Best Southern Chicken Pot Pie Recipes

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OLD-FASHIONED CHICKEN POT PIE RECIPE



Old-Fashioned Chicken Pot Pie Recipe image

Peggy Smith wore many hats during her time with the Southern Living editorial staff and Test Kitchen professionals. In November, 1992, Peggy was the Marketing Manager, keeping six Southern Living pantries stocked with all the necessary ingredients that went into the daily recipe testings. Suffice it to say, she knew a thing or two about quality ingredients and how they can make or break a recipe. Nonetheless, she once tried taking a shortcut and served her family a frozen pot pie instead of their favorite, her homemade chicken pot pie. She never tried that again. One bite of this delicious comfort food, and you will understand why Peggy's family insisted on the homemade version.

Provided by Southern Living Test Kitchen

Categories     Chicken

Yield 6 to 8 servings

Number Of Ingredients 17

1 (3 1/2-pound) broiler fryer
2 quarts water
1 teaspoon salt
1/2 teaspoon pepper
1 stalk celery, cut into 2-inch pieces
1 medium onion, quartered
1 bay leaf
1 (16-ounce) package frozen mixed vegetables
2 large potatoes, peeled and cubed
1/2 cup butter or margarine
1/2 cup all-purpose flour
1 cup milk
1 1/2 teaspoons salt
1 1/4 teaspoons pepper
1/4 teaspoon dried thyme
2 hard-cooked eggs, sliced
1 (9-inch) refrigerated piecrust

Steps:

  • Combine first 7 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Remove chicken, reserving broth in Dutch oven; discard vegetables and bay leaf. Let chicken cool; skin, bone, and cut into bite-size pieces.
  • With a large spoon, skim fat (oily liquid) from surface of broth reserved in Dutch oven; bring broth to a boil. Add frozen vegetables and potatoes; return to a boil. Reduce heat, cover, and simmer 8 minutes or until tender. Remove vegetables from broth, and set aside. Measure 3 cups broth; set aside. Reserve remaining broth for other uses.
  • Melt butter in Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 3 cups broth and milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in 11/2 teaspoons salt, 11/4 teaspoons pepper, and thyme. Add vegetables, chicken, and hard-cooked eggs; stir gently. Spoon into a lightly greased 13- x 9- x 2-inch baking dish; set aside.
  • Roll out piecrust on a lightly floured surface into a 15- x 11-inch rectangle (piecrust will be very thin). Place over chicken mixture; crimp edges, pressing against sides of baking dish. Cut slits in top for steam to escape; bake at 400° for 20 minutes or until golden brown.

HOMESTYLE CHICKEN POT PIE



Homestyle Chicken Pot Pie image

Classic southern homestyle chicken pot pie is the ultimate comfort food and is budget-friendly, perfect for leftover chicken. Make the crust and then the filling using cooked chicken, green beans, corn kernels, carrots, onion and celery. Pairs perfectly with a salad.

Provided by Paula Deen

Categories     classics     comfort food     winter

Time 45m

Yield 6 to 8

Number Of Ingredients 21

1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 cup all-vegetable shortening
3 to 4 tablespoons ice water
2 tablespoons butter
1 cup diced, peeled baking potatoes
1 cup (1-inch pieces) fresh green beans
1/4 cup fresh or thawed frozen corn kernels
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 cup chopped celery
1 1/4 cups chicken broth
1 cup half-and-half
1/2 cup all-purpose flour
1 tablespoon chopped fresh parsley
1 1/2 teaspoons, divided, salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
3 cups chopped cooked chicken
1 egg beaten

Steps:

