Chicken And Vegetable Pie Recipes

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CRUMBLY CHICKEN & MIXED VEGETABLE PIE



Crumbly chicken & mixed vegetable pie image

Let your children pick and choose which veg they like best, and get them to help make this simple pie

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 1h15m

Number Of Ingredients 13

1 onion
40g butter
100g button mushroom
40g plain flour, plus extra for dusting
400ml milk, warmed
1 chicken stock cube
pinch nutmeg
pinch mustard powder
bay leaf
250g cooked chicken
200g mix of sweetcorn, peas, chopped, peppers, broccoli, carrots or other veg
250g shortcrust pastry
1 egg, beaten or milk, for glazing

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Peel and chop the onion as finely as possible. Melt the butter in the pan over a medium heat. Add the chopped onion and leave to cook for 5 mins, stirring occasionally. Finely slice the mushrooms and add them to the pan with the onions.
  • When the onions and mushrooms are almost cooked, add the flour to the pan and stir to make a thick paste called a roux. Crumble the stock cube in and stir well. Continuously stir the roux over a low heat for 2 mins to cook out the flour. This stops the sauce from having a starchy taste.
  • Slowly add the warm milk to the pan, stirring all the time. Once all the milk has been added, season with salt, pepper, nutmeg and mustard powder. Add the bay leaf and bring to the boil, stirring all the time to stop the sauce becoming lumpy.
  • When the sauce has thickened, add more milk or water as necessary to get the desired consistency, bring to the boil, then turn down to a very low heat. Chop the cooked chicken into even-sized pieces and add to the sauce. Add your veg and pour into the pie dish.
  • Put the pastry on a clean, floured surface. Make sure you also dust the rolling pin with flour. Roll out the pastry, trying not to make any tears. Measure the pastry against the pie dish and once the pastry is slightly larger than the top, lift it carefully over the dish. It might be helpful to use the rolling pin to help you move the pastry. Trim off the pastry hanging over the edge of the dish. Press the outside edge of the pastry with a fork or your fingers to make a nice pattern.
  • Brush the top of the pie with beaten egg or milk. Make a small hole in the centre of the pastry top to allow the steam to escape. You can use any leftover pastry to decorate the top of the pie with pastry shapes if you like. Place the pie in the oven for 25 mins. It is ready when golden brown.

Nutrition Facts : Calories 583 calories, Fat 33 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 2.11 milligram of sodium

EASY CHICKEN AND VEGETABLE POT PIE



Easy Chicken and Vegetable Pot Pie image

A simple pot pie filling loaded with chicken and vegetables. Serve with baked pieces of pie crust, puff pastry, crescent rolls, or biscuits.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 1h

Yield 6

Number Of Ingredients 15

2 tablespoons butter
1 large onion, coarsely chopped
¾ cup (1/4-inch) cubes peeled potato
2 large stalks celery, halved lengthwise and sliced
2 medium carrots, cut into 1/2-inch cubes
⅓ cup flour
1 ½ cups Almond Breeze Original Unsweetened almondmilk
1 ½ cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon poultry seasoning
1 teaspoon garlic salt
½ cup frozen corn, thawed
Meat from 1 rotisserie chicken, skin and bones removed
Ground black pepper to taste

Steps:

  • Melt butter in a large saucepan over medium heat. Add onion and saute for 5 minutes. Add potatoes, celery, and carrots and saute until vegetables are lightly browned, about 5 minutes. Stir in flour and cook for 1 minute. Slowly stir in Almond Breeze almondmilk, broth, and seasonings. Cook, stirring occasionally, until mixture starts to thicken. Cover and simmer for 20 minutes.
  • Add corn and chicken to pan and cook, covered, until heated through, about 5 minutes. Season with pepper.

CHICKEN VEGETABLE POTPIE



Chicken Vegetable Potpie image

I ACTUALLY created this recipe when I was a girl. Since then, I've found it's a good way to use up the second pastry when I make a one-crust pie. When I tell my husband, "It's chicken potpie tonight," he lights up and thinks I've slaved in the kitchen all day! -Marva Vandivier, Battle Ground, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 2 servings.

Number Of Ingredients 8

2 medium carrots, sliced
1 medium potato, peeled and cubed
1 small onion, chopped
1 celery rib, chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup cubed cooked chicken
1/2 cup frozen peas, thawed
Pastry for single-crust pie (9 inches)

Steps:

  • Place the carrots, potato, onion and celery in a large saucepan and cover with water. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Stir in soup and chicken. Gently stir in peas. , Pour into a greased 1-1/2-qt. deep baking dish. Roll out pastry to fit top of dish; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 350° for 50 minutes or until crust is golden and filling is bubbly.

