Chicken In A Pot No Pie Recipes

FAVORITE CHICKEN POTPIE

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°.

CLASSIC CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F.
• In a heavy-duty pot, cook the onion, celery and carrot with the butter on medium to high heat until the vegetables are soft. Add the garlic and cook until fragrant (be careful not to burn). Stir in the flour and cook until a paste forms. Reduce to low heat and add the chicken broth, half-and-half, sea salt, sage, pepper, allspice, nutmeg, dry mustard and cayenne. Cook until thickened, periodically stirring. Remove from the heat and add the chicken and peas. (Pot pie filling can be made the day before and chilled, or day-of if using right away.) Portion the pot pie filling into 4 small oven-safe crocks or baking dishes, with at least 1 cup filling per dish. Cut the puff pastry sheets according to the sizes of the baking dishes, enough to cover the top.
• Bake until the puff pastry is golden brown and has risen, 15 to 20 minutes. Serve immediately.

BEST HOMEMADE CHICKEN POT PIE

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.

NO TIME CHICKEN POT PIE

Steps:

• Preheat oven to 350°F.
• Heat a large saucepan, add oil and saute the onion until translucent. Then add the carrots, celery, parsnips, and mushrooms, cooking until veggies are softened and mushrooms have cooked down.
• Move the veggie mix to one side and melt butter in the empty area. Whisk in flour then slowly whisk in milk.
• Add in pepper, seasoning salt, mustard, and thyme - bring to a simmer for a couple minutes, until it starts to thicken.
• Stir in the chicken and the peas.
• Spray 9 x 13 pan with cooking spray. Fill with chicken mixture. Open package of crescent rolls and arrange on top. Bake about 15 minutes until crescent rolls are puffed up and golden brown, then serve!

CHICKEN IN A POT, NO PIE

Steps:

• Heat a large, deep skillet or a medium soup pot over medium high heat. Add extra-virgin olive oil and butter.
• Melt butter into oil then add the potatoes, onions, celery and carrots, adding them to the pot as you chop them.
• Add bay leaf and season veggies with salt, pepper and poultry seasoning, cook 5 to 6 minutes to soften them a bit.
• Add flour and cook another minute then whisk in wine and cook off a minute more.
• Add stock and put a lid on the pan or pot and raise heat to bring to a quick boil.
• Slide in chicken and cook 5 minutes.
• Stir in asparagus and cook 3 minutes more.
• Turn off heat and add the peas and tarragon.
• Stir to combine and adjust salt and pepper, to your taste.
• Ladle into bowls and serve with crusty bread for mopping.