  • 1. In a large bowl, whisk together flour, salt, and baking powder. Cube shortening. Using a pastry blender, cut in butter and shortening until mixture is crumbly. Stir in ice water 1 tablespoon at a time with a fork just until dry ingredients are moistened.
  • 2. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for 30 minutes.
  • 3. Preheat oven to 375°. Spray a 10-inch deep-dish pie plate with cooking spray.
  • 1. In a large skillet, melt butter over medium heat. Add potatoes, beans, corn, carrot, onion, and celery; cook, stirring occasionally, until vegetables begin to soften, about 7 minutes.
  • 2. In a small bowl, stir together broth and half-and-half; whisk in flour until mixture is smooth. Stir half-and-half mixture, parsley, 1¼ teaspoons salt, pepper, and thyme into vegetables, and bring to a boil over medium-high heat. Cook, stirring frequently, until sauce is thickened, 3 to 5 minutes. Remove from heat, and stir in chicken. Pour mixture into prepared pan.
  • 3. On a lightly floured surface, roll dough to a 12-inch circle; place on top of chicken mixture. Fold edges of dough under, and crimp as desired. Cut 6 slits in top of dough to release steam. Brush beaten egg onto dough, and sprinkle with remaining ¼ teaspoon salt. Place pot pie on a rimmed baking sheet.
  • 4. Bake until crust is golden brown and filling is hot and bubbly, about 40 minutes. Let stand for 10 minutes before serving.

BEST HOMEMADE CHICKEN POT PIE



Best Homemade Chicken Pot Pie image

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

6 tablespoons butter
1 cup finely chopped onion
¾ cup diced carrot
½ cup diced celery
1 ½ teaspoons kosher salt
1 teaspoon finely chopped fresh rosemary
⅓ cup all-purpose flour
1 ½ cups chicken broth
½ cup heavy cream
4 cups diced cooked chicken breast
1 cup frozen peas
2 tablespoons finely chopped fresh parsley
salt and ground black pepper to taste
1 (14.1 ounce) package ready-to-use refrigerated pie crusts

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

CHICKEN PIE



Chicken Pie image

Provided by Trisha Yearwood

Time 55m

Yield 6 servings

Number Of Ingredients 7

1/2 teaspoon pepper
1/2 cup (1 stick) butter, melted
3 cups cooked, shredded chicken
2 cups chicken broth
One 10-ounce can cream of chicken soup
1 cup self-rising flour
1 cup buttermilk, well shaken

Steps:

  • Preheat the oven to 425 degrees F. Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken. In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.

SOUTHERN CHICKEN POT PIE



Southern Chicken Pot Pie image

My family was craving pot pie and all the recipes I looked at just wasn't the right fit. I have been cooking for quite awhile now and decided to go out on a limb and try to create something without a guide (scary to do!). My family loved it! I keep wondering if the dijon is a bit overpowering but everyone who tries it says it is what makes my pot pie different. Feel free to leave out the nutmeg if you feel it is overpowering. I only put a pinch myself. I hope you like it!

Provided by mirespada

Categories     Pot Pie

Time 2h

Yield 1-2 pie, 6 serving(s)

Number Of Ingredients 17

1 tablespoon melted butter
2 minced garlic cloves
1/2 medium chopped onion
4 -6 medium potatoes
4 large chicken breasts
salt and pepper
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken broth
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon nutmeg
1/2 teaspoon pepper
1/2 teaspoon salt
1 (16 ounce) package frozen peas and carrots
4 premade pie crusts

Steps:

  • Preheat oven to 450.
  • Peel and cube potatoes and cube chicken breast.
  • Saute onion and garlic in 1 tablespoon of butter.
  • While onion mixture is cooking, start water to boil for potatoes. Boil potatoes until just before you can put a fork through them. You want them a little crispy so they don't overcook in the oven.
  • When the onions are clear, add cubed chicken into onion mixture and cook through. Salt and pepper to taste. When chicken is done, set aside.
  • In seperate pot, cook melted butter and flour on medium heat for 3-5 minutes. Add half and half, chicken broth, dijon mustard, worcestershire sauce and spices. Bring to boil then reduce heat to low and let simmer for 35 minutes.
  • While simmering, grease either a 11 x 19 baking pan or two pie pans. Use first two pie crusts to line bottom of pan(s) (if you are using the 11 x 19 pan, this might mean using some creative cutting and molding of the pie crusts since they come round).
  • When filling is done simmering, add the chicken mixture, potatoes, and frozen vegetables. Mix together until all ingredients are covered. If you prefer your filling a little thicker, I suggest adding a tad more flour and heating it through.
  • Pour filling into pie crusts and top with remaining crusts (again, if using a 11 x 19 pan, you might have to be creative).
  • Put into oven and cook for 15 minutes. Reduce heat to 375, you may have to put foil over edges to prevent excessive browning, and cook for an additional 45 minutes for a crispy crust. Take out of oven and let cool for 15 to 20 minutes.