Nutrition Facts : Calories 903 calories, Fat 42g fat (16g saturated fat), Cholesterol 95mg cholesterol, Sodium 1702mg sodium, Carbohydrate 96g carbohydrate (15g sugars, Fiber 7g fiber), Protein 33g protein.

CHICKEN AND VEGETABLE CURRY PIE



Chicken and Vegetable Curry Pie image

There is only one word to describe this pie and it is delicious. I came across this recipe for chicken and vegetable pie on the internet, i made a few alterations and my family and friends absolutely loved it.

Provided by mande237

Categories     Savory Pies

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

250 g chicken breasts, diced
125 g brush potatoes
125 g sweet potatoes
125 g Japanese pumpkin
125 g carrots
3/4 cup peas
1/2 liter chicken stock
1/2 brown onion, diced
2 tablespoons keens curry powder
1/4 cup peanut oil
1/4 cup plain flour, plus
2 tablespoons flour
1 sheet puff pastry
1 pie shell

Steps:

  • Peel and dice all vegeatbles.
  • Using a large saucepan, bring potatoes, sweet potatoes, pumpkin, carrots, onions and peas to boil in stock.
  • Simmer until potatoes are tender.
  • In a fry pan heat the oil. Add onions and cook until tender. Add flour and curry powder to onions and stir through.
  • Add the onion mixture to the pot of vegetables and stir through. Mixture will start to thicken. Add chicken to pot and mix well.
  • Place mixture into pie case and cover with puff pastry. Glaze with milk and egg mixture to make it brown and crispy.
  • Cook for 15-20 minutes until golden brown.

Nutrition Facts : Calories 659.3, Fat 39.9, SaturatedFat 9.4, Cholesterol 29.2, Sodium 438, Carbohydrate 56.7, Fiber 5.7, Sugar 5.6, Protein 18.9

CHICKEN AND FALL VEGETABLE POT PIE



Chicken and Fall Vegetable Pot Pie image

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

4 pounds chicken breasts with skin and bones
4 to 6 cups canned low-salt chicken broth
3 large carrots, peeled, cut into 1/2-inch pieces
1 pound turnips, peeled, cut into 1/2-inch pieces
1 large bunch turnip greens (about 8 to 10 ounces), center stem cut away, leaves cut into 1-inch pieces
1/4 cup (1/2 stick) butter
3 medium leeks (white and pale green parts only), sliced
2 large shallots, minced
2 tablespoons minced fresh thyme
1/2 cup all purpose flour
1/2 cup dry white wine
1/2 cup whipping cream
Herb Crust

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.

CHICKEN AND VEGETABLE PIE



Chicken and Vegetable Pie image

Make and share this Chicken and Vegetable Pie recipe from Food.com.

Provided by Chef mariajane

Categories     Savory Pies

Time 25m

Yield 5-6 serving(s)

Number Of Ingredients 18

1 (500 g) bag Europe's Best Nature's Balance, frozen
2 1/2 cups cut-up cooked chicken or 2 1/2 cups turkey
1/3 cup butter
1 onion, chopped
1/3 cup all-purpose flour
3 cups chicken stock, hot
3 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
3/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup all-purpose flour
1/3 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cheddar cheese, grated
1/4 cup vegetable oil
1/4 cup milk
1 egg, beaten

Steps:

  • Cook Europe's best Nature's Balance according to package directions, until tender crisp. Drain very well, blotting any excess liquid. Place in a greased 6-cup (1.5L) baking dish. Add chicken and combine vegetables and chicken, Reserve while making sauce.
  • In a saucepan, melt butter over medium heat. Add onion and cook 3-4 minutes until softened. Stir in flour and cook, stirring for 3 minutes, until light golden. Gradually whisk in stock. Bring to a gentle boil and cook for 3-4 minutes until sauce thickens. Add thyme, salt and pepper. Pour over vegetables and chicken. Stir gently to combine.
  • TOPPING: In a bowl, combine flour, cornmeal, baking powder, salt and cheese. In a separate bowl, combine oil, milk and egg. Add to flour mixture and stir to combine. Spoon topping over chicken and vegetables. Place dish on a baking sheet.
  • Bake in a preheated 425F oven for 25 minutes, until topping is golden and botttom is bubbling.
  • MAKE AHEAD: Sauce can be cooked ahead of time, covered and refrigerated for one day.

Nutrition Facts : Calories 580.9, Fat 35.3, SaturatedFat 14, Cholesterol 145.2, Sodium 1131.4, Carbohydrate 35.6, Fiber 1.8, Sugar 3.5, Protein 29.5

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