TO-DIE-FOR CHICKEN POT PIE
This is a recipe passed down from my Mom. Every time I make it, someone asks for the recipe. One friend says her family fights over it! I hope you enjoy! You can also make a homemade chicken soup with this recipe. Just cut up veggies, shred chicken, and cook in chicken broth.
Provided by jenhusted
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h45m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place a baking sheet on the a rack on which you'll bake the pie.
- Combine the carrots, celery, peas, green beans, corn, onion, red potatoes, and chicken broth in a large pot. Season the vegetable mixture with thyme, salt, and black pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Drain the vegetables and set aside.
- Place dry chicken gravy mix into another saucepan and gradually whisk in the water until smooth. Bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, about 1 minute. Set gravy aside and allow to continue to thicken as it cools.
- Press one of the pie crusts into the bottom of a 9-inch pie dish. Spoon a layer of gravy (about 1/3 cup) into the crust. Layer the cooked vegetables and shredded chicken into the crust until the filling is level with the top of the pie dish. Pour the rest of the gravy slowly over the filling until gravy is visible at the top. Scatter butter pieces over the filling; top with second crust. Seal the 2 crusts together and crimp with a fork.
- Whisk the egg and milk together in a bowl, and brush the egg wash over the top crust. Pierce the top crust several times to vent steam.
- Bake the pot pie in the preheated oven until the filling is bubbling and the crust is golden brown, about 45 minutes to 1 hour. Check periodically to see if the edge of the crust is browning too quickly; if needed, cover the edge with a strip of aluminum foil to prevent over-browning.
Nutrition Facts : Calories 677.5 calories, Carbohydrate 64.5 g, Cholesterol 101.6 mg, Fat 37.7 g, Fiber 8.2 g, Protein 25.2 g, SaturatedFat 12.4 g, Sodium 2154.4 mg, Sugar 11.9 g
TO DIE FOR CHICKEN POT PIE THAT'S 100% VEGAN AND 99% FAT FREE
As you know REAL chicken pot pie is one of the absolute WORST foods you could EVER, ever eat. It's loaded with artery clogging Fat, and sooooo many calories - and it doesn't matter which frozen brand you buy - they're all just as bad. BUT - THIS RECIPE FOLKS IS THE SOLUTION! Yes - you can have your cake and eat it too. (or in this cake your pot pie) This recipe is SO LEAN, SO LOW IN CALORIES, but HIGH in VITAMINS, FLAVOR, FIBER, PROTEIN - you will NOT believe it's good for you. AND..... It tastes 1,000 times better than the heart-attack frozen versions in the freezer section. WHY THIS WORKS: I took out butter, cream, milk, and the horrible "All Purpose Flour" which is all basically poison. Sure, you might think those all taste great, but is 5 minutes of taste worth a 16 hour heart-bypass surgery? Why have the worry, and bad health when you can make this which tastes just as good and comes without the huge scar on your breast-bone. Oh, did I mention your jeans will still fit with this version too?
Provided by SugarHATER
Categories Pot Pie
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Mix vegan chicken, all the spice and veggies with 1 cup of veggie stock (and wine if you chose to use it) into a pan and cook on high heat for 5-10 minutes, until frozen veggies are soft.
- Mix together soy flour, worcester sauce and the rest of veggie stock together until it looks like peanut butter. Then add to the cooked veggie mix.
- Mix everything together, adding a little more soy flour if you'd like it thicker.
- Line a pie dish with the low carb tortilla and pour the the entire contents into the pie dish.
- Cover with a 2nd tortilla if desired to create a double crust pie shell effect.
- Put into over at 400 degrees for about 25-30 minutes.
- Set for 5 minutes.
- Enjoy with no guilt!
CHICKEN TO DIE FOR
My sister-in-law gave me this recipe. My family loves my chicken to die for. They would eat it all the time if they could. When I crush the ritz I found that my food processor works the best to get the crackers small enough to coat the chicken. I use pie pans for the melted butter and crushed ritz's.
Provided by Jeka71
Categories Chicken Breast
Time 55m
Yield 6 chicken breast, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Pound chicken flat to about 1/4 inch thick.
- Place chicken in melted butter to coat competely.
- Then put coated chicken into ritz's to coat evenly.
- Put in 13 x 9 pan then place cheese slice on one end of chicken then fold over.
- Sprinkle with dried onion and garlic powder to your desire.
- Bake at 350* for 30 minutes.
Nutrition Facts : Calories 1371.5, Fat 83.1, SaturatedFat 33.5, Cholesterol 244.5, Sodium 1550.5, Carbohydrate 79.2, Fiber 2.8, Sugar 12.1, Protein 74.8
THE BEST CHICKEN POT PIE EVER RECIPE BY TASTY
This is Tasty's version of the ultimate chicken pot pie. A creamy chicken gravy made with aromatics and vegetables is baked between two extra-crispy layers of homemade pie crust made with premium butter. We believe the key to amazing pot pie is to make everything from scratch. Yes, that means roasting your own chicken and making your own chicken stock and pie dough. Trust us, this is worth the work.
