AUTUMN CHICKEN POT PIE
Make and share this Autumn Chicken Pot Pie recipe from Food.com.
Provided by sholman77
Categories Chicken Thigh & Leg
Time 2h15m
Yield 4 , 4 serving(s)
Number Of Ingredients 19
Steps:
- For Crust: in a food processor combine the first 4 ingredents and pulse to combine. Add egg yolk and 1 Tbls of water. Pulse until starts to form a ball. If mixture is too wet or too dry add flour or water to get the right consistency.
- Turn out onto a floured surface and knead a few times. Form into a disk, wrap in plastic wrap and refridgerate until ready to use.
- When ready to use remove from fridge about 20 minutes to allow to warm up.
- To make the filling:.
- Coat bottom of stock pot with olive oil and put over medium heat.
- Add onions, celery, and carrtos.
- Sprinkle with salt and saute for 7 to 8 minutes.
- Add garlic and sweat for 2 to 3 more minutes.
- add Chicken and Chicken stock.
- Stock should cover chicken if not then add enough water to cover chicken.
- Bring to boil and then simmer for 30 minutes.
- While chicken is simmering: coat squash with oil and salt and roast in over at 350 for about 15 minutes until cooked.
- When chicken is cooked, remove it and the veggies from the stock.
- Remove meat from bones and stir in bowl withy veggies. add squash.
- Add salt if needed.
- Stir in green beans and sage.
- Melt 4 Tbls butter in saucepan.
- Add flour and stir to combine. Cook for 6 to 7 minutes.
- whisk in the stock made when the chicken boiled.
- Bring to a boil and simmer until has a gravy like consistency - about 20 minutes.
- Preheat oven to 375.
- Put chicken mixture into a 2 quart casserole idsh and ladle gravy over until dish is 3/4 filled.
- Dust work surface with flour and roll out dough to the shape of the casserole. Drape over dish and press edges around edge of dish.
- Cut a couple of vents in top and brush with egg wash.
- Bake for 30 to 35 minutes.
Nutrition Facts : Calories 1141.8, Fat 71.6, SaturatedFat 32.5, Cholesterol 354.1, Sodium 793.8, Carbohydrate 68.9, Fiber 5.9, Sugar 9.3, Protein 55
CHICKEN AND FALL VEGETABLE POT PIE
Categories Milk/Cream Chicken Poultry Vegetable Bake Dinner Casserole/Gratin Carrot Turnip Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Butter 4-quart oval baking dish. Place chicken breasts in heavy large pot. Add just enough broth to cover chicken. Bring broth to boil; reduce heat to low. Cover pot and simmer until chicken is just cooked through, skimming surface occasionally, about 20 minutes. Using tongs, transfer chicken to plate and cool.
- Add carrots and turnips to chicken broth in pot. Simmer uncovered until vegetables are just tender, about 10 minutes. Using slotted spoon, transfer vegetables to prepared baking dish. Add turnip greens to broth and cook just until wilted, about 1 minute. Using slotted spoon, transfer greens to colander; drain well. Add to vegetables in baking dish.
- Strain broth; reserve 4 cups. Remove skin and bones from chicken. Cut meat into 1/2- to 3/4-inch pieces. Add chicken to vegetables in baking dish.
- Melt butter in same pot over medium heat. Add leeks, shallots and thyme. Sauté until tender, about 8 minutes. Add flour and stir 2 minutes. Stir in 4 cups broth and white wine. Increase heat to high and bring to boil, stirring constantly. Add cream and boil until sauce thickens enough to coat spoon, whisking frequently, about 6 minutes. Season with salt and pepper. Pour gravy over mixture in dish. Stir to blend. Cool 45 minutes. (Filling can be made 1 day ahead. Cover and refrigerate.)
- Position 1 rack in top third of oven and place baking sheet on bottom rack in oven; preheat to 400deg;F. Roll out crust dough on parchment paper to 15x10 1/2-inch rectangle. Using paper as aid, turn dough over onto filling. Trim dough overhang; tuck dough edge inside dish. Roll out dough scraps to 1/4-inch thickness. Cut out leaf shapes. Brush bottom of cutouts with water and place on crust; cut slits in crust to allow steam to escape.
- Place pot pie on top rack and bake until crust is golden and gravy is bubbling, about 50 minutes. Let stand 10 minutes before serving.
JAN'S AUTUMN CHICKEN POT PIE
Make and share this Jan's Autumn Chicken Pot Pie recipe from Food.com.
Provided by rainbowbrush
Categories Savory Pies
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- DOUGH.
- In large bowl combine flour, ginger, lemon zest and salt.
- With a pastry blender or 2 knives, cut in 1/3 cup butter until mixture resembles coarse crumbs.
- Sprinkle 3 tablespoons of water over the mixture and toss with fork. The dough should be just barely moistened, enough to hold together when formed into a ball. Add more water if needed.
- Form the dough into a flat disk and wrap in plastic. Refrigerate while making the filling.
- Preheat oven to 450°F.
- FILLING.
- In large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and ginger until smooth.
- Reduce heat to low and gradually whisk in chicken soup.
- Stir in onions, carrots, apples, apricots, lemon juice and chicken. Let simmer for 5 minutes, stirring regularly.
- Season with salt and pepper. Spoon filling into deep, 10-inch ceramic or glass pie dish.
- notes: I steamed the chicken with some Vege-spice sprinkled over and cook for 20minutes.
- I also sometimes use individual as my DD (8) loves to have her own pie.
Nutrition Facts : Calories 671.6, Fat 34.8, SaturatedFat 17.1, Cholesterol 143.2, Sodium 1235.8, Carbohydrate 56.1, Fiber 4.2, Sugar 13.9, Protein 34
AUTUMN CHICKEN
Chicken breasts browned and simmered in a very berry sauce. Here is a great substitute for a full course holiday dinner. It can also be a comforting dish to serve on a cold winter night. Easy to make, low in fat and just plain scrumptious!! Serve with wild and basmati rice and seasonal steamed vegetables.
Provided by Iron Chef Suzi-Q
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium high heat. Brown chicken on both sides and remove from skillet. Reserve.
- To skillet add cranberries, blueberries, lemon juice, water, sugar and cornstarch. Mix together and bring to a boil, then reduce heat to medium low, stirring constantly.
- Return chicken to skillet and simmer, covered, for 20 minutes. Remove cover, stir again and continue simmering until thick, adding salt to taste.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 9.8 g, Cholesterol 68.4 mg, Fat 8.4 g, Fiber 2 g, Protein 27.6 g, SaturatedFat 1.5 g, Sodium 77.6 mg, Sugar 5.7 g
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