LATTICE CHICKEN POTPIE
My sister shared this great recipe with me. Because it features all four food groups, it's the only dish you have to prepare for dinner. -Angie Cottrell, Sun Prairie, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the vegetables, chicken, soup and milk; bring to a boil. Remove from the heat. Stir in the cheese, onions and seasoned salt. Transfer to a greased shallow 2-qt. baking dish., Unroll the crescent roll dough and separate into two rectangles. Seal the perforations; cut each rectangle lengthwise into 1/2-in. strips. Form a lattice crust over the chicken mixture. Bake, uncovered, at 375° for 35-40 minutes or until golden brown.
Nutrition Facts : Calories 477 calories, Fat 27g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 1126mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein.
HERBED CHICKEN LATTICE POT PIE
Add aromatic flavors to your dinner table with this herbed pot pie that's filled with chicken, veggies and rice and topped with a Pillsbury™ crescent dough sheet.
Provided by Pillsbury Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray. Cook rice in water as directed on package. Pat cooked rice evenly in bottom of pie plate. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook and stir until no longer pink in center. Remove chicken from skillet.
- Heat remaining 1 tablespoon oil in skillet. Add bell pepper, onion and zucchini; cook and stir until crisp-tender. In small bowl, mix soup mix and milk; stir into vegetable mixture. Heat to boiling over high heat. Remove from heat; stir in chicken (discard chicken juices). Spoon over rice in pie plate.
- Unroll dough on work surface; cut lengthwise into 8 strips. Arrange 4 strips evenly in same direction over filling. Top with remaining strips in opposite direction. Fold overhanging ends of strips at an angle around edge of pie plate to form rim.
- Bake about 20 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 390, Carbohydrate 38 g, Cholesterol 60 mg, Fat 1, Fiber 2 g, Protein 26 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 7 g, TransFat 0 g
ALL-CRUST SHEET PAN CHICKEN POT PIE
If your favorite part of the chicken pot pie is the crust, we've got you covered. This creamy version is topped with acres of light and flaky pastry and takes less than a half hour of hands-on time, making it easy enough for a weeknight and fun enough for a crowd.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Spray an 18-by-13-inch sheet pan with cooking spray.
- Melt the butter with the thyme in small saucepan over medium heat. Whisk in the flour and cook, stirring, until a sandy consistency, about 1 minute. Pour in the chicken broth, whisking constantly until smooth. Stir in 2 teaspoons salt and a few grinds of black pepper and bring to a boil. Lower the heat and simmer gently until thickened and the flour flavor is gone, about 10 minutes.
- Meanwhile, add the chicken, onions, carrots and celery to the prepared sheet pan and toss to combine; set aside.
- Stack 2 puff pastry sheets on top of each other on a lightly floured surface. Roll the puff pastry out to a 15-by-15-inch square. Cut the pastry into 1-inch strips so you have 15 strips total. Repeat with the remaining 2 puff pastry sheets.
- Pour the gravy over top of the chicken mixture on the sheet pan. Arrange the pastry strips over the filling crosswise, overlapping them slightly so most of the filling is covered. Trim any overhang from the edges of the pan. Brush the pastry with the egg wash and bake until deep golden brown, 35 to 40 minutes.
CHICKEN POT PIE RECIPE
A family favorite, this Chicken Pot Pie is a classic dinner recipe that everyone loves! Make it with either my homemade pie crust or store-bought crust.
Provided by John Kanell
Categories Main Course
Time 1h45m
Number Of Ingredients 15
Steps:
- In a large skillet, melt butter over medium-high heat. Add the onion, carrots, celery, and garlic. Cook for 5 minutes or until the carrots start to soften, stirring frequently.
- Stir in the flour. Cook, stirring constantly, for 2 minutes.
- While stirring, slowly pour in the warm broth and heavy cream. Stir in the thyme, salt, and pepper. Reduce the heat to low and bring to a simmer. Cook just until the sauce is thickened.
- Stir in the chicken and peas. Pour the filling into a bowl to cool.
- Preheat the oven to 425F.
- On a lightly floured surface, roll one pie crust to a 12-inch circle. Transfer to a deep 9-inch pie plate. Pour in the cooled filling.
- Roll out the remaining pie crust and place it on top of the filling. Trim the excess crust within 1 inch of the edge of the pie plate. Tuck the edges under and crimp as desired. Brush the pie crust with heavy cream. Cut a few slits in the top of the crust to vent steam. Place on a rimmed baking sheet.
- Bake for 20 minutes.
- Reduce the heat to 350F and continue baking until the crust is a deep golden brown and the filling is bubbling, about 40 minutes.