Nutrition Facts : Calories 1152.2, Fat 68.8, SaturatedFat 24.6, Cholesterol 117.1, Sodium 1351.1, Carbohydrate 97.4, Fiber 10.6, Sugar 2.2, Protein 37.9

SUNNY'S SOUTHWESTERN CHICKEN POT PIE



Sunny's Southwestern Chicken Pot Pie image

Provided by Sunny Anderson

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 20

1 teaspoon sazon seasoning blend
1 1/4 cups all-purpose flour, plus more for rolling
1 stick butter, cut into pieces and frozen
Pinch salt
1 pound chicken thighs and legs
8 sprigs fresh thyme
Salt
2 tablespoons butter
2 tablespoons olive oil
1 serrano pepper, seeded and chopped
1 teaspoon sazon seasoning blend
6 cloves garlic, 4 smashed the other 2 thinly sliced
1/2 teaspoon ground cumin
Freshly ground black pepper
1 1/2 cups frozen peas, corn, onion, red pepper and black bean blend
1 1/2 cups frozen peas, corn, onion, red pepper and black bean blend
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup Mexican crema
1 egg

Steps:

  • Preheat the oven to 375 degrees F.
  • For the dough: In a cup, add 1/4 cup cold water and the sazon. Stir to dissolve and set aside. In a food processor, add the flour, butter and salt. Then pulse until the butter is in small pebbles throughout the flour. Slowly add the seasoned water in a stream while pulsing until dough comes together. Remove the dough from the processor, form in to a ball and flatten it into a disk. Wrap it in plastic wrap and place in the refrigerator while you make the filling.
  • For the filling: In a pot, add the chicken, half of the thyme, the smashed garlic cloves and fill the pot with enough water to cover the chicken by an inch. Sprinkle with a nice pinch of salt and bring to a boil. Then lower to a simmer and cook until the chicken reaches internal temperature of 165 degrees F, or juices run clear when punctured, 20 to 25 minutes. Remove the chicken parts from the water and rest on a plate to cool. Reserve 1/4 cup of the poaching liquid.
  • Meanwhile, in a large saute pan, add the butter, oil, sliced garlic, serrano pepper, the remaining thyme, sazon, cumin, and season with a pinch of salt and few grinds of pepper. Saute while stirring until the pan is fragrant, 3 to 4 minutes. Add the frozen blend and reserved poaching liquid. Turn up the heat to create steam and continue stirring until the vegetable blend is cooked, 6 to 8 minutes. Add the flour in sprinkles and stir to combine. Then add the milk. Allow to simmer and thicken about 5 minutes. Remove from the heat.
  • Meanwhile, remove the dough from the refrigerator and sprinkle a flat surface with flour. Flour a rolling pin and roll the dough into a circle about 1/8-inch thick. Using a knife or pizza wheel, trim the edges. Center the dough in a 8 or 9-inch pie dish, allowing the excess dough to drape over the edges.
  • Remove the skin from the poached chicken, pull the meat from the bones and shred or chop. Stir into the pot along with the crema. Pour the filling into the dough. Flap the excess edges over the top of the pie, making sure to not overlap too much dough at the joints. This amount of dough leaves a hole in the center to vent. In a small bowl, whisk the egg and a splash of water. Brush the egg wash gently on the top of the pie dough.
  • Bake until the crust is golden brown and the insides are bubbling, 20 to 25 minutes.

DUTCH OVEN SOUTHWESTERN CHICKEN POT PIE



Dutch Oven Southwestern Chicken Pot Pie image

This is an easy weeknight, one-pot meal with lots of flavor and nutrition. It's basically a black bean and chicken chili with a layer of cornbread crust on top, all cooked in a Dutch oven.

