ITALIAN CHICKEN POT PIE WITH BASIL BISCUITS
Looking for a classic chicken dinner? Then check out this great pot pie that's ready in 30 minutes - perfect if you love Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- In deep 12-inch skillet, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring occasionally, until onion is soft. Stir in zucchini, chicken, tomato sauce, beans, tomatoes, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover; simmer 5 minutes.
- Meanwhile, in medium bowl, mix Bisquick mix, cornmeal, milk and basil just until moistened. Drop dough by 18 rounded tablespoonfuls onto hot chicken mixture. Cover; cook 8 minutes.
Nutrition Facts : Calories 380, Carbohydrate 50 g, Cholesterol 40 mg, Fiber 7 g, Protein 23 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 9 g, TransFat 1 g
CHICKEN AND HERB POT PIE STOUP
Stoups are thicker than soups and thinner than stews.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Put the chicken and the bay leaf in a small pan and add water, almost to cover the chicken. Bring to a boil over high heat, then reduce the heat and poach the chicken until cooked through, about 10 minutes. Remove the chicken to a plate. Strain the broth and reserve
- Meanwhile, heat the extra-virgin olive oil, a turn of the pan, in a soup pot or Dutch oven over medium-high heat. Add the carrots, celery, onions, garlic, potatoes, salt and pepper, to taste. Stir, cover, and cook 7 to 8 minutes, stirring occasionally to sweat the veggies. Add the stock and bring to a boil, then simmer to keep the stock at a low boil. Dice the poached chicken then stir it into the stock. Add the peas, tarragon, thyme, and parsley.
- In a small pan over medium heat, melt the butter and whisk in the flour. Cook for 1 minute, then stir it into the soup to thicken. Add the reserved strained chicken poaching liquid to loosen up the sauce remember that youre going for a consistency thats thicker than soup and thinner than stew. Season with salt and pepper, to taste. Transfer to a serving bowl and serve.
PIZZA POT PIES
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Special equipment: 6 (10-ounce) ramekins
- For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.
- Preheat the oven to 400 degrees F. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.
ITALIAN CHICKEN POT PIE
Steps:
- For Crust, sift Flour with Spices and cut together with butter. When mixture resembled fine dust, add just enough water to make the dough stick together. Form into a ball, cover, and set in refrigerator. Cut Chicken into bite size cubes and toss with Flour. Heat Olive Oil in large skillet and brown the floured chicken. Add sliced Pancetta and heat until slightly crispy. Remove from heat and set aside. Lightly coat large saucepan with olive oil and add the Onion, Garlic, Scallions, Mushrooms, and Green Pepper. When sizzling, add water. Add all spices and herbs, stir together. Whisk in flour for thickening. Wait until boil and simmer until slightly thickened. Chop Carrots and Celery Crosswise and halve Baby Potatoes. Add to saucepan. Chop Plum Tomato and add. Stir in Red Wine, and when combined, add Chicken and Pancetta back into saucepan. Simmer until reduced to thick stew consistency. This may take as long as 45 minutes so if you like firmer veggies or don't have the time, sift another tsp of flour to mixture and stir. When thickened, remove from heat and pour into medium casserole dish. Roll out crust dough to cover your casserole dish and place over the top of filling. Tuck down the sides so they won't leak and cut slits in the top. Bake at 375°F for 1 hour or until juice bubbles through slits in top and the crust is browned.
ITALIAN POT PIES
Keep ground beef and homemade tomato sauce in your freezer (or use best-quality jarred) for our biscuit-topped Italian rendition of shepherd's pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
- In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.
- Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.
ITALIAN CHICKEN PESTO POT PIE
Use Bisquick® Gluten Free mix and leftover chicken to get this tasty pot pie on the table in only 35 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In ungreased 2-quart microwavable casserole, mix chicken, bell pepper, tomatoes, 1 tablespoon Bisquick mix, the salt and pepper. Cover with microwavable plastic wrap. Microwave on High 3 to 4 minutes or until bubbly.
- In small bowl, stir 3/4 cup Bisquick mix, 1/2 cup of the cheese, the milk, egg and pesto until well blended. Drop mixture by small spoonfuls over chicken mixture. Sprinkle with remaining 1/2 cup cheese.
- Bake uncovered 25 minutes or until cheese begins to turn golden brown.
Nutrition Facts : Calories 390, Carbohydrate 26 g, Cholesterol 135 mg, Fat 2 1/2, Fiber 2 g, Protein 36 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 10 g, TransFat 0 g
DEEP-DISH CHICKEN POT PIE RECIPE
Watch the how-to video for this Deep-Dish Chicken Pot Pie Recipe and you'll understand why you should never, ever buy a frozen pot pie again.
Provided by My Food and Family
Categories Chicken
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Cook chicken in hot dressing in large skillet on medium heat 2 min., stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Add flour; mix well. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add vegetables; stir. Simmer 5 min. or until heated through, stirring frequently.
- Spoon into 10-inch deep-dish pie plate sprayed with cooking spray; cover with pie crust. Use tines of fork to seal edge of crust to rim of pie plate. Cut slits in crust to permit steam to escape.
- Bake 30 min. or until golden brown.