- Let the pie cool for 20 minutes before serving. Sprinkle with flaked salt and pepper and garnish with thyme.
Nutrition Facts : Calories 591 kcal, Carbohydrate 42 g, Protein 24 g, Fat 36 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 103 mg, Sodium 958 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 17 g, ServingSize 1 serving
CHICKEN DEEP DISH POTPIE
I adapted this recipe from a cookbook that I have had for many years. It's an excellent recipe for leftover chicken. Even though it takes a bit of time to prepare, everyone agrees it's well worth it. -Bonnie Jean Lintick, Kathryn, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Set aside a third of the dough. Roll out remaining dough to fit a 2-1/2-qt. baking dish. Transfer pastry to baking dish; trim even with edge; set aside., For filling, in a large bowl, combine the chicken, peas, potatoes, carrots, celery and onion; set aside. In a large saucepan, melt butter. Stir in flour, bouillon, tarragon and pepper until smooth. gradually stir in the milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into chicken mixture; spoon into crust., Roll out reserved dough to fit top of pie. Make cutouts in pastry. Place over filling; trim, seal and flute edges. Brush additional milk over pastry. , Bake at 375° for 50-60 minutes or until crust is golden brown and filling is bubbly.
Nutrition Facts :
HIDDEN COVE PUFF PASTRY CHICKEN POT PIE
This chicken pot pie is a step away from the traditional pot pie, as it uses puff pastry, rotisserie chicken, California blended vegetables, a sauce reminiscent of a Mornay sauce, and a seasoning called Hidden Cove lemon-garlic blend.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly spray an 8-inch casserole dish with nonstick spray.
- Lightly flour a work surface and roll 1 pastry sheet into an 11-inch square. Cut remaining pastry sheet crosswise into strips and wave into a lattice on a baking sheet. Freeze lattice while preparing the filling.
- Melt butter in a saucepan over medium heat. Add flour and whisk thoroughly until blended. Slowly pour in chicken broth and milk, whisking continually. Stir in Hidden Cove lemon-garlic blend, Swiss cheese, and Parmesan cheese. Mix well until everything is combined, about 5 minutes. Add chicken and vegetables.
- Fit puff pastry square into the prepared casserole dish, trimming corners as needed. Pour chicken filling into the dough. Top with latticed puff pastry, pressing and crimping the edges to seal. Brush with beaten egg.
- Bake, uncovered, in the preheated oven until filling is bubbly and top is golden brown, 45 to 55 minutes. Let stand 15 minutes before serving.
Nutrition Facts : Calories 554.8 calories, Carbohydrate 41.5 g, Cholesterol 68.3 mg, Fat 35.2 g, Fiber 3.3 g, Protein 18.8 g, SaturatedFat 11.8 g, Sodium 634.7 mg, Sugar 1.7 g
CHICKEN POT PIE IN A DUTCH OVEN
Steps:
- Preheat the oven to 400 degrees F.
- Heat the butter and oil in a large Dutch oven over medium-high heat. Once the butter has melted, add the carrot, celery, onion, garlic and bay leaf. Sprinkle with salt and pepper. Cook until the vegetables begin to soften, 5 to 8 minutes. Push the vegetables to the outer edges of the pot making a "hot spot" for the ground chicken. Add a drizzle of oil to the center of the pan and then the ground chicken. Sprinkle with salt, pepper and the poultry seasoning. Cook until the chicken is brown, 7 to 10 minutes. Sprinkle in the flour and cook for 2 minutes. Add the heavy cream and chicken stock. Cook over medium heat, stirring, until the sauce begins to thicken. Season with salt and pepper and add the parsley, rosemary and sage. Stir and set aside.
- To cook the puff pastry, butter and flour the lid of the Dutch oven (you want to use the underbelly of the lid). Whisk the egg and water together and brush the puff pastry pieces. Lay on the underbelly of the Dutch oven and place in the oven. Bake until the pastry has risen and is golden brown, 10 to 12 minutes.
- To assemble, ladle the chicken pot pie filling into a bowl and place the a puff pastry piece on top. Serve and enjoy!
CALIFORNIA LATTICE CHICKEN POT PIE.
A simple tasty meal with all four food groups. We picked this one up from a cookbook, can't remember which one and it has been a staple for us ever since.
Provided by Debi and Johnny
Categories Savory Pies
Time 50m
Yield 1 pie
Number Of Ingredients 9
Steps:
- In a large bowl, combine the vegetables, chicken, soup, milk, cheese, onions and salt. Transfer to a lightly greased 13in x 9in x 2in baking dish.
- Unroll the crescent roll dough and separate into two rectangles. Seal the perforations as best as possible and then cut into 1/2in strips. Form strips into a lattice over the mixture in your baking dish. Bake uncovered for 35 to 40 minutes in an oven preheated to 375F or until golden brown. Enjoy.