Provided by jennbnsf

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 6

Number Of Ingredients 17

1 tablespoon olive oil
1 pound skinless, boneless chicken breast, diced
2 medium carrots, diced
2 stalks celery, diced
1 red bell pepper, diced
1 bunch scallions, diced
1 (15 ounce) can diced tomatoes with green chiles, undrained
2 (15 ounce) cans black beans, drained and rinsed
4 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons granulated garlic
2 teaspoons onion powder
¼ teaspoon hot smoked paprika, or more to taste
salt and ground black pepper to taste
1 (8.5 ounce) package dry corn muffin mix
⅓ cup milk
1 egg

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat oil in a Dutch oven over medium heat. Add chicken. Cook, stirring occasionally, until no longer pink inside, 5 to 7 minutes. Add carrots, celery, bell pepper, and scallions and cook until tender, about 5 minutes. Add tomatoes, black beans, chili powder, cumin, garlic, onion powder, paprika, salt, and black pepper. Stir to combine. Cook until heated through, about 5 minutes more.
  • While mixture simmers, combine cornbread mix with milk and egg in a bowl.
  • Remove Dutch oven from heat and spread cornbread batter on top of chicken mixture to form the crust.
  • Place Dutch oven in the preheated oven and bake until cornbread is golden and beginning to brown, 20 to 25 minutes.

Nutrition Facts : Calories 477.1 calories, Carbohydrate 65.6 g, Cholesterol 71.9 mg, Fat 11.6 g, Fiber 17.4 g, Protein 30.3 g, SaturatedFat 2.7 g, Sodium 1437.3 mg, Sugar 4.2 g

FAVORITE CHICKEN POTPIE



Favorite Chicken Potpie image

This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. -Karen Johnson, Bakersfield, California

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 2 potpies (8 servings each).

Number Of Ingredients 14

2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups whole milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 sheets refrigerated pie crust

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°.

Nutrition Facts : Calories 475 calories, Fat 28g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 768mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

THE BEST CHICKEN POT PIE EVER RECIPE BY TASTY



The Best Chicken Pot Pie Ever Recipe by Tasty image

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

1 whole chicken
1 tablespoon kosher salt, divided, plus 2 teaspoons
8 tablespoons unsalted butter, room temperature
1 teaspoon garlic powder
¼ teaspoon coarsely ground black pepper
1 tablespoon fresh thyme
1 lemon, zested then cut into quarters
1 small yellow onion, quartered
1 head garlic, halved crosswise
1 large yellow onion, quartered
1 head garlic, halved crosswise
1 large carrot, cut into 2 in (5 cm) pieces
1 celery stalk, cut into 2 in (5 cm) pieces
1 teaspoon whole black peppercorn
5 sprigs fresh thyme
3 sprigs fresh parsley
1 dried bay leaf
water, as needed
3 cups all purpose flour, plus more for dusting
1 teaspoon kosher salt
2 ½ sticks unsalted european-style butter
½ cup ice
½ cup cold water
½ cup vodka
1 stick unsalted butter
1 cup yellow onion, chopped
1 cup carrot, diced
1 cup baby gold potato, quartered
1 tablespoon fresh thyme
1 teaspoon kosher salt, plus more to taste
½ cup all purpose flour
3 cups homemade chicken broth
½ cup heavy cream, room temperature
½ cup frozen peas
2 tablespoons fresh flat-leaf parsley, chopped
freshly ground black pepper, to taste
1 large egg, beaten with 1 tablespoon of water
flaky sea salt, for garnish

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

THE BEST CHICKEN POT PIE EVER!



The BEST Chicken Pot Pie Ever! image

I get a request from my family to make this dish at LEAST once a month. I typically make two at a time as these are eaten up quickly and they're wonderful to share with a neighbor.

