LIGHT CHICKEN POTPIE
Provided by Food Network Kitchen
Time 2h
Yield 6 servings
Number Of Ingredients 20
Steps:
- Prepare the crust: Pulse the flour, baking powder and salt in a food processor until combined. Add the butter, one piece at a time, pulsing until the mixture looks like coarse meal. Separate the egg; refrigerate the egg white. Beat the egg yolk and milk in a bowl, then add to the food processor, pulsing until the dough comes together. Turn out onto a lightly floured surface and gather into a ball. Flatten into a disk, wrap in plastic wrap and chill at least 1 hour.
- Meanwhile, make the filling: Preheat the oven to 425 degrees F. Prick the potatoes with a fork and bake directly on the oven rack until tender, about 45 minutes. Cool slightly, then peel and break into small pieces.
- Bring the chicken broth, carrots and thyme to a simmer in a small saucepan over medium heat and cook 2 minutes; cover and keep warm. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 8 minutes. Sprinkle in the flour and stir until lightly toasted, about 3 minutes. Add the milk, celery, potato pieces and the warm broth mixture and simmer until thickened, about 15 minutes. Remove from the heat and stir in the chicken, yogurt, peas and parsley. Season with salt and pepper.
- Transfer the filling to a 2-quart casserole dish. Roll out the dough on a lightly floured surface until about 1/2 inch thick and slightly larger than the dish. Beat the reserved egg white in a bowl; brush over the dough and season with salt and pepper. Press the dough against the sides of the dish. Place on a baking sheet and bake until the crust is golden brown, 20 to 25 minutes.
MILE-HIGH CHICKEN POTPIE
Classic chicken potpie gets extra homey when it's loaded with a creamy filling and baked tall in a springform pan. This deep-dish marvel is perfect for Sunday dinners. -Shannon Roum, Food Stylist, Taste of Home magazine
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, beat egg yolk with 2 tablespoons water. In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add yolk mixture, tossing with a fork; add additional water 1 tablespoon at a time, as needed, until dough forms a ball. Divide dough into two portions, one with three-quarters of the dough and one with the remainder. Shape each into a disk; cover and refrigerate 1 hour or overnight. , For filling, in a Dutch oven, melt butter. Saute potatoes, carrots, celery and onion until crisp-tender, 5-7 minutes. Stir in flour, bouillon, tarragon and pepper. Gradually stir in cream. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken and peas; set aside to cool completely., On a lightly floured surface, roll out larger portion of dough to fit bottom and up the sides of an 8-in. springform pan. Place dough in pan; add cooled filling. Roll remaining dough to fit over the top. Place over filling. Trim, seal and flute edge. Cut slits in top. Chill for at least 1 hour., Lightly beat egg white with 1 teaspoon water. Brush over the top crust; sprinkle with celery seed. Place pie on a rimmed baking tray., Bake at 400° until crust is golden brown and filling is bubbly, 50-55 minutes. Cool on a wire rack for at least 30 minutes before serving.
Nutrition Facts : Calories 700 calories, Fat 38g fat (22g saturated fat), Cholesterol 183mg cholesterol, Sodium 1282mg sodium, Carbohydrate 58g carbohydrate (8g sugars, Fiber 6g fiber), Protein 29g protein.
CHICKEN THIGH POTPIE
Chicken potpie is a dish many of us crave when we want to conjure up the warmth of home and hearth, and chef Ashley Christensen, owner of Poole's Diner in Raleigh, North Carolina, is no different. "This potpie is inspired by my mother's kind of cooking: dishes that shout out the classics, but with clean flavors and crisp textures," she says. Christensen grounds the pie in colder-month offerings of sweet potatoes and rutabagas and tender leaves of kale instead of the usual carrot and celery combo. Adding another bit of Southern flair, the chef uses a small amount of cornmeal in the crust, which provides a nutty, toasty flavor with an echo of sweetness to match the filling. "Though some potpies are encased in crust, I like the "island" approach, letting the gravy bubble up around the pillow of crust," Christensen says. "Crust is potpie's defining moment, no matter how delicious the filling."
Provided by Editors of Garden & Gun
Categories Soup/Stew Chicken Mushroom Kid-Friendly Cornmeal Kale Sweet Potato/Yam Rutabaga HarperCollins Small Plates
Number Of Ingredients 25
Steps:
- For the vegetables:
- Preheat the oven to 425°F.
- In a large bowl, toss the rutabaga and sweet potato with 2 tablespoons of the oil and season with salt and pepper. Spread evenly over a baking sheet (or divide it between two baking sheets if needed) and roast for 25 to 30 minutes, until tender.
- Meanwhile, toss the pearl onions with the vinegar and 1/2 teaspoon of the remaining oil and season with salt and pepper. Spread the onions evenly over a baking sheet and roast for 12 to 15 minutes, until tender.