Provided by Jasmine Pak
Categories Dinner
Time 5h55m
Yield 6 servings
Number Of Ingredients 38
Steps:
- Roast the chicken: Preheat the oven to 425°F (220°C).
- Pat the chicken dry with paper towels, including inside the cavity, then season the cavity with 1 tablespoon kosher salt.
- In a small bowl, mix together the butter, garlic powder, pepper, thyme, lemon zest and 2 teaspoons of kosher salt until well combined. Rub the butter mixture all over the outside of the chicken, including under the skin, making sure to rub the thighs and legs as well as the breast.
- Add the lemon quarters, onion, and garlic to the cavity of the chicken.
- To truss the chicken, use a piece of butcher's twine to tie the legs together so the bird holds a nice shape. Tuck the wingtips underneath the breasts so that they fit snugly. Transfer the chicken, breast-side up, to a roasting rack set inside a roasting pan.
- Roast the chicken for 60-80 minutes, or until a meat thermometer inserted in the thickest part of the chicken thigh reaches 165°F (75°C). Remove the chicken from the oven and let rest at room temperature for 20 minutes.
- Transfer the chicken to a large cutting board, reserving the juices in the roasting pan. Use a sharp knife to cut the legs and breasts away from the chicken carcass. Remove the skin from the chicken and transfer to the bowl of an Instant Pot, then pull the meat from the bones and shred into ½-inch pieces. Add the bones and carcass to the bowl with the skin. Transfer 4 cups of chicken to an airtight container for the pot pie filling and refrigerate until ready to use. Save any remaining chicken in a separate airtight container for another use; it will keep in the refrigerator for up to 5 days.
- Make the chicken stock: Add the onion, garlic, carrot, celery, peppercorns, thyme, parsley, and bay leaf to the Instant Pot bowl with the chicken skin, bones, and carcass. Pour in enough water to cover the chicken by 1 inch, then add the reserved chicken juices.
- Put the lid on the Instant Pot and set to pressure cook on high for 45 minutes. Once the timer goes off, turn the Instant Pot to quick release. Strain the chicken stock into a large bowl and discard the solids. Set aside 3 cups of stock at room temperature for the pot pie filling. Transfer the remaining chicken stock to an airtight container and save for another use; it will keep for up to 5 days in the refrigerator or up to 6 months in the freezer.
- Make the pie dough: In a large bowl, whisk together the flour and kosher salt. Add the butter and toss to coat each cube in the flour, then smash each piece of butter with your fingertips into lima bean-sized pieces. It's okay if some pieces are larger than others.
- Add the ice, water, and vodka to a small bowl and stir to combine. Add 1-2 tablespoons at a time to the flour mixture and toss with a rubber spatula until the dough holds together when pressed between your hands. You may not need all of the liquid. The dough should not be very tacky or sticky.
- Turn the dough onto a clean surface and use a bench scraper to gently bring it together into a rectangle. Fold the dough into thirds, like a business letter. Turn the dough 90°, then flatten and fold into thirds again. Repeat until all of the bits of dough have been incorporated and it just comes together in a smooth, cohesive mass. Do not overwork. Divide the dough in half and wrap each portion tightly in plastic wrap. Refrigerate for at least 1 hour, up to 3 days.
- Make the filling: Melt the butter in a large pot over medium-low heat. Add onion, carrots, potatoes, and thyme and season with 1 teaspoon kosher salt. Cook until the onion starts to soften, about 5 minutes.
- Add the flour and cook, stirring constantly, until no lumps remain and the flour is evenly incorporated into the butter, 2-3 minutes.
- Slowly whisk the reserved 3 cups of chicken stock, a little at a time. Simmer until the stock has reduced and thickened, about 5 minutes. Add the heavy cream and stir to combine.
- Remove the pot from the heat and fold in the reserved 4 cups of shredded chicken, peas, and parsley. Season with more kosher salt and freshly ground black pepper to taste. Transfer the filling to a large bowl and let cool to room temperature, then place in the freezer for 15 minutes.
- Assemble the pot pie: Place a portion of pie dough on a floured surface. Sprinkle flour on top of the dough and on the rolling pin, then roll the dough into a 12-inch (30 cm) round, about ⅓ inch thick, rotating 90° every few rolls. Repeat with the remaining dough, rolling out slightly thinner to ¼ inch thick. Roll the thicker dough round onto the rolling pin and transfer to a 9-inch (22 cm) glass deep dish pie plate, gently lifting and pressing so the dough is flush against the dish. Brush the inside of the dough with the egg wash, including the sides and outer rim. Add the chilled filling, spreading evenly.
- Drape the remaining dough round over the pie. Trim any excess dough around the edges, then pinch the top and bottom doughs together to seal. Roll the edges under, all the way around the pie dish, and crimp using the knuckle of an index finger of one hand and the thumb and index finger of the other.