Provided by MarthaRayDeen

Categories     One Dish Meal

Time 1h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 15

2 lbs boneless skinless chicken breasts
2 cups chicken broth (enough to cover breasts)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups half-and-half
3 tablespoons butter (yes, 3 tablespoons!)
1 medium onion, chopped
1 cup celery, chopped
1/3 cup all-purpose flour
1 1/2 cups frozen mixed vegetables, thawed (i use green beans, corn, carrots and peas)
2 medium potatoes, cooked and cubed (or 1 can small white potatoes, cubed)
1 tablespoon fresh parsley, chopped
1/2 teaspoon dried thyme
1 double crust pie crust
1 egg, lightly beaten

Steps:

  • In a large saucepan over medium high heat, combine the chicken breasts, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
  • Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough canned broth to equal 1 cup if needed. Add half and half to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
  • In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture and the herbs. Simmer, stirring constantly, until the sauce thickens and boils. (you will think this is TOO MUCH liquid, but it's not). Add the chicken and vegetables to the broth and stir to combine. Line a deep pie dish with one of the pastries and pour mixture in, almost to the top.
  • Cover mixture with second pastry, making sure to "seal the edges" by pinching together the top and bottom then pressing against the lip of the dish. Cut a few vent holes in the pastry then brush pastry with beaten egg. Use any leftover scraps from the pastries to make a design on top.
  • Bake at 400 degrees for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.
  • When done, the inside ingredients will be thick and creamy.

CLASSIC CHICKEN POT PIE



Classic Chicken Pot Pie image

Tell everyone you're having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 10

1/3 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken or turkey
1 box (10 oz) frozen peas and carrots
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

  • In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
  • Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
  • Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
  • Bake about 35 minutes or until golden brown.

Nutrition Facts : Calories 562.1, Carbohydrate 47.7 g, Cholesterol 92.1 mg, Fat 6 1/2, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 15.3 g, ServingSize 1 Serving, Sodium 675.0 mg, Sugar 4.0 g, TransFat 5 g

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Estimated Reading Time 5 mins


DOUBLE CRUST CHICKEN POT PIE - MELISSASSOUTHERNSTYLEKITCHEN.COM
2016-10-25 Add the poultry seasoning, garlic salt, tarragon, lemon pepper and black pepper. Mix well. Simmer for 5 minutes. After 5 minutes, remove from the heat and mix in the chicken and vegetables. Mix well. Unroll one pie crust and fit firmly onto the bottom and sides of the skillet. Pour the filling into the crust.
From melissassouthernstylekitchen.com


THE BEST OLD FASHIONED CHICKEN POT PIE EVER!
Instructions. Preheat the oven to 375°F. Place one of the cut sheet of puff pasty in the bottom of the pie plate and set aside until ready. In a large frying pan, melt the butter on medium. Add the onions and cook until softened. Once onions have softened, add celery, garlic, carrots, potatoes and frozen peas.
From dishesanddustbunnies.com


6 SOUTHERN CHICKEN POT PIE RECIPES EVERYONE WILL LOVE
Lady and Sons Chicken Pot Pie. Quick Look. Chicken Pot Pie With Cheese Straw Crust. Quick Look. Quick and Easy Chicken Pot Pie. Quick Look. Chicken Potpies with Country Ham and Leeks. Quick Look. Deep-Fried Savory Chicken Pie.
From pauladeen.com


CHICKEN POT PIE FOR ONE | SOUTHERN FATTY
2016-05-02 Instructions. Pre-heat oven to 375 F. Make the dough by mixing ingredients just until formed. Roll or press out to disc. Wrap in plastic wrap and place in refrigerator until needed. In sauté pan, add butter, onion, and flour. Cook for 2-3 …
From southernfatty.com


THE BEST EVER OLD FASHIONED CHICKEN POT PIE RECIPE
2022-01-19 Instructions. Preheat the oven to 350°F. Place one pie crust into the bottom of your deep-dish pie plate and bake for 7 minutes then remove from the oven and set aside. In a 5-quart Dutch oven or heavy-bottomed pan, heat the oil over medium-high heat.
From scrambledchefs.com


DEEP SOUTH DISH: OLD-FASHIONED DOUBLE-CRUST CHICKEN POT PIE
2009-08-10 Bubble Up Pot Pie Casserole: Preheat oven to 375 degrees F. Prepare filling as above. Butter a 9 x 13 inch baking pan. Cut 12 refrigerated biscuits into quarters and scatter in pan. Pour filling all over biscuits, toss to make sure all are coated. Bake, uncovered, 40 to 45 minutes or until bubbly and puffy and biscuits are cooked through.
From deepsouthdish.com