- Put the remaining 1/2 tablespoon oil in a medium skillet over medium heat. Add the mushrooms and sauté until tender, 5 to 7 minutes, then add the kale and wilt it slightly, about 2 minutes. Remove all the vegetables from the pans into one large bowl, and set aside.
- For the chicken:
- Dust the chicken lightly with flour and season with salt and pepper. Place a large cast-iron skillet over a medium heat and add the oil. Pan-fry the chicken until browned and cooked through, about 30 minutes, turning occasionally and adjust the heat as needed.
- For the pan gravy:
- Reduce the heat and add the butter. Add the thyme, rosemary, and garlic and sauté until the garlic is browned and aromatic, 4 to 6 minutes. Slowly pour in the flour, whisking constantly to form a paste and taking care not to let it burn, about 2 minutes. Slowly pour in the warm chicken stock, whisking until the mixture is smooth and slightly thickened, about 3 minutes. Season with salt and pepper, remove the herbs and garlic, set aside.
- For the crust:
- In a large bowl, whisk together the flour, cornmeal, and salt. Toss in the butter and place in the freezer for 1 hour. Transfer to a food processor and pulse until the butter is the size of small peas. Still pulsing, drip in ice water until the mixture begins to cling together; do not overprocess. Remove and shape the dough into a disk. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 6 hours or overnight.
- Remove the dough from the refrigerator. Lightly flour a work surface, and roll dough to 1/4 inch thickness, tracing the outline of your baking dish on a piece of parchment paper and trimming the dough 1/2 inch smaller than the outline. (This is not a sealed potpie; the partially prebaked crust will not completely cover the dish, which lets the filling bubble up along the sides.) Score the dough, place it in the freezer, and chill for 1 hour.
- To assemble and bake the dish:
- Preheat the oven to 350°F.
- Cut each thigh into 6 pieces and add the chicken to the vegetable mixture along with the pan gravy, stirring to combine. Transfer the mixture to a 10-inch round baking dish.
- With the dough still on the parchment paper, transfer to a cookie sheet and bake for 15-20 minutes, rotating the crust every 5 minutes so it browns evenly, until the crust begins to crisp and becomes lightly browned. Remove the crust from the pan and place it on top of the chicken and vegetable mixture. Return to the oven and bake until hot and bubbly, 15 to 20 minutes. Cool slightly and serve.
LIGHTER CHICKEN POTPIE
A handful of tweaks turn this comfort food into a smarter choice: white-meat chicken (not dark), extra veggies, low-fat milk in the filling, and a lighter crust. Brushing the phyllo with just a small amount of oil instead of butter makes it just as tasty.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.
- While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
- Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.
- Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.
Nutrition Facts : Calories 507 g, Fat 17 g, Fiber 6 g, Protein 39 g
30-MILE POT PIE
Steps:
- Preheat oven to 375 degrees F.
- In a medium saucepan, bring stock or broth to a simmer. Add chicken and poach until just cooked through. With a spider or slotted spoon, remove chicken and set aside. Set stock aside for later use.
- In a 10-quart saucepot, melt butter over medium heat and then add onions, carrots, and celery and saute for a couple of minutes. Add mushrooms and continue to cook until onions are about transparent, being careful not to brown. Add flour and gently mix well. Cook this mixture over low heat for 6 to 8 minutes, stirring occasionally and gently so as not to break up the vegetables. Scrape the bottom of the pan often with a wooden spoon so that the roux doesn't burn. Increase the heat and add the chicken stock in 3 additions, whisking well after each so that no lumps appear and returning to a brief simmer each time.
- Add bay leaf, salt, and pepper, and cook over low heat for about 10 more minutes. Add poached chicken and warm heavy cream, and stir well. Spoon equal portions into 6 individual (16-ounce) ovenproof casserole dishes or bowls. Top with your favorite pie dough or puff pastry.
- In a small bowl, whisk together 2 egg whites with a little water. Brush dough with egg wash. Place casseroles on a sheet pan and bake until golden brown on top. Remove from the oven and let cool for 5 to 10 minutes before serving.
MAKEOVER CHICKEN POTPIES
By using feel-good ingredients like peas, carrots and fat-free milk, you'll want to dive into this healthy and comforting pot pie on days when it's icy cold outside. -John Slivon, Milton, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine 3/4 cup flour, baking powder and salt. Cut in 2 tablespoons butter until crumbly. Add buttermilk and oil; toss with a fork. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour., For filling, in a large skillet, melt remaining butter. Add the carrots, celery and onion; saute until crisp-tender. In a small bowl, combine remaining flour with the broth and milk until smooth. Gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, peas and pepper. Transfer to four 16-oz. ramekins; set aside., Divide dough into four portions. On a lightly floured surface, roll out dough to fit ramekins. Place dough over chicken mixture; trim and seal edges. Cut out a decorative center or cut slits in pastry. Brush with egg white., Place ramekins on a baking sheet. Bake at 425° for 20-25 minutes or until crusts are golden brown.
Nutrition Facts : Calories 443 calories, Fat 15g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 781mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 5g fiber), Protein 31g protein.
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