- Brush the egg wash all over the top of the dough, getting in the grooves and sides of the pie. Use a paring knife to cut a few vents in the top to allow the steam to escape. Sprinkle flaky sea salt on top. Chill the assembled pie in the refrigerator for 20 minutes, until firm.
- Arrange a rack in the lower third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
- Place the pie dish on the prepared baking sheet, then transfer to the oven and bake for 40-50 minutes, rotating halfway through, until the crust is golden brown and the filling is bubbling.
- Let cool for 15-20 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 1414 calories, Carbohydrate 118 grams, Fat 80 grams, Fiber 7 grams, Protein 42 grams, Sugar 13 grams
More about "to die for chicken pot pie recipes"
CHICKEN POT PIE - ONCE UPON A CHEF
From onceuponachef.com
THE BEST CHICKEN POT PIE WITH HOMEMADE PIE CRUST
From theanthonykitchen.com
CHICKEN POT PIE RECIPES | ALLRECIPES
From allrecipes.com
CHICKEN POT PIE | RECIPETIN EATS
From recipetineats.com
HOTEL BEL-AIR'S CHICKEN POT PIE - DORCHESTER COLLECTION
From dorchestercollection.com
8 DELICIOUS CHICKEN POT PIE RECIPES
From chicken.ca
WHAT TO SERVE WITH CHICKEN POT PIE (15+ BEST SIDE DISHES TO EAT!)
From bakeitwithlove.com
TO-DIE-FOR CHICKEN POT PIE
From foodnetork.blogspot.com
TO-DIE-FOR CHICKEN POT PIE - MASTERCOOK
From mastercook.com
HOW TO MAKE CHICKEN POT PIE GRAVY - PIEPRONATION.COM
From piepronation.com
BEST MEAT RECIPES: TO-DIE-FOR CHICKEN POT PIE
From meatbook2.blogspot.com
ALLRECIPES - TO-DIE-FOR CHICKEN POT PIE | HANDS IN PANS | ALLRECIPES ...
From facebook.com
HOMEMADE CHICKEN POT PIE {A CLASSIC!} TWO PEAS & THEIR POD
From twopeasandtheirpod.com
CROWD-PLEASING CHICKEN POT PIE - GREAT FOR POTLUCKS - ALL …
From allshecooks.com
CLASSIC CHICKEN POT PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
TO-DIE-FOR CHICKEN POT PIE | RESEP-MINANG.SHOP
From resep-minang.shop
TO-DIE-FOR CHICKEN POT PIE | COOKING SELF
From cookingself.com
CHICKEN POT PIE RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
37 CHICKEN POT PIE IDEAS IN 2022 | COOKING RECIPES, RECIPES, CHICKEN ...
From pinterest.ca
13+ BEST HEALTHY CHICKEN POT PIE RECIPES FOR WEIGHT LOSS
From stage.eatthis.com
WHAT WINE GOES WITH TO-DIE-FOR CHICKEN POT PIE RECIPE | YUMMLY
From delipair.com
CHICKEN POT PIE - WIKIPEDIA
From en.wikipedia.org
WHAT TO SERVE WITH CHICKEN POT PIE: 17 EASY SIDE DISHES
From giveitsomethyme.com
HOW LONG TO BAKE CHICKEN POT PIE - PIEPRONATION.COM
From piepronation.com
CHICKEN POT PIE RECIPES FROM SCRATCH RECIPES
From stevehacks.com
HEALTHY CRUSTLESS CHICKEN POT PIE RECIPE - THE DINNER BITE
From thedinnerbite.com
EASY CHICKEN POT PIE WITH FROZEN VEGETABLES - COPYKAT RECIPES
From copykat.com
THE FOOD THAT GIVES BONERS, CHICKEN POT PIE #SHORTS - YOUTUBE
From youtube.com
SIXCOOK - TO-DIE-FOR CHICKEN POT PIE RECIPE
From harbourhi.com
TO-DIE-FOR CHICKEN POT PIE - PLAIN.RECIPES
From plain.recipes
EASY CHICKEN POT PIE CASSEROLE L KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
HOMEMADE CHICKEN POT PIE RECIPE L KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
THE BEST CHICKEN POT PIE RECIPE IN THE WORLD RECIPES
From stevehacks.com
TO-DIE-FOR CHICKEN POT PIE | RECIPESTY
From recipesty.com
6 INGREDIENT MINI CHICKEN POT PIES L KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
81 CHICKEN POT PIES IDEAS | CHICKEN POT, CHICKEN POT PIE, CHICKEN …
From pinterest.ca
BEST SLIMMED DOWN - CHICKEN POT PIE RECIPES | COMFORT FOOD
From foodnetwork.ca
WHAT TO SERVE WITH CHICKEN POT PIE? 7 BEST SIDE DISHES
From americasrestaurant.com
WHAT TO SERVE WITH CHICKEN POT PIE - EATING ON A DIME
From eatingonadime.com
NASHVILLE CHEF STAR MAYE SHARES POT PIE RECIPE, NEW BOOK DETAILS
From southernkitchen.com
You'll also love