CHICKEN PIE - SOUTHERN FOOD AND FUN
2022-03-18 Spray baking dish and spread chopped chicken over the bottom of the dish. Add sliced, hard-boiled eggs if using. Combine cream of celery or chicken soup with broth and seasonings and bring to a boil, then pour over the chicken. Stir together melted butter, flour, and milk and pour over the top without stirring. Bake at 350° for one hour. Quick tips
From southernfoodandfun.com


16 OF OUR BEST CHICKEN POT PIE RECIPES (+ POT PIE VARIATIONS)
2021-02-04 This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. —Karen Johnson, Bakersfield, California Shop Now 2 / 16 Taste of Home Cheddar Chicken Potpie
From tasteofhome.com


BEST DAMN CHICKEN POT PIE RECIPE | MYRECIPES
1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 6 tablespoons all-purpose flour 2 fresh thyme sprigs 3 cups chicken stock 1 cup frozen green peas, thawed 2 green onions, trimmed and thinly diagonally sliced 2 teaspoons chopped fresh thyme Cooking spray PASTRY 1 ¾ cups all-purpose flour 6 tablespoons cornstarch
From myrecipes.com


CHICKEN POT PIE - THE SOUTHERN LADY COOKS - HEARTY …
2020-03-02 Melt butter in skillet on top of stove and add onions, celery, chicken pieces, pepper, garlic, and salt. Saute until onions and celery is tender and chicken is cooked. While chicken is cooking place carrots and potatoes in 2 quart casserole dish and cook in microwave for 8 to 10 minutes on high until tender.
From thesouthernladycooks.com


CHICKEN POT PIE RECIPE (VIDEO) - NATASHASKITCHEN.COM
2020-10-23 Add cream and broth and simmer until thickened. Stir in chicken, peas, and parsley and remove from heat. Roll out pie crust to 12″ and transfer to a pie pan. Add Filling into crust and cover with the second crust. Crimp edges, cut slits, brush with egg wash and bake. Make-Ahead Tip: Chicken pot pie reheats beautifully.
From natashaskitchen.com


CLASSIC CHICKEN POT PIE - SOUTHERN DISCOURSE
2 (9 inch) refrigerated, roll out pie crusts 1 egg, beaten Instructions Preheat oven to 400° Fahrenheit. In a large skillet on the stovetop, melt butter over medium high heat. Add garlic and let lightly brown. Add diced, uncooked chicken. As chicken begins to cook, add carrot slices. Let cook for 1-2 minutes, stirring occasionally.
From southerndiscourse.com


CHICKEN POT PIE RECIPE - TASTES BETTER FROM SCRATCH
2021-03-06 Add flour, salt, pepper, garlic powder, bouillon paste, and celery seed. Add water water and milk. simmer the mixture until it thickens. Add chopped chicken and frozen vegetables to the hot mixture. 3. Add to pie crust: Pour the mixture into your prepared pie crust and cover with the top crust. Prick a few holes in the crust.
From tastesbetterfromscratch.com


SOUTHERN SAVORY CHICKEN POT PIE - 30AEATS
2011-09-20 Preparation: Preheat the oven to 350° F. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin.
From 30aeats.com


CHICKEN POT PIE RECIPE - MAMAS-SOUTHERN-COOKING.COM
Preheat oven to 350° F. In the bowl of a food processor, combine the flour and 1 teaspoon of salt. Add the butter. Pulse several times until the mixture resembles coarse crumbs. Break the cream cheese into chunks and add to the food processor. Pulse until the dough comes together in a ball.
From mamas-southern-cooking.com


HOMEMADE CHICKEN POT PIE - THE SEASONED MOM
2022-03-01 To bake the pot pie directly from frozen, preheat oven to 425°F. Place pot pie on a baking sheet, cover with foil, and bake on the middle rack of the oven for 30 minutes. Remove the cover and continue baking for 35-40 minutes, or until …
From theseasonedmom.com