Nutrition Facts : Calories 360, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
ITALIAN POT PIE WITH PARMESAN CHEESE CRUST
This is a Cuisine or Bon Appetit recipe, and it's my favorite pot pie recipe. The parmesan crust is really the key, and it's worth the extra effort. If you're having company over, try this one out. You won't be disappointed. The recipe makes 2 pot pies, and you might want to freeze one pot pie for another day.
Provided by AmyZoe
Categories Savory Pies
Time 1h45m
Yield 2 pot pies, 16-18 serving(s)
Number Of Ingredients 11
Steps:
- Pulse flour, parmesan, and salt in food processor to blend.
- Add butter and pulse until mixture resembles coarse crumbs.
- Sprinkle 5 tablespoons of water over mixture.
- Pulse, adding the remaining 1 to 2 tablespoons of water if necessary, just until mixture is moistened and begins to hold together (dough should still be crumbly).
- Gather dough into a disk and cut in half. Shape into 2 disks.
- Wrap disks and refrigerate for 30 minutes.
- Meanwhile, heat a 12" skillet over medium-high heat.
- Add sausage and cook 3 to 5 minutes or until browned.
- Using a slotted spoon, transfer the sausage to a bowl.
- Discard excess drippings.
- Increase heat to high and add cook chicken 3 to 5 minutes, turning chicken occasionally and cook until lightly browned.
- Add onion and cook 3 to 4 minutes or until tender.
- Add tomatoes and juice and bring to a boil. Break up tomatoes with a spoon and reduce heat and simmer 7 to 8 minutes longer.
- Add sausage and cool.
- Heat oven to 375.
- Trim stems from chard and coarsely slice leaves and stems.
- Bring 1/2 cup water, chard stems, and leaves to boil in a large pot.
- Cover and cook 9 to 10 minutes until the stems are tender.
- Drain in colander and press out excess liquid with a spoon.
- Stir chard into cooled chicken-sausage mixture and divide mixture between 2 quart baking dishes.
- Divide and sprinkle 2 tablespoons parmesan over tops of filling.
- Roll each pastry disk so it extends 1" behind edge of baking dish.
- Place pastry on top of each disk and press pastry against the side of the disk to seal in the filling.
- Cut 2 slits in the center of each.
- Bake potpies 40 to 45 minutes or until tops are golden and filling is bubbly.
- If you decided not to bake your potpies and froze them instead, unwrap dishes and let stand at room temperature for 30 minutes before baking.
- Increase the oven temperature to 375 degrees and bake 45 minutes longer.
- Serve with cooked zucchini.
Nutrition Facts : Calories 317.3, Fat 18.5, SaturatedFat 9.2, Cholesterol 68, Sodium 749, Carbohydrate 17.9, Fiber 1.4, Sugar 2.9, Protein 19.4
CREAMY ITALIAN CHICKEN PUFF PIE
This is a very tasty pot pie made with a rich white sauce that includes chicken broth and Italian spices. There are none of the peas that are often in pot pies, but lots of chicken and potatoes.
Provided by Trisha W
Categories < 4 Hours
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan over medium heat, melt the butter.
- Add the flour and cook, stirring constantly for 1-2 minutes.
- Pour in the chicken broth slowly, stirring until smooth and simmering.
- Pour in the half and half slowly, stirring until smooth and simmering.
- Add the Italian seasoning, garlic, onions, celery, and carrots, and simmer for about 5 minutes.
- Add the potatoes, chicken, salt and pepper and simmer another 5-10 minutes until the potatoes are tender.
- Pour into a greased medium size casserole dish.
- Cover the dish with the puff pastry, lightly sealing the edges, and brush the top with a mixture of the egg and teaspoon of water.
- Bake in preheated oven at 400 degrees about 20 minutes, until the pastry is golden and puffy.
- Let sit for 5-10 minutes before serving.
Nutrition Facts : Calories 798.9, Fat 57.1, SaturatedFat 23.2, Cholesterol 253.4, Sodium 876.4, Carbohydrate 23.6, Fiber 2, Sugar 2.3, Protein 45.8
ITALIAN BEEF POTPIES
Keep ground beef and homemade tomato sauce in your freezer (or use best-quality jarred sauce) for a biscuit-topped Italian rendition of shepherd's pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
- In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.
- Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.
Nutrition Facts : Calories 495 g, Fat 24 g, Fiber 4 g, Protein 33 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
CHEESY CHICKEN POT PIE
I love cheese so I experimented and found that this is the greatest meat pie I have ever eaten! This pie makes good use of any chicken or turkey leftovers. It normally serves about 6 people.
Provided by Chris
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 8
Number Of Ingredients 9
Steps:
- In a medium saucepan combine the stock, chicken, peas, celery and carrots. Bring to a boil.
- Mix cornstarch with milk and stir into stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
- Preheat oven to 325 degrees F (175 degrees C).
- Stir cheese into filling mixture and pour into a 9 inch pie crust. Top with second crust, seal edges and cut slits in top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until top crust is golden brown.
Nutrition Facts : Calories 369.9 calories, Carbohydrate 25.8 g, Cholesterol 38.7 mg, Fat 22.9 g, Fiber 2.6 g, Protein 14.7 g, SaturatedFat 8.5 g, Sodium 579 mg, Sugar 1.1 g
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