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.
IMPOSSIBLY EASY BARBECUE CHICKEN PIE
Chicken and frozen corn come together in this hearty pie dinner served with barbecue sauce - a wonderful meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer chicken, corn and 3 tablespoons of the parsley in pie plate.
- In medium bowl, stir Bisquick mix, milk, 1/4 cup barbecue sauce and eggs with wire whisk or fork until blended. Pour into pie plate.
- Bake 28 to 32 minutes or until knife inserted in center comes out clean. Brush 2 tablespoons barbecue sauce over top of pie. Sprinkle onions evenly over sauce.
- Bake 2 to 3 minutes longer or until onions are golden brown. Remove from oven; sprinkle with remaining 1 tablespoon parsley. Serve with additional barbecue sauce.
Nutrition Facts : Calories 260, Carbohydrate 23 g, Cholesterol 115 mg, Fat 1, Fiber 1 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 8 g, TransFat 1 1/2 g
TUSCAN CHICKEN POT PIE
Comfort food Tuscan style, this chicken pot pie is made with onions, kale, and cannellini beans.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a deep, round baking dish.
- Melt the butter in a large saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for one minute. Sprinkle the flour into the saucepan; cook and stir until mixture darkens slightly, about 2 minutes. Whisk in the Swanson® Unsalted Chicken Stock. Bring to a simmer over medium-high heat; reduce heat to medium. Cook and stir until mixture thickens, about 3 minutes.
- Stir in baby kale; cook until wilted. Add the cannellini beans, chicken, and plum tomatoes; stir. Season with oregano, basil, salt and pepper to taste. Pour mixture into prepared baking dish.
- Place pie crust on top of the chicken mixture. Tuck under or trim edges that extend over the sides. Make several slits in the crust with the tip of a sharp knife to allow steam to escape.
- Bake in preheat oven until crust has browned and mixture is bubbly, about 30 minutes.
Nutrition Facts : Calories 585.1 calories, Carbohydrate 49.2 g, Cholesterol 69.9 mg, Fat 30.4 g, Fiber 7.8 g, Protein 28.4 g, SaturatedFat 9.9 g, Sodium 652.6 mg, Sugar 2.2 g
BARBECUED CHICKEN POT PIE (FROM COOKING LIGHT)
Lots of shredded chicken plus onion, pepper and chiles mixed with a sauce that's a little sweet, a little spicy. Don't leave out the chocolate! Something a little different for dinner that looks quite nice with an easy lattice top.
Provided by LonghornMama
Categories Savory Pies
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat.
- Add onion, peppers and garlic and saute 5 minutes. Stir in cumin and coriander and cook 2 minutes.
- Stir in vinegar, scraping skillet to loosen browned bits. Add the chicken and the next 4 ingredients and cook 15 minutes or until thick, stirring occasionally.
- Spoon chicken mixture into 11x7 inch baking dish coated with cooking spray.
- Unroll corn bread dough, separating into strips. Place strips in a lattice fashion over chicken mixture.
- Bake at 375 degrees for 25 minutes or until golden brown; let stand 15 minutes before serving.
BBQ CHICKEN POTPIE WITH CORNBREAD CRUST
Provided by Food Network
Yield Feeds about 6 hearty portions at my house
Number Of Ingredients 17
Steps:
- Preheat oven to 375.
- In a large skillet melt butter w/ olive oil over med. heat. Cook onion 'til soft.
- Add green chilies, garlic, cumin and coriander. Cook 3 to 4 min. Add vinegar, scraping pan to loosen any caramelization. Add chicken, brown sugar, chocolate, chili sauce, and chicken broth.
- Stir to combine & check for seasoning. Bring to simmer and stir, cooking gently till thickened. Allow to cool. Then mix cornbread with eggs and milk (or water with a pinch of sugar or even chicken broth) in a medium bowl.
- Spray a 9x13 pan with cooking spray then add chicken mixture. Top w/ cornbread mix, smooth. Bake 'til cornbread is lightly golden brown on top (about 23 min).
- Serve hot.
COWBOY BBQ CHICKEN POT PIE
Steps:
- Heat oven to 400ºF.
- Heat 2 Tbsp. oil in large nonstick skillet on medium heat. Add chicken; cook 4 to 5 min. or until no longer pink, stirring frequently. Remove chicken from skillet; set aside.
- Heat remaining oil in skillet. Add peppers, red onions and corn; cook 4 to 5 min. or until crisp-tender. Add beans, barbecue sauce and chicken; mix lightly. Spoon into 8-inch square baking dish sprayed with cooking spray.
- Reserve 1 Tbsp. green onions for later use. Mix egg and sour cream in medium bowl until blended. Add muffin mix, remaining green onions and 1 cup cheese; stir just until blended. Spread evenly over chicken mixture. Place baking dish on baking sheet.
- Bake 25 min. or until toothpick inserted in center comes out clean. Top with remaining cheese; bake 5 min. or until melted. Sprinkle with reserved green onions.
Nutrition Facts : Calories 610, Fat 26 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 110 mg, Sodium 1040 mg, Carbohydrate 67 g, Fiber 4 g, Sugar 28 g, Protein 27 g
BEST HOMEMADE CHICKEN POT PIE
This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.
Provided by NicoleMcmom
Categories Chicken Pot Pie
Time 1h30m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 542.1 calories, Carbohydrate 31.7 g, Cholesterol 96.9 mg, Fat 35 g, Fiber 3.4 g, Protein 24.6 g, SaturatedFat 14.2 g, Sodium 966.2 mg
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