place the dish on a baking sheet, and bake for 30 minutes, or until golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Calories 882.5, Fat 55.8, SaturatedFat 15.6, Cholesterol 147.2, Sodium 1181.1, Carbohydrate 51, Fiber 1.5, Sugar 2.9, Protein 42.5
GRAM'S CHICKEN POT PIE UPDATED
Comfort food at its finest--this chicken pot pie with a puff pastry crust is full of vegetables, chunks of chicken and shredded Cheddar cheese; and it's on the table in no time.
Provided by Allrecipes Member
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees F.
- Cook and stir chicken in hot dressing in large skillet on medium heat 5 min. or until done. Stir in vegetables and soup. Spoon into 9-inch square baking dish sprayed with cooking spray; top with cheese.
- Roll pastry on lightly floured surface to 10-inch square; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush pastry with egg. Cut several slits in pastry to permit steam to escape. Place dish on baking sheet.
- Bake 30 min. or until crust is deep golden brown. Let stand 5 min. before serving.
Nutrition Facts : Calories 449.1 calories, Carbohydrate 25.1 g, Cholesterol 99.8 mg, Fat 26.1 g, Fiber 2.4 g, Protein 27.5 g, SaturatedFat 9.3 g, Sodium 617.7 mg, Sugar 0.7 g
CHICKEN POT PIE
Provided by Marian Burros
Categories dinner, weekday, sauces and gravies, main course
Time 3h15m
Yield Eight servings
Number Of Ingredients 15
Steps:
- To make the pastry: Combine the flour, salt and lard in a mixing bowl. Using two knives or a pastry blender, cut the flour and lard together, reducing the lard to pieces about the size of large peas. Add the ice water, mix together and gather the mass into a ball. The mixture should be quite moist and pliable, but not sticky. If sticky, knead in a little more flour. Cover the pastry in plastic wrap and refrigerate for at least an hour, or until firm.
- Divide the pastry in half and roll each piece out on a floured board to about 1/8-inch thickness and about 12 inches in diameter. Fit one into a 9-inch shallow Pyrex pie dish, trimming the excess. Reserve the other pastry circle for the top. Refrigerate until ready to use.
- Preheat the oven to 375 degrees.
- Season the chicken legs with salt and pepper and place them, skin side up, in a small roasting pan. Bake for 35 minutes on the top rack of the oven. Remove from the oven and cool. Remove any fat from the pan and de glaze the cooking juices with 1/4 cup of water. Set aside.
- Remove all the meat from the legs and discard the skin and bones. Dice the meat and set aside (you should have about 2 heaping cups). Melt the butter in a skillet. Add the carrots, leeks, mushrooms, 1/2 cup water, thyme and a pinch of salt. Bring to a boil, reduce to a simmer, cover and let the vegetables sweat for 5 minutes. Stir in the flour and cook for 3 minutes. Then stir in 3/4 cup of milk and the deglazed cooking juices. Raise the heat and allow the mixture to thicken, stirring constantly. Reduce the heat and simmer another 3 minutes.
- Remove the pan from the heat and stir in the chicken and the peas, adjusting the seasonings. Pour the mixture into the pastry shell. Cover with the remaining circle of dough, trim off the excess and press the edges gently with the tines of a fork to seal. Combine the egg with the remaining milk and brush over the entire surface of the pie. Cut a small hole in the center of the dough and bake for 50 minutes or until brown on top. Remove from the oven and cool for 10 minutes before serving.
Nutrition Facts : @context http, Calories 632, UnsaturatedFat 25 grams, Carbohydrate 32 grams, Fat 43 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 15 grams, Sodium 643 milligrams, Sugar 3 grams, TransFat 0 grams
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