Nutrition Facts : Calories 1965.6, Fat 80.8, SaturatedFat 38.4, Cholesterol 476, Sodium 5693.1, Carbohydrate 170.1, Fiber 11.2, Sugar 32.3, Protein 133.2
CALIFORNIA CHICKEN POT PIE / PIES
Make and share this California Chicken Pot Pie / Pies recipe from Food.com.
Provided by carolinafan
Categories Savory Pies
Time 51m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400. Roll out pie crust onto lightly floured board.
- Invert 10-ounce custard cup on top of crust.
- With sharp knife, trace around cup and cut out circle; prick several times with fork.
- Repeat 5 more times, rerolling scraps of pie crust as necessary. Cover; set crusts aside.
- Combine soup and milk in large bowl. Stir in chicken, vegetables, 2/3 cup French Fried Onions and thyme.
- Spoon mixture evenly into 6 (10-ounce) custard cups.
- Place fitted cups on baking sheet. Place 1 crust over each cup. Bake uncovered, 30 minutes or until crust is browned.
- Sprinkle crusts with cheese; top with remaining 2/3 cup onions.
- Bake 1 minute or until onions are golden.
Nutrition Facts : Calories 335.1, Fat 20, SaturatedFat 6.7, Cholesterol 53, Sodium 560.8, Carbohydrate 19.7, Fiber 1.1, Sugar 0.4, Protein 18.5
PUFF PASTRY CHICKEN POTPIE
When my wife is craving comfort food, I whip up this chicken pot pie with puff pastry. It's easy to make, sticks to your ribs and delivers soul-satisfying flavor. -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut 1 sheet crosswise into six 2-in. strips; cut remaining sheet lengthwise into five 2-in. strips. On a baking sheet, closely weave strips to make a 12x10-in. lattice. Freeze while making filling., Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan., In same skillet, heat remaining butter over medium-high heat; saute onion until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in broth and 1 cup cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes., Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2-1/2-qt. oblong baking dish. Top with lattice, trimming to fit., Whisk together egg yolk and remaining cream; brush over pastry. Bake, uncovered, until filling is bubbly and pastry is golden brown, 45-55 minutes. Cover loosely with foil if pastry starts getting too dark. Let stand 15 minutes before serving.
Nutrition Facts : Calories 523 calories, Fat 25g fat (10g saturated fat), Cholesterol 118mg cholesterol, Sodium 768mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 6g fiber), Protein 30g protein.
LATTICE CHICKEN POT PIE
from Taste of Home Casseroles. Very simple way to throw together a potpie. Substitute Lima beans or extra veggies for chicken to make vegetarian!
Provided by Serah B.
Categories Savory Pies
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, combine vegetables, chicken, soup, milk, cheese, onions and seasoned salt.
- Transfer to a greased 13x9x2 baking dish.
- Unroll the crescent roll dough and separate into two rectangles. Seal the perforations. Cut each rectangle lengthwise into 1/2 inch strips. Form a lattice crust over the chicken mixture.
- Bake uncovered at 375 for 35-40 minutes or until golden brown.
Nutrition Facts : Calories 489.1, Fat 21.3, SaturatedFat 10.2, Cholesterol 122.9, Sodium 887.6, Carbohydrate 39.7, Fiber 2.4, Sugar 3.9, Protein 33
CHICKEN POT PIE
Provided by Alex Ward
Categories dinner, main course
Time 30m
Yield Four to five servings
Number Of Ingredients 15
Steps:
- In a large saucepan, melt 2 tablespoons of the butter over medium heat. When the butter is hot, add the garlic and saute for 1 minute or until it is golden. Add the onion, celery, carrots, mushrooms, thyme and sage and saute for 5 to 10 minutes, or until the vegetables are wilted. Remove from the heat and set aside.
- In another saucepan, melt the remaining 6 tablespoons of butter over low heat. Add the flour and mix well. Cook over low heat for 5 to 10 minutes, or until pale golden. Slowly add the chicken broth, stirring with a wire whisk until smooth. Bring to a boil, simmer for 5 minutes, then add to the vegetable mixture, along with the peas, corn and chicken. Return to a boil, remove from the heat and season with salt and pepper to taste.
- To serve the pies, fill heated bowls with the chicken mixture and top with puff-pastry lids. To eat, place the puff pastry on a heated plate, punch in the center with the back of a large spoon and pour the contents of the bowl over the puff pastry.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 10 grams, Carbohydrate 39 grams, Fat 25 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 14 grams, Sodium 1034 milligrams, Sugar 9 grams, TransFat 1 gram
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