THE BEST HOMEMADE CHICKEN POT PIE - FAMILY FRESH MEALS
2016-03-10 Gradually add broth.Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in peas, 1/2 cup cream, parsley, garlic salt and pepper. Stir in chicken. Spoon into two ungreased 9 in pie plates. In a small bowl, whisk egg and 1 Tbsp or cream, set aside. Roll out the pastry to fit the top of each pie.
From familyfreshmeals.com


HOMEMADE CHICKEN POT PIE WITH BUTTERMILK PIE CRUST
2022-02-25 In a large deep skillet, cook the seasoned chicken (fresh thyme, salt, pepper, garlic powder, olive oil) on a skillet, about 6-8 minutes per side. Set aside and let it rest. Wipe skillet and melt the butter. Cook the celery, carrots, onions, and garlic until softened, about 8 minutes.
From cookingformysoul.com


THE BEST CHICKEN POT PIE RECIPE - SOUTHERN COMFORT FOOD
2016-05-03 2 cups flour ⅔ cup shortening 1 tsp. salt 5+ Tbps. water Instructions Baked Chicken and Sauce Mix salt, pepper and garlic powder together and sprinkle on chicken. Place chicken in shallow baking dish. Combine soup and sour cream and pour over chicken. Bake at 370 degrees for 1 hour. Cool slightly. Save chicken and sauce.
From theturquoisehome.com


EASY CHICKEN POT PIE RECIPE - SOUTHERN HOME EXPRESS
2021-04-05 Preheat oven to 375 degrees. Spray the bottom of a pie pan or casserole dishes with nonstick cooking spray. In a medium bowl, combine the chicken, vegetables, and soup. Mix well. Pour the mixture into the pie pan or individual casserole dishes. Mix the crushed potato chips and shredded cheese together.
From southernhomeexpress.com


EASY CHICKEN POT PIE - SPICY SOUTHERN KITCHEN
2019-05-08 Preheat oven to 425 degrees. Place potatoes and carrots in a small saucepan, cover with water, and bring to a boil for 5-8 minutes to soften. Drain. Melt 1/2 cup butter in a large sauté pan. Add onions and sauté for 2 to 3 minutes. …
From spicysouthernkitchen.com


CHICKEN POT PIE (THE BEST) - RICARDO
In a large pot, soften the onion, carrot and celery in the remaining butter. Season with salt and pepper. Add the broth and potatoes and bring to a boil. Cover and simmer for about 10 minutes or until the vegetables are just tender. Add the butter mixture and boil gently, stirring with a wooden spoon.
From ricardocuisine.com


BREMER CHICKEN POT PIE - THERESCIPES.INFO
The Best Chicken Pot Pie Prepared In Air Fryer Oven Recipe ... Copy the link and share. Tap To Copy Aldi Admin - Aldis Reviews trend www.aldisreviews.com. https://www.aldisreviews.com › author › aldi-admin See more result ›› 13. Visit site . Share this result ×. Aldi Admin - Aldis Reviews. Copy the link and share. Tap To Copy Popular Searching. No brine smoked salmon …
From therecipes.info


BAREFOOT CONTESSA | CHICKEN POT PIE | RECIPES
Add the hot chicken stock mixture and simmer over low heat for one minute, stirring constantly, until thick. Add 2 teaspoons salt, ½ teaspoon pepper, and the cream. Stir in the chicken, carrots, peas, onions, and parsley. Spoon into a 10 x 13 x 2-inch oval or rectangular baking dish and place the dish on a sheet pan lined with aluminum foil.
From barefootcontessa.com


JOANNA GAINES' CHICKEN POT PIE RECIPE | SOUTHERN LIVING
Ingredients Vegetable oil spray, for the pan 4 tablespoons (1/2 stick) salted butter 1/4 small white onion, finely chopped (optional) 4 carrots, peeled and cut into 1/2 -inch dice 1/4 cup all-purpose flour 2 (32-ounce) boxes chicken broth 2 (22.6-ounce) cans condensed cream of chicken soup 4 cups shredded meat from 1 store-bought rotisserie chicken
From southernliving.com


