MOM'S CHICKEN POT PIE
Easy, beginner pot pie that your family will love.
Provided by Samantha Hamilton
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
- Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
- Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
- Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
- Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.
Nutrition Facts : Calories 439.6 calories, Carbohydrate 35.2 g, Cholesterol 53 mg, Fat 25.9 g, Fiber 3.5 g, Protein 16.9 g, SaturatedFat 9.5 g, Sodium 935.6 mg, Sugar 1.6 g
MAMAW'S CHICKEN POT PIE
My Mamaw made this every time we went to visit her. Granted that was 3-4 times a year, but I love this dish!
Provided by Bamabelle1202
Categories Savory Pies
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Boil chicken for 20 minutes, tear into pieces and layer in the bottom of a casserole dish.
- Mix vegetables, cream of chicken soup, and broth together, pour over chicken.
- Mix flour, butter and buttermilk together and layer over the vegetable mixture.
- Bake at 350 cegrees for about 35-45 minutes.
CLASSIC CHICKEN POT PIE
Steps:
- Preheat the oven to 425 degrees F.
- In a heavy-duty pot, cook the onion, celery and carrot with the butter on medium to high heat until the vegetables are soft. Add the garlic and cook until fragrant (be careful not to burn). Stir in the flour and cook until a paste forms. Reduce to low heat and add the chicken broth, half-and-half, sea salt, sage, pepper, allspice, nutmeg, dry mustard and cayenne. Cook until thickened, periodically stirring. Remove from the heat and add the chicken and peas. (Pot pie filling can be made the day before and chilled, or day-of if using right away.) Portion the pot pie filling into 4 small oven-safe crocks or baking dishes, with at least 1 cup filling per dish. Cut the puff pastry sheets according to the sizes of the baking dishes, enough to cover the top.
- Bake until the puff pastry is golden brown and has risen, 15 to 20 minutes. Serve immediately.
MAMA'S CHICKEN POT PIE
Love in a pie pan! Pot pies made regular appearances at our dinner table growing up. They were an easy way for Mama to use up leftovers. To me, they are the ultimate comfort food. You just can't beat flaky pastry, fresh veggies, rich gravy, and a great way to use up leftover meat! The recipe can be easily altered for beef roast, leftover turkey, or pork roast. Rotisserie chicken also works well in place of the chicken breasts.
Provided by Aurora McBee @aurora
Categories Chicken
Number Of Ingredients 12
Steps:
- Preheat oven to 375*.
- In a medium size pot, heat olive oil over medium heat. Add onion, garlic, carrots, celery, and potatoes. Cook for 5-8 minutes, until onions begin to turn translucent.
- While your vegetables are cooking, prepare 2-crust pie dough. (see first comment below for a link to my crust recipe) Roll out half, and place in a deep dish pie plate.
- Add chicken to vegetables. Season with sage or thyme and pepper (don't add salt yet). Cook until chicken is no longer pink. (If using pre-cooked meat, cooking the meat again is not necessary)
- Add chicken stock to vegetable/chicken mixture and bring to a boil. Mix cornstarch with 4-6 tablespoons of cold water and mix into boiling mixture. Return to boil and thicken to desired gravy consistency. Taste and add salt as needed.
- Pour hot mixture into crust-lined pie plate.
- Roll out top crust and place over mixture. Trim crusts, roll under, and crimp edges. Make 4-6 slits in top, place in oven and bake, 35-45 minutes, until crust is golden brown.
MOM'S CHICKEN PIE
A super simple recipe for a pie that you can serve everyday. You can also trade the chicken for turkey, which may help you finish all the leftover Thanksgiving turkey!
Provided by Sara Olofsson
Categories Meat and Poultry Recipes Chicken
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C.) Place spinach in a steamer over 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and cool..
- Place spinach in the bottom of a 2 quart casserole dish. Cover with chopped chicken. Sprinkle on the sliced mushrooms and season with salt and pepper. Spread sour cream evenly over top. Cover with puff pastry.
- Prick the puff pastry in several places to allow steam to escape. Brush top with beaten egg. Bake in the preheated oven for 20 minutes, or until golden brown.
Nutrition Facts : Calories 574.4 calories, Carbohydrate 31.6 g, Cholesterol 90.5 mg, Fat 38.7 g, Fiber 2.6 g, Protein 25.4 g, SaturatedFat 12.3 g, Sodium 348.9 mg, Sugar 1.2 g
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