My Favorite Chicken Pot Pie Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Steps:

• Follow directions for thawing/preparing puff pastry sheets.
• Adjust oven rack to low center position, heat oven to 400.
• Put chicken broth in a dutch oven over medium heat. Add chicken. Cover and bring to a simmer. Simmer until chicken is just done, 8 - 10 minutes. Transfer meat to a bowl to cool. Transfer broth to small bowl.
• Increase heat to medium-high and heat 1 1/2 tablespoons oil in the dutch oven.
• Add onions, carrots and celery and saute until just tender, about 5 minutes. Season to taste with salt and pepper. Put cooked veggies in a large mixing bowl and set aside.
• Saute mushrooms in remaining 1 tablspoon of oil until liquid evaporates and mushrooms start to soften, about 5 minutes.
• Meanwhile, shred checken into bite size pieces. (Reserve any accumulated chicken juices). Place chicken in bowl with the veggies, add mushrooms to mixture.
• Heat butter over medium heat in dutch oven. When foaming subsides, add flour, cook for about 1 minute whisking constantly. (This step is important, do NOT cook less than 1 minute). Whisk in reserved chicken broth, milk and any accumulated chicken juices and thyme.
• Bring liquid to a simmer, reduce heat to low and continue to simmer, stirring, until sauce fully thickens about 1 minute. Season to taste with salt and pepper. Stir in sherry. Taste and adjust seasonings.
• Pour sauce over chicken-vegetable mixture, stir to combine. Stir in peas an parsley.
• Pour mixture into a 13x9 pan or any shallow baking dish of your preferred size.
• Place puff pastry sheet over pan and gently press to edges. You may need to lightly roll out the pastry sheet to get the right size. If you use different pans, you will obviously need to cut the puff pastry to the appropriate size, I use scissors and cut the pastry just a touch bigger than the diameter of the pan.
• Bake until pastry is golden brown and filling is bubbly, about 30 minutes for large pies and 20 - 25 minutes for smaller pies.
• Serve immediately.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
• Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
• Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.