EASY CHICKEN POT PIE RECIPE - JULIAS SIMPLY SOUTHERN
2021-11-03 Preheat oven to 375 degrees. In a medium saucepan, add butter, celery, onion, mushrooms and thyme leaves. Heat over medium heat. Sauté until celery and onions begin to become translucent, about 5 minutes. Add diced chicken to the saucepan, stirring occasionally until chicken is cooked through, about 10 minutes.
From juliassimplysouthern.com


THE BEST CHICKEN POT PIE WITH HOMEMADE PIE CRUST
2018-10-17 Preheat the oven to 400° and have ready a greased, 9" (preferably deep dish) pie tin. Add butter and oil to a large saucepan or Dutch oven over medium heat. As soon as the butter has melted, add the celery, carrots, and onion and sauté until softened, about 8 minutes. Add the garlic and sauté 1 minute more.
From theanthonykitchen.com


THE BEST CLASSIC CHICKEN POT PIE - THE WHOLESOME DISH
2018-09-14 How to make chicken pot pie: Melt butter in a large skillet. Add chicken, carrots, celery, and onion. Add salt, garlic powder, dried thyme, and pepper. Cook for 8-10 minutes. Stir in flour. Stir in cream until smooth. Stir in chicken broth until smooth. Cook until bubbling and thick. Add peas and parsley to the filling. Cool.
From thewholesomedish.com


CHICKEN POT PIE WITH HOMEMADE CRUST - SOUTHERN KISSED
2021-04-02 Preheat oven to 400° Fahrenheit. Melt butter over medium heat in a large pot. Saute the onions in the butter for 3-5 minutes or until the onions become translucent. Add the half-and-half, chicken broth, mixed vegetables, chicken, and seasoning. Stir and cook for 5 minutes.
From southernkissed.com


CHICKEN POT PIE - ONCE UPON A CHEF
In a large sauté pan over medium heat, melt the butter, Add the yellow onion, garlic, celery, pearl onions, and carrots. Sauté for 8 to 10 minutes, or until the carrots are just cooked. Add the flour. Cook, stirring constantly, for about 2 minutes. Add the broth, cognac, salt, and white pepper.
From onceuponachef.com


SOUTHERN CHICKEN POT PIE - BIG BEAR'S WIFE
Place chicken in a bowl to rest. In the stockpot and water you boiled the chicken in, boil peas, corn, potatoes, carrots and mushroom about 15 minutes. Drain and set the veggies aside. Over medium heat, melt the butter. Stir in the flour, salt, garlic powder, and black pepper. Slowly stir in chicken broth and milk.
From bigbearswife.com


CHICKEN POT PIE | RECIPETIN EATS
2018-10-22 Melt butter in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add thyme, carrot and celery, cook for 3 minutes or until carrot is softened. Add wine. Stir, scraping the bottom of the pot, and cook for 1 1/2 minutes or until wine is mostly evaporated. Add flour and stir for 1 minute.
From recipetineats.com


CAST IRON CHICKEN POT PIE - TASTE OF THE SOUTH
2017-01-10 Preheat oven to 375°. For filling: In a 10-inch cast-iron skillet, melt butter over medium-high heat. Add beans, onion, carrot, and celery; cook until softened, about 5 minutes. Add garlic; cook for 1 minute. Sprinkle flour over vegetables; cook for 1 minute, stirring constantly.
From tasteofthesouthmagazine.com


HOMEMADE CHICKEN POT PIE (PLUS VIDEO) - IMMACULATE BITES
2021-08-27 Preheat the oven to 400°F/204℃. Saute veggies – Heat butter or oil in a large pot over medium heat. Then add onions, celery, thyme, garlic, and carrots. Cook and stir for about about 6-7 minutes, until tender.
From africanbites.com


THE BEST HOMEMADE CHICKEN POT PIE RECIPE - HOUSE OF NASH EATS
2019-03-14 2 cups cooked chicken chopped into bite-size pieces ¼ cup all-purpose flour 2 cups chicken broth 1 teaspoon chicken bouillon 1 cup heavy cream 1 teaspoon ground thyme 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 egg beaten with 1 teaspoon water Instructions Make pie crust and place in fridge to chill while preparing the filling.
From houseofnasheats.com


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